Tekhnoloigyai tayyor kardani khurokhoi milli

Tekhnologiyai pukhtani khuroki milli: Zimni omuzishi in bob SHumo bo oshkhona ashyoi oshkhona va shustushuyu dar joyash guzoshtani asbobu anjomi oshkhona, nizomi kori oshkhonahoi umumi va bo kasbi oshpazi, peshkhizmat, zarfshui, kalkulyator, degustator va gayra shinos meshaved. Oid ba qoidai tekhnikai bekhatari va talaboti sanitariyu gigieni roje ba nigohubini oshkhonayu asbobu anjom, qoidai behdoshti shakhse, ki taom tayyor mekunad, qoidai ahamiyati khuroku ob, non, namaku sabzavot va tartibi khurdani taom malumoti aniq megired. Mo gayr az dar maktab sinfkhonai pukhtpaz doshtan, boz dar khona oshkhona dorem, ki onro boyad nigohubin namoem.

Oshkhona manqali (plitai) barqi yo gazi, yakhdon, jevonu rafhoi makhsus, mizu kursiho yo mebeli jihozi joi tabaqu kosashui, yane obi garmu khunuk doshta boshad. hujrae, ki ozuqa mahfuz ast, boyad khushk va shamolravu salqin boshad. Rasmi umumii oshkhona in ast, ki ozuqai dernapoyanda (gusht, mohi, shiru mahsuloti shiri, kabudi)-ro dar yakhdon, joyi khushk, khurishu doruvoriro dar quttichahoi pushida yo khaltachaho andokhta dar jevon nigoh medorand.

Anjomu zarfi oshkhona az deghoi gunogunshakl va gunogunhajm, shurbopazaki sirdori gunogunhajm, tagoracha, satil, tabaqchayu kosa, kafgiru kafles, takhtachaho baroi reza kardani gushti khom, pukhta, non rezakuni baroi sabzavoti khom va pukhtaro rezakardan, takhtayu tiraki oshi, surfa, elak, nonpar, gushtqimakunak, turbtarosh, choynikhoi gunogunhajm, piyolaho, choyniki sirdor, qoshuq, kordhoi gunogun, changakho va gayra iborat ast.

Anjomu zarfi oshkhona boyad hamesha toza ozoda boshad. Andozavu hajm va shumorai zarfu anjom ba hajmi oshkhona (matbakh) va shumorai azoi oila boyad muvofiqat kunad.

Dar oshkhona asosan taom tayyor mekunand, ki in yake az sohahoi qadimtarini faoliyat va kasbi odamon meboshad. Taompaziro kulinariya niz menomand, ki on az kalimai lootini girifta shudaast.

Taompazi (kulinariya) – in sanati khushtam, bolazzat va sergizo pukhta tavonistani taom meboshad. Kulinariya tarikhi qadim dorad.

Sarchashmahoi tarikhi qayd mekunand, hanuz dar asri VII to solshumorii mo maktabhoi kulinari mavjud budand. Tayyor kardani taom az qadimulayyom kori iftikhoromez mahsub meshavad. har yak khalqu millat bo taomhoi millii khud dar barobari digar rasmu sunnatu tarikhash iftikhor mekunad.

Tarzi tayyor kardani taomhoi tojiki az avlod ba avlod meguzarad va dar vaqthoi okhir bo taraqqiyoti ilm elementhoi khurishi ratsionaliro ba on dokhil kardand. Olimi buzurg va tabibi marufi forsu tojik Abuali ibni Sino dar kitobi khud «Al-qonun» (ilm doir ba shifokori) 800 namudi masolehi khurokvoriro judo kardaast, ki ba organizmi odam tasiri makhsus medihand.

Sanati taompazi (kulinariya) tojikon tarikhi hazorsola dorad. Bisyor oshkhonahoi bomahorat asrori istifodabarii makhsusi namudi masolehro ba etibor megirand, ki tasiri onho ba salomati va bardamii odamon madad merasonad. Monandi sikhkabobu palovro bo anor, chormagz, kashnich, sabzavot, gushti govro boshad bo karamu bodiring va turb istemol mekunand. Inho ahamiyati makhsus dorand.

Qarib dar hamai khonahoi dar dehot va havliho tanur hast, ki dar on non va sambusahoi gushtin, alafi, karami, kadugin va gayra mepazand. Fayr az in taomhoi lagmon, tushbera, hulbamantu, mantuhoi gushtin, kadugin, kartoshkagi va gayra tayyor mekunand. Dar vaqti istemoli khuroki milli khurishho istifoda mebarand.