Soup puree from various vegetables flow chart. Soup-puree from different vegetables as in kindergarten. Soup puree from zucchini or pumpkin

	I	II	III
	GROSS	NET	GROSS	NET	GROSS	NET
fresh cabbage
Potato
Turnip
Carrot
Onion
Leek			-	-	-	-
	77	50	31	20	-	-
Wheat flour
Butter
Milk
Eggs	2/5 pcs.		1/4 piece		-	-
broth or water
Exit	-		-		-

The onions are chopped and sautéed, the rest of the vegetables are cut and stewed, the turnips are pre-blanched. 5-10 minutes before the end of the seasoning add browned onions, green peas, then wipe everything.

Part of the green peas can be put whole in soup puree, brought to a boil and seasoned.

Soup puree from zucchini or pumpkin

	I	II	III
	GROSS	NET	GROSS	NET	GROSS	NET
Zucchini
Or pumpkin
Carrot
Parsley (root)			-	-	-	-
Onion
Leek
Vegetable beans (shoulder) fresh	44	40	-	-	-	-
Canned green peas	-	-	62	40	-	-
Wheat flour
Butter
Milk
Eggs	2/5 pcs.		1/4 pc.		-	-
broth or water
Exit	-		-		-

Chopped zucchini or pumpkin are allowed. 5-10 minutes before the end of the stewing, sauteed onions and carrots, green peas or beans are added, stewed until cooked, then rubbed. The rest of the soup is prepared and released, as indicated in rec. No. 369.

Green peas or beans and sautéed leeks can not be wiped, but put in puree soup before dressing, bring to a boil and season.

Green Pea Soup

For garnish, part of the green peas are boiled in their own broth. Onions and carrots are cut, sauted, allowed to a small amount broth until cooked along with the rest green peas prescribed by the recipe, then wipe. The rest of the soup is prepared and released, as in rec. No. 186.

Poultry soup

Chicken					-	-
or turkey					-	-
Or a broiler chicken					-	-
or duck					-	-
Carrot					-	-
Parsley (root)			-	-	-	-
Onion					-	-
Wheat flour					-	-
Butter					-	-
Milk					-	-
Eggs	2/5 pcs.		1/4 pc.		-	-
Water					-	-
Exit	-		-		-	-

The bird is boiled, the flesh is separated from the bones. For garnish, the bird fillet is cut into strips, poured with a small amount of broth, and boiled. The rest of the pulp is passed through a meat grinder with a frequent grate and rubbed. The rest of the soup is cooked in the usual way. Ready soup is seasoned with lezon. During the holiday, poultry fillet, cut into strips, is placed in portioned dishes, croutons are served separately (review No. 829).

Potato soup

	I	II	III
	GROSS	NET	GROSS	NET	GROSS	NET
Potato
Carrot
Parsley (root)					-	-
Onion
Leek			-	-	-	-
Wheat flour
Butter
Milk
Eggs	2/5 pcs.		1/4 pc.		-	-
broth or water
Exit	-		-		-

Boil potatoes in broth or salted water until half cooked, put parsley (root), then browned carrots and onions, boil until tender, wipe.

The mashed vegetables are combined with white sauce, diluted with broth and boiled. The finished soup is seasoned with lezon or hot milk with butter.

Leek is cut into strips, sautéed and put on vacation.

SOUPS CLEAR

Clear soups consist of clear broths and side dishes that are cooked separately.

Broths for clear soups are obtained by clarifying and saturating with extractive substances broths from food bones, poultry, game and fish. For clarification, meat, bones of poultry and game, egg white are used. Along with the usual method of clarification of clear broths, clarification with a draw made from a mixture of carrots with egg whites can be recommended.

To clarify 1000 g of broth, you need to take 100 g of carrots (net weight) and 1 1/2 pcs. eggs. Peeled carrots are rubbed, slightly beaten egg whites are added. The mixture is thoroughly mixed.

The prepared broth is introduced into the broth cooled to 70 ° C, mixed, roasted carrots and onions are added, the cauldron is covered with a lid and the broth is brought to a boil. After boiling, fat and foam are removed from the surface of the broth and the broth is boiled at a low boil for 30 minutes. After cooking, the broth is infused for 30 minutes, the fat is removed from the surface, after which the broth is filtered.

Various vegetables, meat products, poultry, fish, eggs, cereals, as well as croutons, pies, kulebyaki, pies, etc. are used as side dishes for transparent broths.

When you leave, put a side dish in portioned dishes and pour the broth. In broth cups, only clear broth is dispensed. Patties, kulebyaki, pies, wheat croutons are released separately on a patty plate. The output of the broth is given in recipes for 1000 g, side dishes - per serving. The recommended portion of the broth is 300 and 400 g.

TECHNICAL AND TECHNOLOGICAL CARD No. Soup-puree from assorted vegetables

1. APPLICATION AREA

Real techno- routing developed in accordance with GOST 31987-2012 and applies to the dish Soup puree from assorted vegetables produced by the facility Catering.

1. REQUIREMENTS FOR RAW MATERIALS

food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

name of raw materials	Consumption of raw materials and semi-finished products
	1 portion of finished product, g		100 servings of finished products, kg
	Gross	Net	Gross	Net
White cabbage	15	12	1,5	1,2
young potatoes Potatoes from 01.09 to 31.10 from 01.11 to 31.12 from 01.01 to 28-29.02	17,4	13,8	1,74	1,38
Turnip	12	9	1,2	0,9
Carrots until 01.01	11,4	9	1,14	0,90
Onion	7,2	6	0,72	0,60
rice flour	2,5	2,5	0,25	0,25
Butter	3	3	0,3	0,3
Milk	22,8	22,8	2,28	2,28
broth or water	120	120	12,0	12,0
Output of finished products		150		15,00

4. TECHNOLOGICAL PROCESS

The onions are chopped and sautéed, the rest of the vegetables are cut and stewed, the turnips are blanched. 5-10 minutes before the end of the seasoning add the sauteed onions, then rub the vegetables.

The flour is sifted, poured into melted butter and sautéed with continuous stirring, avoiding burning. A quarter of hot water is poured into the passivated flour, cooled to 60-70 ° C, and kneaded until a homogeneous mass is formed, then the remaining water is gradually added and boiled for 25-30 minutes. Salt is added at the end of cooking. The sauce is strained.

The mashed vegetables are combined with the sauce, diluted with broth and boiled. Ready soup is seasoned with hot milk with boiled butter.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.

Serve in a single serving bowl. Corn flakes are served separately (15g per serving). Optimum temperature dishes 75°C.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

• Appearance – homogeneous mass without lumps of boiled flour and pieces of unmashed vegetables, without films on the surface;
• Color – light gray with a creamy tint;

• Taste, smell - fresh vegetables, tender, peculiar to vegetables in combination with milk, moderately salty;
• Consistency soft velvety.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators this dish complies with requirements technical regulations Customs Union “On food safety” (TR TS 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Nutrients, g			Energy value, kcal	Vitamins, mg				Minerals, mg
B	AND	At		B1	C	A	E	Sa	mg	P	Fe
2,4	3	7.26	65,4	0,04	4,8	0,19	0,12	48,6	15,0	46,8	0,72

Technological engineer.

TECHNICAL AND TECHNOLOGICAL CARD No. Soup-puree from different vegetables

1. APPLICATION AREA

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the dish Soup puree from various vegetables produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

											I		II		III
										GROSS	NET	BRUT	NETT	GRUTT	NETT
												THEN	O	O	O
	fresh cabbage									100	80	100	80	100	80
										120	90	120	90	120	90
	Potato
	Turnip									80	60	80	60	80	60
	Carrot									75	60	75	60	75	60
	Onion									48	40	48	40	48	40
	Leek									26	20	-	-	-	-
	Green peas									77	50	31	20	-	-
	canned
	Wheat flour									20	20	20	20	20	20
	Butter									30	30	20	20	20	20
	Milk									200	200	150	150	150	150
	Eggs									2/5 pcs.	16	1/4 piece	10	-	-
	broth or water									750	750	750	750	750	750
	Exit									-	1000	-	1000	-	1000

4. TECHNOLOGICAL PROCESS

The onions are chopped and sautéed, the rest of the vegetables are cut and stewed, the turnips are pre-blanched. 5-10 minutes before the end of the seasoning add browned onions, green peas, then wipe everything.

The mashed vegetables are combined with white sauce, diluted with broth and boiled. The finished soup is seasoned with lezon or hot milk with butter.

Part of the green peas can be put whole in soup puree, brought to a boil and seasoned.

Leek is cut into strips, sautéed and put on vacation.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

186. Soup puree from different vegetables

	GROSS	NET	GROSS	NET		GROSS		NET
					-
	2/5 pcs.		1/4 piece
broth or water
Exit		1000			1000			1000

The onions are chopped and sautéed, the rest of the vegetables are cut and stewed, the turnips are pre-blanched. 5-10 minutes before the end of the seasoning add browned onions, green peas, then wipe everything.

The mashed vegetables are combined with white sauce, diluted with broth and boiled. The finished soup is seasoned with lezon or hot milk with butter.

Part of the green peas can be put whole in soup puree, brought to a boil and seasoned.

Leek is cut into strips, sautéed and put on vacation.

187. Soup puree from zucchini or pumpkin

	GROSS	NET	GROSS	NET	GROSS	NET
Or pumpkin
Vegetable beans (shoulder) fresh	44	40	-	-	-	-
	2/5 pcs.		1/4 pc.
broth or water
Exit		1000		1000		1000

Chopped zucchini or pumpkin are allowed. 5-10 minutes before the end of the stewing, sauteed onions and carrots, green peas or beans are added, stewed until cooked, then rubbed. The rest of the soup is prepared and released, as indicated in rec. .

Green peas or beans and sautéed leeks can not be wiped, but put in puree soup before dressing it, bring to a boil and season.

188. Green Pea Soup

Wheat flour
	2/5 pcs.		1/4 pc.
broth or water
Exit		1000		1000		1000

For garnish, part of the green peas are boiled in their own broth. Onions and carrots are cut, sautéed, stewed in a small amount of broth until tender, along with the rest of the green peas provided for in the recipe, then rubbed. The rest of the soup is prepared and released, as in rec. .

189. Poultry soup

Chicken
or turkey
Or a broiler chicken
or duck
Wheat flour
	2/5 pcs.		1/4 pc.
Water

Objective: getting acquainted with the assortment and gaining practical skills in the production of restaurant-level soups.

Assortment of dishes: 1. Combined meat hodgepodge (No. 352) (Fig. 4.2.).

2. Soup-puree from different vegetables (No. 369).

3. Clear chicken broth (No. 379).

Cheese toasts (No. 1366).

4. Soup-puree from fresh fruits or berries (No. 419).

Tools and inventory: pots with a capacity of 2, 1 and 0.5 liters; small frying pans; chef's knives (medium and rooted); veselka; skimmer; sieve; pouring and tablespoon; soup bowls; soup cups; pie plates.

Cooking technology.

Bone broth (No. 260) Gross Net

food bones*400400

carrots1310

parsley (root) 118

onion 1210

water12201220

Output–1000

* Food bones include: beef - articular heads of tubular bones, chest, vertebral and sacral bones; pork and lamb - vertebral, thoracic, pelvic, tubular and sacral bones. Costal and scapular bones beef carcasses they are not used for the preparation of broths, they are handed over for technical processing. Vertebral bones are used to make sauces.

Clear meat broth (No. 378) Gross Net

food bones (beef,

except vertebrates)500500

beef (cutlet meat) for bracing190140

eggs for bracing2/5 pcs.16

carrots1613

parsley (root) 1510

or celery (root) 1510

onion 1513

water14001400

Output–1000

1. Mixed meat hodgepodge (No. 352) Gross Net

veal9563

beef (scapular, subscapular

parts, brisket, hem) 11081

smoked-boiled ham

or boiled (with skin and bones)5340

sausages or wieners4140

beef kidneys121104

mass of finished veal–104

mass of finished beef–50

weight of finished ham–40

mass of ready-made sausages or wieners–40

mass of finished kidneys–50

onion 119100

pickled cucumbers 10060

capers4020

olives5050

tomato puree5050

butter2424

broth750750

lemon1610

Output–1000

with sour cream6060

Work sequence "Solyanka team meat" (Fig. 4.2):

1. Prepare the meat and cook the meat broth.

2. Process and boil the kidneys, cut the kidneys lengthwise, rinse well, pour cold water and soak for 1.5 hours, periodically changing the water. Then rinse again, pour cold water again and put to boil. When the water boils, change it, rinse the kidneys to remove the remaining foam, pour hot water again and cook for 1.5 hours without covering the dishes with a lid. Cooked kidneys should be easily pierced with a chef's needle. Remove the kidneys from the broth, rinse with cold water.

3. Process pickles. Cucumbers with rough skins and ripe seeds to clear. Thin-skinned cucumbers cut with skin and seeds into thin slices.

4. Simmer prepared pickles.

5. Cut and sauté the onion . Onion cut into thin half rings and sauté, when the onion is spasser, add tomato puree to it and continue heating for another 3-5 minutes.

6. Prepare the broth. Remove the cooked meat from the broth, strain the broth.

7. Prepare a meat set for hodgepodge. Boiled meat, kidneys, ham, sausages or sausages (without casing) cut thin slices.

8. Put the hodgepodge to boil. Put browned onions and tomato puree, poached cucumbers, capers with brine, prepared meat products, spices into the boiling broth and cook for 5-10 minutes.

9. Decorate a hodgepodge. When on vacation, put olives or olives in a hodgepodge, a circle of peeled lemon, sour cream and sprinkle with chopped parsley.

Fig 4.2. Technology system production of soup "Solyanka team meat"

2. Soup-puree from different vegetables (No. 369) Gross Net

cabbage fresh10080

potatoes12090

turnip8060

carrots7560

onion 4840

leek2620

canned green peas77 50

wheat flour2020

butter3030

milk200200

eggs2/5 pcs.16

broth or water750750

Output–1000

The sequence of work "Soup-puree from vegetables" (Fig. 4.3):

1. Put the broth to boil.

2. Peel vegetables.

3. Chop the onion and save.

4. Cut vegetables and let go. Blanch the turnip beforehand. 5-10 minutes before the end of the seasoning, add the browned onion and green peas.

5. Wipe vegetables.

6. Prepare dressing (lezon). Beat the eggs with a whisk, dilute with hot milk and, stirring with a veil, boil in a water bath. The temperature of the mixture should not exceed 70-75 o C. ready mix strain.

7. Prepare the liquid base of the soup. To hot flour fatadd 1/3 of the norm of hot broth to sautéing and knead the mass until it becomes homogeneous, then add the rest of the broth in two steps. Boil the sauce and strain.

8. Connect the liquid base with vegetable puree.

9. Fill soup puree. Cool soup puree to 80 ° C and season with ice cream.

9. Make soup puree. Pour soup puree into soup bowls. On top, you can put part of the green peas as a whole, as well as leeks, cut into strips and sautéed.

sauté

Figure 4.3. Technological scheme for the production of puree soup
from different vegetables

3. Clear chicken broth (No. 379) Gross Net

chicken390269

weight of boiled poultry* -188

or chicken bones750750

eggs for bracing2/5 pcs.16

carrots1613

parsley (root) 1310

or celery (root) 1510

onion 1210

water13001300

Output–1000

* Including portioning losses

Cheese toasts (No. 1366) Gross Net

wheat bread13851165

cheese386350*

butter115115

Output–1000

* Mass of grated cheese

Work sequence "Clear chicken broth" (Fig. 4.4.):

1. Put the broth to boil. Rinse chicken or chicken bones, add water and cook at low heat, removing foam and fat.

2. Prepare a quickdraw. For the preparation of the guy, additional bird bones are consumed, 200 g per 1000 g of broth. Pour crushed chicken bones with cold water (1–1.5 g per 1 kg of bones), add salt and keep in the cold for 1–2 hours, then add slightly beaten egg white.

3. Roast peeled vegetables for the broth. Cut carrots, parsley and onions into large slices, put in a hot dry frying pan and bake without fat. Put the vegetables into the broth 40-60 minutes before they are ready.

4. Prepare a clear broth. At the end of cooking, remove the fat from the broth again, strain the broth and cool to 50–60 ° C. Then introduce a guy, mix well and cook the broth atvery low boil for another 45-60 minutes. At the end of cooking, salt the broth (if necessary), strain.

5. Prepare cheese croutons. Cut the bread 0.5 cm thick, sprinkle with grated cheese, drizzle with butter and bake in an oven (Fig. 4.5).

6. Check out the work. Pour clear broth into broth cups, serve croutons with cheese on a patty plate.

Rice. 4.4. Technological scheme for the production of clear broth
from chickens

Rice. 4.5. Technological scheme for the production of the dish "Croutons with cheese"

4. Soup puree from fresh fruits and berries (No. 419) Gross Net

raspberry or 424360

strawberry (garden) 424360

blueberries367360

cherry424360*

sweet cherry379360

plum400 360

peaches400360

apricots419360

apples514360

cranberry158150

potato starch2020

sugar120120

cinnamon (for apple soups)11

water800800

Output–1000

* Net weight per cherry without stalk and stone

The sequence of work "Soup-puree from fruits and berries" (Fig. 4.6):

1. Prepare berries or fruits. Peel the skin of the apples and remove the seeds. Sort the berries or fruits, remove the stalks and rinse. Leave some of the best berries whole, remove stones from stone fruits.

2. Squeeze out the juice.Squeeze juice from cherries, cranberries, cherries, raspberries and strawberries and put it in the refrigerator.

3. Let the apples in and hard to clean fruits.

4. Applesand other stewed fruits wipe.

5. Fill the pulp with water , boil and strain.

6. Prepare starch. Dilute starch in a chilled broth and strain (4 parts of broth for 1 part of starch).

7. Finish cooking soup puree. Add sugar to the strained broth, bring to a boil, brew with starch, bring to a boil, add berry juice or puree and cool.

8. Make soup puree. Pour puree soup into soup bowls, put whole berries on top.

Rice. 4.6. Technological scheme for the production of a dish
"Soup-puree from fruits and berries"

Product quality requirements

Appearance		Taste and smell
Solyanka meat
Meat products and cucumbers are cut into thin slices, onion into half rings. On the surface of the soup - sour cream, finely chopped greens	Reddish brown. Fat - orange	Meat products, pickles, spices. Very intense, sharp
Soup puree from different vegetables
Homogeneous puree mass	Creamy orange	boiled vegetables with a taste and aroma of browned onions, milk and butter
chicken broth clear
Transparent liquid with single droplets of fat on the surface	Golden	chicken broth, well expressed
Croutons with cheese
Slices of bread 7–8 mm thick, covered with a layer of melted cheese. Crispy texture	Cream with brown patches	Toasted bread, baked cheese and melted butter
Soup puree from fresh fruits or berries
Homogeneous puree mass	Characteristic of the color of fruits or berries	Characteristic of fruits and berries is sweet. Cinnamon flavored for apple puree soup