The assessment of potatoes quality at different types of thermal treatment in catering establishments

Potatoes are an important food product for its nutrition and power value. Operating conditions of catering enterprise assume processing of vegeta-bles in vegetable shop and further in hot and cold shops during which there is a change of properties of vegetables. The safety of nutrients at culinary processing is influenced by potatoes grade, local conditions of cultivation, the way of culinary pro-cessing and professional qualities of the personnel. The purpose of the study was investigating of fla-voring and physical and chemical properties of po-tatoes of the grade Red Scarlet at various ways of culinary processing. In the study losses at cold and thermal treatment of potatoes at the enterprises of food were researched. The following ways of ther-mal treatment were investigated: cooking in the main way, steam boiling, frying in small amount of oil, frying in hot fan. The influence of the ways of cooking and frying on organoleptic (taste, color on the scale RAL, smell, consistence) and physical and chemical properties (mass fraction of soluble solids, mass fraction of solids, humidity) of potatoes of the grade Red Scarlet was investigated. It was defined that when cooking in the main way of loss of mass of the product it is less, however the prod-uct is more sated with moisture, than at steam boil-ing. The frying for potatoes of this class is recom-mended in a small amount of oil, since the product has a higher taste than the product fried in deep-frying. The studying of these processes, both in large-scale and in local volume is expediently and allows to determine certain consistent patterns in-fluencing positively the development of technology of dishes of public catering.