9 preparing sweet dishes and drinks. Soufflé, pudding, croutons and other sweet dishes
Introduction
Sweet dishes and drinks usually complete lunch, dinner or breakfast. These are jelly, compotes, mousses, jellies, sambucas, puddings, tea, coffee, etc. “Food,” argued I. P. Pavlov, “started with pleasure due to the need for food, must end with the same, despite the satisfaction needs, and the object of this pleasure is a substance that requires almost no digestive work... - sugar.”
Sweet dishes are not only tasty, but also very nutritious. Most of them contain a significant amount of sugars. Some sweet dishes, such as ice cream, cream, etc., are rich in fat, and dishes such as curd pudding, air pie are rich in proteins. In addition, a number of sweet dishes also contain vitamins and mineral salts necessary for the human body.
Sweet foods and drinks are an important source of easily digestible sugar. A person simply cannot do without the carbohydrates it contains. However, it should be remembered that sugar itself should cover approximately 1/3 of the total need for them, and the rest should be covered by cereals, potatoes, flour, fruits, and berries. As you know, granulated sugar inhibits the secretion of gastric juice and activates the secretion of pancreatic juice. Therefore, sweet dishes should be served after a hearty lunch, no earlier than 5 to 10 minutes later. The role of sweet dishes in human nutrition is determined not so much by their calorie content as by their high taste. However, we should not forget that in our time of sharply reduced physical activity, excessive intake of sugars into the body leads to obesity and obesity. It is very important to pay attention to the fact that dessert dishes include more fresh fruits, berries, fruits, which are carriers of vitamins, mineral salts and other organic substances.
Fresh fruits are especially valued, as they contain easily digestible sugars - glucose and fructose. In addition, they contain fruit acids (malic, citric, tartaric), iron compounds, vitamins and enzymes. Grapes, apples, cherries, plums, apricots, peaches, etc. are rich in easily digestible sugars - glucose and fructose.
Fruits and berries are one of the most valuable sources of minerals (potassium, sodium, calcium, iron, phosphorus, chlorine, magnesium, etc.). Important elements for our nutrition are calcium and iron. Calcium is found in significant quantities in some fruits, especially in berries - strawberries, raspberries. Wild strawberries, blueberries and grapes are richest in iron. Potassium is most found in stone fruits, and magnesium is found in blackberries, raspberries, and strawberries.
Fruits and berries are of exceptional importance in nutrition due to their content of vitamins A, B, C, P; They are especially rich in vitamin C. The most vitamin C is found in rose hips, unripe walnuts, black currants, lemons, and oranges. The fruits of rowan, apricot, and rose hips are rich in provitamin A - carotene. The physiological effect of this substance is the same as that of vitamin A, since in the human body carotene is converted into vitamin A. B vitamins are found in oranges, apples and pears; Lemons, grapefruits, and black currants contain vitamin P.
Proper cold processing of fruits is of great importance for preserving the vitamin value of sweet dishes made from fresh fruits and berries. You should not store peeled and especially chopped fruits for a long time; you must ensure that the fruits and berries do not come into contact with iron or copper utensils, etc.
When making jelly, mousse, and jelly, the juice from fresh berries should be squeezed out and added to the dish at the end of its preparation.
Organic acids contained in fruits, in combination with fruit sugars, give them a pleasant, sour taste. The most common acids are malic, tartaric and citric, which are called fruit acids.
In culinary practice, to protect peeled and sliced apples, quinces, pears or other fruits from darkening, they are either steamed or dipped in acidified cold water. This destroys the enzymes that cause the oxidation of tannins.
Fresh fruits are directly eaten only when ripe. Therefore, the widespread use of canned fruits (dried, frozen, etc.) is of great importance.
Dried fruits are very nutritious and tasty. The cost of labor and time for their culinary processing is significantly lower compared to the processing of raw products. Dried fruits are used to prepare compotes, jelly, jellies, mousses, as well as fillings for puddings and sweet pies.
Frozen fruits and berries are almost no different from fresh ones in their taste, nutritional value, and vitamin content. At the same time, they compare favorably with fruit compotes (canned food) in that they are not subjected to sterilization, that is, heating at temperatures above 100 ° C, as a result of which the taste and nutritional properties of fresh fruits are better preserved. Frozen fruits can be consumed after defrosting as a dessert, and also as a semi-finished product for preparing compotes, fruit salads, ice cream and other sweet dishes.
To add aroma, smell, taste when making sweet dishes, vanilla, vanillin, essences are used: rum, cognac, lemon, etc. Vanillin, like vanilla, is added to sweet dishes only after heat treatment, otherwise the aroma disappears. Agar (seaweed) and gelatin are used to gel sweet dishes. Before use, they are washed, soaked in a large amount of cold boiled water, and after swelling, the excess is drained. For 1 part of gelatin, as a rule, take 8 parts by weight of water.
Whipped cream and chicken eggs are also used to prepare many sweet dishes. This, in turn, makes it mandatory to comply with a number of culinary and hygienic rules. First of all, you need to carefully monitor the expiration date of these products. One stale egg can spoil a large number of products. To prepare whipped whites, they are carefully separated from the yolk and beaten when cooled. After beating well, they should increase in volume by 7–8 times.
Milk is used in different forms for making creams, ice cream, milk-based sweet drinks, etc.
For the preparation of cereals, flour and other sweet dishes, as well as milk jelly, milk is added in its natural form, as well as condensed and dry milk.
In most cases, cream is introduced whipped. Immediately before use, strain the cream into a non-oxidizing container and cool. The less fat the cream contains, the more it should be cooled before whipping. Whipping should be done in a cold room. Whip the cream until its volume increases by 2 - 2.5 times.
Granulated sugar is mainly used to prepare sweet dishes. Sugar is added to many dishes in the form of syrup or powder. To obtain syrup, sugar is dissolved in water, heated to a boil, the resulting foam is removed and filtered.
The dishes in which sweet dishes and drinks are served must be absolutely clean and match the product placed in it. For hot sweet dishes, the dishes need to be heated, and for cold dishes, they need to be cooled.
Creams, glazes, pastes, candied fruits, etc. are used as decorations. This makes sweet dishes especially attractive in appearance.
Sweet dishes are often not always correctly replaced with the word dessert. It should be noted that there are still differences between these terms that are similar in meaning. Desserts include only fruits, berries, their juices, fruit and berry jelly, mousses, that is, only light, refreshing sweet dishes. Sweet heavy dishes - cakes, muffins, charlottes, jelly, etc. - do not belong to desserts. Hot drinks and desserts still include tea and coffee, which tonify the general condition, speed up the digestion process and relieve the feeling of heaviness after lunch.
Sweet dishes
In cooking, all sweet dishes are divided into several main groups:
1. Compotes.
2. Jelly dishes - jelly, jellies, mousses, sambuca, creams.
3. Hot sweet dishes - flour, cereals, etc.
4. Ice cream and parfait.
5. Sauces, syrups.
Among other things, there are a variety of sweet dishes, which, based on the composition of their components and the method of preparation, are difficult to attribute to any specific type of sweet dish. Some sweet dishes (for example, sambuca) are prepared from other sweet dishes or used as decoration (creams, glazes, candied fruits, etc.).
The most common sweet dishes include compotes, jelly, mousses, sambuca, jellies, creams, and ice cream.
Compotes. To prepare compote, undamaged fresh fruits are selected, washed, peeled and, depending on their size, cut into slices or boiled whole until soft. When cooking compote from dried fruits, they are first thoroughly washed, and then filled with cold water and boiled until soft, adding granulated sugar to taste. Frozen fruits are first defrosted at room temperature, and then compote is prepared, as with fresh fruits.
Kiseli. An old Russian dish, the presence of vitamins is not inferior to orange juice. Kissels are prepared from fresh and canned berries and fruits, from berry and canned juices, syrups, purees, and milk. They can be thick, semi-liquid or liquid in consistency, depending on the amount of starch added. To prepare jelly from fruits and berries, first prepare juice or puree, and from the pulp - a decoction. Add granulated sugar to the broth, then heat it to a boil, remove from heat, brew starch, pouring it in while stirring quickly, and heat the jelly until small bubbles appear. Potato starch is diluted with four times the amount of squeezed juice or water. Raw berry juice is added to the jelly, just removed from the stove. The finished jelly is poured into portioned containers (cookers, vases, glasses, molds) and sprinkled with powdered sugar to prevent a film. Ready jelly should have a thick consistency without lumps. Their color and smell must match the products used; Vanillin can be added to apple and milk jelly.
Jelly. Fruit jellies are usually prepared from juices that are boiled with sugar and gelatin is added to them. However, dishes prepared with gelatin cannot be stored. That is why many housewives, instead of adding gelatin, simply increase the boiling of sugar and the cooking time, which allows the jelly to be stored in a glass container in the cold.
This jelly can be used to gel whole fruits and berries, as well as sliced ones. You can use a mold to make a jelly “shirt” for whipped cream; you can also pour the jelly into small molds and serve as a separate dish with cream or syrup.
All types of opaque (non-fruit) jellies prepared using milk, eggs, semolina or flour on gelatin, with the addition of sugar, spices and flavorings are called Blamange.
Mousses. The gelling agent for mousses is gelatin or semolina, and syrups for them are prepared in the same way as for jelly. When whipping, the volume of the mixture increases two to three times. After whipping, the mousse is poured into molds or onto roasting trays. The mousse is served with syrup, liqueur, wine, fresh berries, and whipped cream.
Sambuca. The gelling agents in sambucas are gelatin and pectin, which is found in apples and apricots. For sambuca, apples are washed, peeled, cored and cut into slices. Apricots are cut in half and pits are removed. Thus prepared apples and apricots are placed on a baking sheet, sprinkled with sugar, added a little water and baked in the oven. The cooled finished fruits are rubbed through a sieve, granulated sugar and chilled egg white are added and beaten until the volume increases by 1.5 - 2 times. Then gelatin soaked in water and melted on the stove is poured in a thin stream, quickly mixed, poured into prepared molds and cooled. When serving, sambuca is poured with syrup, liqueur and good wine are served separately.
Creams. Creams are prepared on different bases: sour cream, egg yolks and fruit and berry mixtures, cream with at least 20% fat content. The cream is whipped into a fluffy foam, an egg-milk mixture with sugar and gelatin dissolved in it is added, as well as various flavoring and aromatic additives. The cream is cooled in molds, and before serving, placed on dessert plates, bowls, and vases.
Ice cream– one of the most famous and favorite sweet dishes. As a rule, it is prepared as follows: eggs, thoroughly ground with sugar, are combined with hot boiled milk and, stirring continuously, heated until thickened, various additives are introduced and cooled.
Parfait is a type of ice cream - it is cream whipped with sugar with the addition of vanillin and chilled.
Kiseli
Dried fruit jelly with breadcrumbs
Pour water over the dried bread, add soaked dried fruits and cook until softened, then strain the broth, add starch dissolved in water and bring to a boil again.
Compound: wheat bread – 200 g, dried fruits – 100 g, sugar – 100 g, potato starch – 55 g, water – 600 g.
Dried apple jelly
Soak the apples for 3 - 4 hours, then cook in the same water. First, bring to a boil and cook for 30 minutes on low heat. Drain the broth, rub the apples, put them in the broth, add sugar and bring to a boil, brew with starch diluted in the cooled broth.
Compound: apples – 200 g, sugar – 5 tbsp. spoons, starch - 3 tbsp. spoons, water - 2 l.
Dried blueberry jelly
Sort the blueberries, rinse with warm water, put in a bowl, add cold water and cook until completely softened. Mash the berries, strain the broth through gauze folded in several layers so that small blueberry grains do not get into the jelly. Add sugar, citric acid or cranberry juice to the broth, bring to a boil, pour in the diluted starch and brew the jelly.
Compound: dried blueberries – 250 g, sugar – 250 g, starch – 100 g, water – 2.2 l, citric acid.
Rose hip jelly
Sort out the dried rose hips, rinse in cold water, place in a saucepan, add hot water, close the lid, leave for 1.5 hours to swell, then cook in the same water until softened for 10 - 15 minutes.
Strain the finished broth, add granulated sugar, citric acid, bring to a boil, add diluted starch, stir quickly and bring to a boil again.
Pour jelly into serving bowls and cool.
Compound: dried rosehips – 40 g, granulated sugar – 120 g, starch – 45 g, citric acid.
Steamed viburnum jelly
Place the viburnum in a clay pot or pan, add a little water, close the lid tightly and steam in the oven for 2 - 3 hours. After this, rub the viburnum through a sieve, dilute with hot water, add sugar, bring to a boil and add diluted starch.
Compound: viburnum – 150 g, sugar – 100 g, starch – 40 g.
Jelly made from jam, jam or preserves
Place jam, jam or preserves in a bowl, dilute with hot water, stir thoroughly, boil for 6 minutes, strain through a sieve and at the same time lightly rub. Heat the prepared syrup again, add granulated sugar, pour in starch, stir quickly and bring to a boil.
Then pour the jelly into a bowl, sprinkle with sugar and cool.
Compound: jam, jam or preserves – 150 g, granulated sugar – 40 g, starch – 35 g.
Apricot or dried apricot jelly
Rinse the apricots in warm water, remove the pits, place in a saucepan, add hot water and boil for 6 minutes. Rinse dried apricots in warm water and cook until tender. Rub boiled apricots or dried apricots together with the broth through a sieve, add granulated sugar, heat to a boil, pour in starch and heat until bubbles appear.
Pour the finished jelly into serving bowls, sprinkle with sugar and cool.
Compound: apricots – 200 g or dried apricots – 150 g, granulated sugar – 150 g, starch – 50 g.
Cherry plum jelly
Pour hot water over the fruits, cook until completely softened, rub, gradually pouring in the broth. Then add sugar, bring the mixture to a boil, pour in the starch diluted with the cooled broth. Bring the jelly to a boil and cool.
Compound: water – 800 g, cherry plum – 100 g, sugar – 4 tbsp. spoons, potato starch - 3 teaspoons.
Cherry jelly
Sort the cherries, rinse in cold water, place in a non-oxidizing container and mash with a wooden pestle so that the seeds remain intact. Pour the juice into a porcelain bowl and boil the pulp for 5 minutes. Add granulated sugar to the strained broth, heat to a boil, remove from heat, pour in starch, heat until bubbles appear, stirring, add cooled juice and pour into serving bowls, sprinkle with sugar and cool.
Compound: cherries – 200 g, granulated sugar – 150 g, starch – 50 g.
Cranberry jelly
Prepare the berries, that is, sort them and rinse them with cold water. Then mash in a non-oxidizing bowl with a wooden pestle, dilute with a small amount of water and squeeze. Pour the squeezed juice into a porcelain bowl, cover with a lid and refrigerate. Place the remaining mass (pulp) in a saucepan, add hot water and boil for 5 minutes, then strain through cheesecloth. Add granulated sugar to the prepared broth and bring it to a boil again, remove the pan from the stove and remove the foam from the surface. Pour potato starch into a separate bowl, dilute with cold water or juice and strain. Pour the prepared starch into the hot sugar syrup, quickly stir with a wooden whisk or pastry whisk and, stirring continuously, heat until bubbles appear.
After brewing the starch, pour the previously squeezed juice into the jelly and sprinkle it with sugar.
Compound: cranberries – 150 g, granulated sugar – 160 g, potato starch – 50 g.
Thick cranberry jelly
Kissel is prepared in the same way as described above, but with a large amount of starch. Pour the finished jelly into serving bowls, sprinkle with sugar and cool.
Serve this jelly with milk or cream.
Compound: cranberries – 200 g, granulated sugar – 200 g, starch – 50 g, milk or cream.
Gooseberry jelly
Boil syrup from 3 glasses of water and sugar, add berries to it and cook until softened. While stirring the liquid, pour starch diluted with cold water into it, bring to a boil, remove from heat. Pour the jelly into small plates, sprinkle with sugar, and cool. Serve with milk.
Compound: water – 1 l, gooseberries – 300 g, starch – 3 tbsp. spoons, sugar, milk.
Lemon jelly
Boil water with sugar, add zest and lemon juice, boil again, strain. Put it back on the fire and, stirring continuously, pour in a mixture of starch and 200 ml of lukewarm water in a thin stream. Once it bubbles and thickens, remove from heat, cool, and serve with cream or milk.
Compound: water – 800 ml, sugar – 1 cup, zest of 1 lemon, juice of 1.5 lemons, starch – 0.4 cups.
Carrot jelly
Peel the carrots, grate them on a coarse grater, pour boiling water over them and cook until soft. Then add sugar, cranberry or lemon juice, starch diluted with cold water, bring to a boil, pour onto a dish and sprinkle with sugar. Serve chilled with milk.
Compound: carrots – 300 g, water – 0.5 l, sugar – 1 glass, lemon or cranberry juice – 1 tbsp. spoon, starch - 2 tbsp. spoons.
Rhubarb jelly with milk or whipped cream
Peel the rhubarb, rinse, cut into pieces, put in boiling water, add sugar, cinnamon and bring to readiness. Add starch diluted with cold water and boil. Pour the finished jelly into glasses, sprinkle with sugar and cool. Serve with cold milk or cream.
Compound: rhubarb – 500 g, sugar – 1 cup, starch – 2 tbsp. spoons, cinnamon, milk or cream.
Beetroot jelly with sour cream
Cut off the root shoots and tops of beets. Wash the root vegetables, add hot water, add a little citric acid and boil. Strain the broth and bring to a boil. Dilute the potato starch with part of the cooled broth and, stirring, pour it into the hot broth. Bring to a boil and remove from heat. Pour the jelly into glasses and cool. Then, without stirring it, add sour cream or serve it separately.
Compound: beet broth – 1 l, starch – 50 g, citric acid – 2 g, sour cream – 200 g.
Currant jelly
Sort the prepared berries, rinse with hot water, mash with a wooden pestle or spoon, add half a glass of boiled cold water, mix and rub through a sieve or squeeze through cheesecloth. Pour the berry pomace into two glasses of water, place on the stove and boil for 5 minutes. After boiling, strain, place sugar into the prepared broth, bring to a boil and pour in potato flour, previously diluted in boiled cold water, or starch prepared in the same way, let it boil again. You can add berry puree to the prepared hot jelly, mix everything well and pour into glasses.
Compound: currants – 150 g, potato flour – 60 g or starch – 60 g.
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| Sweet foods and drinks
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Sweet dishes are served at the end of dinner for dessert, which is why they are also called dessert, or third courses. However, they can also be used during breakfast, dinner, and afternoon tea.
To prepare sweet dishes, fruits and berries are used in fresh, dry and canned form, fruit and berry syrups, juices, extracts containing various minerals, vitamins and food acids. Some dishes include cream, sour cream, eggs, butter, cereals, rich in proteins, fat, carbohydrates and high in calories.
Raisins, nuts, cocoa, vanillin, wine, citric acid, gelling products, etc. help improve the taste of sweet dishes and give them flavor.
According to the serving temperature, sweet dishes are divided into cold (10-14°C) and hot (65-70°C). Cold sweet dishes: fresh natural fruits and berries (or fresh frozen); compotes (from fresh, dry and canned fruits and berries); jelly dishes (jelly, jelly, mousse, sambuca, cream); frozen dishes (ice cream, ice cream, parfait). The serving temperature for these dishes is at least 4-6° C.
Primary and thermal processing of products for sweet dishes is carried out in the vegetable and hot shops.
Cold sweet dishes are served in glasses or bowls, as well as in dessert plates or deep saucers. Hot dishes - in glass or cupronickel plates, dishes, portioned pans.
Fruits and berries play an important role in nutrition due to the content of sugar, vitamins, organic acids, mineral salts, etc.
Natural fresh fruits and berries. Fruits and berries are sorted, the remaining stems and stalks are removed, except for cherries, washed with cold water, leaving them for 2-3 minutes, mixed, rinsed, placed in a colander or sieve and allowed to drain. If the berries are heavily contaminated, they are washed several times. Before leaving, dried fruits and berries are placed on a vase, dessert plate, or in a bowl. Berries can be sprinkled with granulated sugar or powdered sugar. The grapes are placed in a whole bunch and released without sugar. Strawberries, strawberries, raspberries are served with sour cream, milk, cream.
Strawberries or strawberries with whipped cream. Strawberries or strawberries – 100. cream – 100, powdered sugar – 20. Yield – 220.
Chilled cream of 30% fat content is whipped with part of the powdered sugar until a stable fluffy mass is formed, into which the rest of the powdered sugar is added. The cream is placed in a heap in a bowl, and the prepared berries are laid out along the edges and in the middle.
Watermelon, natural melon.
The fruits are washed, dried, divided lengthwise into two parts, each of which is cut into elongated large slices, and large ones into slices. Watermelons and melons can be peeled and seeds removed. Serve chilled. Separately in the outlet you can serve powdered sugar or granulated sugar (10-15 g per serving).
Compotes are prepared from fresh, dried or canned fruits and berries of one or more types. Fruits and berries are pre-sorted and washed. The technological process of preparing compote consists of preparing fruits or berries, boiling the syrup and combining them.
Compote of fresh fruits, fruits, berries. Apples – 340, or pears – 335, or quinces – 340, or peaches – 334, or apricots – 350, or plums – 334, or prunes – 315, or cherries – 315, sugar – 150, wine – 25, citric acid – 1.
Fresh apples, pears, and quinces are peeled, the core and seeds are removed, and cut into slices just before use. If it is necessary to store them before heat treatment, they are placed in acidified water so that they do not darken due to the oxidation of tannins. The skin does not need to be peeled.
Watermelons and melons are peeled, seeds removed and cut into cubes. Tangerines and oranges are peeled, the remaining white subcutaneous skin is removed, and divided into slices. Apricots, peaches and plums are pitted and cut into slices. Peeled bananas are cut into slices. The stalks of washed berries are removed.
To prepare the syrup, sugar and citric acid are dissolved in water, brought to a boil and, if necessary, cooled. Sometimes the syrup is tinted with cherry or blackcurrant berry extract. Syrup can also be prepared using fruit or berry decoctions. Citric acid is not added to compotes prepared from sour fruits and berries.
Fresh fruits and berries quickly boil and lose their shape, this is explained by the fact that the protopectin contained in the cell walls is unstable, during the cooking process it quickly hydrolyzes and turns into soluble pectin, as a result of which the products quickly soften, in addition, the vitamins they contain are lost. Therefore, when preparing compotes, not all fruits and berries are heated.
Oranges, tangerines, cherries, sweet cherries, raspberries, strawberries, watermelons, melons, bananas, anapas, black currants are not boiled, but placed in bowls or glasses, poured with warm syrup, and cooled.
Soft apples (Antonovka), ripe pears, peaches, apricots, plums are placed in boiling syrup, the heating is stopped and kept in a container, covered with a lid until cooled. Then pour into glasses for vacation.
Apples, pears and quinces are boiled, placed in boiling syrup, for 5-7 minutes (quince with skin - up to 15-20 minutes), cooled, and portioned.
To flavor compotes, add grape wine and finely chopped citrus zest. The compotes are served chilled, 200 g per serving.
Compotes from dried fruits and berries are often prepared from a mixture of dried fruits. Apples, pears, apricots (apricots, dried apricots), figs, plums (prunes), grapes (raisins), cherries, etc. are used in dried form. At catering establishments, compotes are prepared using a ready-made mixture of dried fruits, compiled according to a special recipe.
Compote from a mixture of dried fruits. Dried fruits are sorted, removing impurities, and sorted by type, since they have different cooking times. Large apples and pears are cut into pieces. The fruits are thoroughly washed with warm water 3-4 times.
Pour water into the cauldron, bring to a boil, add sugar, dissolve it with stirring and bring to a boil again. Place apples and pears into boiling syrup and cook for 20 minutes, then add the rest of the dried fruits (except raisins) and continue to cook for 10-15 minutes, add raisins and cook for 4-5 minutes. To improve the taste, add citric acid to the compote. The finished compote is cooled to 10 C and left for 10-12 hours to infuse. At the same time, flavoring substances are completely transferred from the fruit to the syrup, which improves the quality of the compote. It is recommended to add sugar at the beginning of cooking.
Apples or pears in syrup. Apples or pears are cored with seeds and peeled, placed in boiling water with sugar and citric acid and boiled until soft, then removed from the syrup. Ripe apples and pears are not boiled, but only kept in hot syrup in a container with a closed lid. After boiling the fruit, the syrup is filtered, cooled, and grape wine is added to it. Boiled apples or pears are placed in bowls and poured with syrup.
Kissels, jellies, mousses, sambucas, creams are gelled dishes. When cooled, they have a jelly-like consistency due to the addition of starch, gelatin or agar, which bind water and form a gelatinous mass when cooling.
The strength of jellies depends on their density, i.e., on the amount of gelling substances. The most common sweet jelly dish is jelly.
The gelling agent in jelly is potato starch, and for milk jelly it is maize (corn) starch, which cannot be used for preparing fruit and berry jelly, as it gives them a whitish tint and an unpleasant grain taste. At the same time, corn starch makes milk jelly more tender, and potato starch gives it a bluish tint. When cooking jelly, modified starch is also used.
Kissels are prepared from fruits and berries - fresh, dry or canned, fruit and berry juices, syrups, purees, extracts, from milk, red grape wine, bread kvass, jam, jam, rhubarb and other products, as well as from concentrate - dry jelly .
Depending on the consistency, jelly is divided into thick, medium-thick, and semi-liquid.
To prepare 1 kg of thick jelly, take 60-75 g of potato starch. After pouring it in, these jelly are boiled for at least 5 minutes with stirring and low heat. Thanks to the introduction of a large amount of starch, all the water is consumed for its gelatinization, so thick jelly does not liquefy when hot as quickly as liquid jelly.
Kissels are poured into portioned molds, into large molds or baking sheets, moistened inside with cold boiled water and sprinkled with granulated sugar, then cooled. To remove the thick jelly from the mold, wipe it, turn it over and, shaking slightly, carefully transfer it into the prepared container.
The jelly, removed from the molds or cut into portions, is placed on a dessert plate or in bowls and released, poured with fruit and berry syrup, or cream or cold milk (100-150 g) is served separately. Per serving requires from 100 to 200 g of jelly and 20 g of syrup. Thick jelly is a characteristic dish of traditional Russian cuisine.
The most common jelly is of medium thickness. For 1 kg of such jelly, 40-50 g of potato starch are consumed. After cooking, the jelly is slightly cooled and poured into glasses or bowls. The surface of the jelly is sprinkled with granulated sugar, which, due to its high hygroscopicity, absorbs moisture from the surface, preventing it from evaporating, which prevents the formation of a surface film. 200 g of jelly are dispensed per serving.
Semi-liquid jelly is prepared using 20-30 g of starch per 1 liter, used and dispensed, like medium-thick jelly. In addition, they are served as sauces or gravy for cutlets, meatballs, puddings, casseroles, cheesecakes and other dishes made from cereals, cottage cheese, and pasta.
If jelly is prepared from fresh fruits and berries, then 850-900 g of water is taken per 1 kg of it, regardless of the thickness of the jelly. For jelly made from dried fruits and berries, use 900-950 g of water.
The technological scheme for preparing jelly from cranberries, currants, cherries, and blueberries consists of squeezing the juice; preparing a decoction from the pulp; preparing decoction syrup; brewing starch; combining ready-made jelly with juice; cooling.
The technological scheme for preparing jelly from strawberries, wild strawberries, raspberries, and blackberries consists of mashing the berries and obtaining a puree; preparing a decoction of pulp; obtaining syrup from the decoction; brewing; combining hot jelly with fruit puree; cooling.
Berry juice and puree are added to jelly in its raw form in order to preserve the vitamin C contained in them, as well as coloring substances, which are partially destroyed during heat treatment. For the same purpose, when preparing jelly and storing juices and purees, non-oxidizing dishes, equipment and wiping machines are used. For example, they mash the berries with a wooden pestle, rub them through hair sieves, etc. Loss of vitamin C increases with increasing heat treatment. Therefore, you should not overcook dishes made from fresh fruits and berries and store them for a long time.
The recipe for preparing jelly from dogwood, cherry plum, plum, apricots, apples and other fruits consists of boiling (or baking) berries or fruits, straining and rubbing; combining the decoction with puree and sugar; brewing starch, cooling jelly.
Cranberry (currant, blueberry) jelly. Cranberries – 122, (black currants – 122, red currants – 128, blueberries – 163), sugar – 120, potato starch – 50 (citric acid – 2).
The cranberries are sorted out, washed with boiled water, kneaded with a wooden pestle, and a large amount is rubbed using a rubbing machine and the juice is squeezed out, which is placed in a non-oxidizing container and placed in the refrigerator. The pulp is poured with hot water (1:5) and boiled for 5-10 minutes. The resulting broth is filtered, sugar is added, dissolved, syrup is obtained and heated to a boil. Potato starch is diluted with cold boiled water (1:4) and poured in one go into boiling syrup with vigorous stirring. The jelly is brought to a boil, boiling for no more than 1-2 minutes, since longer boiling dilutes the jelly, remove from heat, and stir in the juice, which gives the jelly the color, taste and smell of fresh berries. The jelly is slightly cooled and poured into glasses or bowls, the surface is sprinkled with sugar, then finally cooled to 10-14 ° C and released.
Milk jelly. To prepare milk jelly, use whole milk or with the addition of water (in a ratio of 1:3.5), which is heated to a boil. Corn (maize) starch is diluted with cold boiled milk and filtered through a fine sieve. Add sugar to the boiling liquid, dissolve it, stirring, pour in the prepared starch. The jelly is boiled, stirring constantly over low heat for 10 minutes, then vanillin is added, cooled slightly, poured into glasses, finally cooled and released. Thick milk jelly is prepared from whole milk, served in a bowl or on a dessert plate, poured with sweet fruit and berry syrup (40 g) or jam (20 g) is added.
Jelly is prepared from fruit and berry decoctions, juices, syrups, extracts, essences, milk, and jam. When frozen, this dish is a transparent gelatinous mass (milk jelly is opaque). The shape of the jelly corresponds to the container in which it was prepared. The thickness and density of the jelly depend on the temperature and the amount of gelling agent: gelatin, agar or agaroid.
Edible gelatin is a product obtained by digesting animal connective tissue, bones, skin, which is clarified, dried and crushed. In dry form, gelatin appears as granules or plates with a moisture content of up to 16%.
Agar and agaroid are boiled from red seaweed. The extract is clarified, dried and crushed. Produced in the form of powder, grits, flakes, films or plates with a moisture content of up to 18%.
The technological process of preparing jelly consists of: preparing the gelling product; making syrup; dissolving the gelling product in syrup; cooling the jelly to 20° C and pouring into molds; hardening at a temperature of 2-8 ° C; preparation for submission.
To prepare 1 liter of jelly, 30 g of gelatin or 12 g of agar are required, which are washed in cold water and soaked for swelling (gelatin for 1-1.5 hours, agar and agaroid for 1-3 hours). In this case, take 8-10 times more chilled boiled water than gelatin. When swelling, it increases in volume and weight by 6-8 times. Syrups for fruit and berry jellies are prepared in the same way as for jelly. The squeezed juices are added to the jelly after the gelatin has dissolved.
The finished liquid jelly is poured into chilled portion molds or large molds (for several servings), as well as into deep trays and cooled in the refrigerator at a temperature of 2-8 ° C for 1-1.5 hours. The frozen jelly is cut into portioned square pieces with wavy edges or remove from molds. To do this, immerse them in hot water for 2-3 seconds, wipe the walls and bottom of the molds, shake them and, turning them over, carefully place the jelly in a prepared bowl or dessert plate, then dispense 100, 150 g each. Store the finished jelly in the cold no more 12 hours, as it thickens and acquires a rubbery consistency, after which it softens and releases liquid.
Jelly can be made multi-layered. To do this, jelly of different colors (cranberry, milk, apple, blackcurrant) is gradually poured into the mold after each previous layer has completely hardened. In addition, jelly is sometimes prepared in cut-out peels of oranges, tangerines, and watermelons.
Mousse is a jelly that has not yet hardened, which is whipped before cooling until a light, fluffy foam forms.
Cranberry mousse. Sugar is added to the decoction prepared from cranberry squeezes, heated to a boil, prepared gelatin and cranberry juice are added and filtered. The mixture is cooled to 25-30°C, poured into a non-oxidizing container and whipped in a cold room until a fluffy foam forms. The whipped mass, which has increased by 4-5 times, is quickly laid out in cooled forms and placed in a cold room for final cooling.
Sambuca is a mousse made from fruit puree of apples and apricots. It differs from mousse in that it contains raw egg whites. To prepare 1 kg of sambuca, take 20 g of gelatin.
Sambuca from apricots. Gelatin is soaked. The apricots are sorted, washed, cut and pitted, placed in a bowl, a little hot water is added (200 g per 1 kg of apricots) and boiled for 5-10 minutes. Softened apricots are rubbed and apricot puree is obtained. If sambuca is made from dried apricots, it is first soaked, then boiled and pureed. The puree is combined with granulated sugar, citric acid, egg whites and the mass is beaten in the cold until it increases in volume by 2-3 times. The swollen gelatin together with water is heated, stirring to 40-50 ° C, melted and poured into the sambuca in a thin stream, continuing to whisk. The whipped mass is quickly poured into molds, put in the refrigerator, cooled until it hardens, taken out and released in the same way as mousse, pouring syrup on top (per 100 g serving).
To prepare the syrup, sugar (10 g) is dissolved in water (15 g), grape wine (5 g) is added and cooled. Take 20 g of syrup per serving of sambuca.
Hot sweet dishes include puddings, apples in dough, apple babka, baked apples, Guryev porridge, sweet omelettes. These dishes are high in calories, as they contain foods rich in carbohydrates and fats. Hot sweet dishes are served at a temperature of 50-55 C.
Croutons with fruit. Pour milk into a bowl and combine it with raw eggs and sugar and mix. A loaf of white bread is cut crosswise into thin slices, from which the crusts are cut off, and moistened on both sides in the egg-milk mixture. The croutons are fried in butter in the main method until golden brown and placed in 2 pieces. on a dessert plate, and canned fruit is placed on top and topped with syrup or sweet apricot sauce.
Baked apples. To prepare the dish, choose medium-sized apples. They are washed, the core and seeds are removed and placed on a baking sheet. Pour a small amount of sugar into the middle of the holes of each apple and add a little water to the baking sheet. The prepared apples are placed in the oven and baked for 10-20 minutes until soft, but the apples should retain their shape. Baked apples are placed in bowls, 1-2 per serving. Serve with powdered sugar or jam, pour over berry syrup or milk.
Pancakes with jam. Pancakes are baked from liquid yeast-free dough. Place the fried side up and put jam on it, roll it up in the form of an envelope and fry it in butter on both sides. Serve hot after frying, placing 2 pieces on a plate and sprinkle with powdered sugar. Pancakes with minced apples are prepared and served in the same way. If pancakes are baked on both sides, then they are folded four times and placed 2-3 pieces on a plate. and pour jam over it.
Rice pudding. Rice – 48, milk – 75, water – 80, sugar – 15, eggs – 1/2 pcs., butter – 10, raisins – 10, crackers – 5, sour cream – 5, vanillin – 0.02, sweet fruit sauce – 50. Output – 250.
Rice and raisins are sorted and washed. Egg whites are separated from the yolks. Sticky rice porridge is cooked in a mixture of milk and water. The finished porridge is cooled to 60° C, butter, egg yolks ground with sugar, seedless raisins are added to it and mixed, vanillin is added. Beat the whites until a fluffy foam forms and combine with the mixture, stirring carefully so that they do not settle. The mold or baking sheet is greased with oil and sprinkled with ground breadcrumbs, the pudding mixture is laid out, filling no more than 3/4, since the pudding increases in volume during heat treatment. The surface is greased with sour cream or sprinkled with oil and baked in an oven at a temperature of 250 ° C, gradually reducing it to 200 ° C. After the pudding has risen, bring it to readiness for 25-30 minutes. The finished pudding has a golden brown crust on the surface; it is left to cool for 5-10 minutes, after which the pudding will lag behind the walls of the dish. Having taken it out of the mold, the pudding is cut into portions, and the pudding prepared in small molds is served whole, placed on a plate and topped with sweet apricot or berry sauce.
Rice pudding can be prepared by boiling it in a water bath using crumbly rice porridge.
Guryevskaya porridge (semolina pudding with canned fruits). Milk is poured into a flat, wide bowl and placed in an oven at a temperature of 240-260° C. When a ruddy foam forms on the milk, it is removed. Having received several foams, they are stored until the finished dish is served. Viscous semolina porridge is cooked using a mixture of milk and water, to which sugar and butter are added. The porridge is cooled to 50-60° C. The egg whites are separated from the yolks and beaten. If nuts are added to Guryev porridge, they are cracked, peeled and chopped. Add egg yolks, vanillin, nuts to the cooled porridge and mix well, then add the beaten whites and mix again. The finished mass is laid out in portioned frying pans, greased with oil, in several layers, topped with milk foam. The surface of the porridge is leveled, sprinkled with granulated sugar and burned several times with a hot chef's needle so that a pattern of caramelized sugar is formed. After this, Guryev porridge is baked in an oven for 5-7 minutes, then served in the same portioned bowl, garnished with canned fruits and berries, and nuts. Hot apricot sauce is served separately in a gravy boat.
The industry produces a large number of concentrates of sweet dishes - jelly, mousses, puddings, creams, as well as dry drinks.
The most widely used are dry jelly, which is produced with extracts with and without sugar, and with essences with sugar. Jelly is made from milk and fruit and berry of various types.
Concentrates are supplied in the form of briquettes and in powder with a moisture content of 6-7%, the weight of the briquettes is from 33 to 250 g. They are stored in a dry room for 4-6 months.
Kissel from concentrate (dry jelly). Kissel is prepared with cranberry, cherry, strawberry, fruit and berry extract. In addition, dry jelly contains sugar and potato starch.
Dry jelly powder or pre-crushed briquette is thoroughly mixed with an equal amount of cold water and poured into boiling water, stirring, sugar and citric acid are added. The jelly is brought to a boil and released in the usual way. For 160 g of dry jelly, take 950-1000 g of water.
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Sweet dishes are widely used in children's diets. They are nutritious and high in calories, as they contain valuable products and substances. In addition, sweet dishes improve the digestion process. Thanks to their pleasant taste, smell, and delicate texture, children eat them with great pleasure.
The raw materials for sweet dishes are fresh, canned and dry fruits and berries, juices, syrups, extracts, milk, sugar, cream, sour cream, eggs, and cereals. To improve the taste and aroma, vanillin, nuts, raisins, lemon zest and other products are added.
Depending on the serving temperature, sweet dishes are divided into two groups - cold and hot. Cold dishes are served at a temperature of 14-16° C, hot dishes - at 55-60° C.
Cold dishes include natural fruits and berries, compotes, and gelled dishes.
Sweet dishes are served in glasses, bowls, cups, dessert plates, and saucers.
§ 52. Fresh fruits and berries
Fruits and berries should be included in children's diet throughout the year. The most valuable are fresh fruits and berries, which are the most important source of minerals (potassium, calcium, iron), vitamins (C, B, carotene), sugar (fructose, glucose). They also contain flavoring substances (food acids, essential oils), which enhance the secretory activity of the digestive organs and improve their functioning.
Some fruits have medicinal value. For example, apples contain tannins that disinfect the intestinal mucosa and have an anti-inflammatory effect
Only fully ripe fruits and berries are consumed fresh.
Natural fruits and berries. Fruits and berries are sorted, the remaining stems and stalks are torn off (except for cherries), washed thoroughly with cold boiled water, rinsed 2-3 times, placed in a colander to drain the water, and placed in plates or saucers.
The berries are sprinkled with granulated sugar or powder. Grapes are placed in bunches. Strawberries, strawberries, and raspberries are also served with cream and milk.
For young children, the fruits are cut, seeds or seeds are removed: apples, pears, and citrus fruits are peeled.
(Fruits or berries 100-150, sugar or refined powder 10-15.)
Strawberries with whipped cream. 30% fat cream is cooled, combined with powdered sugar and whipped until a fluffy mass is obtained, which is placed in bowls or saucers. The berries are placed in the middle and sprinkled with refined powder.
Watermelon or melon. The washed and dried fruits are cut in half into two parts, and then into slices or slices, peeled from crusts and seeds, and served on a plate. The melon can be sprinkled with granulated sugar or powder.
Fruit salad. Apples are cut into thin slices, mixed with pre-soaked raisins, dried nuts and mixed with sugar. The salad is seasoned with fruit juice mixed with lemon juice (or fruit puree or cream). Serve in plates or vases, garnished with fruits and berries.
(Apples 50, raisins 6, nuts 10, sugar 8, lemon juice 8. Yield 75.)
Fresh frozen berries and fruits. A variety of fruits and berries are used frozen. They are unpacked, thawed in air, but not completely, so that they do not lose a lot of juice, after 15 minutes they are washed with cold boiled water, laid out in plates, poured with sweet syrup and kept to room temperature. Large fruits are pre-cut.
§ 53. Jelly dishes
Kissel, jelly, mousse, sambuca, cream are called gelled blobs. They have a jelly-like consistency and are prepared with the addition of gelling products - starch, edible gelatin or agar, which bind water and form a gelatinous homogeneous mass.
The thickness of gelled dishes depends on the amount of starch or gelatin taken. The consumption rates of starch or gelatin per 1 kg of dish are shown in table. 13.
Kiseli
Kissels are used in the nutrition of children from an early age. They are prepared from fresh or canned fruits and berries, juices, purees, milk, jam, rhubarb. The gelling product is potato or corn starch. For children, medium-thick and semi-liquid jelly is prepared and used as sauces.
Cranberry jelly. This dish is prepared according to the following scheme: squeezing the juice; preparing a decoction of pulp; preparing syrup from the decoction; brewing starch; combining jelly with juice and cooling.
The cranberries are sorted, washed, scalded, kneaded and the juice is squeezed out, which is placed in a non-oxidizing container and stored in the refrigerator. Vitamin C contained in the berries is well preserved in this juice. The berry juices (pulp) are poured with hot water (1:5) and boiled for 10 minutes, then filtered. Dissolve sugar in the resulting broth, stirring. Starch is combined with cold boiled water (1:4), stirred and poured into boiling syrup. You need to add all the starch at once with vigorous stirring, so that thick lumps of uncooked starch do not form in the jelly. The jelly is brought to a boil, removed from the stove, cranberry juice is added, and stirred. The squeezed juice gives the dish a bright color, improves the taste and smell. Before cooling, the jelly is sprinkled with sugar so that when the moisture evaporates, a film does not form on its surface. Chilled jelly is poured into glasses or cups.
(Cranberries 30, sugar 30, potato starch 10. Yield 200.)
Kissel from currants, cherries, and blueberries is prepared in the same way as from cranberries.
Strawberry jelly. This dish is prepared according to the following scheme: rubbing the berries and making a puree; preparing a decoction of pulp; obtaining syrup from decoction; brewing starch; combining the jelly with berry puree and cooling.
Strawberries are sorted, removing the stalks, washed with boiled water and rubbed through a hair sieve, and if there are a lot of berries, through a rubbing machine. The resulting puree and juice are stored in a sealed container in the refrigerator. A decoction is prepared from the pulp, to which sugar is added and diluted starch is added while boiling. Boil the jelly for 1-2 minutes, then stop heating and add strawberry puree, stirring. The finished drink is poured into portioned containers, sprinkled with sugar, cooled and released.
(Strawberries 70, sugar 20, potato starch 10. Yield 200.)
Strawberry, blackberry, and raspberry jelly (Fig. 17) is prepared in the same way as strawberry jelly.
Apple jelly. The washed apples are cut, the core and seeds are removed, cut into slices and boiled in water for 10-15 minutes until they become soft. Boiled apples are pureed, combined with broth, sugar and brought to a boil. Then add diluted starch and bring to a boil again. The finished jelly is cooled and dispensed in glasses or cups.
Kissel from rosehip decoction. The rose hips are washed, kneaded, placed in boiling water and cooked for 10-15 minutes. The broth is filtered, sugar is added, brought to a boil and starch diluted in the cooled broth is poured in. Then the jelly, stirring, is brought to a boil, cooled and released. This jelly can also be prepared from rosehip juice (2.5-3 g per serving).
For more complete use of vitamin C, an infusion is prepared from rose hips, and jelly is prepared from the pulp.
(Rosehip 15, sugar 20, potato starch 10. Yield 200.)
Blueberry jelly. The blueberries are washed, poured with cold water, boiled for 15-20 minutes, cooled and left for 2-3 hours. The broth is filtered, sugar is added, brought to a boil, combined with diluted starch and boiled. The finished jelly is cooled and released.
(Dry blueberries 41, sugar 15, potato starch 10. Yield 200.)
Milk jelly. The milk is brought to a boil, combined with sugar, potato starch, previously diluted with cold boiled milk, is added and filtered. The jelly is brought to a boil, cooled and released.
Kissel is also prepared using a mixture of milk and water. Potato starch can be replaced with corn starch. It is allowed to add vanillin.
(Milk 180, sugar 20, potato starch 8. Yield 200.)
Oatmeal jelly. Oatmeal is diluted with water, stirred, milk is added, placed on the stove, cooked over low heat and stirring for 10 minutes, then sugar or sugar syrup is added. The finished jelly is poured into portions and cooled.
Jelly
Jelly is prepared from fruit and berry decoctions, syrups, juices, milk, and jam. The gelling product is food gelatin or agar.
Jelly is prepared according to the following scheme: preparation of gelatin; making syrup; dissolving gelatin in syrup; adding juice; cooling the solution to 20° C and pouring into molds; hardening; preparation for serving.
Cranberry jelly. In order for the gelatin to quickly dissolve in the syrup, it must be pre-soaked: the washed gelatin is combined with cold boiled water (1:8) and left for 1-1.5 hours. At the same time, its mass increases 6-8 times. Before combining with the syrup, the gelatin is placed on cheesecloth and squeezed out.
The cranberries are washed with boiled water, the juice is squeezed out, and a decoction is prepared from the pulp (Fig. 18). Sugar is dissolved in a hot broth (as when cooking jelly), prepared gelatin is added and, stirring, heated to a boil. After slight cooling, juice is poured into it, the jelly is stirred and continued to cool to room temperature. Then the jelly is poured into molds or trays and kept for 1 - 1.5 hours at a temperature of 2-8 ° C until completely solidified, after which it turns into a transparent, gelatinous elastic mass.
Before serving, lower the mold of jelly into hot water for 2-3 seconds, shake, wipe, turn over and transfer the jelly to a dessert plate or bowl. Multi-portion jelly is cut into square pieces with wavy edges.
(Cranberries 16, sugar 15, gelatin 3. Yield 100.)
Blackcurrant juice jelly. Gelatin is soaked in cold water until it swells. Sugar and gelatin are dissolved in hot water, the solution is brought to a boil, then the heating is stopped and blackcurrant juice is added. The resulting jelly is filtered, poured into molds, rinsed with boiled water, cooled until solidified, removed from the molds and released.
Mousses and creams
Mousse is a liquid jelly, whipped until a fluffy porous mass is formed and cooled until the gelatin hardens.
Cranberry mousse. The cranberries are pureed, combined with hot water and sugar, boiled for 5 minutes, filtered and cooled. The swollen gelatin is dissolved in cranberry syrup and combined with juice.
The resulting jelly is placed in a non-oxidizing container, cooled to 30° C and beaten until the volume of the porous mass increases 4-5 times. Beat the mass using a beater or manually with a whisk in a cold room or on ice. The whipped mass is transferred into molds or trays, cooled and released like jelly. When serving, the mousse is poured with sweet cranberry syrup or cranberry juice combined with sugar syrup.
Cranberry mousse with semolina. The juice is squeezed out of the cranberries, and a decoction is prepared from the pulp. The resulting broth is filtered, sugar is added, brought to a boil, semolina is added and, stirring, boil the porridge for 15 minutes. The prepared liquid semolina porridge is combined with cranberry juice, mixed, cooled to 30-40 ° C and beaten in the cold until the mass becomes thick and light. The mousse is poured into deep saucers or bowls, cooled for 1 hour, and dispensed with sweet syrup.
(Cranberries 15, sugar 15, semolina 10. Yield 100.)
Milk jelly cream. Bring the milk to a boil, add sugar. Potato starch is diluted in a small amount of cooled boiled milk, stirred and poured into boiling milk while stirring. The jelly is brought to a boil, removed from the stove and cooled to 70-75° C.
The whites of raw eggs are separated from the yolks and beaten until a fluffy foam forms. Hot milk jelly is combined with yolks. Then add the beaten egg whites and stir everything carefully. The cream is poured into molds moistened with water and left until it hardens. When serving, it is removed from the molds like jelly and placed on a plate, saucer or bowl.
Milk jelly cream can be prepared with the addition of vanillin and poured with sweet berry syrup when leaving.
(Milk 80, potato starch 15, sugar 20, eggs 1/5. Exit 120.)
§ 54. Compotes
Compotes are prepared from fresh, dried or canned fruits and berries of one type, as well as from a mixture of them in various combinations. Delicious compotes are made from watermelon, melon, and rhubarb.
Compotes are prepared according to the following scheme: preparing syrup; preparation of fruits and berries; connection with syrup; cooking; cooling; portioning.
In some cases, compotes are not boiled, but portioned before cooling.
The syrup is prepared as follows: add sugar to hot water (100 g of sugar per 1 liter of water) and, stirring, bring the solution to a boil. If the compote is prepared from non-acidic fruits and berries, then citric acid is added to the syrup (0.5 g per 1 liter of water).
Fresh fruits and berries are sorted, stems are removed, and washed with boiled water. Fruits, watermelons, melons are peeled, peeled, and seeds. Apricots, peaches, plums are cut, pits are removed, and cut into slices. The white subcutaneous skin is removed from citrus fruits, the peeled fruits are divided into slices, and large ones are cut. Watermelons and melons are cut into cubes, bananas into slices, apples, pears, quince into slices (small apples into slices). The rhubarb is washed with boiled water, peeled, and cut crosswise into pieces 1.5-2 cm long.
Peeled fruits (apples, pears, etc.) quickly darken during storage, since the tannins they contain oxidize in air. Therefore, they need to be prepared immediately before heat treatment, and stored, if necessary, in acidified water.
When cooked, some fruits and berries quickly soften and become deformed, since the protopectin contained in the walls of their cells is hydrolyzed and turns into soluble pectin, and the amount of vitamin C in them also decreases. Therefore, depending on the raw materials, compote is prepared in various ways: fruits are boiled in syrup from 5 to 15 minutes (quinces, apples, pears); put fruits in boiling syrup and do not heat them any more (plums, cherries, apricots, peaches, soft pears and apples); put fruits in warm syrup and cool (citrus fruits, watermelons, melons, cherries, strawberries). The compotes are cooled before serving. Dispensed in mugs, cups, glasses (200 g per serving).
Apple compote. Prepared apples are placed in boiling syrup, brought to a boil, cooled, portioned and released.
(Apples 50, sugar 20. Yield 200.)
Cherry compote. The processed cherries are placed in boiling syrup, then the heating is stopped, and the compote is cooled in a cauldron or pan with a closed lid. The cooled compote is poured into portions and released.
(Cherry 53, sugar 20. Yield 200.)
Plum compote. The prepared plums are placed in hot syrup, brought to a boil, covered with a lid and cooled. The finished compote is portioned and released.
(Plums 56, sugar 20. Yield 200.)
Compote from a mixture of fresh fruits. Place chopped apples and pears into boiling syrup, cook for 5 minutes and add prepared plums and apricots. Then the heating is stopped, and the compote is cooled by closing the lid. Before serving, place the fruit in a bowl and pour in the syrup.
(Apples 40, pears 25, plums 18, apricots 20, sugar 20. Yield 200.)
Compote of oranges. The syrup is prepared with the addition of finely chopped zest, infused, and filtered. Peeled oranges are cut into circles or slices, placed in a bowl, poured with warm syrup, cooled and released.
Rhubarb compote. Rhubarb cut into pieces is placed in hot water and kept for 2-3 minutes. Then the water is drained and the rhubarb is transferred to boiling syrup. After this, the heating is stopped, the compote is closed with a lid, kept for up to 5 hours and released. You can add cinnamon to the rhubarb compote.
(Rhubarb 100, sugar 20. Yield 200.)
Compote of dry fruits and berries. The mixture of dry fruits is sorted, sorted by type, large fruits are cut. Then the dried fruits are washed 4 times with warm water and rinsed.
Place apples and pears into boiling syrup, after 15 minutes add the rest of the dried fruits, cook for 10 minutes, add raisins and cook for another 5 minutes. You can add citric acid to the compote. During the process of cooking compote, sugar, under the influence of the acids contained in the fruit, breaks down into glucose and fructose. Invert sugar makes the compote sweeter.
To improve the quality, the compote is cooled for 10-12 hours under a closed lid at room temperature before serving. When leaving, fruit is placed in a bowl and syrup is poured.
(Dried fruits 30, sugar 20. Yield 200.)
Compote of canned fruits or berries. Jars of compote are washed, wiped, and opened; The syrup is drained, combined with water, sugar, brought to a boil and cooled. Large canned fruits are cut, seeds removed, and cut into slices. Small fruits and berries, without cutting, are placed in portioned dishes, poured with syrup and released.
Apples in syrup. The core with seeds is removed from the apples using a notch, and the fruits are peeled. Add sugar and citric acid to hot water. Peeled apples are immediately placed in syrup and brought to a boil, covered with a lid and kept until cool. When serving, place 1 apple (50 or 75 g) in a bowl or deep saucer and pour over the resulting syrup.
§ 55. Hot sweet dishes
Pancakes with jam. Thin pancakes are baked from liquid yeast-free dough, frying them on both sides. When serving (2 pieces per serving), fold them four times and pour over the jam.
Pancakes can be fried on one side, stuffed with jam or jam. Stuffed pancakes are rolled into an envelope and fried before serving.
(Pancakes 100, apple jam 25. Yield 125.)
Baked apples. Medium-sized apples are washed, cored, placed on a baking sheet, granulated sugar is poured into the middle of the apple, and a little water is added to the bottom of the baking sheet. Bake them in the oven for 10-15 minutes until soft.
When serving, apples (1 per serving) are placed on a dessert plate or deep saucer and topped with sweet syrup or jam. Apples can also be served with milk or sprinkled with refined powder.
(Apple 113, sugar 10, refined powder 10. Yield 110.)
Charlotte with apples. Sugar is added to processed sliced apples. White stale bread is peeled, cut into layers 0.5 cm thick. Raw eggs are combined with boiled milk and sugar, stirred. A baking sheet is greased with oil, and bread soaked in sweet lezone is placed on it so that its dry side is at the top. Then a layer of apples is placed, it is covered with the same layers of bread, placing them with the moistened side up. The charlotte is greased with the remaining leison, poured with oil and baked at a temperature of 180-200 ° C until a slightly browned crust forms on its surface. Cool the dish for 10-15 minutes, cut into square pieces, place on a plate (1 piece per serving), pour over sweet apricot or apple sauce.
Charlotte can also be prepared in portioned molds.
Snowballs. The whites of raw eggs are separated from the yolks, placed in a deep bowl and beaten with refined powder until a thick, stable foam is formed. The resulting mass is cut (like dumplings) using two tablespoons and placed in a saucepan with hot water. Boil the snowballs for 5 minutes at a temperature of 85-90° C on the edge of the stove, closing with a lid, then turn over and leave for another 5 minutes. Remove the snowballs with a slotted spoon, place them on a plate (2-3 pieces per serving), and pour over sweet sauce or syrup.
(Eggs (whites) ½, refined powder 20. For the sauce: potato starch 2, strawberry syrup 30, water 30. Yield 100.)
Croutons with fruit. A loaf of white bread is peeled and cut crosswise into slices 0.5 cm thick. Lezon is prepared from milk, raw eggs and sugar, slices of bread are moistened in it and fried in butter until a light crispy crust appears. When serving, croutons (2 pieces per serving) are placed on a plate, fruits or berries from canned compote are placed on them, syrup or sweet sauce is poured on top of the dish.
§ 56. Hot and cold drinks
Hot drinks include tea, coffee, cocoa. Fruit and berry drinks (juices, fruit drinks, infusions), dairy drinks, milk, and fermented milk products are used cold.
Drinks are served for breakfast, lunch, dinner and afternoon tea, as they replenish the child’s body’s need for water and contain vitamins, minerals, flavors and other valuable substances. The tannin and essential oil contained in tea, which is also rich in vitamins B1, B2, C, P, PP, have a beneficial effect. Tea, coffee, and cocoa contain proteins and fat. But the alkaloids found in these products (caffeine in tea and coffee, theobromine in cocoa) have a stimulating effect on the nervous system. Therefore, in baby food they use drinks made from weak tea and coffee, as well as coffee drinks “Morning”, “Health”, “Acorn”, “Children’s”. Natural coffee and cocoa are not given to young children. These drinks are rarely included on menus for older children.
Hot drinks are served at a temperature of 70° C.
Tea with sugar (lemon, milk). The porcelain teapot is rinsed with boiling water, dry tea (0.2 g per serving) is poured into it and hot boiled water is poured into it (filling no more than 1/3 of the teapot’s volume). The tea is steeped for 5 minutes, covered with a lid and a napkin on top. At the same time, substances that give the infusion color, taste, and aroma pass into the water. Then the kettle is filled with boiling water (¼ of the total amount per serving).
You cannot brew tea in a metal container, boil it or leave it on the stove for a long time to infuse, as the valuable nutrients contained in the tea are destroyed and its taste, smell, and color deteriorate.
When serving, put sugar in a cup or mug, pour in brewed tea, then pour boiling water. Sugar can be served separately in a socket or dissolved in boiling water (for mass distribution).
If tea is served with lemon (10 g per serving), then it is first scalded to remove bitterness, then cut into circles and placed on a rosette.
When dispensing milk tea, the milk is boiled and poured into the tea before serving. Milk or cream can also be served separately in a milk jug (50 g milk per serving). In addition, jam, marmalade, pastry or cake are often served with tea, placed in a rosette or on a dessert plate.
(Tea 0.2, water 200, sugar 20. Yield 200.)
Tea with milk and honey. Hot, strained tea is poured into a cup or glass (filling 2/3 of the volume), boiled milk and honey (20 g) are added, stirred and released.
Tea with syrup. Tea is poured into a mug or cup (150 g) and fruit syrup (50 g) is added.
Coffee with milk or coffee drink. Ground coffee is placed in a coffee pot, saucepan or stainless steel cauldron, poured with boiling water, brought to a boil, moved to the edge of the stove, covered with a lid and left for 5-10 minutes. The finished coffee is filtered, combined with hot milk or a mixture of milk and water, sugar, and brought to a boil. Coffee is also prepared with condensed milk.
Coffee is served in a cup and saucer or mug; it is served with cookies, cakes, muffins, muffins, etc.
(Natural coffee 2 or coffee drink 6, sugar 20, milk 100. Yield 200.)
Cocoa. Cocoa powder is placed in a saucepan or kettle, combined with sugar, a little hot milk or water is added, and ground until smooth. Then the mass is diluted with continuous stirring with hot milk and water, and brought to a boil.
Dispense cocoa in a mug or cup. Just like coffee, you can serve it with cookies or cake.
(Cocoa 3, sugar 20, milk 100. Yield 200.)
Cranberry drink. The cranberries are sorted, washed with boiled water, kneaded and the juice is squeezed out of it. The pulp is combined with water, boiled for 5-10 minutes, filtered, sugar is added, brought to a boil, then the heating is stopped and combined with the juice. The finished drink is cooled. Before serving, it is poured into cups or mugs. You can make a drink from any berries.
(Cranberries 30, sugar 20, water 200. Yield 200.)
Apple drink. The washed apples are cut, seeds removed, cut into slices, placed in a bowl, poured with boiling water, sugar and finely chopped lemon zest are added and boiled for 15-20 minutes at low boil. The drink is cooled in a container, covered with a lid, then filtered. Store in a cool place.
Orange or lemon drink. The zest removed from citrus fruits is peeled from the white subcutaneous skin, finely chopped, scalded, then poured with hot water, brought to a boil, sugar is added, left for 2-3 hours in a cold place and filtered. The juice is squeezed out of the fruit and combined with infused syrup.
Drink "Little Red Riding Hood". 100 g of blueberry juice is heated to a temperature of 70-80 ° C, poured into a bowl, 20 g of lemon and 30 g of raspberry syrup are added and released.
Prune infusion. The prunes are thoroughly washed, poured with boiled water, kept for 15-20 minutes, filtered, separated from the pits and cut into pieces. Then the prunes are combined with the infusion and sugar, poured with boiling water, left for 2-3 hours, poured into prepared containers and released.
Juice from tomatoes. Ripe tomatoes are washed with boiled water, cut and the juice is squeezed out of them with a juicer.
In winter, canned tomato juice is used.
Boiled milk. The milk is boiled and dispensed in an earthenware mug or glass. Serve it hot or chilled.
(Milk 210. Yield 200.)
Honey milk. 150 g of hot milk is combined with 50 g of natural honey, stirred, poured into mugs and released.
Milk with raspberry syrup. 150 g of hot milk is combined with 40 g of raspberry syrup, mixed, and released.
Milk drink. Milk (150 g per serving) is boiled, cooled, combined with milk ice cream (50 g), jam or fruit syrup (10-20 g) and released.
Kefir or yogurt. Lactic acid products - kefir, fruit kefir, yogurt, fermented baked milk, acidophilus - are dispensed in an earthenware mug or glass, sprinkled with granulated sugar or powder. Sugar can be served separately at the outlet.
(Kefir or curdled milk 200, granulated sugar 5 or refined powder 4. Yield 200.)
§ 57. Requirements for the quality of sweet dishes. Conditions and periods of their storage
Fresh natural fruits and berries must be good quality, fully ripe, well washed with boiled water.
Kissels have a uniform consistency and are similar in thickness to sour cream or cream. Their surface should be without film. The taste of jelly is sweet; the taste, smell, color correspond to the fruits and berries from which they are prepared. Kissels made from decoctions, juices, and syrups are clear; those made from milk and fruit and berry purees are cloudy. In medium-thick and liquid jelly, stickiness and the presence of starch lumps are not allowed, and in milk jelly, the smell of burnt milk is not allowed.
The jelly has a homogeneous, gelatinous, slightly elastic consistency. The jelly shape is square, with wavy edges or corresponding to the mold. The taste is sweet with the taste and aroma of the products used.
The mousse has a delicate, slightly elastic, finely porous consistency. The shape of the product is square or triangular, with wavy edges. The taste is sweet with a sour aftertaste. Color white, cream, pinkish; depends on the products used. The presence of a jelly layer at the bottom of the mousse, which is formed when the product is not beaten sufficiently, is not allowed. The mousse is poured with syrup.
Compotes consist of syrup and fruit. The syrup is transparent, from yellowish to light brown. Fruits and berries (whole or chopped) are not overcooked and retain their shape. The taste of compotes is sweet with a sour taste, the smell of fruits and berries from which they are prepared. When serving, fruit should occupy ¼ of the volume of the dish.
Charlotte with square-shaped apples, with a soft, browned crust on the surface.
In sweet dishes, insufficient amounts of sugar, foreign tastes and smells are unacceptable.
Fresh fruits and berries are stored at a temperature of 0 to 6 ° C, washed and dried, laid out in a low layer.
Cold sweet dishes are stored in non-oxidizing containers for up to 24 hours at a temperature of 0-14° C.
Hot sweet dishes are stored until serving in an oven at a temperature of 55-60 ° C or on a water bain-marie.
Brewed tea is stored for no more than 1 hour.
Squeezed from fruits and berries or opened canned juices are stored in porcelain or enamel containers for 2 to 4 hours.
Test questions and assignments
1. What is the importance of sweet dishes in baby food?
2. What groups are sweet dishes divided into?
3. What dishes are classified as gelled?
4. How is cranberry jelly prepared?
5. Why is the juice squeezed out of berries when cooking?
6. Why is jelly sprinkled with granulated sugar?
7. How is gelatin prepared for gelled dishes?
8. What is the difference between mousse and jelly?
9. What products are used to make compotes?
10. In what order are dried fruits added when cooking compote?
11. Make a technological scheme for preparing charlotte with apples.
12. How are pancakes with jam prepared and served?
13. How is tea prepared and served?
14. How is coffee with milk prepared and dispensed?
15. List the types of cold drinks.
Preparing sweet dishes and drinks
Sweet dishes and drinks are a traditional addition to any menu. They end the lunches. Dishes made from fresh fruits and berries, fruit and berry juices, syrups containing a significant amount of sugar. Organic acids, mineral salts, and vitamins are of special nutritional value. The range of sweet dishes at this enterprise is not large. These include compotes, ice cream, tea, coffee, and assorted fruits.
Fresh and frozen fruits and berries
Fresh fruits and berries are not subjected to heat treatment. Therefore, they do not lose their aroma, taste, and the vitamins they contain are preserved. Before release, fresh fruits and berries are sorted, stalks and impurities are removed, and thoroughly washed with running drinking cold water. Fruits and berries are served natural or with sugar, refined powder, syrup, milk, cream, sour cream. Fruits and berries are delivered to catering establishments frozen in a dry way (without sugar), frozen in sugar syrup, and berries are also frozen with sugar. Fresh fruits and berries are served on a dessert plate or in a vase.
Compotes
Compotes are prepared from fresh, dried, canned and frozen fruits and berries, both in various combinations and from one particular type. Before opening, jars of canned fruits and berries intended for making compotes are thoroughly washed with warm water. To prepare dried fruit compotes, dried fruits and berries are sorted, removing foreign impurities, and thoroughly washed in warm water, changing it several times.
To improve the taste of dried fruit compotes, it is recommended to cook them 10-12 hours before selling them, since as a result of infusion, aromatic and flavoring substances (organic acids, mineral salts, sugars) pass into the broth, and the fruits and berries are soaked in sugar syrup. If there is insufficient acidity, citric acid is added to compotes. Compotes are released chilled to a temperature of 12-150C, 150-200 g per serving.
Kiseli
This enterprise does not prepare jelly.
Table 10 Dried fruit compote
Jelly, mousse, and sambuca are not prepared at this enterprise.
Creams and whipped cream are not prepared at this facility.
Soufflé, pudding, croutons and other sweet dishes
Soufflé, pudding, croutons and other sweet dishes are not included in the menu of this enterprise.
Ice cream
Ice cream is a frozen sweet mass made from dairy products with various additives. Ice cream is usually made from: milk, cream, butter, sugar, flavoring and aromatic substances, various food additives that provide the desired consistency, shelf life, etc.
Beverages
Hot drinks
Traditionally, the following drinks are consumed heated: cocoa (drink), tea, hibiscus, coffee.
Table 11 Black coffee with milk
Table 12 Tea with lemon
Registration and release of finished products
The technological process of preparing a dish ends with its design and release. A beautifully decorated dish stimulates the appetite, focuses a person’s attention on the upcoming meal and improves the absorption of food. The design of the dish largely depends on the combination of side dishes, the shape and size of the food cut, taste and color. Usually choose side dishes of approximately similar size and size.
For example, side dishes for cold dishes are usually shaped like bouquets: chopped green onions, carrots and potatoes, cut into cubes, stars, circles. Large portions are usually served with coarsely chopped side dishes. Products must also be in harmony with each other not only in color, but also in taste. Dark red sauces combine color and taste with fried meat, white sauce with poultry, pink tomato and white sauce with fish. When preparing a dish, the dishes in which the food is served are of great importance. It should be without broken edges, chips or cracks. The sides of the dishes should not be completely covered with food. In this case, in combination with colorfully decorated side dishes, the dish will have a particularly attractive appearance.
fish meat dish drink
Sweet dishes are usually prepared from fruits, berries and their processed products. Conventionally, they are divided into cold and hot. Cold ones include: fresh
fruits and berries and their purees, compotes, gelled dishes (jelly, jellies, mousses, sambuca, creams), ice cream, whipped cream, etc.
For hot ones - airy pies (soufflé), puddings, sweet porridges and casseroles, sweet pancakes, etc. The amount of sweet dishes per serving in grams: fresh fruits and berries - 100-150 g, compotes and jelly - 150-200 g, jelly, mousses, creams - 100-150g, ice cream - 50100 g. In diets No. 8 and 9, sugar is replaced with xylitol in a ratio of 1:1, and sorbitol 1:1.2-1.4
To prepare gelled dishes, various gelling substances are used - starch, gelatin, agaroid, furcellaran, sodium alginate, modified starches, pectin substances, which have the ability to swell, dissolve and form transparent gelatinous masses at a certain temperature.
It is advisable to include gelled dishes in diets for stomach, intestinal, pulmonary and other bleeding. The ability of gelatin to increase blood clotting serves as a contraindication to the frequent inclusion of dishes with gelatin on diets No. 10a, 10c. They are also not recommended for oxaluria (diet No. 6), since oxalic acid can be formed from gelatin.
Kissels (diets No. 1a, 1b, 1, 2, 4b, 4c, 5, 5a, 5p, 6, 7, 10, 10a, 10c, 11, 15) are prepared from fresh, dried and canned fruits and berries, from jam, jam, syrups, purees, milk (except for diets No. 2, 4b, 4c), etc. The thickener is starches - potato or corn. Corn starch jelly is very delicate, but opaque, so it is used only for making milk jelly. According to the amount of starch introduced, jelly is liquid (3.5-5% starch), medium thick (8-10%) and thick (12-15%). Liquid jelly is used hot as a sweet sauce for cereal dishes. Thick jelly is poured into molds and cooled.
Jelly (diets No. 1, 2, 3, 4b, 4c, 5, 5a, 5p, 7, 8, 9, 10, 10a, 10c, 11, 15) are prepared from fruits and berries, juices, syrups, tea, milk, kefir First, gelatin is poured with cold water in a ratio of 1:6-10 for 40-60 minutes until the volume increases 6-8 times. Excess moisture is removed by discarding the swollen colloids onto a fine sieve or gauze, prepared gelatin is dissolved in hot syrup and pre-squeezed juices are introduced. The solution is poured into molds and kept until it hardens for 1 hour, then cooled at +48 o C.
Mousses (diets No. 1a, 1b, 1, 2, 3, 4, 4b, 4c, 5, 5a, 5p, 6, 7, 10, 10a, 10c, 11, 15) are fruit and berry jellies whipped into foam. To prepare mousses, use gelatin or semolina (diet No. 6). The mixture is whipped at a temperature of 35-40 °C in a beater until the volume increases by 2-2.5 times, poured into molds, and cooled.
Sambuca (diets No. 2, 3, 4b, 4c, 5, 5a, 5p, 6, 7, 8, 9, 10, 10a, 10c, 11, 15), unlike mousse, is prepared on the basis of fruit purees containing a lot of pectin substances . To add more fluffiness, add beaten egg whites.
Creams (diets No. 1b, 1.2, 5, 6, 7, 10, 10a, 11, 15) are cream (sour cream, yogurt) whipped into a fluffy foam on a gelling base. There are two ways to prepare creams: with and without the introduction of an egg-milk mixture.
In the first case, eggs or yolks are ground with sugar (xylitol), diluted with boiled milk and, stirring continuously, heated to 70-80 o C, swollen gelatin is introduced, heated until it is completely dissolved, then vanillin, fruit and berry puree, cocoa and etc. The mixture is cooled to 30 o C. Cream (at least 20% fat) or sour cream is cooled and whipped until a thick, fluffy foam forms. Pour the egg-milk mixture into the whipped mass with continuous stirring, quickly pour into molds and cool.
According to the second method (diets No. 4b, 4c, 10), powdered sugar is added to whipped cream or sour cream into a fluffy foam and melted gelatin is poured in a thin stream. When serving, the creams are poured with syrups.
Soufflé is an airy pie served hot. The basis is whipped egg whites, which are mixed with hot fruit and berry puree or with sweet egg and milk sauce, the mass is placed on greased molds, baked at 180-200 o C for 15-20 minutes. When baking, the volume increases 2-2.5 times. The finished soufflé cannot be stored as it will settle. When leaving, sprinkle with powdered sugar. Milk or cream is served separately. Recommended for diets No. 1,2, 3, 4c, 5, 6, 7, 10, 10a, 11, 15.
Puddings are easily digestible sweet hot dishes. Beaten egg whites give them a delicate and fluffy consistency. Beat the egg yolks with sugar until the volume increases 2-2.5 times and mix with other components of the recipes in a beater. Carefully add the whipped whites into the mixture and place it in greased molds. Bake at 180-220 o C. When serving, the pudding is sprinkled with powdered sugar, and cold milk or cream is served separately.
Hot drinks. Tea and coffee are used in medical nutrition because of their taste and the tonic effect of caffeine. Strong tea infusions containing a lot of tannin are used for inflammatory bowel diseases (diets No. 4, 4b, 4c). For many diets, weak tea or tea with milk is recommended (No. 1a, 1b, 1, 2, 3, 4c, 5, 5a, 5p, 6, 8, 9, 10c, 11).
Weak coffee with milk is given for diets No. 1,2, 3, 4c, 5a, 5, 7, 9, 11, 15 or with water (No. 2, 4, 4b). For diets No. 8, 10a, 10c, coffee is replaced with a coffee surrogate.
Cocoa in medical nutrition is prepared weakly in milk (diets No. 2, 3, 4c, 9, 11, 15), water or rice water (4b, 4c).
Cold drinks. Cold drinks include juices, decoctions and infusions of dried fruits, medicinal herbs, bran, yeast, drinks, cocktails, milk and lactic acid products.
Oxygen cocktails are also used in therapeutic nutrition. They are prepared from juices, fruit infusions, rose hips, and medicinal herbs. They are thick foam saturated with oxygen. The foaming agent is egg whites and a 0.5-1% solution of food grade methylcellulose. For oxygen saturation, special equipment is used.
