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понедељак, 19. март 2018.

I4 zadatak postavljen 19.3.2018. Fondovi - Osnovni - "matični" sosovi



Obratiti pažnju na upustvo pri pisanju zadatka. Detaljno upustvo pogledati u prvom zadatku.











Za ocenu više 

Basic White Stock (Beef or Veal)

YIELD: ( 8 L )

8 kg Beef or veal bones
10–12 L Water, cold
Mirepoix, white (see Note):
500 g Onion, chopped
250 g Parsnip, chopped
250 g Celery, chopped
Sachet:
1 Dried bay leaf
1 mL Dried thyme
1 mL Peppercorns
6–8 Parsley stems
2 Whole cloves

Note: If desired, use a standard mirepoix (with carrots) instead of white mirepoix.
The stock will have slightly more color.

1. Review instructions for stock preparation (pp. 162–163).
2. If beef or veal bones are whole, cut into pieces 3–4 in. (8–10 cm) long
with a meat saw. Rinse bones in cold water.
3. Blanch the bones: Place in a stockpot, cover with cold water, and bring
to a boil. Drain and rinse.
4. Place the bones in the stockpot and cover with cold water.
Bring to a boil, reduce heat to simmer, and skim the scum carefully.
5. Add mirepoix and sachet ingredients (tied in cheesecloth).
6. Simmer for required length of time, skimming the surface as often as
necessary.
Veal: 6–8 hours
Beef: 8–10 hours
Add water if necessary to keep bones covered.
7. Strain through a china cap lined with several layers of cheesecloth.
8. Cool the stock, vented, in a cold-water bath (see image below), and
refrigerate.

VARIATIONSChicken Stock
Chicken stock is usually made with a standard mirepoix,
substituting carrots for parsnips, although white mirepoix may also
be used. Follow procedure in basic recipe, but reduce cooking time
to 3–4 hours.
White Lamb Stock, Turkey Stock, Ham Stock
Prepare according to basic procedure, substituting
appropriate bones.

Preparing Brown Stocks
The difference between brown stocks and white stocks is that the bones and mirepoix are
browned for the brown stock. This causes a few complications, as you will see. Otherwise,
the procedure is essentially the same.



Basic Brown Stock
YIELD: ( 8 L )
8 kg Bones: veal or beef
10–12 L Water, cold
Mirepoix:
500 g Onion, chopped
250 g Carrot, chopped
250 g Celery, chopped
125 g Tomato paste (See Note)
Sachet:
1 Bay leaf
1 mL Dried thyme
1 mL Peppercorns
6–8 Parsley stems
2 Whole cloves

Note: If desired, use 1 lb (500 g) tomato purée or canned tomatoes in place of the
tomato paste. Add it to the browned mirepoix and continue to brown, or add it
directly to the stockpot without browning.

VARIATIONS
Brown Lamb Stock, Game Stock
Prepare according to basic procedure, substituting
appropriate bones.

1.       If bones are whole, cut into pieces 3–4 inches (8–10 cm) long with a
2.       meat saw. Do not wash.
3.       Place bones in a roasting pan in a hot oven (400°F/200°C) and brown
4.       them well.
5.       Remove bones from pan and place in a stockpot. Cover with water and
6.       bring to a simmer. Skim and let stock continue to simmer.
7.       Drain and reserve the fat from the roasting pan. Deglaze the pan with
8.       water and add to stockpot.
9.       Toss the mirepoix with some of the reserved fat and brown well in oven.
10.   Add tomato paste to mirepoix. Continue to brown until tomato paste
11.   turns a rusty brown color.
12.   Add browned mirepoix, tomato product, and sachet to the stockpot.
13.   Continue to simmer for required length of time, skimming surface as
14.   necessary.
15.   Veal: 6–8 hours
16.   Beef: 8–10 hours
17.   Add water as needed to keep bones covered.
18.   Strain through a china cap lined with several layers of cheesecloth.
19.   Cool the stock, vented, in a cold-water bath, and refrigerate.



Fish Stock
YIELD: ( 4 L )

5–6 kg Bones from lean fish
White mirepoix:
250 g Onion, chopped fine
125 g Celery, chopped fine
125 g Parsnip, chopped fine
Sachet:
1⁄2 Bay leaf
1 mL Peppercorns
6–8 Parsley stems
1 Whole cloves
4 L Water, cold
750 mL White wine (optional)

1.       Place all ingredients in a stockpot. Bring to a simmer.
2.       Simmer 45 minutes, skimming as necessary to remove scum.
3.       Strain through a china cap lined with several layers of cheesecloth.
4.       Cool stock, vented, in a cold-water bath, and refrigerate.




Vegetable Stock
YIELD: ( 4 L )

45 mL Oil
Mirepoix:
500 g Onion, chopped
250 g Carrot, chopped
250 g Celery, chopped
250 g Leeks, chopped
125 g Mushrooms or mushroom trimmings, chopped
125 g Turnip, chopped
60 g Fennel, chopped
15 g Garlic, chopped
125 g Tomatoes, chopped
5 L Water
Sachet:
1 Bay leaf
1 mL Dried thyme
1 mL Peppercorns
6–8 Parsley stems
2 Whole cloves

1. Heat oil in a stockpot over medium heat.
2. Add mirepoix, leeks, mushrooms, turnip, fennel, and garlic. Sweat for
10 minutes. Stir as necessary so vegetables do not brown.
3. Add tomatoes, water, and sachet.
4. Bring to a simmer, and simmer 45 minutes.
5. Strain and cool in a water bath.

VARIATIONS
Other vegetables may be used as desired.



Béchamel Sauce
YIELD: 1 GAL ( 4 L )

Roux:
250 g Clarified butter
250 g Bread flour
4 L Milk
1 Bay leaf, small
1 Small whole onion, peeled
1 Whole clove
to taste to taste Salt
to taste to taste Nutmeg
to taste to taste White pepper

1.       Heat the butter in a heavy saucepot over low heat. Add the flour and
make a white roux. Cool roux slightly.
2.       Gradually add the milk to the roux, beating constantly.
3.       Bring the sauce to a boil, stirring constantly. Reduce heat to a simmer.
4.       Stick the bay leaf to the onion with clove and add to sauce. Simmer at
least 15 minutes or, if possible, 30 minutes or more. Stir occasionally
while cooking.
5.       Adjust consistency with more hot milk, if necessary.
6.       Season very lightly with salt, nutmeg, and white pepper. Spice flavors
should not dominate.
7.       Strain the sauce through a china cap lined with cheesecloth. Cover or
spread melted butter on surface to prevent skin formation. Keep hot in
a bain-marie, or cool in a cold-water bath for later use.

VARIATIONS
Light Béchamel Heavy Béchamel
Use (375 g) roux. Use (750 g) roux.




Velouté Sauce (Veal, Chicken, or Fish)
Y I E L D : ( 2 L )

125 mL Clarified butter
125 g White mirepoix, small dice (see Note)
125 g Flour (see Note)
2.5 L White stock (veal, beef, chicken, or fish)
Sachet d’épices:
1 Bay leaf
2 mL Dried thyme
2 mL Peppercorns
3–4 Parsley stems
as needed as needed Salt (see step 6)
as needed as needed White pepper (see step 6)

Note: Use a standard white mirepoix, or substitute leeks for the parsnips, as desired.
If you have blond roux on hand, you can use it instead of making roux as part of this
procedure. Reduce the clarified butter to (30 mL). After sweating the mirepoix,
add (250 g) blond roux.

1. Heat the clarified butter in a heavy saucepot over low heat. Add
mirepoix and sweat the vegetables without browning them.
2. Add flour and make a blond roux. Cool roux slightly.
3. Gradually add the stock to the roux, beating constantly. Bring to
a boil, stirring constantly. Reduce heat to a simmer.
4. Add the sachet.
5. Simmer the sauce very slowly for 1 hour. Stir occasionally, and
skim surface when necessary. Add more stock if needed to
adjust consistency.
6. If the velouté is to be used as is, season to taste with salt and
white pepper. But if it is to be used as an ingredient in other
preparations, do not season velouté.
7. Strain through a china cap lined with cheesecloth. Cover or
spread melted butter on surface to prevent skin formation.
Keep hot in a bain-marie, or cool in a cold-water bath for
later use.

VARIATIONS
For a quicker, simpler velouté, omit clarified butter, mirepoix, and sachet.










среда, 20. децембар 2017.

I-4 prvi zadatak postavljen 19.1.2017. rok za predaju 7.1.2018.


Zadatak postavljen 19.12.2017. 
Rok za predaju 7.1.2018.
Rad poslati na e-mail:  profnikolaskeledzija@gmail.com 


Obavezno pažljivo pročitati ceo tekst, posebno obratiti pažnju na upustvo u III delu.


I deo
Odgovoriti na postavljena pitanja po redu.

1.       Šta se smatra pod pojmom goveđeg mesa a šta pod pojmom junećeg mesa?
2.       Navesti delove prve i druge četvrti kod junećeg mesa?
3.       Izvršiti kategorizaciju junećeg mesa?
4.       Delovi goveđeg filea i gastronomsko rasecanje sa normativima?
5.       Šta se smatra pod pojmom telećeg mesa?
6.       Navesti delove prve i druge četvrti kod telećeg mesa?
7.       Izvršiti kategorizaciju telećeg mesa?
8.       Napisati formulu za izračunavanje Radmana i objasniti šta je radman?
9.       Šta se smatra pod pojmom jagnjećeg mesa a šta pod pojmom ovčijeg mesa?
10.   Navesti delove prve i druge četvrti kod jagnjećeg mesa?
11.   Izvršiti kategorizaciju jagnjećeg mesa?
12.   Šta se smatra pod pojmom svinjskog mesa?
13.   Navesti delove prve i druge četvrti kod svinjskog mesa?
14.   Izvršiti kategorizaciju svinjskog mesa?

II deo
Na osnovu vašeg rednog broja u dnevniku dat vam je deo mesa o kom treba da napišete gde se nalazi koje je kategorije i kako se odvaja. Za dobijeni deo mesa napisati tri recepta po izboru sa normativom za 10 osoba i načinom pripreme.


15.    
Redni broj
u dnevniku
Deo mesa
 1.
Juneći vrat
 2.
Juneća plećka
 3.
Rozbratna
 4.
Ramstek
 5.
Goveđi - juneći file
 6.
Teleći mozak
 7.
Teleći vrat
 8.
File minjon
 9.
Juneća kolenica
 10.
Juneći šol
 11.
Juneće grudi
 12.
Turnedo
 13.
Teleća plećka
 14.
Teleći kotlet
 15.
Teleći file
 16.
Teleća rebra
 17.
Teleći šol
 18.
Teleća kolenica
 19.
Teleće grudi
 20.
Jagnjeća plećka
 21.
Jagnjeći kotlet
 22.
Jagnjeći but
 23.
Svinjski vrat
 24.
Svinjska plećka
 25.
Kremenadla
 26.
Svinjski file
 27.
Svinjska rebra
 28.
Svinjska trbušina
 29.
Svinjska kolenica
 30.
Svinjski šol
 31.
Svinjski frikando
 32.
Pileće grudi
 33.
Pileći batak i karabatak
 34.
Ćureće grudi

III deo
Upustvo za pisanje i slanje rada

Rad poslati do 7.1.2018. godine na e-mail: profnikolaskeledzija@gmail.com

Radovi poslati nakon ovog roka neće biti prihvaćeni.
Nakon slanja rada neće biti prihvaćene nikakve dopune ni ispravke.
Rad koji je poslat u telu maila neće biti prihvaćen.

Rad koji je poslat u neadekvatnom formatu, bez odgovarajuće ekstenzije, neadekvatno formirmatiran, imenovan i nepotpisan je neće biti prihvaćen.

Neprihvaćeni radovi biće negativno ocenjeni.

Prilikom slanja rada e-mailom u naslovu maila (subject) napisati prvo ime i prezime, razred i odeljenje i redni broj u dnevniku.

Primer naslova (subject)
Petar Petrović IV-8 23

Rad dostaviti u PDF ili microsoft word dokumentu.

U nazivu dokumenta upisati prvo datum postavke zadatka u ovom slučaju je 19.12.2017. a potom prezime, ime, razred i odeljenje.

Primer naziva dokumenta

19.12.2017. Petrović Petar IV8

Stranice formatirati tako da su u A4 formatu.

Obavezno otkucati u fontu Times New Roman.

Rad možete pisati ćiriličnim ili latiničnim pismom, uz obaveznu upotrebu svih dijakritika (č, ć, ž, đ) ukoliko rad kucate latinicom.

Tekst treba da ima uvučene paragrafe i da bude poravnat po marginama sa obe strane.

Svaka stranica treba da ima svoj broj, u središnjem delu u dnu stranice.

Koristite osnovni tip slova, a ukoliko želite nešto posebno da naglasite, koristite kurziv
(italik). Veličina slova je 12, dok su veličine slova naslova 16 a podnaslova 14.

Prilikom pisanja obratiti pažnju na pravopis. Upotreba slenga (žargona) u pisanju rada nije dopuštena.

Na početku rada u gornjem levom uglu upisati ime prezime razred i odeljenje i redni broj u dnevniku.

Na pitanja odgovarati po redu tako što se upiše redni broj pitanja a u produžetku i postavljeno pitanje. Ispod njega upisati odgovor.

Primer
1.       Šta označava terminološki izraz bardirati?

Bardirati označava kada se meso, perad i sl. obloži režnjevima slanine kako bi se pečenje zaštitilo od suvišne toplote odnosno od sušenja.

Prilikom pisanja recepata prvo napisati naziv jela, ispod napisati za koliko je osoba.
Sastojke sa normativom pisati jedne ispod drugih. 
Obavezno navesti jedinicu mere u normativu.
Prilikom pisanja načina rada maksimalno koristiti gastronomsku terminologiju.

Primer za pisanje recepta.

Paradajz salata
Za 10 osoba

Sastojci
1kg paradajza / lionez
50 gr crnog luka / brinoaz
30 ml maslinovog ulja
¼ persunovog lista / chiffonade
So po ukusu

Način rada
Isečeni paradajz složiti na deset tanjira i posoliti.
Preko staviti isečeni crni luk.
Glazirati sa maslinovim uljem.
Dekorisati sa peršunovim lišćem.

Obavezno navesti izvor - referencu odakle su preuzeti recepti.


Rok za dostavu rada je 7.1.2018. 

Rad dostaviti na e-mail     profnikolaskeledzija@gmail.com