Primary processing represents the first operations performed on the raw materials used to obtain the soups and consists of removing the inedible parts, sorting, washing, cutting, slicing, scraping, grinding the raw materials.

The technological phase of primary processing is carried out in specially designed and equipped production spaces called preliminary processing sections.

THE VEGETABLES

Following the preliminary processing of vegetables, quantitative differences result, known as household losses and qualitative losses.

Cleaning aims to remove foreign bodies, inedible or indigestible portions. These operations are performed manually (with special knives), mechanically (with cleaning equipment) or thermally (by scalding).

Cutting is done differently, depending on the dish for which the vegetables are used and is performed with a vegetable knife, chef’s knife or food processor .

 Root vegetables can be cut into bars, julienne, spheres, barrels, thin slices, cubes, rounds, triangles, ovals, rhombuses.

 Potatoes can be cut into chips, straws, rounds, bars, julienne, waffles.

Onions can be cut into thin slices, rounds, rings, small fishes, small pieces.

Tomatoes, peppers, cucumbers and other fruit vegetables can be cut into slices, rings, bolts, quarters.

 Cabbage can be chopped, cut into strips or whole. 

Cauliflower and broccoli break into florets.

Mushrooms are cut into quarter or slices.

 Green vegetables are cut thinly or pieces.

 EGGS are washed, disinfected, rinsed and broken, after which they can be beaten with a whisk, the white can be separated from the yolk and beaten separately.

 FISH is cleaned of scales, eviscerated, washed, cut off the head, after which it can be sliced or filleted.

 BUTCHER MEAT is washed, deboned, cleaned of inedible parts and sliced ​​(with butcher knives), after which the types of meat that can be cut into large pieces, cubes, slices and can be hammered with a butcher’s hammer or can chopped.

 The POULTRY is cleaned of the inedible parts, flambéed, sliced ​and can be cut into pieces or slicedand pounded with a mallet.

The BUTTER is melted or smoothed.

TELEMEA CHEESE AND CHEESE is cleaned of the outer layer and can be cut into slices, bars, cubes, large pieces or grated.

THERMAL PROCESSES CARRIED OUT WHEN SOUPS ARE OBTAINED

Partial thermal processes are carried out on the ingredients in the soups so that they soften faster and acquire a special color and taste. Most of the time, onions are fried, sauteed or stewed in fat. Vegetables and meat can also undergo processes of sauteing or boiling in their own juice with the addition of water from time to time (thermal stewing process) before being introduced into boiling, which is the main thermal process in making soups. Tomatoes and meat can also be scalded before boiling.

The partial thermal processes are carried out in pans or saucepans and the boiling process in pots of various sizes, these being placed on gas or electric cooking machines.

Scalding is a short-term process of placing the food in a saucepan or pot with water at relatively low temperatures (80 – 90 oC) maximum 100 oC in order to remove the outer covering of the vegetable and fix the color.

Boiling consists of placing food in a pot of boiling water or cold water and raising the temperature to 100 *C, with the aim of softening the texture of the vegetables and the tissue of the meat to become edible.

Steaming is boiling in superheated vapors and consists of putting the vegetables in a small amount of fat and an equal amount of hot liquid (water or soup) in a covered vessel (pan, saucepan), making a boil in its own juice, until the product is well penetrated.

Frying takes place in the absence of water and consists of putting food into hot fat in a pan (at boiling temperatures).

Sautéing consists of quickly frying food in a small amount of fat, in an open vessel without a lid (pan or saucepan), on high heat, for a short time.

OTHER OPERATIONS PERFORMED WHEN OBTAINING SOUPS

 Some soups have a sour taste because acidifying elements are added (cabbage juice, borscht, tomato paste, tomato juice, broth, lemon juice, lemon salt, vinegar, yogurt, whey, raw fruit puree) which add 10 minutes before the end of cooking for a better taste and appetite.

 Soups made with fatty pork or poultry are defatted by spooning off the fat from its surface for a more attractive appearance, others are strained to remain clear, and other soups are thickened with mixtures of egg yolk, flour and cream or fried flour mixed with a little liquid (soup, tomato juice, milk) to give soups a greater consistency but also a better taste and higher nutritional value.

They are creamy soups that are obtained by pureeing or blending the ingredients until a cream is obtained that bears the name of the ingredient added in the largest amount. The pureeing is done with the strainer and the blending with the blender. The role of the pureeing or blender is to obtain a different assortment of soups, to be easy to eat (by children and the elderly), and the nutrients in the ingredients are absorbed more easily.

 Additions in the form of noodles, noodles, flour or semolina dumplings, flour pasta are added to clear soups to increase the energy value.

Enjoy the mod!

Additional operation

Role

YES/NO

Role corresponding

Addition of acidifying element

More attractive appearance

Addition of noodles, noodles, flour or semolina dumplings, flour pasta

Increases the energy value

Breaking

Higher consistency, better taste and higher nutritional value of soups

Pureeing/ blending

Getting a different assortment of soups, soups easier to eat, nutrients in the ingredients are absorbed more easily.

Thickening with mixtures of egg yolk, toasted flour, cream, milk, broth

Rinse aid

Degreasing

A better taste and the opening of the appetite

A

B.

1. Sauté

2. Boiling

3. Steaming

4. Frying

5. Scalding

1. Pot

b. Frying pan with lid

c. Frying pan without lid

d. Saucepan with lid

Saucepan without lid

Knowledge

Abilities

Attitude

Responsibility

– Enumeration of primary processing operations of raw materials, utensils and equipment used for cleaning, cutting of ingredients required for liquid preparations

– Description of primary processing operations (cleaning, cutting and others) of raw materials used in liquid preparations.

– Performing the primary processing operations of the raw materials used in the liquid preparations with utensils and equipment in the order of the recipes

Compliance with the principles of sustainable development in the primary processing of ingredients used to obtain liquid preparations through the safe and efficient use of kitchen equipment

– Students perform cleaning, cutting or other primary processing operations of raw materials to make liquid preparations responsibly, using the appropriate techniques, in the order specified in the recipe, with the appropriate utensils and equipment

-Enumeration of thermal processing operations applied to the ingredients used in making liquid preparations

-Description of thermal processing operations for making liquid preparations

-Carrying out thermal processing operations respecting the rules underlying their realization

– Responsible involvement in the thermal processing operations of raw materials in order to obtain liquid preparations through the safe and efficient use of thermal processing equipment, respecting the principles of sustainable development

– Students perform thermal processing operations using equipment, dishes and utensils in compliance with labor protection norms and the technical rules that must be respected