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Taom tayyorlash texnologiyasi
5851
2008
O'zbek (lot)
370
978-9943-00-340-8
Elektron kitob
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Umumiy ovqatlanish korxonalariga texnolog, pazanda tayyorlovchi kasb-hunar kollejlari o'quvchilari uchun o'quv qo'Ilanma sifatida tavsiya etilgan. Ushbu qoilanmadan pazandachilik bo'yicha mahoratini oshirmoqchi boigan umumiy ovqatlanish pazandachilari, shuningdek, uy bekalari ham foydalanishlari mumkin.
Kirish............................................................................................... 3
Birinchi bo'lim
XOMASHYOGA DASTLABKIISHLOV BERISH
I bob. SABZAVOT VA QO‘ZIQORINGA ISHLOV BERISH.......................... 8
1.1. Tuganak mevalarga ishlov berish.................................................. 9
1.2. Ildiz sabzavotlarga ishlov berish................................................... 13
1.3. Karam va piyozlarga ishlov berish................................................. 15
1.4. Poliz mahsulotlariga ishlov berish ................................................ 17
1.5. Konservalangan sabzavotlarga ishlov berish................................... 18
1.6. Sabzavotlarni qiyma tiqishga tayyorlash........................................ 18
1.7. Sifatiga qo'yiladigan talablar va saqlash muddatlari......................... 19
1.8. Sabzavot chiqitlari va ulaming ishlatilishi........................................ 20
1.9. Qo'ziqoringa ishlov berish........................................................... 21
Tekshirish uchun savollar va topshiriqlar............................................... 23
II bob. BALIQQA ISHLOV BERISH....................................................... 24
2.1. Baliqlarga dastlabki ishlov berish.................................................. 27
2.2. Tangali baliqlarga ishlov berish (bo‘laklash) .................................. 29
2.3. Tangasiz baliqlarga ishlov berish ................................................. 31
2.4. Ba’zi turdagi baliqlarga o‘ziga xos ishlov berish............................... 32
2.5. Osetr oilasidagi baliqlarga ishlov berish......................................... 34
2.6. Baliq yarim tayyor mahsulotlarini tayyorlash ................................ 35
2.7.Baliq kotlet massasi va undan yarim tayyor mahsulotlar tayyorlash.... 37
2.8. Qiyma tiqish uchun baliqqa ishlov berish........................................ 39
2.9. Baliq chiqitlariga ishlov berish va ishlatish...................................... 41
2.10. Baliq yarim tayyor mahsulotlari sifatiga qo‘yiladigan talablar va ulami
saqlash muddatlari............................................................................ 42
2.11. Dengiz mahsulotlari ................................................................. 42
Tekshirish uchun savollar va topshiriqlar................................................ 45
3.1. Go‘shtlarga dastlabki mexanik pazandachilik ishlovini berish......... 47
3.2. Mol go‘shtini nimtalash va suyaklaridan ajratish.......................... 49
3.3. Go‘sht yarim tayyor mahsulotlarini tayyorlash............................. 52
3.4. Mayda tuyoqlilar go‘shtini nimtalash va suyaklardan ajratish......... 54
3.5. Mayda tuyoqli hayvonlar go'shtidan yarim tayyor mahsulotlami tayyorlash.... 57
3.6. Go‘sht qiymasini va undan yarim tayyor mahsulotlarni tayyorlash................ 59
3.7. Go‘sht kotlet massasi va undan yarim tayyor mahsulotlar tayyorlash............ 60
3.8. Suyaklarga ishlov berish ....................................................................... 61
3.9. Kalla-pocha mahsulotlariga ishlov berish.................................................. 62
3.10. Mahsulot sifatiga qo'yiladigan talablar.................................................... 64
Tekshirish uchun savol va topshiriqlar............................................................. 65
IV bob. PARRANDA VAILVASIN GO‘SHTLARIGA ISHLOV BERISH......................... 66
4.1. Parranda va ilvasin go‘shtlariga dastlabki pazandachilik ishlovini berish......... 67
4.2. Parrandava ilvasin go‘stlarini bog'lash....................................................... 68
4.3. Parranda va ilvasin go‘shtlaridan tayyorlangan pishirishga tayyor mahsulotlar..71
4.4. Parranda va ilvasin kalla-pochalariga ishlov berish...................................... 73
4.5. Sifatiga qo'yiladigan talablar. Parranda va ilvasin go‘shtidan tayyorlangan
pishirishga tayyor mahsulotlarni saqlash muddatlari.......................................... 74
Tekshirish uchun savol va topshiriqlar.............................................................. 75
Ikkinch bo‘lim
PAZANDACHILIKDA ISSIQ ISHLOV BERISH, TAOM TAYYORLASH VA TARQATISH
V bob. PAZANDACHILIKDAISSIQ ISHLOV BERISH USULLARI............................... 76
5.1. Asosiy usullar......................................................................................... 76
5.2. Issiq ishlov berishning kombinatsiyalangan usuli......................................... 80
5.3. Yordamchi issiq ishlov berish usuli ............................................................ 80
5.4. Issiq ishlov berishning mahsulot sifatiga ta’siri va o‘zgarishi.......................... 81
Tekshirish uchun savol va topshiriqlar............................................................... 85
VI bob. SUYUQ TAOMLAR............................................................ 86
6.1. Qaynatma quruq sho‘rva tayyorlash....................................... 86
6.2. Xushxo‘r suyuq taomlar ....................................................... 89
6.3. Sutli suyuq taomlar............................................................. 103
6.4. Pyuresimon suyuq taomlar .................................................. 105
6.5. Tiniq suyuq taomlar ............................................................ 109
6.6. Shirin suyuq taomlar............................................................ 112
6.7. Sovuq suyuq taomlar .......................................................... 113
6.8. Suyuq taomlar uchun pishirishga tayyor mahsulotlar................. 116
6.9. Pishirishga tayyor mahsulot va konsentratdan tayyorlangan suyuq taomlar....... 117
6.10.Suyuqtaomlamingsifatigaqo‘yiladigantalablarvasaqlashmuddatlari................. 118
Amaliy mashg‘u!ot ........................................................................................ 120
Tekshirish uchun savol va topshiriqlar................................................................ 121
VII bob. SARDAKLAR....................................................................................... 122
7.1. Sardak uchun jazlangan un va qaynatmalami tayyorlash................................ 123
7.2. Unli sardaklami tayyorlash. Go‘sht qaynatmasidan qizil sardak tayyorlash......... 125
7.3. Baliq va go‘sht qaynatmasidan oq sardaklar tayyorlash...................................127
7.4. Qo‘ziqorin sardaklari ................................................................................. 131
7.5. Sut sardaklari .......................................................................................... 131
7.6. Smetana sardaklari................................................................................... 132
7.7. Unsiz sardaklami tayyorlash. Yog‘-tuxum sardaklari va yog‘ aralashmalari......... 133
7.8. Sovuq sardaklar va jelelar.......................................................................... 135
7.9. Shirin sardaklar ....................................................................................... 138
7.10. Sanoat sardaklari va sardak pastalari......................................................... 139
7.11. Sardaklaming sifatiga qo‘yiladigan talablar va ularni saqlash sharoitlari.......... 141
Amaliy mashg‘ulot ....................................................................................... 143
Tekshirish uchun savol va topshiriqlar............................................................... 144
VIII bob. YORMA, DUKKAKLIVA MAKARON MAHSULOTITAOMLARI VA GARNIRLARI....... 145
8.1. Yormalarni pishirishga tayyorlash.................................................................... 146
8.2. Bo‘tqalar .................................................................................................... 147
8.3. Ilashimli bo‘tqalardan tayyorlanadigan taomlar................................................. 151
8.4. Yorma taomlari sifatiga qo‘yiladigan talablar..................................................... 152
8.5. Dukkakh va makaron mahsulotlaridan tayyorlanadigan taomlar.......................... 153
8.6. Makaron, yorma, dukakli mahsulot taomlari va gamirlarini saqlash
shart-sharoitlari................................................................................................. 156
Amaliy mashg‘ulot ............................................................................................. 157
Tekshirish uchun savol va topshiriqlar.................................................................... 157
IX bob. KARTOSHKA, SABZAVOTLAR, QO‘ZIQORINLARDAN
TAYYORLAN GAN TAOM VA GARNIRLAR................................................................. 158
9.1. Pishirilgan sabzavotlardan tayyorlangan taom va gamirlar................................. 160
9.2. Dimlab pishirigan sabzavot taomlari va gamirlari.............................................. 163
9.3. Sabzavotlardan qovurib tayyorlangan taom va gamirlar..................................... 164
9.4. DimJangan sabzavot taomlari va garnirlari...................................................... 169
9.5. Yopilgan sabzavot taomlari ........................................................................... 171
9.6. Qo‘ziqorindan tayyorlanadigan taomlar............................................................ 174
9.7. Sabzavot taomlari sifatiga qo‘yiladigan talablar va ulami saqlash muddatlari ....... 174
9.8. Yarim tayyor mahsulot taomlari..................................................................... 176
Amaliy mashg‘ulot. Kartoshlca, sabzavotlar, qo‘ziqorinlardan tayyorlangan
taom va gamirlar tayyorlashni o‘rganish................................................................ 177
Tekshirish uchun savol va topshiriqlar................................................................... 177
X bob. BALIQ TAOMLARI .................................................................................... 178
10.1. Qaynatib pishirilgan baliq taomlari............................................................... 180
10.2. Dimlab pishirilgan baliq.............................................................................. 182
10.3. Qovurilgan baliq ....................................................................................... 185
10.4. Yopilgan baliq taomlari .............................................................................. 187
10.5. Baliq kotlet massasidan tayyorlangan taomlar............................................... 189
10.6. Dengiz mahsuloti taomlari.......................................................................... 191
10.7. Baliq taomlari sifatiga qo‘yiladigan talablar va ulami saqlash muddatlari........... 193
Amaliy mashg‘u!ot. Baliq taomlarining tayyorlanish texnologiyasi bilan tanishish........ 195
Tekshirish uchun savol va topshiriqlar................................................................... 196
XI bob. GO‘SHT VA GO'SHT MAHSULOTITAOMLARI................................................. 197
11.1. Go‘sht mahsulotlarini pishirish .................................................................... 199
11.2. Go‘shtlami qovurish .................................................................................. 200
11.3. Dimlab pishirilgan go‘sht taomlari................................................................ 207
11.4. Yopib pishirilgan go‘sht taomlari.................................................................. 212
11.5. Sof qiymali go'sht taomlari......................................................................... 213
11.6. Go‘shtli kotlet mahsulotlaridan tayyorlanadigan taomlar................................. 215
11.7. Kalla-pocha mahsulotlari taomlari............................................................... 216
11.8. Go‘sht taomlari sifatiga qo‘yiladigan talablar va ulami saqlash muddatlari........ 219
Amaliy mashg ‘ulot. Go‘sht va go‘sht mahsuloti taomlarining tayyorlanish
texnologiyasi................................................................................................... 220
Tekshirish uchun savol va topshiriqlar.................................................................. 221
XII bob. PARRANDA VA1LVASIN GO'SHTLARIDAN
TAYYORLANADIGAN TAOMLAR.......................................................................... 222
12.1. Qaynatib pishirilgan parranda go‘shti......................................................... 222
12.2. Qovurilgan parranda va ilvasin go‘shti........................................................ 223
12.3. Parranda go'shti dimlab pishiriladigan taomlar............................................. 226
12.4. Parranda va ilvasin taomlari sifatiga qo‘yiladigan talablar va ulami
saqlash muddatlari.......................................................................................... 227
Amaliy mashg‘ulot. Parrandava ilvasin va go‘shtidan taom tayyorlash texnologiyasi.. 228
Tekshirish uchun savol va topshiriqlar................................................................. 228
XIII bob. TUXUMDAN TAYYORLANADIGAN TAOMLAR........................................... 229
13.1. Tuxumni pishirish .................................................................................. 230
13.2. Qovurilgan va yopilgan tuxum taomlari...................................................... 232
13.3. Tuxum taomlari sifatiga qo'yiladigan talablar va ulami saqlash muddatlari...... 235
Amaliy mashg‘u!ot. Tuxumdan tayyorlanadigan taomlaming tayyorlanish
texnologiyasi bilan tanishish............................................................................. 236
Tekshirish uchun savol va topshiriqlar................................................................. 236
XIV bob. TVOROG TAOMLARI ........................................................................... 237
14.1. Sovuq tvorog taomlari............................................................................ 237
14.2. Issiq tvorog taomlari .............................................................................. 238
14.3. Muzlatilgan, pishirishga tayyor tvorog taomlari........................................... 242
14.4. Tvorog taomlarining sifatiga qo‘yiladigan talablar va ulami saqlash muddatlari.. 242
Amaliy mashg ‘ulot. Tvorog taomlarning tayyorlanish texnologiyasi bilan tanishish .....243
Tekshirish uchun savol va topshiriqlar.................................................................. 244
XV bob. SOVUQ TAOM VA GAZAKLAR................................................................... 245
15.1. Sovuq taomlada ishlariladigan mahsulotlami tayyorlash................................. 245
15.2. Buterbrodlar ........................................................................................... 247
15.3. Salatlar .................................................................................................. 249
15.4. Vinegretlar .............................................................................................. 253
15.5. Sabzavot, qo'ziqorin taomlari va gazaklari.................................................... 254
15.6. Baliq sovuq taomlari va gazaklari................................................................ 255
15.7. Go‘sht sovuq taomlari va gazaklari............................................................... 258
15.8. Sovuq taom va gazaklari sifatiga qo‘yiladigan talablar va ulami saqlash muddatlari ... 259
Amaliy mashg‘ulot. Sovuq taom va gazaklar tayyorlash texnologiyasi bilan tanishish.......... 260
Tekshirish uchun savol va topshiriqlar........................................................................... 261
XVI bob. SHIRIN TAOMLAR.......................................................................................... 262
16.1. Sof holdagi yangi meva va rezavorlar.................................................................... 263
16.2. Kompot tayyorlash ............................................................................................ 263
16.3. Jeleli shirin taomlar ........................................................................................... 266
16.4. Issiq shirin taomlar ............................................................................................ 273
16.5. Konsentratlardan tayyorlanadigan shirin taomlar.................................................... 276
16.6. Shirin taomlar sifatiga qo‘yiladigan talablar va ulami saqlash muddatlari................... 276
Amaliy mashg ‘ulot. Shirin taomlaming tayyorlanish texnologiyasi bilan tanishish............... 278
Tekshirish uchun savol va topshiriqlar.......................................................................... 278
XVII bob. ICHIMLIKLAR.............................................................................................. 280
17.1. Choy .............................................................................................................. 280
17.2. Kofe, kakao, shokolad ....................................................................................... 281
17.3. Sovuq ichimliklar .............................................................................................. 283
Amaliy mashg'ulot. Ichimliklar tayyorlanish texnologiyasi bilan tanishish..................... 284
Tekshirish uchun savol va topshiriqlar..................................................................... 285
XVIII bob. XAMIR MAHSULOTLARI ......................................................................... 286
18.1. Xamirtumshli xamir tayyorlash....................................................................... 287
18.2. Xamir mahsulotlarini yopishga tayyorlash va uning o‘zgarishi............................. 290
18.3. Xamir mahsulotlari ...................................................................................... 292
18.4. Blin va oladya uchun xamir tayyorlash............................................................ 295
18.5. Xamirtumshsiz xamir tayyorlash ................................................................... 296
18.6. Qiyma tayyorlash ...................................................................................... 299
18.7. Xamir mahsulotlari sifatiga qo‘yiladigan talablar va ularni saqlash muddatlari ..... 301
Amaliy mashg‘ulot. Xamir mahsulotlarini tayyorlash texnologiyasi bilan tanishish......... 301
Tekshirish uchun savol va topshiriqlar..................................................................... 302
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