Smaznoy V. V., Sporish I. V.

Donetsk national university of economic and trade named after Mikhailo Tugan-Baranovsky

TECHNOLOGY OF PREPARATION OF FOOD. COOKING

The art of cooking is called cooking. The word is Latin and means Cook, or tea business.

       Cooking - the oldest branch of human activity. Reading of Marx, you can find lines related to cooking: "... originally all work is primarily directed to the appropriation and production of food."

Man was formed under the influence of the environment, and food, according to Pavlov, is a "... that ancient bond that connects all living things, including man, with the rest of their natural environment." Along with the development of society improved and changed methods of cooking. For many centuries, mankind has accumulated a wealth of experience in food handling and preparation of these foods. However, to a certain historical time there were no conditions for the general development of scientific bases for cooking technology, or technology of food. Cooking remained chef's case, only the individual masters the art, scientific basis of the technology had not been developed, and there was no serious technical base.

The organization of large mechanized catering and studying physical and chemical processes that occur during cooking of food led to the creation of a new technical discipline - cooking technology.

        This discipline studies the rational preparation of healthy and delicious food. It is based on extensive experience in the preparation and experience of home and professional cooks.

Culinary recipes, created by the people, not random, not arbitrary. Technology of preparation and cooking has developed as a result of centuries of evolution. People created such wonderful dishes as filling dishes, kebabs, chanakhi, rice, etc. Professional experience-based expanded range of food, develop new methods of processing products. They have been enriched assortment of sauces, baking products used in sauce, pripuskaniya them with wine, etc.

In the XVII-XIX centuries. created a number of excellent cookbooks that have enriched the experience of chefs. Culinary first original book were notes by "Sergei Drukavtsev (1779). Of particular interest is the "Glossary of common, prispeshnichy, confectionery and distilyatorsky", published in 1795, in this setting out on the French, British, and was first collected Russian folk cooking recipes. Is also very interesting "Almanac" Radetzky and other books. However, all these books contained just the collection of recipes and a description of the individual dishes without scientific justification of the technical processes.

Leaving at the end of XIX century journals became more post information about cooking. Became more and books on cooking. All the well-known book E. Molokhovets "gift to Young Housewives" and "a means to reduce costs" is almost entirely devoted to technology cooking. The book was reprinted several times and is still the best-selling cookery.

The first attempt to create a scientific basis for cooking was the work of Russian progressive XIX century. DV Kanshin, he created in 1885, "Encyclopedia of food." In this book the first time was given the physico-chemical study of culinary processes, recounts the history of food at different times, a question was raised about the need to prepare cultural cooks personnel, establishment of research institutions ("Academy of power").

Further, at the initiative of scientists hygienist FF Erisman and involvement DV Kanshin were first in the world table of "normal food." In the state of the table was a doctor, food in them was based on the observance of certain rules of hygiene. "New table" Launched first in Russia and had no predecessors overseas scientific culinary magazine. First, the magazine called "Leaf normal dining room," and then "our food."

This attempt to rationally organize the food, not only did not find support, but provoked attacks by entrepreneurs, owners of restaurants and pubs.

Despite the tremendous popularity, eating "normal food" lasted only four years and have been closed. The same fate befell "The first St. Petersburg school cooks and confectioners', organized in 1888," Russian Society for the Preservation of Public Health. "

       Initially to work in the school were involved in major scientific power, it was created by the world's first large library. Following the model of the school school was opened in Odessa, and later in other cities.

The first table food service were established in 1918 in St. Petersburg.

       In any case, cooking - it's both science and experiments, and practice and our daily lives. So in order to become an expert in cooking, or, as you like, in the chef's case, it is necessary to know not only the basics of the science - cooking, but all that surrounds it.