Technological diagram of borscht. Technological process of preparing "Ukrainian borscht". According to educational practice

L.I. Anfimova "Cooking", 1996.

Z.P. Matyukhin "Fundamentals of the physiology of nutrition, hygiene and sanitation" M. Zyson, 1981.

N.M. Miftakhudinova, L.M. Bogdanov "Fundamentals of calculation and accounting in public catering establishments."

A collection of recipes for dishes and culinary products for catering establishments. M. Economics, 1983

G.A. Bogdanov "Equipment of public catering establishments" M. Economics, 1991.

G.I. Butatizh "Organization of production of public catering enterprises" M. Economics, 1997.

M.V. Vasilchuk "Fundamentals of defense practice."

A.V. Kudentsov Commodity research of food products. M. Economics, 1997

Scheme 1. Classification of soups

Scheme 2. Preparation of seasoning soups

Scheme 3. Cooking borscht

Scheme 4. Preparation of pickles

Scheme 5. Preparation of hodgepodge of mixed meat

Technical and technological map No. 1

Product name: Borscht "Ukrainian".

Name		Net for 1 serving	Net for 5 servings
Potato
Parsley
Bulb onions
Tomato puree
Pork lard
Bulgarian pepper

Cooking technology:

Cut the beets into strips, add salt, vinegar, fat, sugar and simmer until tender. Carrots and parsley, chopped into strips, onions, cut into slices, sauté with fat. Put chopped cabbage into the broth and cook for 10-15 minutes, then add sautéed and stewed vegetables, sautéed flour, bell pepper, spices and cook until tender. Before serving, season the finished borscht with garlic, mashed with herbs and bacon

Requirements for decoration: When leaving, add sour cream to the plate and sprinkle with herbs.

Head signature

Technical and technological map No. 2

Product name: "Meat Solyanka".

Name		Net for 1 serving	Net for 5 servings
Veal
Beef
Smoked ham
Sausages or sausages
Beef kidneys
Bulb onions
Pickles
Tomato puree
Butter

According to the main documents regulating the development and availability of HACCP systems at food industry enterprises, one of the requirements for the enterprise is the development and verification of flow charts of technological processes.

You can find out more about the specific requirements for block diagrams in such regulatory documents as GOST R 51705.1-2001 “Quality systems. Food quality management based on HACCP principles. General requirements" and GOST R ISO 22000-2007 "Food safety management systems. Requirements for organizations participating in the food production chain.”

Our task is to show, using a specific example, the logic of decision-making when constructing flowcharts, so that you can build them yourself in the future. So, let's look at the key designations adopted in the HACCP system.

Types of Flowcharts

Flowcharts in their general form are of three types:

1. Flowcharts for acceptance, placement and storage of raw materials and packaging materials in warehouses. They indicate the requirements and controlled parameters during incoming inspection, as well as, depending on the type of raw material, the required placement and storage conditions.
2. Flowcharts for preparing raw materials for production. Here the raw materials undergo primary (usually mechanical) processing. Vegetables are peeled, washed, cut; frozen animal products are defrosted, washed and cut up; bulk products, sifted if necessary, and so on. The list of raw materials and operations performed to prepare for further stages of production is quite diverse and depends on each specific type of enterprise, product range and other factors.
3. Flowcharts for the preparation (production) of dishes (finished products) before sale (shipment) to the end consumer. All blanks and semi-finished products, previously prepared, are collected together on such diagrams and the final technological process is carried out (heat and mechanical treatments, processing, packaging, mixing, packaging and labeling, quality acceptance and defective control, sales, release or shipment). Everything is very diverse and depends on the specific tasks and type of enterprise.

All flowcharts in the HACCP system consist of a certain set of operations that have their own meaning and symbols. Block diagram symbols are presented in Table 1.

From theory to practice

To create the most understandable picture for constructing a flowchart, we will take the recipe for seasoning soup (borscht with cabbage and potatoes) from the Collection of Technical Standards (STN) for public catering.

The first thing we need to know to build a flowchart is the cooking technology and the raw materials included in the dish. So here is our list of raw materials:

- fresh beets;

— fresh white cabbage;

— food potatoes;

— fresh table carrots;

- fresh onions;

- tomato puree (paste);

- granulated sugar;

- vinegar 3%;

- broth or water;

— spices (ground black pepper/peas, bay leaf);

- fresh herbs;

- sour cream;

- vegetable oil for frying and sautéing.

Place prepared vegetables (including sautéed (fried) and stewed) in boiling broth or water, boil, add salt, sugar, spices, and bring to readiness. When serving, top with sour cream and herbs. Based on this, we will have all three types of flowcharts: for receiving raw materials, preparing raw materials and preparing soup.

Fresh vegetables

Flowchart for acceptance, storage and movement of raw materials to production

This scheme consists of three main operations (stages):

1. Incoming control
2. Unloading to warehouse
3. Storage of raw materials (depending on its type)

An example of a flowchart for the acceptance, storage and movement of raw materials to production

This is how we determine what measures we take at incoming control, how the raw materials are stored and where they are moved after storage.

Flowcharts for preparing various groups of raw materials for production

From BS1 all raw materials are transferred to production. However, before the vegetables get into the soup, they must undergo appropriate processing, and broth must be made from the prepared meat. The water for the broth also needs to be prepared accordingly. This means we need the following block diagrams:

1. for preparing vegetables;
2. for the preparation of raw meat;
3. for preparing water for cooking broth;
4. for cooking the broth (in this case, it is a preparatory operation before cooking the soup and should be regarded accordingly).

We will assign sequence numbers starting with the number 2 to the flowcharts for the preparation of raw materials. In Fig. Figure 2 shows a flowchart for preparing vegetables for production. The stages of the preparatory process are taken from the STN used.

Attention! When adding different types of raw materials, new stages will be added (for example, when using quick-frozen vegetables, a thawing stage will be added, and so on, according to the meaning).

Fig.2 Preparing vegetables for production

Raw meat also needs preliminary preparation. We take the preparatory stages from STN. Figure 3 shows a flowchart for preparing raw meat for production.

Fig.3 Preparation of raw meat for production

Before you cook meat broth for soup, you need to prepare the water. A block diagram of its preparation for production is presented in Figure 4.

Rice. 4 Preparation of water for production

Currently, when compiling the names of the preparation flowcharts, we used serial numbers starting with the number 2 (2.1, 2.2, 2.3). The broth can be used as an independent dish, so we classify it as a finished product. Starting from this block diagram, we will assign serial numbers, starting with the number 3 and further, according to the number of subgroups of our dishes. What does it mean? Imagine if, in addition to broth and soup, we had several other types of dishes (for example, salads, meat and poultry dishes, fish dishes, baked goods). The names of our cooking flowcharts would look something like this:

BS3 Meat broth;

BS4 Soups filling;

BS5 Salads;

BS6 Meat dishes;

BS7 Fish dishes;

BS8 Flour culinary products…

In Fig. Figure 5 shows a flowchart for preparing meat broth.

Flowchart for making seasoning soup

So, all the ingredients for the borscht have been pre-prepared. Next, our task, using STN cooking technology, is to put everything together, evaluate the resulting dish and analyze it for compliance with the quality requirements. It is necessary to determine corrective measures for non-compliance and send them for implementation to consumers.

Based on the presented recipe, the ingredients included, and the tasks assigned, we must determine the order and name of the technological operations when preparing the soup. The list of operations will look like this:

• In addition to raw potatoes and cabbage, you must add sautéed onions and carrots and beets stewed with vinegar and tomato puree into the boiling broth. Therefore, the first stage is preliminary heat treatment of vegetables (sautéing and stewing). It is called preliminary because after it there will be another one - the actual cooking of the soup.
• We take the prepared meat broth, add raw cabbage, potatoes, sautéed and stewed vegetables into it. Let's call the stage “adding ingredients.”
• Boil the soup and bring it to culinary readiness. At the same time, add salt, sugar, spices. This type of heat treatment is the last one before serving the soup to the client and is called “final heat treatment.”
• Before serving a dish to a client, it must be decorated. Add sour cream to a serving plate and sprinkle with herbs. Let's call this stage “design”.
• We select a control portion from the welded volume and carry out rejection control. It includes an assessment of the organoleptic characteristics of a dish: taste, color, smell, appearance, cut shape of ingredients, consistency, and so on. Based on the results of the control, a decision is made: if the quality indicators are normal, we send the dish for sale. Otherwise, we assess the degree of non-compliance with quality and make a decision on corrective actions: if there are minor defects (undersalting), we eliminate them and send them for repeated organoleptic control; if the defects are irreparable - spoiled (overcooked) ingredients affecting the taste, appearance and edibility - we dispose of the entire batch.
• If we decide to send a dish for sale, we must indicate its maximum parameters. For example, in this particular case we must refer to SanPiN 2.3.6. 1079 – 01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them” and find out the serving temperature of this type of dish, the timing and temperature of sale. The temperature of hot soups when serving is not lower than +75°C. Soups can be kept on a steam table or stove for no more than 2-3 hours from the moment of production at a constant temperature of at least +75°C. We indicate this information in our last stage - implementation.

Fig.6 Flow chart for preparing seasoning soup (borscht)

This logic should be used when constructing flowcharts for any stages and types of production. To understand recipes (manufacturing technologies), it is necessary to be guided by TTK or STN in public catering and TI (TU or STO) in production. For convenience, all similar dishes should be combined into subgroups and a common block diagram should be built for them.

The history of borscht dates back to the times of Kievan Rus. Even then, the southern peoples appreciated the first dish with the addition of beets, which eventually became national. There are different recipes for making borscht. One of the famous ones is Moscow, it has such an interesting taste that if you try it at least once in your life, you will definitely not forget it. After all, the peculiarity lies in seemingly completely incompatible products.

Meat, prepared sausages, fried vegetables, raw cabbage - all this creates an amazing taste and aroma, characteristic of the first course, which can satisfy hunger well, as well as satisfy the taste needs of any gourmet. The recipe below is for a 3-quart saucepan. To find out how much a particular ingredient weighs for your volume, change its amount in proportion to the water used.

Ingredients

Servings: – + 12

• beef 200 g
• smoked meats 100 g
• carrot 100 g
• onion 150 g
• beet 200 g
• water 2 l
• tomato paste 50 g
• sugar 1 tbsp. l.
• salt 1 tsp.
• lemon acid 5 g
• cabbage 350 g
• parsley 1 bunch
• ham 100 g
• sausages 120 g
• vegetable oil 65 ml
• butter 50 g

Per serving

Calories: 289 kcal

Proteins: 20.8 g

Fats: 18 g

Carbohydrates: 11.5 g

2 hours 30 min. Video recipe Print

Throw meat and smoked meats into water, bring to a boil, and simmer for 20 minutes.

Fry carrots and onions in vegetable oil, after cutting the vegetables into strips.

Then add the tomato and simmer for 5 minutes.

Also chop the beets and heat in butter for 10 minutes. Add all the spices listed in the recipe and stir well. Keep on fire for 5-8 minutes.

Chop the cabbage and add to the broth. Cook until half cooked for 5-7 minutes.

Cut the ham and sausages into small ring-shaped pieces and add to the borscht.

After 5 minutes, add chopped herbs.

Turn off the heat and remove the pan from the stove. Once cooled, place in the refrigerator, where it can be stored for a week.

Moscow borscht is not an easy dish, but if you prepare it according to the detailed plan suggested above, you will definitely get it just like in the photo. This recipe is considered a classic. It is this that is reflected in the technological map of catering establishments, but in your own kitchen you can safely supplement it with various spices or ingredients. The main thing is to follow the correct technology and all requirements, strictly follow the recipe for preparing borscht. Watch the video recipe for clarity and you will understand that there is nothing complicated.

Choose only fresh and proven ingredients for borscht; the quality of your dish directly depends on this. And the result will definitely please both you and your family.

Puree soups

Puree soup can be prepared from vegetables, cereals, legumes, meat or fish products. Vegetable soup is a puree made from one or more types of vegetables.

After cooking, products intended for making puree soup are rubbed through a sieve. To prevent the pureed products from settling in the broth, add flour lightly fried in oil and boil for 20-30 minutes.

The group of puree soups includes:

· Puree soups seasoned with white sauce;

· Cream soups seasoned with milk sauce;

· Bisque soups made from crustaceans.

Technological diagram for preparing carrot puree soup:

Clear soups

The basis of all clear soups is a strong broth made from beef, chicken or game. The well-known fish soup also refers to soups cooked in a clear broth (with the exception of fisherman's fish soup, to which potatoes are added). Rice, eggs, dumplings, vermicelli and various vegetables are usually prepared separately, placed on a plate and topped with hot broth before serving. This keeps the broth clear and gives the soup an attractive, appetizing appearance. Vegetables are cut into strips or cubes. The calorie content of clear soups depends mainly on the additional products included in them. But a significant amount of extractive substances contained in the broth eliminates the increased secretion of gastric juice and, therefore, helps stimulate appetite and improve the absorption of food eaten after the soup.

Cold soups

These are seasonal soups, as they are prepared in the summer. Cold soups are especially common in hot climates.

Assortment of cold soups okroshka: meat, vegetables, cold borscht, green cabbage soup.

Sweet soups

Soups are prepared from fresh, canned dried fruits and berries. An assortment of sweet soups, cranberry and citrus apple soup, puree soup made from dried fruits.

Storage and release of soups

During long-term storage, the taste, appearance and vitamin activity of soups deteriorate. Therefore, ready-made soups should be stored for no more than 1-2 hours. To avoid burning, soups are stored in a water bath (bain-marie). Soups seasoned with lezon are stored at a temperature of 60-65 0 C. Greens are often served in a rosette. Also a slice of lemon for the solyankas. Sour cream is added to soup during holidays or served in a gravy boat. Dishes and broth cups for soups should be heated and cooled for cold ones. First courses must be served to the consumer at a temperature not lower than 75 0 C.

Thus, I mastered the skills of making soups and the skills of assessing the quality of soups.

Routing

Name of the organization GOU SPO TO TKPTS

Enterprise UPM No. 4

Name of dish No. 174 “Meat Solyanka”

	I	II	III
	GROSS	NET	GROSS	NET	GROSS	NET
Veal			-	-	-	-
Beef (shoulder, subscapular, brisket, rib)
Smoked-cooked or boiled ham (with skin and bones)					-	-
Sausages or sausages
Beef kidneys					-	-
Weight of finished veal	-		-	-	-	-
Weight of finished beef	-		-		-
Weight of finished ham	-		-		-	-
Weight of ready-made sausages or small sausages	-		-		-
Weight of finished buds	-		-		-	-
Bulb onions
Pickles
Capers
Olives					-	-
Tomato puree
Butter
Bouillon
Lemon
Exit	-		-		-
Sour cream

Cooking technology:

Add sauteed onions and tomato puree, poached cucumbers, capers (along with brine), prepared meat or fish products, spices into the boiling broth and cook for 5-10 minutes.

Quality requirements:

Meat products, onions, cucumbers retained their cut shape, on the surface there are sparkles of fat, herbs, sour cream, a circle of lemon without peel. The taste of the solyanka is sharp, moderately salty, the aroma of the broth and the products that make up the solyanka.

When we hear the word “borscht” we immediately associate it with the Ukrainian first course. Although a variety of this soup is the national dish of the peoples of central and eastern Europe: Russia, Ukraine, Lithuania, Moldova, Romania, Belarus, Poland. Thanks to beets, which are considered the main component of borscht, it gets its characteristic red color. The exact origin of this soup is unknown. It is believed that this dish appeared, and also received the greatest variety and distribution in the territory of ancient Kievan Rus. Borscht most likely owes its name to an edible plant called hogweed. The etymological dictionaries of Slavic languages ​​told us about this.

The technology for preparing borscht is considered quite complex, it can even be called multi-stage - according to the method of preparing the dish, during which more and more new components are gradually added. An interesting fact is that borscht prepared according to the same recipe, but by different housewives, has significant differences. What is there - different! The same woman, using her many times tested recipe, prepares borscht each time with some distinctive nuances. They say that sometimes the mood of the person cooking it influences the preparation of a dish. But, more often than not, everyone gets used to and loves exactly the borscht that is served to them...

This amazingly smelling, aromatic first course is served with sour cream; chopped dill is added directly to the plate if desired. Many people like to eat borscht with hot pepper. There are a lot of tastes and preferences. There is an opinion among people that if there is borscht on the table, it means that the family will be well fed. Many men cannot imagine lunch without such an amazing dish as Ukrainian borscht, especially when it is served with pampushki seasoned with garlic sauce.

Different national cuisines have in their culinary treasuries many different recipes for preparing this original dish. Moreover, for example, only in Ukrainian cuisine there is: Poltava borscht with dumplings, green borscht, borscht with beans, Lenten borscht “Monastic” and many other very different ways of preparing it. It is worth considering that only a tiny fraction of the recipes of Ukrainian cuisine are given here, while in others there is also a wide range of flavors for choosing borscht. However, almost every recipe includes ingredients such as beets, cabbage (or sorrel), potatoes, carrots, etc.

the meat is placed in cold water to make the broth more tasty;

Especially rich borscht is obtained from the so-called “sugar” seeds and, on the contrary, you should not expect anything unsurpassed from this dish, cooked from pure pulp;

It is believed that during frying, a spoonful of vegetable oil and a little sugar can enhance the red color of the finished dish;

in the summer, while borscht can be prepared from fresh vegetables and cabbage is tender at that time - when it is added to the broth, it is immediately turned off and allowed to brew under the lid.

• Parsley will make the borscht even more aromatic thanks to its unique smell; the benefits are not worth talking about, and the dish also becomes aesthetically attractive.
• Chopped dill added directly to the plate will give the first dish the spring smell of freshness inherent in this greenery.
• Bay leaf will add a spicy, sweetish-sweet smell and a little bitterness. It is worth considering that this spice is added literally 5 minutes before the dish is fully cooked.
• Chopped parsley or celery root will make the taste of borscht even more unique and refined thanks to the essential oils that these spices are so rich in.

There are many jokes about the fact that yesterday’s borscht tastes better. In fact, after it sits, its taste improves significantly. Regardless of what recipe the dish is cooked according to, the benefits from it are invaluable, just because it is homemade food, moreover, prepared with care and love for loved ones.

Source:
How to cook borscht
When we hear the word “borscht” we immediately associate it with the Ukrainian first course. Although a version of this soup is the national dish of the peoples of central and eastern
http://amazingfood.ru/kak-prigotovit-borsch/

Cooking technology - Siberian Borscht - (page

Technology for preparing the dish "Siberian Borscht" (page 1 of 3)

1. Nutritional value of the dish

1.1 General characteristics

2. Cooking technology

2.1 Primary processing of products

2.2 Heat treatment

2.3 Registration and release

2.4 Requirements for the quality of the dish

3. Preservation of nutrients during cooking

4. Organization of the workplace

4.1 Selection of equipment (inventory, tools)

4.2 Safety precautions

The dish "Siberian Borscht" belongs to the category "hot broth-based soups, dressing." Dressing soups are prepared with vegetables, cereals, pasta and other products. Sautéed vegetables are an essential part of these soups.

“The soup is synonymous with civilization, it has a colossal history.” It would seem that such a simple object is a saucepan. However, it was he who provoked the emergence of material life among our ancestors, and also turned gastronomy into culture. It was with the advent of soup that it became possible to seriously talk about the creative will of a housewife preparing dinner for her family.

The versatility of soup as a dish: “This is the first and second at the same time. French potofe, Russian cabbage soup, Hungarian goulash. All these are very thick and satisfying soups.” In some countries, these traditions are preserved at the level of ethnographic attractions. “In Vienna there are restaurants specializing exclusively in Taffelspitz. By the way, it was with soups that the restaurant movement began. The first restaurants sold one single dish - it was soup or broth.” Chinese hot pot soup is a ritual dish that symbolizes family values ​​that replace a whole meal.

Sometimes one name - soup - means hundreds of different dishes. "The most popular dishes in a country can tell a lot about a nation's culture."

Hot and cold, light and very satisfying, transparent and thick, liquid and creamy soups - soups come in so many different varieties! At the same time, soup occupies a special place in the cuisine of any country in the world. No matter how diverse the recipe may be, soup has been and remains a dish that has special significance in a person’s life.

The word “soup” originated in the German language, and then began to travel around the world, which is why it can be found in various parts of the Earth: Spanish “sopa”, German “suppe” and Estonian “supp”. The word “soup” appeared in Russian relatively recently (in the 18th century). However, the fact that it gave rise to many derivative words (soup, soup, tureen) indicates that it not only caught on, but was also loved.

Borscht is also designed to ensure the normal course of biochemical processes in the human body, supplying it with a certain set of nutrients - proteins, fats, carbohydrates, vitamins, mineral salts.

Soups serve as an important source of minerals; cabbage soup made from fresh cabbage is especially necessary in the diet to supply the body with calcium compounds. Half a serving of cabbage soup (300 g) contains 50 - 100 mg of calcium, phosphorus - 90 - 100 mg, i.e. the ratio of these compounds is close to optimal. Soups made from cereals and pasta contain less calcium compounds, but their ratio to phosphorus is 1:4.

Borscht and beetroot soup are especially rich in microelements. Carotenes in most soups are contained in one serving (300 g) of about 0.3 - 0.4 mg. Cabbage soup made from fresh cabbage, pickles, and vegetable soups are rich in vitamin C. But in soups made from cereals, pasta and legumes there is not enough ascorbic acid, so it is especially important to fortify them with fresh herbs.

Soups have different energy values ​​(calorie content).

So, a cup (250 g) of meat and bone broth provides only 10, chicken - 8, fish - 5, and mushroom - 2.5 kcal. Naturally, the role of these broths is limited to stimulating the appetite. If it is necessary to increase their nutritional value, then they are served with pies, pies, croutons, or boiled noodles, rice, vegetables, an egg boiled “in a bag”, etc. are placed in the broth.

Onions are rich in one of the most powerful flavonoids, reducing the likelihood of developing cancer.

Borscht is the name given to soups that necessarily include beets. The assortment of borscht is varied in terms of product composition, cooking method and taste. In addition to beets, borscht includes: carrots, parsley or celery, onions, tomato puree or tomatoes, vinegar, sugar. In most cases, white cabbage. Depending on the type of borscht, potatoes, beans, capsicums and other products are added.

Beets for borscht, except naval and Siberian, are cut into strips, and for naval and Siberian - into slices. Several methods are used to prepare beets for borscht: stewing, sautéing, boiling and baking.

To stew, cut the beets, put them in a kettle, pour in broth or water, add fat, tomato puree, vinegar, sugar, cover with a lid, and dry for 1-15 hours, stirring occasionally.

When sautéing, cut the beets, carrots, and onions into a deep bowl with heated fat, and sauté until softened over low heat, stirring occasionally. Then pour in vinegar, add tomato puree, sugar and heat for another 10 - 15 minutes.

When cooking beets whole, peeled with the addition of vinegar, or not peeled without vinegar. In the latter case, the boiled beets are peeled, cut into strips or slices, and placed in borscht along with sautéed vegetables and tomato puree.

400 g (1 piece large) beets

200 g white cabbage

100 g (1 pc) potatoes

100 g (1-2 pcs) carrots

100 g (1 pc) onion

80 g tomato puree

15 g vinegar 3%

2000 g (2 l) meat broth

2-3 cloves of garlic, spices, salt, herbs.

Ingredients for meatballs:

300 g minced beef or pork or lamb

30 g onion

25 g (1 1/2 cm. spoons) water

6 g (1/2 tsp) salt

1/4 teaspoon ground black pepper

Sorting. The purpose of sorting is to remove rotten, broken specimens, foreign objects, and also to distribute products by quality and size.

Vegetables are sorted by quality for more correct use of each variety. For example, ripe and strong tomatoes are used in salads, overripe and crumpled tomatoes are used for tomato puree, and green tomatoes are used for pickling and ripening.

Vegetables are sorted by size for a more correct implementation of the technological process, since products of the same size are cooked at the same time during heat treatment. When sorting potatoes and root crops by size, the amount of waste during mechanical cleaning is reduced. When processing unsorted vegetables, the percentage of waste increases, since while simultaneously peeling potato tubers or root vegetables of unequal sizes, not only the skin, but also a significant layer of the edible fruit is peeled off from large specimens.

Washing. After sorting and sorting, vegetables and herbs are washed in cold water to remove soil, sand, and dust.

Washing products ensures, first of all, compliance with the sanitary and hygienic regime in production. Potatoes and some other vegetables must also be washed thoroughly so that when cleaning the grating disc is not damaged by sand and pebbles. In addition, higher quality starch is obtained from the waste of thoroughly washed potatoes.

Cleaning. After sorting and washing, potatoes are peeled in potato peelers or manually. When cleaning in a machine, eyes remain on the tubers, which are then cleaned manually with a grooved knife. When peeling potatoes by hand, use a grooved knife to simultaneously peel the skin and remove the eyes.

Slicing. Vegetables are cut into pieces of the same shape and thickness so that they simultaneously reach readiness during heat treatment and give the culinary products a beautiful appearance.

Vegetables are cut in special machines and manually with a knife: slices, circles, cubes, sticks, straws, slices.

It is better to use high-quality meat not for preparing soup, but for a second course “in its natural form,” since this will bring out the aroma and taste of the meat more fully, while lean and tough meat can produce a broth that is not bad in aroma, low-fat and pleasant.