It is probably not a secret for anyone that the Collection of Recipes for Dishes (Collection of Technological Standards) is a mandatory document for all enterprises. Catering in Russia. Only one thing is not entirely clear - do we need the Standards developed in the 50s of the last century, and since then practically unchanged? Let's try to figure this out...
To date, one of the main, officially approved, existing collections of recipes is the "Collection of recipes for dishes and culinary products for catering establishments”, edited by F.L. Marchuk, 1996. There are also later issues of STN, up to 2009. All of them are almost exact copies of the previous ones. When I open any of the official culinary collections of recipes, it becomes very dreary, and it seems that we all work in a Soviet canteen. It seems that there is not and never was good restaurants, and the years of development of public catering in Russia somehow passed by ...
Gentlemen Good, no one wants to doubt the professionalism of the compilers culinary collection recipes, and in the usefulness of this publication ... for canteens and closed-type catering establishments. But not for 100,000 catering enterprises for which profit directly depends on the menu... It seems that our officials live in their own world, far from reality...
Catering rules require us to be guided by the loss rates prescribed in the above collections. Yes, there is a lot of useful and correct information there. But your product base is hopelessly outdated!!! Where in the collection of recipes are the percentages of losses in the processing of products that appeared twenty years ago in Russia? Where is Avocado, Mango, Dorado, Parma ham, Kiwi, Chicken legs, in the end?! But in STN there are such “masterpieces” as: Pasta “Ocean”, Dried swollen shrimps ... I have never met these “delicacy” in catering for twenty years. For a long time now, in the HoReCa segment (this is an abbreviation for “Hotel + Restaurant + Cafe” in Latin) and such hits of oil and fat production as “Salomas” and “Margogusilin” !!!
Collection of recipes for food establishments... For what?
Many recipes have long been history (fortunately forgotten). Dear editors of Collections of recipes for dishes! Yes, our cooks don’t know what “Animal melted food fat” is !!! Now there are refined oils, tasteless and odorless, and frying fats, in case of emergency ... Well, can you at least add Greek, Caesar salads that have long become classics, steaks, popular desserts to the collection? Yes, and besides black pepper, now there are different spices. Well, please remove such recipes for dishes as “Seafood with Mayonnaise”. (For those who are not in the know, I will explain: this is according to STN, Langoustines, or Crabs, or Scallops, which are necessary, I quote: “cut thin slices, lay out a slide and pour mayonnaise ... "). After all, our future chefs study from your collections, and this is sad ...
Recently they showed me a relatively new edition: Recipe Collection national dishes and culinary products (Edited by Lapshina V.T.), 2009 release. I look at the content - here is Italian, Japanese food, carbonara, sushi, rolls ... Here it is, I think, a modern collection, useful, correct. Yeah, right now ... I'm starting to study recipes. Brilliant!!! It turns out that rice for sushi is boiled, and then (according to recipe No. 1286 according to STN) seasoned with rice vinegar. So here it is, rice vinegar (I quote): "to prepare rice vinegar, 2-3 tablespoons of vinegar are diluted with 1-1.5 cups of boiled water ...". And that's all. Only rice and table vinegar diluted with water! Learn sushi!!! Mitsukan, mirin, kombu and other troubles are not needed!
Chapter " Italian Cuisine” also “pleased”: it turns out that risotto is “pilaf with ham”, one of the most popular salads in Italy - a salad of cauliflower with sprats ... Read on: Fish stewed in Italian. Sturgeon in the composition of the dish... I tried to explain to the Italian chef for a long time what sturgeon is... he had never seen it in his eyes. And there it is also served with pasta ... nonsense!
Gentlemen officials, our customers have long been tired of Minestrone, Carpaccio, Caprese and Parma with melon. And you don't even have it in your collection! Dear publishers, did you rewrite recipes from some Soviet book "Foreign Cuisine"? I remember it, it was written there that Fondue is “a kind of omelet”. Why not get advice from chefs, experts in their field? No one will take money from you for this ... However, all this, excuse me, "masterpiece", costs a little more than 1,700 rubles in retail!
Who or what is stopping you, together with PROFESSIONALS, from creating a really useful and correct Collection of recipes for dishes? It would not be a pity to buy such a collection for 3 and 5 thousand rubles, but what you offer (more precisely, you oblige) - even for free, sorry - no !!!
It is curious that many publishing houses are essentially reprinting official collections and releasing copies, but that was not the case! Rospotrebnadzor obliges all catering enterprises to buy only an officially approved collection of recipes, only a certain author and publisher! Many business leaders buy a collection by an unknown author (also by the way, for a lot of money!). But, sooner or later, the RP comes and says that this is all bullshit, buy the official collection, guys, otherwise we will punish ...
There is an exit?
Fortunately, there are smart people in the governing structures ... Back in the 90s, they released the "Temporary Procedure for the Development and Approval of Technical and Technological Maps." In fact, having finally allowed catering enterprises to cook their own (branded, as they are called in Rospotrebnadzor) dishes, without bureaucratic obstacles. In 2008, they also released GOST, which regulates the form and content of the TTC.
Many accounting programs also form a technological map. But there is one important point here - the Technological map is compiled only for dishes that you cook in strict accordance with the above-mentioned Collections of catering recipes. And for all other dishes, not according to the collection, a Technical and Technological Map is compiled, according to GOST. If your company does not have a TTK, penalties will be applied to you.
It would seem that everything is simple and understandable - he developed a TTK for dishes, formalized the losses with the Control Study Act, threw out the Collection of Recipes - and work for the benefit of your (and your country) well-being. But not in our country... Some Rospotrebnadzor officials in the regions show miracles of enthusiasm.
Questions like these are not uncommon during inspections:
Have you already bought the Collection of Technological Standards (recipes)? No?!!! Nightmare! How will you continue to work? (When you answer that our restaurant does not work on STN, they make round eyes, as if they are hearing about this for the first time)
Or this common phrase:
Have you approved your TTCs in Rospotrebnadzor?
For those who don't know, let me explain:
1. In Technico - technological map, a priori, there can be no reference to the number of the recipe according to the collection of recipes. This is nonsense!!! Therefore, the TTK is compiled because the dish is exclusive, developed and implemented only at this particular enterprise (organization).
2. You are not obliged to buy a Collection of Recipes if Technico-technological charts are compiled for your dishes in accordance with GOST, and the percentage of food losses is determined empirically and drawn up by an Act of control study.
3. There is no need to coordinate the TTC with anyone (except your leader) !!! The only exceptions are dishes containing ingredients that pose a potential danger to the consumer (fish, raw meat, dishes prepared using non-traditional products). That is, sushi, rolls with raw fish, Chilean sea bass carpaccio, or tuna sashimi will still have to be sent for laboratory research.
In general, gentlemen, publishers and officials of the Ministry of Economic Development, we will reveal to you a terrible secret: Not a single self-respecting restaurant in Russia works according to the Collection of Recipes!!! And it will not work until this official collection of technological documents is useful not only to employees of the departmental canteen, but also to restaurateurs! You can, of course, download a collection of recipes for free, and use loss tables, for example, when peeling potatoes, but buying a collection of recipes is not for us ...
We do not want to offend anyone, and we do not doubt the usefulness of STN and the professionalism of its Authors, we just want changes for the better in everything, including the catering system of our Country!
P.S. We all often talk about the need to improve the level of training of cooks and staff for the catering system. But as long as the main document of the HoReCa segment - the Collection of Recipes, remains a relic of the past, we will not be able to improve the quality of culinary education in Russia ...
WORK WITH THE COLLECTION OF RECIPES OF DISHES AND
CULINARY PRODUCTS
Methodological guide on the implementation of practical work for students for students 1 correspondence course learning.
for the direction of training 260800 Technology
products and catering
Qualification (graduate degree) bachelor
Appendix to the work program of the discipline
Protocol No.
from "____" ___________ 2011
Head department
WORK WITH THE COLLECTION OF RECIPES OF DISHES AND CULINARY PRODUCTS
Collections of recipes for dishes and culinary products are the main technological regulatory documents that guide public catering enterprises, releasing finished products. The collections include uniform requirements for raw materials and finished products, normative materials that allow determining the consumption of raw materials in the manufacture of dishes and products, the yield of semi-finished products and finished dishes, as well as recommendations on the interchangeability of products, the recipe part, and technological instructions for cooking.
This guide is designed to use the Collection of recipes for dishes and culinary products for catering establishments (M.: Pchelka LLP, 1994, 1996). In practical classes, students must learn how to use the Collection: correctly write out products for the preparation of any dish and culinary product, determine the consumption of raw materials of different standards, etc.
The collection of recipes (1996) consists of 16 sections, including 735 recipes for dishes and culinary products. The normative part of the Collection includes applications - 28 tables. In the introduction to the Collection as a whole and to its sections, the necessary instructions are given for working with it, the correct use of these tables and recipes, and recommendations for a rational technology for the production of culinary products. All notes and footnotes to tables and recipes are also of great importance.
The recipes are given in three versions: the first option (I column) - for enterprises of the highest mark-up categories, the second option (II column) - for enterprises of the II mark-up category and the third option (III column) - for public catering enterprises at manufacturing enterprises, in institutions and educational institutions.
Students write out products for laboratory work according to the second version (column) of the Collection. The exception is a few dishes, for the preparation of which the third and first versions of the recipes are provided, which is specified in the text of the manuals for laboratory work.
The recipes indicate: the names of the products included in the dish, the norms for investing products in gross and net weight, the yield (mass) of the individual components of the dish and the dish as a whole.
There are no salt in the recipes; spices and herbs for decoration of dishes. Their number is indicated in the introductions to sections or subsections. In the recipe itself, the amount of spices introduced is indicated only in cases where it differs from the generally accepted one.
The product insertion rates in the recipes are calculated for standard raw materials of certain standards and methods of industrial cutting, which are specified in the introduction to the Collection. When using raw materials of other standards or methods of industrial cutting, the investment rate changes in accordance with the data of the application tables corresponding to the type of raw material.
The recipes of the Collection also include semi-finished products produced by industry and used in catering establishments (meat and fish dumplings, quick-frozen dumplings, soup semi-finished products, etc.), as well as semi-finished products from meat and poultry, produced according to the same technological documentation as the industry. These items are marked with an asterisk. Any change in their recipes is not allowed.
The calculation of the gross consumption of raw materials for the preparation of any culinary products is carried out according to a single principle: knowing the yield of the finished product and the loss rates during thermal cooking, determine the net weight (or semi-finished product) and then, taking into account the waste rate during mechanical cooking, the gross mass of raw materials. The rounding of the consumption of raw materials and the yield of semi-finished products in individual operations is carried out only if semi-finished products or products obtained at an intermediate stage technological process, may have an independent meaning (used to prepare various dishes or sold through culinary shops). Otherwise, rounding is not performed.
Defining consumption of vegetables for cooking dishes and side dishes, it must be taken into account that the norms of potato, carrot and beet waste are differentiated by season. Therefore, to prepare the same dish, for example, 100 servings of potato cutlets with a yield of 200 g per serving (No. 221, column III), in October, when the waste rate is 25%, gross potatoes will need 29.3 kg Mn 220g×100×100(we recalculate according to the net weight. she
100% -25% , constant)
in December with a waste rate of 30% -31.4 kg Mn 220×100×100
in March at a waste rate of 40% -36.7 kg Mn 220×100×100
Waste rates by season, as well as the amount of losses during the thermal cooking of vegetables are given in table. 24 applications of the Collection.
The normative data of this table make it possible to determine the consumption of raw materials for the preparation of vegetables that have undergone full or partial heat cooking (boiled, poached, fried, sauteed), as well as vegetables used raw. For example, you want to determine how many gross potatoes are needed in March to cook 10 kg mashed potatoes. According to recipe No. 472, 855 g of net potatoes are consumed per 1 kg of mashed potatoes, or 8550 g per 10 kg of mashed potatoes. In columns 1, 6 and 2 of the table. 24 indicates that from March 1, 167 g of gross potatoes are consumed per 100 g of raw peeled potatoes,
in March with a waste rate of 40% Mn 8550×167
i.e., 14.280 kg will be required for 8550 g.
Soup recipes are designed for an output of 1 kg with a mass of portions of 500, 400, 300 and 250 g. In addition to the products included in the soup, the recipes indicate the amount of liquid (broth or water) for its preparation. Broths are cooked from food bones (recipe No. 108, from food bones and meat products, from poultry, bones and poultry offal, from fish and its food waste. The norms for laying meat products, poultry, fish, with which soups can be prepared, are given in Table 5 on p.
Defining consumption of meat products, poultry, fish, you should keep in mind the condition for which their gross mass is calculated, and, if necessary, make appropriate conversions. So, if you want to determine how much beef of category II gross weight is needed to prepare 100 servings of potato soup with cereals in column III, find in gr. 10 tab. 5 mass cooked beef per serving of soup - 25 g. Since category I beef is indicated in the recipes, they are recalculated according to table. 8 applications: find the desired type of meat product (beef), in columns 1 and 2 - the type of semi-finished product and the method of thermal cooking (cooking in large pieces) and in column 7 the mass of finished beef (25 g). This output of the finished product corresponds to the gross weight of raw materials of category II 57 g (column 4). For 100 servings of soup, you will need 5700 g gross of category II beef.
Fat rates in recipes are indicated on vegetarian soups. When making soups bone broth or with meat products and poultry, the amount of fat should not exceed 10 g per 1 kg of soup.
In recipes cereal dishes the amount of cereals and liquids for a certain output of a dish (chops, casseroles, puddings, etc.) is given, or the amount is indicated ready porridge one or another consistency (crumbly, viscous, liquid). To determine the consumption of cereals in this case, use the table. 4 on page 149 of the Collection. For example, you need to write out products for preparing 200 servings of buckwheat porridge with milk. According to recipe No. 255 (III column), 250 g of porridge is provided per serving, or 50 kg for 200 servings. According to gr. 2 of Table 4 find that 476 g of cereal is required to prepare 1 kg of porridge, i.e. for 50 kg of porridge - 476 × 50 = 23.8 kg. Column 3 of the same table indicates that 0.71 liters of water are needed to prepare 1 kg of porridge, therefore, 35.5 liters (0.71 × 50) will be required to prepare 50 kg of porridge. The amount of salt (column 5 of Table 4) is given per 1 kg of cereal. In this case, salt will need 500 g (23.8 × 21).
For a serving of porridge, 235 g of boiled milk is provided, for 200 servings - 47 liters. Boiling loss is 5%. Then the mass of unboiled milk (gross) will be equal to 49.4, that is: 47 × 100
Gross weight of meat for cooking meat dishes determined based on the average carcass norms of waste and losses during mechanical culinary processing (Table 6).
For example, to prepare one serving of stew with a yield lamb stew 60 g of its consumption (brisket and neck part) is according to recipe No. 405 (III column) - 96 g gross and 86 g net. The gross weight investment rates are calculated in the recipes for category I lamb, therefore, upon receipt of category II lamb, a recalculation should be made. Since the stew is a small-sized semi-finished product with a bone, the calculation of the consumption of raw materials by gross weight begins with determining the number of bones (in grams) in the net weight. In lamb stew, they should be no more than 20%, or 17 g (86 × 0.2). Then the consumption of raw materials with a gross weight will be 104 g
The consumption of raw materials can be determined from the table. 8. To do this, in the table. 8 find the corresponding type of raw meat - lamb, then in column 1 - type of semi-finished product - small pieces with bone (stew) and in column 7 - the specified yield of finished (stewed) meat - 60 g, which corresponds to the gross weight of raw materials of category II 104 g ( column 4).
With the help of Table. 29 (on the crust) of the Collection determine the yield of large-sized semi-finished products when using carcasses of one or another category of fatness. For example, you want to determine how many servings stewed beef with a yield of 75 g can be obtained from two half-carcasses of category II with a total weight of 160 kg. For the manufacture of the semi-finished product "Wind Beef" use the side and outer pieces of the hip part. According to Table. Their output in beef of category II is 4 and 5.5% of the mass of meat on the bones, respectively, i.e. 15.2 kg. According to recipe No. 390, the mass of the semi-finished product with a stew of 75 g is 125 g. Therefore, 121 servings of wind beef can be prepared from the available meat of category II (15200g: 125 g).
Investment rates offal(except for the udder) are designed for frozen raw materials (chilled udder). Upon receipt of chilled offal, the recalculation is carried out according to the table. 11, taking into account the type of by-product, the method of its thermal cooking and the specified yield of the finished product.
Using the data in Table. 13, carcass yield can be determined farm poultry prepared for cooking, as well as the yield of edible processed by-products, internal fat and pulp by poultry species, categories and types of industrial processing. For example, you need to calculate how many servings of chicken cutlets with a yield of 50 g can be obtained from 20 kg of gutted chickens of category I. For the preparation of cutlets, the pulp with the skin is used. According to the table 15 “Norms for the yield of pulp during cold processing of poultry” determine that the yield of pulp with skin for a given condition of chickens is 60% of the gross weight of the bird, i.e. 12 kg 20×60
Consumption of pulp with skin per serving chicken cutlets(No. 460, column III) is 37 g. Therefore, from the amount of chickens received, you can cook
12000g : 37g = 324 portions of cutlets.
According to the table 17 calculate the consumption of raw materials, as well as the yield of semi-finished products and finished products from poultry, if its condition does not correspond to that adopted in the recipes. For example, it is necessary to determine how many eviscerated chickens of category I (gross weight) will be required to prepare 200 servings of boiled chickens with a yield of 50 g per serving. In columns 1 and 2 of the section "Gutted chickens" (Table 17) they find the required method of thermal cooking (whole cooking) and in column 8 the mass of the finished product (50 g), which corresponds to the gross weight (column 3) of 81 g, i.e. e. the consumption of raw materials for 200 servings will be 16.2 kg. Or 12 kg of chicken carcasses prepared for cooking were received for cooking. It is required to determine how much boiled pulp for salad will be obtained from this amount of semi-finished product. In gr. 6 tab. 17 indicates that the losses during cooking of chickens are 28% of the mass of the semi-finished product, i.e., 8.64 kg of boiled chickens (12 × 0.72) will be obtained from the amount of semi-finished product received. Waste on the bones and skin is 47% of the mass of the bird after heat treatment, i.e. the yield of boiled pulp is 4.58 kg (8.64 × 0.53).
In recipes fish dishes the inclusion of gross weight fish is calculated for large fish or whole fish of all sizes. An exception are fish that come gutted headless (sea bass, cod, etc.) or gutted with the head (sturgeon, halibut). All of them are listed in the introduction to the Collection. In size, in addition to large fish, they distinguish medium and small fish. The size of the fish is determined by weight (sturgeon, stellate sturgeon, carp, chum salmon, cod, sea bass, etc.) or by length (carp, catfish, pike perch, pike, etc.). A number of fish (amur, mackerel, sardine, etc.) are not divided by length and weight and are classified as "fish of all sizes".
Calculations related to the determination of the consumption of fish not specified in the recipe, or with the replacement of fish of one condition with fish of another condition, are carried out according to Table. 21, where the consumption of raw materials is indicated depending on the type of fish, its size (for fish of all sizes, the waste and loss rates are given in column 5 of Table 21), methods of cutting and heat treatment.
For example, you want to determine the gross weight sea bass large, gutted with a head per serving of the dish “Poached fish (fillet)” (No. 303), prepared according to column III. Recipe No. 303 provides for the mass of stewed fish 75 g. The fish is cut for stewing into fillets with boneless skin. According to Table. 21 (p. 496, line by line) for a given condition and method of cutting fish, the net weight of raw materials is 91 g, waste is 47%, and gross weight of fish is 172 g. is reduced to 30% and the gross weight of the fish will be 130 g (p. 497).
Because the waste rate big fish less than small fish, to cook the same number of servings of small fish, it will take more than large ones. So, according to Table. 21 when cutting into fillets with skin and costal bones of large and small headless gutted cod, the waste is 23 and 25%, respectively. To obtain a semi-finished product of the same mass (89 g), the gross weight of large cod should be 116 g, and small cod - 119 g. Then, for preparing, for example, 50 servings of the dish “Leningrad-style fried fish with onions” (No. 312) large cod should take 5.8 kg, and small - 5.95 kg.
The rate of waste and losses during mechanical cooking in table. 21 is set for frozen fish, taking into account losses during defrosting (average 2%, see page 545). Upon receipt of non-frozen fish, the waste and loss rates are reduced by 2%. Waste standards for small fish(gobies, smelt, herring, etc.) freezing losses are not included. When it arrives in the form of frozen blocks, the waste rates are increased by 8% due to losses during defrosting.
Regulatory data given in table. 22, allow you to calculate the consumption of raw materials, as well as the yield of semi-finished products and finished products from fish with a cartilaginous skeleton. For example, it is required to determine what will be the yield of scalded links when cutting stellate sturgeon with a large mass of 30 kg. In column 3 of the table. 22 we find that the waste and losses during mechanical processing and scalding of stellate sturgeon links are 41% of the raw material gross weight, i.e. the yield of scalded links is 17.7 kg (30 × 0.59).
The laying of eggs in recipes is indicated in pieces (net weight 40 g). If the mass of eggs deviates up or down, the laying rate does not change, only the yield of the dish changes. To determine the actual yield, use the conversion factors given on page 164 of the Compendium, in accordance with the current industry waste standards for shells, stacks and losses. For example, upon receipt of eggs with an average weight of one egg of 43 g, the waste on the shell will be 13%, the net weight of eggs without shell will be 37 g (43 × 0.87). Then the mass of the finished omelet from three eggs will not be equal to 160 g, as provided for in recipe No. 284, but 151 g [(37 × 3 + 45 + 10) × 0.91] (45 g - milk, 10 g - fat for frying the omelet , 9% - losses during frying an omelette).
side dishes they release 100 or 150 g per serving of a hot dish and 50-100 g per serving of a cold one. The recipes for simple side dishes are given for an output of 1000 g, complex for hot dishes - for 150, side dishes for cold dishes - for 150 and 100 g.
In complex side dishes for hot dishes, only the mass of ready-made seasoned products is indicated. The consumption of raw materials for their preparation is determined according to the appropriate recipes for each component of a complex side dish.
For example, you need to calculate the amount of raw materials for 30 portions of a complex side dish for the Pork Chop Cutlet dish. A complex side dish (No. 504) consists of three components (in g): fried potatoes - 50, carrots stewed with apples or prunes - 50, boiled peas - 50. The required amount of raw materials is determined according to recipes No. 474, 481 and 468 (II option) as follows. For 30 servings of a complex side dish, 1500 kg is required (30-50) fried potatoes. According to recipe No. 474, the net laying of potatoes for an output of 1000 g is 1449 g, or for an output of 1500 g - 2174. The gross mass of potatoes is calculated according to table. 24 seasonally adjusted as shown above. They also find a gross mass of raw materials for the rest constituent parts garnish.
Taking into account the direction towards the centralization of the production of public catering products, the recipes of a number of dishes (salads, vinaigrettes, jellies, soups, side dishes, sweet dishes and drinks) that do not require individual preparation and presentation are designed for 1 kg of output. In the introduction to the relevant sections of the Collection, the norms for the release of these dishes are recommended, for example, for salads - 100-150 g per serving. Taking into account the demand and specific working conditions of the enterprise, the output of dishes, side dishes and products can be reduced or increased.
Gross weight gastronomic products(salted and smoked fish, balyk products, sausages, cheese, etc.) are determined taking into account waste during mechanical cooking, using table. 25.
If the recipe for a cold dish specifies the amount of sauce and garnish, the raw materials for their preparation are calculated in the same way as for hot sauces and garnishes. Greens for decorating a cold dish are written out at the rate of: salad, green onion, sweet pepper - 5-10 g, parsley, dill - 2-3 g net per serving.
In chapter "Flour products" dough recipes are designed for 1 kg, flour culinary products (patties, donuts, kulebyak, etc.) - for 10 kg of finished products for weight or 100 pcs. for piece goods. In the recipes for flour culinary products, wheat flour with a basic moisture content of 14.5% is indicated. If the moisture content of the flour is lower, its consumption is reduced by 1% for each percentage reduction in moisture content. The consumption of liquid (water, milk) increases by an equal amount. The consumption of flour with a moisture content above 14.5% increases accordingly, and the amount of liquid provided for in the recipe decreases. So, for the preparation of 500 donuts weighing 45 g each (No. 690), 13.250 kg of flour with a basic moisture content of 14.5% (2.650 × 5) is needed. If the flour has a moisture content of 12.5%, it will need 12.985 kg (13.250- (18 × 0.02), and the water consumption should be increased by 0.265 kg.
The collection provides the opportunity replacing one product with another, as a rule, of the same name, which are in varying degrees of readiness (for example, fresh green peas and canned green peas) or belonging to the same group of goods (whole milk, condensed cream with sugar). The equivalent gross weight of products and recommendations for the culinary use of substitute products are given in Table. 26 "Norms of interchangeability of products in the preparation of dishes."
Column 2 "Name of replaced products" includes the main products that are part of the recipes of dishes, and in gr. 4 "Name of replacement products" - products that can replace them. Replacement of products used to decorate dishes is not provided, since it is usually calculated not according to nutritional value products, as for the rest, but by quantity. Such substitutions are specified in the introductions to the sections. In table. 26 of the Collection are not all possible options replacement of products, but the necessary recalculations can be made, guided by the data in this table. For example, it is required to replace table margarine, intended for frying chopped poultry cutlets (No. 460), with melted cow butter. Direct replacement in table. 26 no. When recalculating, one should be guided by positions 21 and 22 (or 12 and 14), in which the same amount of cooking fat (or unsalted cow butter) is replaced with cow ghee or table margarine. From these positions it follows that 1.02 kg of melted butter corresponds to 1.22 kg of table margarine. Then 5 g of table margarine (No. 460, column II) can be replaced by 4.2 g of melted butter
1020×5\u003d 4.18 ~ 4.2 g, and according to column III 1020-3
=2,5
1220 1220
melted butter. Ghee is an expensive product, so the result is not rounded; the consumption of ghee for frying chopped cutlets is 4.2 and 2.5 g per serving.
If the fat intended for watering or dressing the dish during vacation is replaced, then the replacement is at the rate of 1: 1, as stated in footnote 1 to table. 26.
When dispensing dishes, culinary products and semi-finished products, their mass deviation from the norm established by the Collection should not exceed ± 3%, unless another mass deviation is determined by the technical documentation for them (OST, STO, TU, etc.).
REFERENCES
Basic:
1. GOST R 50763-07. Catering services. Public catering products sold to the population. Are common specifications. - M.: Standartinform, 20082.
2. GOST R 50647-94 “Public catering. Terms and Definitions".
3. GOST R 53105-2008 Catering services. Technological documents for public catering products. General requirements for design, construction and content. // M.: Standartinform, 2009.
4. Collections of technological standards. Collection of recipes for dishes and culinary products for public catering establishments. M. 1994, 1996, 1997.
5. Directory of the head of a public catering enterprise / comp. A.N. Bolshov, A.F. Yurchenko. - M.: Economics, 2000.
6. Kovalev N.I., Kutkina M.N., Kravtsova V.A. Cooking technology. - M. 1999.
Additional:
7.SP 2.3.6.1079-01 Sanitary and epidemiological requirements for public catering organizations, production and turnover of food products and food raw materials in them.
8.San Pin 2.3.2.1324-03 Food raw materials and food products. Hygienic requirements for shelf life and storage conditions of food products
10.2011 Art. teacher V.N. Belova
Similar information.
MINISTRY OF FOREIGN ECONOMIC RELATIONS AND TRADE OF THE RUSSIAN FEDERATION
COLLECTION OF TECHNOLOGICAL STANDARDS
COLLECTION OF RECIPES OF DISHES AND CULINARY PRODUCTS FOR PUBLIC CATERING ENTERPRISES
Publishing house "Hlebproinform" Moscow 1997
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Boiled meat products, cut into thin slices, are placed on a slice of bread.
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5. Sandwiches with fried meat products |
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Animal fat, rendered | ||||||
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Mass of fried meat products | ||||||
Fried meat products, cut into thin slices, are placed on a slice of bread.
Yield - 80 - 55 - 45
The pate is cut into rectangular pieces and placed on buttered bread or decorated with butter.
7. Sandwiches with meat culinary products
Cutlets, or meatballs, - - - - - 50
or chopped schnitzels No. 473 Bread - - - - 30 30
Output - - - - - 80
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8. Sandwiches with deli meat products Boiled sausage (amateur, capital, separate, tea idr) | ||||||
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or semi-smoked sausage, or boiled-smoked sausage (Poltava, Krakow, Kiev, Ukrainian, pork, etc.) | ||||||
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or raw smoked sausage (pork, Soviet, Moscow, amateur, etc.) |
On a slice of bread put a ready-made cutlet, or meatball, or schnitzel
11
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Meat gastronomic products, cut into thin slices, are placed on a slice of bread.
Sandwiches with boiled sausage can be sold with butter (South, 5g, 5g according to columns 1.11 and III), respectively, increasing the yield
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1 Mass of boiled fish without skin and cartilage
A piece of boiled fish is placed on a slice of bread.
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10. Sandwiches with fish gastronomic products |
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Fish gastronomic products, cut into thin slices, are placed on a slice of bread.
Sandwiches with salty foods can be sold with spruce oil (10, 5, 5 g according to columns I, I and III), respectively, increasing the yield
11. Sandwiches with canned fish
Canned fish in oil
(sprats, sardines, etc.) 32 30 26 25 21 20
Bread 30 30 30 30 20 20
Yield - 60 - 55 - 40
Sprats, or sardines, or other fish canned in oil are placed on a slice of bread.
Sandwiches can be sold with butter (I and II columns - 10.5 g per serving), respectively, increasing the yield
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Caviar granular or pressed | ||||||
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Butter | ||||||
12. Sandwiches with granular or pressed caviar
Grained caviar or pressed caviar cut into pieces of various shapes is placed on a slice of bread, decorated with butter
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Chum caviar is placed on a slice of bread, decorated with butter |
13. Sandwiches with caviar 14
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Herring and sprat are cut into fillets Herring fillets are cut obliquely, 2-3 pieces per sandwich
Pieces of herring, sprat fillet are placed along the edges of the bread, in the middle they put chopped onion and oil with a flower. For decoration, you can use an egg (10-20 g per serving)
A sandwich can be released without onion and butter, respectively, reducing the yield
Circles of a boiled egg are placed on the bread, sprat fillets are placed on top, rolled into a ring, the middle of which is filled with mayonnaise or butter
15
GROSS NET
Parsley (greens) 1.4 1
Exit - 105
Aspic meat, tongue or fish, cooked as indicated in recs No. 135, No. 144, are placed on bread. The serving size of aspic meat or fish products should correspond to the size of slices of bread
Yield: - 70 - 65
The pate is cut into pieces of various shapes, laid on bread and decorated with butter. Egg slices are placed on the side.
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Cheese sandwiches can be cooked without oil, reducing the yield accordingly.
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Three types of oil mixtures are prepared; egg yolk is rubbed and mixed with oil and salt;
17
the prepared parsley is finely chopped and combined with butter and
The bread is cut into thin slices 5 mm thick, which are spread with oil mixtures, and put on top of each other, alternating the colors of the oil mixtures, lightly pressed and put for 2-3 hours in a cool place. Then the sandwich is cut, giving it a shape - a rectangle, square or rhombus. serving a sandwich can be decorated with herbs
GASTRONOMICAL PRODUCTS AND CANNED FOOD (IN PORTIONS)
Butter, cheeses, sausages, caviar, fish products, smoked pork and other products, as well as canned fish and vegetables are served in separate portions.
The method of processing and preparing gastronomic products for serving in portions is the same as for sandwiches (from 7.8)
Serve food in portions with or without a side dish. For a side dish, use vegetables (cucumbers, tomatoes, radishes, etc.) or vegetable salads in the amount of 30-100 g Vegetables are cut into slices, halves or released whole
Oil is served on a rosette, the rest of the products in portioned dishes, decorating them with sprigs of parsley, celery, lettuce
The consumption rate of products (net weight, g) for the preparation of gastronomic products in portions is set as follows parsley, celery, dill - 1-2g, lettuce, spinach, green onions - 3-5 g, cucumbers, tomatoes, Bell pepper and others - 5-10 g
GROSS NET GROSS NET GROSS NET
22. Butter (servings)
Butter, or chocolate, or fruit, or honey, or sprat No. 650 or herring No. 650, or
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cheese No. 651 and others | ||||||
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Butter is cut into pieces of a rectangular or other shape. | ||||||
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23. Cheese (in portions) Soviet or Russian | ||||||
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or Volga, or Uglich, or Roquefort | ||||||
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or dutch or swiss or cheddar | ||||||
Cheese is prepared as indicated on page 8.
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24. Caviar (in portions) Caviar is granular, or pressed, |
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A portion of caviar is decorated with a slice of lemon Chopped green onions are served separately
Caviar can be released without onion and lemon, respectively, reducing the yield of the dish
The fish is cut into thin slices of 2-3 per serving.
26. Cold smoked fish (servings)
Backs-balyks
19
BBK 36 997 S 86
Compiled by Ahiba S L Bodryagin VI, Lapshina VT, Marchuk FL, Sokolov V L. Ruban A GT Fonareva G S
Under the general editorship of N.A. Lupey
This Collection of recipes for dishes and culinary products for public catering establishments is the second part of the Collection of technological standards (editions 1994-1996) and is intended for public catering establishments of all organizational and legal forms of management
© Ministry of Foreign Economic Relations and Trades Russian Federation, 1997
© OOO HLEPRODINFORM*
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GROSS NET GROSS NET |
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INTRODUCTION
This Collection of recipes for dishes and culinary products for public catering establishments is the second part of the Collection of technological standards of 1994, 1996 edition
The collection is the main guiding document in the field of establishing the size and procedure for the application of waste standards during primary and thermal processing of products, the consumption of raw materials, the yield of semi-finished products and ready-made dishes and products, the sequence of technological processes, the temperature regimes for cooking dishes and culinary products, the interchangeability of products, the culinary purpose of meat semi-finished products The technological instructions and brief descriptions of the cooking processes set out in each section should serve as the basis for the production work of cooks
The Collection contains 896 recipes for various cold appetizers, dishes, drinks, side dishes and sauces most commonly used in public catering establishments from traditional raw materials, as well as a variety of dishes and cuisines of the peoples of the regions of Russia
In the recipes for dishes, the names of the products included in the dishes, the norms for investing products in gross weight, the norms for investing products in net weight, the yield (weight, volume) of finished products and the dish as a whole are indicated. It is allowed to make changes to the set of components included in the recipes of dishes (except dishes national cuisines), contributing to the improvement of their palatability At the same time, the main organoleptic indicators and the specifics of products should not change
Gross weight product investment rates are calculated in recipes for raw materials of a certain quality (condition), taking into account the waste rates established for it (see the tables of the current Collections of technological standards, recipes for dishes and culinary products for public catering establishments) beef of the 1st category, lamb, goat meat (without kidneys ) Category 1, meat pork, offal (except udder) frozen, chilled udder,
semi-gutted poultry of the 2nd category (chickens, broiler chickens, geese, ducks, turkeys), gutted rabbit,
frozen fish, large or all sizes, uncut (exceptions are sea bass, cod, whiting, catfish, supplied gutted without a head, as well as sturgeon, stellate sturgeon, beluga, halibut, gutted with a head),
tomato puree with a solids content of 12%, chicken eggs of category 2 with an average weight of 46 g in shell or 40 g without shell guided by the calculation method given in the introduction to the section "Dishes from eggs"
When using standard raw materials of other standards or industrial processing methods, the investment rates for products with gross weight change accordingly
When developing dishes and products using new types food additives(dyes, preservatives, stabilizers) formulations and technology for preparing products are agreed with the sanitary and epidemiological supervision authorities Products prepared with additives must contain information on contraindications for certain types of diseases (Decree of the Government of the Russian Federation dated April 23, 1997 No. 481)
In the Collection, recipes are marked with an asterisk, identical to the regulatory documentation for the food industry, and any change to them is not allowed.
Taking into account changes in standards, when calculating the norms for laying poultry, one should be guided by tables 13,14,16,17 of the Collection of technological standards for 1994, 1996
The yield rates of semi-finished products and ready meals are given taking into account losses during their manufacture, cooling, portioning.
The waste and loss rates during cold processing of meat include losses when cutting large-sized semi-finished products into portions or small pieces during their storage The waste and loss rates during processing of poultry and rabbit provide for losses during portioning after heat treatment (boiling, frying) In the recipes of meat dishes parts of beef, pork, lamb are indicated, taking into account their culinary properties and type of heat treatment
In the recipes of soups, sauces, sweet dishes (compotes, jelly and others), drinks, liquid norms are indicated, taking into account losses due to boiling.
Recipes for salads, vinaigrettes, soups, side dishes, sauces, sweet dishes, most drinks are given in the Collection per 1 kg or 1 liter, which allows you to determine the yield of a portion of a dish, taking into account consumer demand. Side dishes and sauces for cold and second courses are given in independent recipes. allows you to diversify cold, second meat, fish and other dishes through the use of a wide range of side dishes and sauces.
The output of all dishes is given taking into account the losses that are formed during the established terms of implementation. In the specified output rate of finished products (except for confectionery and pies), a deviation of up to 3% is allowed both upward and downward. The weight of the products is determined by simultaneous weighing 10 -15 servings For pies, deviations from the established weight downwards are allowed by weight 75-100 g no more than 2.5%, weight 50 g no more than 3%
Checking the weight of pies is carried out by control weighing at least 10 pieces of the same name products.
In the event of the receipt of new types of food products, including imported ones, the norms of waste and losses during the technological processing of these raw materials are determined by enterprises independently through control studies.
The consumption rates of salt, spices (pepper, bay leaf, etc.) and herbs (dill, parsley, celery) per g of these products with a net weight are as follows
For one dish
Cold dishes' salt - 2-3, ground pepper - 0.02, peppercorns - 0.05, bay leaf - 0.01, lettuce or green onion - 5-10, sweet pepper - 5-10, dill or parsley - 2-3
Dishes from potatoes, vegetables, mushrooms and legumes salt - 3-4, black pepper - 0.01, dill or parsley - 2-3, green onions - 5-10
Fish dishes salt - 3, black pepper - 0.01, bay leaf - 0.01, dill or parsley - 1-3.
Meat and meat products salt - 4, pepper - 0.05, bay leaf - 0.02
Poultry and rabbit dishes salt - 3-5, pepper -0.05, bay leaf - 0.02, dill or parsley - 3-5
Soups salt - 6-10, peppercorns - 0.1, bay leaf - 0.04, dill or parsley - 4-6
For 1 kg of cottage cheese Dishes from cottage cheese salt - 10
Egg dishes (scrambled eggs) salt - 0.25, dill or parsley - 1-3 If the consumption rates of salt, spices and herbs are higher than those given, they are indicated directly in the recipe
Culinary products must comply with the requirements of state standards, industry standards, enterprise standards, collections of recipes for dishes and culinary products, technical specifications and be produced according to technological instructions and technical and technological maps
The quality and safety of products manufactured according to the recipes of the Collection is guaranteed by compliance with the rules for the technology of preparing dishes and products, the sequence of technological processes, the temperature regime, the interchangeability of products, the culinary purpose of meat and fish semi-finished products
Safety criteria for public catering products are determined by normalized microbiological indicators in accordance with the "Medical and biological requirements and sanitary standards for the quality of food raw materials and products", approved 01 09 89 No. 5061-89 (section "Culinary products" and the requirements of GOST R 50763-95 "Public Food Culinary products sold to the public General technical conditions»
When preparing, storing, dispensing and assessing the quality of semi-finished products and ready-made meals, the Sanitary Rules for catering establishments (San-Pin 42-123-5777-91), approved by the USSR Ministry of Health and the USSR Ministry of Trade on March 19, 1991, must be strictly observed; Conditions, terms of storage of especially perishable products 142-123-4117-86, approved by the USSR Ministry of Health on June 20, 1986
CHARACTERISTICS OF REQUIREMENTS FOR DISHES AND PRODUCTS COLD DISHES
Cold dishes include sandwiches, salads, vinaigrettes, a variety of products made from fish, meat, poultry, offal, mushrooms, etc., which are consumed cold.
The processing of the products used for meals and snacks must be carried out in strict accordance with the established sanitary rules. For salads and vinaigrettes, potatoes, beets, carrots are washed, boiled in the skin, then peeled. For other cold dishes, carrots, beets and other root crops are peeled, cut and stewed in a small amount water until tender. Beets are poached with the addition of vinegar
Carrots, turnips, radishes, celery (root) and other root vegetables used for raw cooking are washed, peeled and washed. Sweet peppers are washed, the pulp is cut around the stem and removed along with the seeds; for salads, I scald the peppers ^ Green onions, lettuce, dill, parsley, cilantro, celery are sorted, > remove impurities, rotten leaves and washed in plenty of water Onion cleaned by cutting off the bottom and neck of the bulb, removing dry leaves. The top and bottom of the garlic are cut off, peeled, then the head is divided into cloves (cloves), from which the shell is removed
White and red cabbage, after removing the top contaminated and rotten leaves, cut into two or four parts and chop Sauerkraut sorted, large pieces additionally crushed If the cabbage is very sour, it is washed in cold water and squeeze
Cauliflower inflorescences are freed from leaves, damaged areas are cleaned and placed in salted water for 15-20 minutes. Large inflorescences of cauliflower are divided into 2-4 parts. Boil cabbage in boiling salted water. Fresh and pickled cucumbers are washed. Cucumbers with rough skin are cleaned. Fresh tomatoes are washed, the place of attachment of the stalk is cut out. The remains of the tops and roots are cut off from the radish, the white radish is peeled. Peeling potatoes, carrots, beets, removing the top leaves and stalk in cabbage is especially important, since it reduces the nitrate content in them by an average of 10%
The greatest amount of nitrates is extracted when cooking peeled chopped vegetables when they are placed in cold water.
When preparing cold dishes and snacks, the following basic requirements must be observed
products used for cooking must be pre-cooled to a temperature of +8 to +10 ° C,
vegetable sets for salads, vinaigrettes, appetizers, side dishes from boiled vegetables can be prepared no more than 1-2 hours before holiday and stored in a refrigerated place,
fresh vegetable salads that do not require additional cooking (tomatoes, cucumbers, etc.) are prepared in portions immediately before the holiday, the products should be mixed carefully to maintain the shape of the cut products,
season salads, snacks, side dishes for cold dishes should be immediately before the holidays
For mass sale, salads, vinaigrettes, and other cold dishes should be displayed in portioned form in refrigerated display cases as they are sold.
It is forbidden to leave salads and vinaigrettes, pates, jellied dishes and other perishable cold dishes for the next day.
Most recipes for salads are designed for a yield of 1000 g, which makes it possible to determine the most acceptable rate of serving dishes, taking into account the demand of the served contingent for these products. The most rational rate of serving salads is 100-150 g
The output of dishes and snacks, the recipes of which are given for one serving, can be reduced
Cold dishes can be additionally served with side dishes of vegetables, berries, fruits in the amount of 30-50 g, as well as green onions, parsley, celery, dill, 2-5 g net per serving
To decorate the dish, the products included in its composition are selected, they are figuratively cut. Products intended for decoration are not recommended to be poured with sour cream, mayonnaise, sauce
Salads and vinaigrettes on vacation are stacked in portioned dishes (salad bowls, vases)
To serve cold dishes from vegetables, fish, meat, you can use porcelain vases and dishes, herring boxes, trays
Salads, snacks can be served in baskets, rolls made from rich, puff, shortcrust and other types of dough
SANDWICHES
This group of products includes open and closed sandwiches. Astronomical and other products for sandwiches are prepared as follows from the sausages, the twine and the ends of the casings are removed Without the casing, the sausage deteriorates faster, and therefore the casing is removed only from the part of the loaf intended for cutting. with difficulty lower for 1-2 minutes in hot water, cut the shell lengthwise and remove it. The skin and bones are removed from the ham, the flesh is cut into pieces along the connecting layers. The loin and brisket are cleaned from the skin and bones.
1 This also applies to other gastronomic products (ham, cheese, salted fish, etc.) that have a skin, skin, etc.
boiled and fried meat products cool the cheese is cut into large pieces of a rectangular or triangular shape, peeled
The peeled sausage is cut into thick loaves - across one or half a piece, and thin loaves - obliquely 2-3 pieces per sandwich Prepared pieces of ham, loin, brisket, as well as boiled and fried meat products are cut across the fibers into wide thin pieces 3-4 mm thick evenly distributing the fat layer The cheese is cut into slices 2-3 mm thick
Salted fish (salmon, chum salmon, etc.) is laid along the spine From the part intended for cutting, the spine and costal bones are removed Cut the fish without skin, starting from the tail, 1-2 pieces per sandwich Balyki before cutting are cleaned from skin, bones or cartilage The links of boiled sturgeon fish are cleaned from cartilage, cooled and cut into pieces without skin 3-4 mm thick
Herring is cut into fillets (pulp). To do this, the edge of the abdomen is cut off from the previously decapitated carcass and the insides are removed, then the skin is removed, having previously cut it along the back, and the flesh is separated from the spine and costal bones. If the herring is very salty, then it is pre-soaked in cold water (10-12 h)
Sprat, anchovy and other small fish of spicy salting are cleaned of spices, the head, entrails, tail fin and spine are removed
Butter is cleaned and cut into pieces of various geometric shapes with a corrugated or smooth surface.
For open sandwiches, bread made from wheat or rye flour And also from a mixture of both
The norm of bread indicated in the recipes can be reduced or increased by changing the yield of sandwiches accordingly
The bread is cut into slices 1-1.5 cm thick. Thin pieces of the main product (meat, sausage, cheese, etc.) are placed on it, trying to cover the entire surface of the slice of bread with them.
Grained caviar is placed on bread in a slide, pressed caviar is cut into pieces of square, rectangular and other shapes.
Open sandwiches with jam, marmalade, cheese, pate, canned fish, caviar of sturgeon and salmon fish is prepared with butter. You can release them without butter. In this case, the output of sandwiches decreases accordingly
With butter, you can sell sandwiches with boiled sausage and salted fish products, respectively, increasing the yield of sandwiches. In the manufacture of sandwiches with cheese and other products, butter is spread on bread in an even layer, a sandwich with caviar, sprat, herring, jam, jam can be decorated with butter by placing it side of the main product Sandwiches with fried and other meat products can be prepared with a salad from raw vegetables, which is placed in the middle of a piece of meat Salad norm 10-20 g
Open sandwiches can be decorated with lettuce, spinach, sprigs of parsley, dill, slices of tomato, fresh or pickled cucumber, radish, slices of fresh or pickled sweet pepper, etc. At the same time, the yield is increased accordingly.
Closed sandwiches differ from open sandwiches in that they are prepared with two slices of bread, on one of which a product is placed and covered with another
For closed sandwiches, mainly small-piece wheat bread is used (city, school and other buns) It is allowed to use loaves, as well as shaped wheat and rye bread
The bread norm of 50 g indicated in the recipes can be increased to 100 g per serving, respectively, increasing the yield of a sandwich
Small pieces of bread are cut lengthwise into two halves so that they do not fall apart
Shaped bread and loaves are cut into two slices per sandwich. Each half of a bun or slice of bread is smeared with butter, if it is provided for in the recipe, and the prepared product is put in.
Products intended for sandwiches are cut no earlier than 30-40 minutes before the holiday and stored in the cold.
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Bread is spread with butter and then jam or jam |
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19
june
2015
Collection of recipes for dishes and culinary products for public catering establishments (Lydia Golunova (comp.))
ISBN: 5-98471-037-4, 5-903039-02-2
Format: PDF, eBook (originally computer)
Lydia Golunova (comp.)
Release year: 2005
Genre: Cooking
Publisher: Profi-inform
Russian language
Number of pages: 866
Description: The book is a Collection of technological standards, contains more than 850 recipes and is the best revision of all previously published collections of similar topics. Taking into account the constant changes in the field of public catering and the introduction of new criteria in the assessment of individual indicators of technological regimes, the Collection has been amended and supplemented.
The collection refers to technological regulatory documents along with the current GOSTs and other technological documentation. It contains uniform requirements for technological processes, finished products of mass production, as well as consumption rates for food products at catering establishments. An interchangeability table is provided separately.
The collection is mandatory for enterprises of all forms of ownership, systems and departments.
12
sep
2016
Collection of foreign cuisine recipes (Anna Vasyukova (ed.))
ISBN: 978-5-91131-600-6
Format: PDF, DOC, eBook (originally computer)
Author: Anna Vasyukova (ed.)
Release year: 2008
Genre: Cooking
Publisher: Dashkov & Co.
Russian language
Number of pages: 816
Description: A collection of recipes for foreign cuisine dishes for public catering establishments was developed by employees of the Department of Technology and Organization of Catering Enterprises of the Russian University of Cooperation, employees of the Department of Public Catering Technology of Moscow University food production, it includes the most common recipes for restaurants of foreign cuisine in Moscow. When raz...
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2013
Restaurants, taverns, tea houses. From the history of public catering in St. Petersburg. XVIII - early XX century (Yulia Demidenko)
ISBN: 978-5-227-03013-9,
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Author: Yulia Demidenko
Release year: 2011
Genre: History of Russian culture
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Description: Based on a large amount of factual material, the book tells about the history of the formation and development of the phenomenon of "public catering" in St. Petersburg: about restaurants, taverns, tea houses, taverns and other establishments. You will also learn a lot of interesting things about their device and, of course, about those who worked there. The appendix provides examples old recipes. If you wish, you can easily...
01
oct
2017
ISBN: 5-86433-169-4
Author: Kozlovsky S.N.
Release year: 2003
Genre: Tutorial
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Number of pages: 300
Description: The manual describes the properties and characteristics of the main sources of heat in fusion welding - an electric welding arc and an electroslag pool, as well as generalized requirements for power sources, due to the specific conditions for using the above heat sources in welding. The principle of operation and properties of power sources for arc welding with consumable and non-consumable electrodes are described, as well as...
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2011
A collection of cookbooks by Dr. Oetker
Author: Dr. Oetker
Year of issue: 1994-2009
Genre: Cooking
Publisher: Family Leisure Club, Terra, BMM
Russian language
Number of books: 20
Description: Dr. Oetker has been collecting recipes for many years from the most interesting dishes, which are customary to cook among various peoples of the world. On the pages of the books that made up the selection, you will find many recipes, following which you can cook from ordinary products both traditional, and the most exquisite, and exotic dishes List of books 01. CONFITURES, JELLIES 1. Delicious jams 2. Tasty marmalades 3. Refreshing jellies 02.MA...
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2017
Production and repair of jewelry (Telesov M.S., Vetrov A.V.)
Format: DjVu, Scanned pages
Author: Telesov M.S., Vetrov A.V.
Released: 1986
Genre: Jewelery
Publisher: Legprombytizdat
Russian language
Number of pages: 192
Description: The issues of organization and technology of manufacturing and repair of jewelry according to individual orders of the population are considered. Reference data on materials used in jewelry production are given. Recommendations for the care of jewelry are given. For masters and workers of specialized enterprises. To uncover
Add. Information: Scanning and processing: AAW & pohorsky
25
but I
2013
A million dishes for family dinners. Best recipes (Compiled by: O. Agapova)
ISBN: 5-7905-4141-0
Format: FB2, eBook (originally computer)
Author:
Compiled by: O. Agapova
Release year: 2006
Genre: Encyclopedia, Cooking
Publisher:
Compiled by: O. Agapova
Russian language
Number of pages: 512/909
Description: This book contains a magnificent collection of simple recipes from inexpensive and affordable products, with which a family feast will turn into a joyful tradition. You can easily prepare a delicious and nutritious lunch by compiling your own menu from the dishes we offer. Enjoy fun communication with loved ones, great food and a cozy atmosphere...
29
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Technology for the preparation of flour and confectionery products (Buteykis N.G., A.A. Zhukova)
ISBN: 5-7695-1250-4
Format: PDF, OCR without errors
Author: Buteykis N.G., A.A. Zhukova
Release year: 2003
Genre: Textbook
Publisher: Academy
Russian language
Number of pages: 273
Description: A textbook on the technology of making flour confectionery for secondary vocational education. The book contains a description of each ingredient included in the recipes for all types of dough, as well as the technology for preparing products from semi-finished products. The application has the ratio of the measure and mass of some products (in grams) to a glass, spoon.
16
May
2014
Recipes for alcoholic beverages and vodkas (Authors team)
Format: PDF, DjVu, Scanned pages
Author: Team of authors
Released: 1981
Genre: Cooking
Publisher: Light and food industry
Russian language
Number of pages: 350
Description: This unique book was developed by the All-Union Scientific Research Institute of Fermentation Products, published by the Light and Food Industry publishing house in 1981 and contains the recipe for all alcoholic beverages produced in the USSR, including the union republics (Ukraine, Belarus, Lithuania, etc. .). It was intended for distilleries as an instruction in the manufacture of alcoholic beverages...
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mar
2017
Encyclopedia of culinary recipes and secrets of cooks of Russian tsars (Vladimir Chernysh)
Format: PDF, Scanned pages
Author: Chernysh Vladimir
Release year: 1990
Genre: Cooking
Publisher: SP Lesinvest
Russian language
Number of pages: 68
Description: The collection of recipes is far from exhausting the national Russian, French, English, Italian and other dishes, but it is sufficient to give an accurate idea of the treasury of world cuisine. The book will bring great pleasure to true gourmets and young housewives, who will significantly expand the range of culinary products prepared at home.
Add. Information: Sample pages Scanned and processed: do ...
12
mar
2010
Decoration of dishes for the children's table Special issue of the newspaper "Samobranka Tablecloth". (group of authors)
ISBN: 978-5-699-85443-1
Format: PDF, eBook (originally computer)
Author: A. Sidorova (ed.)
Release year: 2016
Genre: Cooking
Publisher: Eksmo
Series: Cooking. 200 required skills
Russian language
Number of pages: 192
Description: Can't butcher a chicken, knead the dough of the required consistency, cook a sensational poached egg? With our book you can forget about such difficulties! Here are collected and revealed the secrets of culinary skills that will help you improve your technique and turn any dish into a small masterpiece. This book is not a boring multi-volume theory, ...
08
Apr
2013
Fundamentals of physiology of nutrition, hygiene and sanitation (Z.P. Matyukhina)
ISBN: 5-7695-1138-9, 5-94231-139-0
Format: PDF, Scanned pages
Author: Z.P. Matyukhina
Release year: 2002
Genre: Tutorial
Publisher: "Academy"
Russian language
Number of pages: 180
Description: Physiology of nutrition is a field of science of the physiology of a living organism. It studies the effect of food on the human body, establishes a person's need for nutrients ah, determines the optimal conditions for the digestion and assimilation of food in the body. Mastering this knowledge makes it possible to organize public catering based on modern scientific technologies.
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dec
2013
Decorating dishes from fruits and vegetables (Irina Iofina)
ISBN: 978-5-486-02534-1
Format: PDF, OCR without errors
Author: Irina Iofina
Release year: 2008
Genre: Cooking
Publisher: Mir knigi
Russian language
Number of pages: 224
Description: Carving is one of the areas of culinary decor, when with the help of special tools various figures and flowers are cut out of vegetables, fruits, eggs and other products to decorate dishes. This book describes in detail and clearly the technique, having mastered which you can easily decorate both everyday and festive table. It is enough to master a few basic tricks, and you will learn how to beautifully design your...
Description: Restore your strength, and your body - health. Vitamins and minerals that you get from food - important "building blocks" in metabolism, building tissues and organs - without surgery and pills will protect the body from functional disorders, including lethargy, drowsiness and chronic fatigue. Elena Shaparenko from medical practice knows...
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150 dishes of herring, sprat, anchovy and sprat (Berezin N.T.)
Format: PDF, Scanned pages
Author: Berezin N.T.
Released: 1956
Genre: Cooking
Publisher: Gostorgizdat
Russian language
Number of pages: 63
Description: This brochure contains more than 150 recipes and methods for preparing various dishes from herring, anchovy, sprat and sprat. The assortment of dishes given in the brochure includes various appetizers (salads, pates, etc.), soups; as second courses, fish in boiled, stewed and fried form, all kinds of casseroles, products from minced fish etc. With the help of these recipes, you can diversify the menu at home, replenish ...
Documents in force in the field of public catering.
Nutrition is one of the most important factors determining the health of the population. Based on the importance of the health of the nation for the development and security of the country, the main provisions of the state policy of Russia in the field of healthy eating. These provisions are reflected in Federal Law on Quality and Food Safety(dated January 2, 2000). The goal of state policy is to preserve and strengthen the health of the population, prevent diseases that are caused by deviations from proper nutrition in children and adults.
An important document is “Hygienic requirements for the quality and safety of food raw materials and food products. Sanitary rules and norms” (SanPiN 2.3.2.1078-01), as well as “Sanitary and epidemiological requirements for the organization of public catering, production and turnover of food raw materials and food products in them. Sanitary and epidemiological rules” (SanPiN 2.3.6.959-00).
In everyday practice, employees of a public catering enterprise should be guided by the following standards and regulations:
GOST R 51074-97. Food products. Information for the consumer. General requirements;
GOST R 50764-95. Catering services. General requirements;
GOST R 50762-95. Public catering. Classification of enterprises;
GOST R 50647-94. Public catering. Terms and Definitions;
GOST R 50763-95. Public catering. Culinary products sold to the public;
SanPiN 2.3.4.545-96. Technological instructions for the production of flour confectionery.
Collection of recipes for dishes and culinary products for public catering establishments
Construction and procedure for using the Collection of recipes for dishes and culinary products for public catering establishments.
A collection of recipes for dishes and culinary products, along with industry standards and technological instructions, is the main technological regulatory document containing uniform requirements for raw materials and finished products.
Collections of recipes for dishes and culinary products are regulatory documents that indicate the consumption of raw materials, the yield of semi-finished products and ready meals, the rules for preparing raw materials for production, the technology for preparing dishes and flour confectionery products (the sequence of technological processes, temperature regimes for cooking dishes and culinary products, interchangeability products), provides recommendations for the holiday and the design of dishes.
The main current collection for all types of public catering establishments is the Collection of recipes for dishes and culinary products for public catering establishments and the Collection of flour confectionery and bakery products for public catering establishments.
The technological instructions and brief descriptions of the cooking processes set out in each section should serve as the basis for the production work of public catering establishments. The collection contains recipes for various cold appetizers, dishes, drinks, side dishes and sauces, most commonly used in public catering establishments from traditional raw materials, as well as various dishes and cuisines of the peoples of the regions of Russia.
Recipes for individual dishes, given in the collections of recipes, consist of three interrelated parts: the actual recipe; a technological instruction containing a description of the methods of mechanical and thermal processing of raw materials and semi-finished products and methods for decorating a dish; raw material consumption rates at various ways processing and the amount of waste and losses during heat treatment.
The recipes in the Collection are given in 2-3 versions, differing in the range of raw materials, the rates of their investment and the yield of dishes and finished products. The first option is provided for restaurants, cafes, bars of higher margin categories; the second - for enterprises of the second mark-up category (cafes, canteens); the third - for public catering enterprises at industrial enterprises and educational institutions.
According to the first option, a wider range of raw materials is provided, increased norms for laying meat, fish, poultry, butter, eggs, etc. The yield of ready-made dishes according to the first option is usually higher. According to the second and third options, in some cases, the rate of laying such products as potatoes, vegetables, etc. is increased, which makes it possible to ensure the appropriate caloric content and yield of the dish. If the dish is prepared according to the first option, its price will be higher.
For a more rational use of food resources, cooking more simple meals enterprises are allowed to use other formulation options. When collecting raw materials for a dish, it is not allowed to use two options (columns) at the same time, as well as to replace the components of one recipe option with similar products of another option.
In the column " Gross» indicate the mass of raw materials (meat and waste: bones, tendons and films; unpeeled potatoes and root crops, etc.). In the column " Net» give a lot of processed products (meat cut into large or small pieces of semi-finished products, peeled vegetables, etc.). In the column "Weight of the semi-finished product" indicate the total mass of the main and additional products used for its preparation (breaded liver, fish, meat, minced meat for making cutlets and meatballs).
For a number of products that have passed heat treatment, in a separate line indicate the output (mass boiled meat, boiled peeled potatoes, fried fish etc.).
Some products ( vegetable oil, purchased mayonnaise, butter, margarine, etc.) are not subjected to mechanical processing, so the gross weight and net weight in the recipes are the same.
In each recipe of the Collection, the norms for investing raw materials by gross and net weight in grams and the norms for the output of finished products are given, indicating the mass of finished components (minced meat, semi-finished product, side dish, etc.) and the mass (in grams) of the whole dish as a whole.
The recipes of some salads, soups, side dishes, many sweet dishes and drinks are designed for 1 kg of output. In the introductory part of the relevant sections of the Collection, rational norms of dishes sold to consumers are recommended, depending on their demand.
The yield rates of semi-finished products and ready meals are given taking into account losses during their manufacture, cooling, and portioning. At the end of the recipe, the yield of the finished dish or product as a whole is also indicated.
For some cold appetizers and for main courses, the norms of bookmarking products are set for the output of one serving.
For many cold dishes, soups, side dishes, sauces, minced meats, dough and some other products, the bookmark rates are given per 1 kg (1000 g) of output, for flour culinary and confectionery- for 100 pcs. or 10 kg output.
The consumption of salt, spices, and in some cases greens (chopped stalks of parsley, dill, etc.) is not indicated in the recipe, which leaves the opportunity for the technologist (cook) to manifest individual taste. However, it should be borne in mind that the total amount of salt in general should be about 1% by weight of finished products.
In public catering, waste during mechanical processing and losses during thermal processing are standardized. A number of products have variable waste rates during mechanical processing: for potatoes, carrots and beets they depend on the period of the year, for meat - on the category of fatness, etc.
The recipes of the Collection indicate the gross mass of products of any specific condition: beef of the 1st category, potatoes with a waste rate of 25%, valid in September and October (information is given in the preface to the Collection of recipes). Therefore, when raw materials of a different standard enter the production, the gross weight is determined according to the tables placed in the Collection of Recipes.
When using the tables, it is necessary to take into account the cutting of meat (large, portioned, small or natural pieces), the method of heat treatment (boiling, stewing, frying) and the yield of the finished product according to the recipe.
If the gross mass cannot be determined from the tables, the following ratio can be used:
at the same time, the waste rate is determined according to the tables of the Collection of recipes.
In the event that the enterprise receives substandard raw materials (meat, poultry, vegetables), the waste rates of which are not provided for in the tables of the Collection of Recipes, the members of the culinary council conduct a control study of this raw material and establish temporary waste rates. Control study is drawn up by a special act, which serves as the basis for writing off waste from a financially responsible person.
In the absence of certain non-basic products provided for in the recipe at the enterprise, their replacement is allowed.
To determine the name and mass of substitute products, use the table "Norms for the interchangeability of products in the manufacture of dishes."
The number of replacement products is determined as follows: the gross norm according to the recipe is multiplied by the number of servings or kilograms produced and by the equivalent weight.
Responsibility for compliance with the norms of laying food rests with the cook. During mechanical and thermal processing of products, the cook must ensure the appropriate yield of individual products and the dish as a whole. To do this, you must perfectly learn how to use the recipes and tables of the collection.
Working in a certain area (in a hot, cold shop), the cook must be able to determine the rate of laying products, taking into account their culinary processing in other shops. Chefs of meat, fish and vegetable shops perform mechanical processing of products, therefore they receive them in gross weight.
The column "Net" is used by: cooks of the hot shop - when receiving products from the meat, fish and vegetable shops; cold shop cooks - upon receipt from the vegetable shop of peeled raw vegetables and herbs not intended for further heat treatment (onions and greens, lettuce, dill, parsley, celery, carrots, white cabbage, etc.). When transferring boiled products intended for the preparation of salads, vinaigrettes and snacks from a hot shop to a cold shop, use the “Exit” column or the lines “Boiled meat weight”, “Boiled potato weight”.
Cleaning cucumbers and tomatoes, separating from juice and brine sauerkraut, canned products (green peas, pickled cucumbers) are prepared by the cooks of the cold and hot shops. When they receive the listed products from the production manager or foreman, they use the Gross column.
The chef's eggs are received by the piece, so they use the "Gross" column. The "Net" column shows the weight of the egg without the shell.
When distributing first and second courses for holiday, the mass of which consists of the masses of several components, the mass of each component is determined according to the recipe. So, when selling second courses, it is necessary to determine the rate of the main product - meat, fish, poultry in the "Output" column or in the line "Mass of boiled (fried, stewed) meat (poultry, fish)" and take into account the rate of side dish, sauce or oil.
Development of technical and technological maps and technological schemes.
GOST R 50-763-95 "Public catering. Culinary products sold to the population. General specifications" defined the range of normative and technological documentation, according to which culinary products can be produced.
Regulatory documentation includes state, industry and enterprise standards (STP), as well as Collections of recipes for dishes and culinary products for public catering establishments.
Basis for traditional dishes is a recipe book. Currently, catering establishments prepare a variety of culinary products. using unconventional methods cold and heat processing food products. Recipes and technology for preparing these dishes are developed at the enterprises themselves, since these dishes are not in the Collections of Recipes. In this case, enterprises develop and approve enterprise standards.
The enterprise standard contains sections in the following order:
product name and scope;
a list of raw materials used for the manufacture of a dish (product);
requirements for the quality of raw materials;
norms for laying raw materials in gross and net weight, output of semi-finished products and finished products;
technological process of product preparation and trade services;
requirements for registration of submission, sale and storage, transportation;
packaging and labeling;
test methods;
environmental protection requirements;
information data on the nutritional and energy value of products.
Technical and technological maps of maps are also normative document and include, along with the technology of preparation of products and the norms for laying products, the requirements for the safety of the raw materials used and the technological process, the results of laboratory studies of products in terms of safety indicators. In the absence of TTCs developed in accordance with the established procedure, the enterprise does not have the right to produce and sell these dishes.
When developing technical and technological maps and enterprise standards (STP), they are guided by the Recommendations of the Ministry of Foreign Economic Relations and Trade of the Russian Federation of July 12, 1997 "Procedure for the development, consideration and approval of technical and technological maps for dishes and culinary products" and "Procedure for the development, consideration and approval enterprise standards".
TTCs are compiled for each dish or product separately. The TTK is signed by the responsible developer, approved by the head of the enterprise where they were developed. Each technical and technological map has a serial number and is stored in the company's file cabinet.
TTC includes the following sections:
name of the dish (product) and the scope of the technological map;
a list of raw materials used to prepare a dish (product);
requirements for the quality of raw materials;
norms for laying raw materials in gross and net weight, norms for the output of semi-finished products and finished products;
description of the technological process of preparation;
requirements for execution, submission, sale and storage;
indicators of quality and safety;
nutritional and energy value.
In the "List of raw materials" section, all types of food products necessary for the preparation of this dish (product) are indicated.
In the “Requirements for the quality of raw materials” section, an entry is made that the food raw materials, food products and semi-finished products used must comply with the requirements of regulatory documents (GOSTs, OSTs, TUs) and have a certificate of conformity.
The norms for laying raw materials (gross and net) are indicated for 1, 10 or more servings.
The “Technological process” section contains a detailed description of the technological process of preparing a dish (product), with particular emphasis on cold and heat treatment modes that ensure the safety of the dish (product), as well as the use of food additives, dyes, etc.
The section "Requirements for design, serving, sale and storage" should reflect the design features and rules for serving the dish (product), the requirements and procedure for the sale of culinary products, the conditions, terms of sale and storage, and, if necessary, the conditions of transportation.
In the section "Quality and safety indicators" organoleptic characteristics are indicated: taste, color, smell, consistency, as well as physico-chemical and microbiological parameters of the product.
The technological map also reflects indicators characterizing the nutritional and energy value of products.
Physical and chemical indicators (humidity, dry matter content, fats, sugars, etc.), as well as nutritional (protein, fat and carbohydrate content) and energy value of a dish (product) are given per 100 g. The calculation is carried out on the basis of data on the content of basic nutrients in raw materials and products that make up the developed dish (product). To carry out the calculation, reference tables of the chemical composition are used.
Microbiological quality indicators are laid down taking into account the regulatory data published in SanPiN 2.3.2-1078-01.
When calculating physical and chemical indicators, and food and energy value
use formula 1:
Wt \u003d (W 1 *n 1 + W 2 *n 2 + ... + Wn * n n) / 100, (1)
where Wt is the desired value (humidity, content of proteins, fats, carbohydrates, etc.);
W 1 , W 2 , W n - moisture content of semi-finished products that are part of the dish (product) (instead of moisture, there may be protein, fat, energy value or any other indicator) in grams per 100 g;
n 1 , n 2 , n n - the mass of semi-finished products that make up the dish (product) in grams per 100 g.
The chemical composition of products is determined in order to verify compliance with the recommended standards for the need for nutrients and energy.
The energy value of a dish (product) is determined by formula 2:
X \u003d 4B + 4Y + 9W (2)
where 4; 4; 9 - energy value coefficients of proteins, carbohydrates and fats, respectively, kcal/g;
B, F, U - the amount of proteins, fats and carbohydrates in the dish (product), respectively, g.
The reference tables show chemical composition products that have not undergone, for the most part, heat treatment, which is accompanied by the loss of part of the dry substances (proteins, fats and carbohydrates). To calculate the nutritional and energy value of dishes (products), taking into account these losses, use the reference tables of losses of basic nutrients and energy during heat treatment, which are given in Volume I of the "Handbook of Chemical Composition".
When calculating physical and chemical indicators, it is necessary to take into account that:
A dish may consist of several separate components (for example, a shortbread cake finished with a protein cream). In this regard, physico-chemical parameters are calculated for each product (separately for the semi-finished sand product, separately for the protein cream). The data obtained in the technical and technological maps are indicated as a percentage.
A dish may consist of several products that are physically impossible to separate from each other (for example, vegetable stew). In this regard, in the technical and technological maps, it is necessary to provide physical and chemical indicators for the dish as a whole (together with the sauce).
