Losses when roasting chicken. Determination of weight loss during heat treatment of meat and the yield of finished products. Zavyalovsky salad in a pot

An assessment of the quality of each dish and culinary products before the start of its sale, as they are ready, is noted in the rejection journal in the prescribed form and signed.

Rejection journal

The scrap log must be numbered and kept by the supervising chef. If there are no comments about the quality of preparation, then it is noted that the food was prepared to good quality and is allowed to be issued. If the cooking technology is violated or if the prepared dish turns out to be undercooked, over-salted, burnt or undercooked, it is assessed as unsatisfactory and is not allowed to be issued or is temporarily delayed until the identified culinary deficiencies are eliminated and sent for refinement or processing, in some cases for examination in sanitary food laboratory If the product is clearly of poor quality, organoleptic evaluation is not carried out and the product is sent for examination.

All dishes indicated on the menu, as well as raw lactic acid products (milk, cottage cheese, sour cream) are left in the form of a sample for 24 hours in the amount of 50-100 g (which is quite enough if bacteriological research is necessary) indicating the date and hour of leaving.

The sample is stored in the cold under lock and key. The key to the box where it is kept is kept by the medical staff.

For the correct yield of dishes (mass), you need to know the norms of cold waste and losses during culinary processing (see table):

Waste standards for cold and heat processing of products

* To the weight of the product after cold processing.

Norms of waste during cold processing and losses during thermal processing of gastronomic products (in%)

• Sausage 2.
• Smoked headless herring 35.
• Smoked herring with head without skin and entrails 30.
• Dutch, Soviet, Swiss cheese 6-8.

Checking the yield of porridge is inextricably linked with checking its consistency (crumbly, viscous, liquid, depending on the ratio of cereal and liquid taken during cooking), which must be indicated in the layout menu and without which checking the yield of porridge by the weight of the portion becomes meaningless ( see table below).

Norms of cooking liquid per 1 kg of cereals and pasta and yield of ready-made dishes

Products such as cereals, pasta, and legumes, as a result of heat treatment, give an increase in mass (weld).

“Medical support for pioneer camps”, S.M. Vendel

The physiological need of a growing organism for protein is much higher than the need of an adult and depends on age. The younger the child is, the higher the protein requirement per 1 kg of body weight. In the total daily calorie intake for children from 7 to 10 years old, 80 g of protein is needed, from 11 to 13 years old - 96 g, which is on average...

Particular attention should be paid to the proper storage of perishable products, as they provide a favorable environment for the proliferation of microbes. Therefore, they have deadlines for implementation1, guaranteeing their high quality, subject to refrigeration, within a strictly limited time frame (see table below). Storage and sales periods for perishable products Product name Storage and sales periods at a temperature of 4-8°, not…

The most physiological nutritional value is milk fat, contained in butter, sour cream and other dairy products. It has valuable biological taste qualities, contains an optimal balanced complex of fatty acids, contains a significant amount of phosphatides, tocopherols, fat-soluble vitamins, and has a low melting point (28-31 ° C), which creates favorable conditions for its emulsification in the gastrointestinal tract. Fat in milk...

Meat—the surface is sticky, slimy, and moist. The consistency is flabby. The depressions formed when pressing with your fingers do not align. If you pierce the thickness of the meat with a hot knife and quickly remove it, the knife emits an unpleasant putrid smell. The signs of poor quality poultry are similar to those of meat. Boiled sausage - the casing is broken, the surface is wet, sticky, slimy, the mince is grayish in color. The taste is unpleasant, sour, bitter...

Glucose is naturally found in fruits. There is especially a lot of it in grapes, ripe fruits, berries, and also in bee honey. In addition, the value of fruits and berries increases due to the content of soluble vitamins, mineral salts and trace elements. Of the disaccharides, the most common type of sugar is sucrose (table sugar, granulated sugar). Fiber is a polysaccharide that is part of...

To determine weight loss during heat treatment of meat and the yield of finished products, it is necessary to use formulas (7) and (8) of this manual and the table: “Calculation of meat consumption, yield of semi-finished products and finished products” (Appendix 6), “Semi-finished products from beef, pork , lamb, veal and poultry. Calculation of consumption of raw materials and yield of finished products" (Appendix 7).

Examples of problem solving

1. Determine the weight loss when cooking 17 kg of beef in large pieces.

Beef net weight - 17 kg.

According to the table “Calculation of meat consumption, yield of semi-finished products and finished products” we find losses when cooking beef in large pieces (as a percentage of the weight of raw materials) - 38.

Using formula (7), we determine the mass loss during heat treatment:

2. Determine the yield of lamb fried in large pieces if the workshop received 10 kg of semi-finished product.

Net weight of the semi-finished product is 10 kg.

According to the table “Calculation of meat consumption, yield of semi-finished products and finished products” we find losses when frying lamb in large pieces - 37%.

Using formula (8), we determine the yield of fried lamb:

Problems to solve

1. Determine the difference in weight loss when boiling, stewing and frying 15 kg of beef in large pieces.

2. Determine the losses when frying a pork ham weighing 9 kg.

3. Determine the losses when stewing 11 kg of meat for lamb pilaf.

4. Determine the number of servings of entrecote when frying 1590 g of beef with a net weight.

5. Determine the mass of beef, stewed in large pieces, if the workshop received 22 kg of semi-finished product.

6. Determine the losses when stewing natural chops from 27 kg of pork.

7. Determine the losses when frying escalope from category II lamb and fatty pork, if the meat shop received 25 kg of raw materials each.

8. Determine the yield of rump steak when frying 11 kg of beef with a net weight.

9. Compare the losses when stewing beef and lamb, if 12 kg of semi-finished product is subjected to heat treatment.

Determination of gross mass

To determine the gross mass, use a calculation scheme inverse to the scheme for determining the net mass, taking into account the waste (in percentage) indicated in the table. “Average carcass standards for waste and losses during mechanical cooking of meat” (Appendix 4). The gross mass is calculated using formula (3).

If you need to establish the mass of raw materials used to prepare a certain amount of semi-finished and finished products, use the table. “Calculation of meat consumption, yield of semi-finished products and finished products” (Appendix 6) and “Semi-finished products from beef, pork, lamb, veal and poultry. Calculation of consumption of raw materials and yield of finished products" (Appendix 7). Determine the norm for laying meat of different fatness and additional products (in grams) per serving. Then they find the gross mass of the necessary raw materials to prepare a certain number of products. If you need to establish the mass of raw materials for the preparation of by-products with a certain net mass, use the table. “Calculation of the consumption of by-products, sausages and smoked pork, the yield of semi-finished products and finished products” (Appendix 8).

Problems to solve

1. Determine the weight of a beef half-carcass of category II required to prepare 177 servings of beef stroganoff weighing 75 g of semi-finished product.

2. Determine the amount of beef of category II gross weight for preparing 80 kg of boiled beef.

3. Determine the amount of lamb of category I gross weight if you need to cook 26 kg of pilaf.

4. Determine the amount of pork meat for preparing 35 servings of escalope weighing 100 g of semi-finished product.

5. Determine the mass of a half-carcass of fatty pork if 42 portions of natural cutlets (with bone) with a semi-finished product weight of 80 g were cut from the loin.

6. Determine the amount of lamb of category II gross weight for preparing 150 servings of lula kebab (recipe No. 428/II).

7. Determine the amount of beef of category II gross weight to prepare 200 servings of meatballs (recipe No. 422/I).

8. Determine the gross mass of chilled beef kidneys for preparing 47 servings of kidneys in Russian (recipe No. 407/II), if the net mass of one serving is 156 g.

9. Determine the gross mass for preparing 52 servings of baked brains (recipe No. 436), if the mass of one serving is 138 g.

10. Determine the gross weight of meat to prepare 68 servings: stewed meat (recipe No. 390/I) from beef of category II; roast with prunes (recipe No. 396) from lamb of the II category; a round of chops (recipe No. 393/III) from fatty pork.

11. How many kilograms of category I beef and meat pork (gross) are needed to prepare 120 servings of goulash (recipe No. 401/III)?

12. Determine the gross mass of lamb for preparing 65 servings of natural chopped cutlets (recipe No. 414/I).

The determination of waste and losses should be carried out on the raw materials of one batch from the beginning to the end of the technological process, taking into account all waste and losses at each technological operation. To determine waste and losses of raw materials during mechanical processing, a test batch of raw materials is selected from the total incoming quantity.

GOST R 53106-2008 establishes a method for calculating waste and losses during culinary (mechanical and thermal) processing of food raw materials and food products directly at catering establishments.

Waste and losses during culinary (mechanical and thermal) processing of raw materials (products) are determined by calculation using the formulas given in the table.

table 1

table 2

After calculating losses, an act is drawn up to determine waste and losses during mechanical processing of raw materials, an act to determine production losses during processing of raw materials, an act to determine losses during heat treatment of raw materials (products).

Based on the specified net weight and losses, we calculate the required amount of raw materials by gross weight using the formula:

M gross = (M net * 100) / (100-O), (1)

where M gross is the mass of raw materials, gross, kg.

M net – mass of raw materials, net, kg.

О – waste from mechanical processing of raw materials, %

Production losses when preparing a dish are determined by the formulas:

P = M net – Mp/f, (2)

where P – production losses, expressed in kg and %;

M net – total mass of raw materials (net), kg;

MP/f – mass of the resulting semi-finished product, kg.

Losses during heat treatment of a dish are calculated as a percentage of the weight of the semi-finished product using the formula:

Sp = ((Mp/f – M ready)*100) / Mp/f, (3)

where Cn – losses during heat treatment, taking into account losses during cooling of the dish,

MP/f – mass of semi-finished product prepared for heat treatment, kg;

Mhot – mass of the finished dish after heat treatment, kg

Losses during portioning are calculated as a percentage of the weight of the finished dish and are calculated using the formula:

Pn = ((M got-Mn)*100) / M got, (4)

where Pp – losses during portioning, %;

M hot – mass of the finished dish before portioning, kg;

MP – mass of the finished dish after portioning, kg.

Contents [Show]

table of losses during heat treatment of products

In the section Welcome to the question the percentage of weight loss of the product during heat treatment asked by the author LEONTIEVNA the best answer is Sometimes you need to know how much meat or fish you will get after cooking a raw product.
When cooking meat and fish, their weight decreases, which is usually called frying or boiling.
The figures given in this table are approximate. You can cook, fry, stew in different ways. And the same types of meat during heat treatment can change their weight differently depending on freshness, age and method of cultivation. Fresh meat initially weighs more than a day later, and the change in the weight of frozen meat generally depends on how much manipulation was done with it before cooking. link Some clarifications on frying and boiling meat products during heat treatment:

Frying meat, fish or chicken involves reducing the weight of the product when cooking in a frying pan.
* The leader in weight loss is beef fried in large pieces (namely beef, not veal).
Probably due to the fact that this meat has coarser fibers and takes longer to cook than pork or lamb. And weight reduction occurs due to evaporation of water - we cook longer - we evaporate more.
Reducing losses:
Grilling reduces weight loss, as the quickly formed crust prevents the evaporation of liquid and the meat turns out juicier.
Pre-marinated meat cooks faster and, as a result, also loses less weight when frying or baking.
Breaded meat also loses less weight - up to 30%
Fried cutlets made from minced meat become lighter by 20-25%, and steamed cutlets - by 25%.
In addition to weight, heat treatment also reduces the volume of meat by about 40-50%.
All the figures given are fairly average, but for cooking at home for family and guests, this is quite enough to calculate the amount of meat, poultry or fish that needs to be purchased to prepare a dish for a certain number of servings.

2 answers

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As you know, we eat almost 80% of food products after heat treatment. Heat treatment helps soften products and increases their digestibility. In addition, in the process of temperature treatment, harmful microorganisms contained in certain products are destroyed, toxins are destroyed (a whole range of toxic substances, including inhibitors of digestive enzymes). All this ensures maximum product safety. This primarily applies to animal products and root vegetables.
But, despite the positive aspects, heat treatment also has a negative effect on food products: most of the vitamins contained in products are destroyed, and some food ingredients (proteins, fats, minerals) are transformed, forming harmful substances. Therefore, during cooking, it is necessary to maintain a certain time and optimal mode of thermal cooking so that products and raw materials do not lose their biological value. This especially applies to the preparation of dietary dishes for gastritis.
There are several ways to heat food: boiling (in water and steam), blanching, frying and sterilization. During the heating process, soluble proteins are denatured, turning into sols or gels. For example, egg whites, when the internal temperature reaches 80°C, coagulate and form gels. Thus, the protein gel inside the muscle fibers coagulates and becomes denser. Most of it, together with the water it contains and the substances dissolved in it, is pressed out.
When products of plant origin are subjected to heat treatment, thermal decomposition of pectin occurs and the cells are saturated with water. Water penetrates proteins, pectins and starch. During cooking of some plant products, on the contrary, water loss often occurs. So, when potatoes are boiled, 2–6% of the water contained in them is lost; when cabbage is cooked, 7–9% is lost.
If you steam vegetable products, they may lose more of their nutrients during prolonged cooking than when simply boiled in water. This is explained by the fact that during steaming, extraction occurs only from the surface layers. However, the loss of vitamins during this cooking method is reduced by almost 2 times.
During frying of products of plant origin, pectins decompose and soluble pectins are formed.
Animal products also lose nutritional value during cooking as fat is rendered. Some of the proteins contained in meat undergo weak hydrolytic cleavage during cooking.
The duration of heat treatment of products of both animal and plant origin should not exceed acceptable standards. A certain amount of time is allotted for the preparation of a particular dish, adherence to which is extremely necessary so that at the same time any pathogenic microorganisms contained in the food are destroyed and, if possible, all nutrients and vitamins are preserved.
If the material on this site helped you, you can support the development of the site with a small replenishment through any replenishment terminals.
Thermal processing of food products.

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Hello! Here are more topics with the answers you need:

Dear friends, today I decided to answer your questions.

Question and answer.

What is alloying soups and what is this process for?

Cream soups and puree soups usually have a thick consistency. Due to the fact that oil is an excellent conductor of taste, light cream soups and puree soups also contain a fatty base, most often this is butter, heavy cream, etc. As a rule, the oil is separated from the creamy mass of soup and collects on the surface of the dish. To prevent this process, emulsification or doping of the fat-containing part of the dish is necessary. To do this, you need to take one egg yolk per liter of soup, beat it with a whisk and thoroughly mix it into the creamy mass at a dish temperature of no higher than 70 degrees Celsius. Now the oil will not collect on the surface of the dish.

How to tell if a large piece of meat is done using a kitchen thermometer?

It is especially important when cooking a large piece of meat that the product is cooked inside. Previously, they used a chef's needle, with which they pierced a piece and determined the color of the released juice. This method is not always correct, since in the state of readiness level - media, the juice is clear, but the meat itself may have a pink tint when cut. If you use beef, then this is not very scary, but if you use poultry, pork or lamb in cooking, then you need to complete the heat treatment. Due to the fact that the piece you are preparing will already be cut, the quality of the dish is noticeably reduced due to the abundant loss of moisture in the meat. So if you want to cook a roast from a large piece of meat, I advise you to buy a kitchen thermometer.

The internal temperature of ready-to-eat meat during cooking must correspond to the following indicators:

Beef + 70 degrees

Veal + 76 degrees

Lamb + 81 degrees

Pork + 85 degrees

Bird + 90 degrees.

What is the natural weight loss of meat during cooking?

When cooked, meat loses up to 10% of its own weight, but there are certain parts of the carcass, for example the shoulder blade, which, on the contrary, gains up to 5% of weight. Basically, when cooking meat, fatty particles are released, which lead to slight weight loss. If you are not preparing meat for broth, then it is better to cook it by dipping it in boiling water. This will allow you to quickly close the pores through which meat juice is lost.

The greatest weight loss occurs during frying. Here it is also important to take into account the method of preparing meat, for example, when pre-marinating, salt causes the meat to release juice more abundantly, so it is not recommended to marinate beef. Beef has the highest weight loss rate when pan-fried. On average the calculation is:

Pork loses up to 22% of the weight of the raw material.

Lamb – 26%

Veal – 30%

Beef – 32%

Poultry - 24%, grilled up to 32%

Breading dramatically reduces the weight loss of the product. It is recommended to salt the meat after the start of its heat treatment, unless the recipe provides for another method.

I’ve heard that in Europe you can’t use meat from freshly slaughtered animals in gastronomy, why?

Rules for the use of raw meat in European countries provide for the use of only matured meat with an acceptable pH balance.

The fact is that fresh meat from recently slaughtered animals contains stress stored in the muscles, which can be seen in the twitching muscles of the carcass long after slaughter. During the slaughter of an animal, a large amount of lactic acid accumulates in the muscles, which lowers the pH balance. On the one hand, this allows you to destroy some bacteria contained in meat and extend shelf life. On the other hand, the meat becomes tough. Further, due to the interruption of oxygen delivery to the meat cells, the formation of glycogen ATP occurs, which helps soften the meat. Soon the process of cell death, the so-called Rigor mortis, begins. Cells lose their living reproductive function. In beef this occurs 10-24 hours after slaughter, in pork 4-18 hours, in poultry 2-4 hours. If you eat animal meat during this time, it will not be very tasty and not at all aromatic.

Over time, the pH level in meat drops from 7.5 to 5.5. Myofibrils disintegrate - these are the organelles of striated muscle cells that ensure their contraction. It is this process that helps soften the meat. Aging meat is a healthy and necessary process.

Meat ripening periods are determined at a temperature of +4 degrees: Pork 4-6 days, poultry 3-4 days, veal 1 week, lamb 10 days, beef 16-21 days.

Ripened meat becomes tender, acquires flavor and loses less juice during heat treatment.

What are the losses of nutrients during thermal processing of foods?

Along with the positive effect, heat treatment also has a negative effect on food products. During heat treatment, vitamins and some food ingredients (proteins, fats, minerals) are destroyed and harmful substances can be formed.

Thermal cooking has a special influence on the biological value of products and raw materials. There are several methods of heat treatment of products: boiling in water and steaming, blanching, sterilization and frying.

Loss of nutrients during heat treatment in%:

Table: Reference Guide / Ed. M. F. Ryazankina, V. P. Molochny

Strictly speaking, in this regard. Write!
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your Daniyar

During heat treatment of raw (fresh) products, they decrease in size and weight. It will be useful for everyone to know by what percentage a certain product is boiled or fried, so let’s look at how popular food products are boiled and fried.

Food boil-down percentage

1. Boiling meat(pork, beef, beef tongue, chicken, turkey, squid) on average about 40%.
2. Boiling fish on average = 20%.
3. Boiling vegetables such as potatoes, beets, turnips, cabbage (cauliflower and white cabbage), carrots is about 10%.
4. The percentage of boiling of vegetables such as zucchini, squash, onions up to 50%.

Percentage of food shrinkage

1. Pork roasting= about 40%.
2. Beef frying = 35-45%.
3. Roasting lamb= about 45%.
4. Frying rabbit meat(rabbit meat) = 25-30%.
5. Poultry meat frying percentage(chicken, turkey, duck) = 30%.
6. Frying fish = 20%.
7. Beef tongue frying percentage = 35%.
8. Frying beef heart= about 45%.
9. Percentage of liver frying (pork, beef) = 30%.
10. Frying potatoes: raw = 30%; boiled = 15-20%.
11. Roasting carrots= about 20%.
12. Frying onions up to 60%.
13. Frying zucchini and eggplant = 20-25%.
14. Frying tomatoes is about 40%.
15. Frying champignons = 50-60%.
16. Percentage of fried cutlets (meat, fish) = 15-20%.
17. Grilling kebab (lamb or beef) = 37%.
18. Pork shashlik frying percentage = 32%.

Note: the percentage by which any product is boiled or fried is not an accurate indicator and depends on many factors (how the product is prepared, boiled and fried whole or chopped, whether the product is fresh or not, etc.).

In conclusion to the article, it can be noted that knowing by what percentage foods (vegetables, meat, herbs and mushrooms) are fried or boiled will be useful when planning how much to buy for preparing food before a certain event or preparing a dish. Losses during heat treatment of a product depend on its properties, method and time of preparation, as well as in what form it is prepared (crushed or whole), but nevertheless, the above percentages are true, but not accurate. We leave our useful knowledge and feedback on how much any of the products we use every day are boiled and fried in the comments to the article and share it on social networks if it was useful to you.