“Types, mechanical culinary processing and slicing of tuber crops Electronic textbook for educational purposes Developer: ...”

State budgetary educational institution

secondary vocational education

"Berezovsky Polytechnic College"

Types, mechanical culinary

processing and slicing of tubers

Electronic manual

educational purpose

Developer: Enbrecht G.V.,

production master

training, teacher

special disciplines

Berezovsky 2012

Click the appropriate button to go to the desired section

Types of tubers

MKO technological process

Potato

Sweet potato Jerusalem artichoke Simple cutting forms Figured cutting of potatoes Test questions

TYPES OF TUBERS

Potato,

Jerusalem artichoke (earthen pear),

Sweet potato (sweet potato) Return to Contents

Technological process of MCO of vegetables

Sorting and sizing,

Cleaning

Washing

Slicing Sorting and sizing contribute to the rational use of vegetables for preparing certain dishes and reduces waste during mechanical processing.

Sorting - removal of foreign impurities, rotten and broken specimens, selection according to culinary use.

Calibration - distribution of vegetables by size Washing

Vegetables are washed in vegetable washing machines or by hand to remove residual soil and sand from their surface.

Washing also improves the sanitary condition of machines and helps to increase their service life.

Vegetables are peeled in vegetable peeling machines (mechanical method) or manually (manual method) in order to remove parts with reduced nutritional value.

With the mechanical cleaning method, a further cleaning process is still necessary (removing eyes and poorly cleaned areas).

The glycoside solanine, contained in greened and sprouted tubers, is partially removed when peeling potatoes, and when boiled it turns into a decoction. In spring, sprouted potatoes should not be boiled in their skins and decoctions of peeled potatoes should be used.

Vegetable Peeling Tools and Equipment Potato Peeler Potato Peeler and Eye Remover Slicing Machine

Slicing vegetables (if necessary) promotes more uniform cooking, gives dishes a beautiful appearance, and improves taste.

Vegetables are cut mechanically or manually.

Slicing tools Return to "Contents"

Potatoes are the second bread. The main component is starch (on average 18%).

Contains sugars (1.5%), proteins (2%), minerals (Na, Ca, F, Fe), fiber (2%), vitamin C. High-calorie.

It is used to prepare a huge range of dishes, and also serves as a raw material for the production of starch, and is used for fattening livestock.

Potato varieties

Table pulp (12-18% starch) – white pulp, good taste, boils well, but does not crumble. Tubers are well preserved.

Technical (25% starch) - used to obtain starch.

Feed – high yield and high content of starch and proteins.

Universal - have the properties of table and technical varieties.

–  –  –

Raw potatoes cut into thin slices

Stacked one on top of the other

Shredded to length 4-5 cm, cross-section 2x2 mm Used for deep-frying Cut into cubes (3-4 cm, cross-section 7-10 mm)

–  –  –

Used for stews, braised beef, deep-frying, making pickles, vegetable and potato soups. Slicing into slices

Boiled or raw potatoes are trimmed (cylinder)

Cut crosswise to a thickness of 1.5 - 2 mm.

Use:

raw – for frying, boiled – for baked dishes, for frying Slicing

Small to medium-sized boiled potatoes, cut in half lengthwise

Then again in half in the opposite direction

Then across thickness 1

Large tubers - first into cubes, then across into slices Used for salads and vinaigrettes You can fry slices from raw Return to “Contents”

or boiled potatoes Figured cutting of potatoes

2. Kegs

3. Chips, spirals

4. Garlic

Barrels: medium-sized potatoes are cut from two opposite sides, ground, giving the shape of a barrel. Use boiled for garnish

Pears: Medium-sized potatoes are shaped into pears. Use boiled for garnish

Garlic: raw potatoes are peeled into barrels, then cut into slices and a small notch is made along the edge.

Used for soups

Balls: using notches. Large - for deep-frying, medium - for deep-frying and as a side dish for cold dishes

Chips: first cylinder high. 2-3 cm, then a ribbon of thickness 2-2.5 mm, length 25-30 cm is cut along the circumference, giving the shape of a bow.

Deep fried

Spiral, spring:

special tool.

For deep frying Return to “Contents”

Control questions

1. List the tubers

2. Nutritional value of tubers

3. Scheme of primary processing of tuber crops

4. Cleaning methods

5. Cutting methods

6. Simple cutting shapes

7. Curly cutting forms Return to “Contents”

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