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The collection of recipes is compiled on the basis of control studies and compares favorably with other analogues in that it contains the most commonly used recipes in modern practice.
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To regulatory documents on certification and standardization in force in the territory Russian Federation, include industry standards (a set of business entities, regardless of their departmental affiliation and forms of ownership, developing or manufacturing products certain types, which have a homogeneous consumer purpose); enterprise standards; scientific and technical and a number of other standards.
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The value of side dishes and complex side dishes in nutrition is determined, first of all, by the chemical composition in the first place - the content of carbohydrates and proteins. So, potato side dishes are the most important source of starch. A significant amount of sugars contain dishes from beets, carrots, green peas.
The importance of side dishes as a source of valuable minerals is especially great. Most side dishes are dominated by alkaline ash elements (potassium, sodium, calcium, etc.), so dishes from them help maintain the acid-base balance in the body, since acidic elements predominate in meat, fish, cereals, legumes. In addition, the ratio of calcium and phosphorus in many side dishes is close to optimal. Side dishes from vegetables, especially from beets, are a source of hematopoietic trace elements (copper, manganese, zinc, cobalt).
Although vitamins are partially lost during heat treatment, side dishes cover the main part of the body's need for vitamin C and a significant proportion of B vitamins. Parsley, dill, onion, which is added when served, significantly increases the C-vitamin activity of dishes.
Despite the low content and the inferiority of the majority
vegetable proteins, side dishes serve as an additional source of them. With the joint heat treatment of vegetables with meat, fish, eggs, cottage cheese and other protein products, the secretion of gastric juice almost doubles and the absorption of animal proteins improves. Contained in vegetable side dishes (dietary fiber, fiber, hemicelluloses, protopectin, pectin) contribute to the elimination of many toxic substances from the body, including heavy metal compounds and radionuclides (lead, strontium, etc.).
SECTION 2. Practical section.
2.1. Acts of control and elaboration of complex side dishes.
Determination of the percentage of technological losses. Drawing up an act of working out a dish.
Through control studies, the development of new, signature dishes and products is carried out. At the same time, the rationality of laying products is determined, the technology for preparing the dish, the rules for its design, serving are specified, the characteristic of the dish is given according to organoleptic indicators (appearance, color, taste, smell, texture) and the nutritional and energy value of the dish is calculated. The frequency of control studies in this case is determined by STB 1210-2000 “Public catering. Culinary products sold to the population. So, control studies of new, branded dishes should be carried out at least 3 times in 10 servings, culinary products - at least 3 times in 3 kg of products, flour confectionery and bakery products - at least 5 times with the release of one batch of products of 10 kg or 100 units piece products.
Control studies are carried out by a commission consisting of at least three people. The results of the control study are documented in an act of the established form, which is signed by the members of the commission. Additional approval of the act by the head of the enterprise is not required.
The act of control study is the basis for drawing up a technological map and forming the price of a dish or product. When carrying out control studies to determine losses, during technological processing, revision of flow sheets for dishes using these products is not carried out if this does not affect the yield finished product. At the same time, the technological map should indicate that the rate of investment of this type of product by gross weight is determined by control studies.
Venue Date
Commission consisting of:
Process Engineer D.V. Kuzmin / painting /
Head Production R.Yu. Skripnikov / painting /
The control preparation of the dish was carried out: "Cabbage stew with champignons".
For control study taken: fresh cabbage, vinegar 3%, cooking oil, tomato puree, carrots, parsley, onion, bay leaf, pepper, flour, sugar, champignon mushrooms, vegetable oil.
Table 1.
Name |
Gross weight |
% waste from cold working |
Net weight |
Losses during heat treatment |
||
Braised cabbage with champignons |
||||||
fresh cabbage |
||||||
Vinegar 3% |
||||||
cooking oil |
||||||
tomato puree |
||||||
Onion |
||||||
Bay leaf |
||||||
Wheat flour |
||||||
Champignon mushrooms |
||||||
Vegetable oil |
||||||
Cooking technology: Fresh cabbage cut into strips, put in a boiler with a layer of up to 30 cm, add broth or water (20-30% by weight raw cabbage), vinegar, fat, sautéed tomato puree and stew until half cooked with occasional stirring. Then add passivated, chopped carrots, roots and onions, bay leaves, peppers and stew until tender. 5 minutes before the end of the stewing, the cabbage is seasoned with flour passivation, sugar, salt and brought to a boil again.
Fresh mushrooms, cut into slices, fried until tender. Prepared mushrooms are mixed with stewed cabbage and stewed until tender.
When you leave, you can sprinkle with finely chopped herbs.
control study of dishes, products
Restaurant LLC "Bamberg" March 15, 2013
Venue Date
Commission consisting of:
Responsible developer Yu.A. Mamovlinsky /painting/
The control preparation of the dish was carried out: "Beans with tomato and onion".
For the control study taken: beans, tomato puree, onion, table margarine.
Table 2.
Cooking technology: Before cooking, the beans are poured with cold water (2.5 liters of water per 1 kg of beans) and boiled in a sealed container with a slight but continuous boil. Duration of cooking 1-2 hours. Finely chopped onion is sautéed, tomato puree is added, sautéed for another 5-8 minutes. Then they combine with boiled, seasoned with spices beans and, stirring, heat to a boil.
control study of dishes, products
Restaurant LLC "Bamberg" March 15, 2013
Venue Date
Commission consisting of:
Responsible developer Yu.A. Mamovlinsky /painting/
Process Engineer D.V. Kuzmin / painting /
Head Production R.Yu. Skripnikov / painting /
The control preparation of the dish was carried out: “Boiled pasta with mushrooms”.
For the control study taken: pasta, mushrooms, onions, margarine.
Table 3
Name |
Gross weight |
% waste from heat treatment |
Net weight |
Losses during heat treatment |
Weight of finished products, output of dishes, products |
|
Boiled pasta with mushrooms |
||||||
Pasta |
||||||
Onion |
||||||
Champignons |
||||||
Margarine |
||||||
Cooking technology: Pasta is poured into boiling water at the rate (per 1 kg pasta take 6 liters of water, 50 g of salt) and cook for 20-30 minutes. The chopped onion is sauted, finely chopped boiled mushrooms are added to it and fried for 5-6 minutes. Then mushrooms with onions are mixed with boiled pasta.
2.2. Technological cards and techno-technological maps of complex side dishes.
Drawing up technological and technical-technological maps.
The high quality of finished products is made up of many factors, one of them is compliance with technological requirements for food processing and cooking at all stages of the production process.
Drawing up technological maps.
The cook at the enterprise must be provided with technological maps at the workplace. These cards are drawn up for each dish, culinary or pastry on the basis of the Collection of recipes used at this enterprise.
Technological maps indicate the name of the dish, the number and version of the recipe, the rate of input of raw materials by net weight per serving, as well as the calculation for a certain number of servings or products cooked in boilers of a certain capacity, the yield of the dish is indicated.
The cards also provide a brief description of the technological process of preparing the dish and its design, draw attention to the sequence of laying the products depending on the timing of their heat treatment, characterize the requirements for the quality of the dish, the coefficients of the complexity of the dish. The labor input coefficients take into account the labor costs of the cook for cooking this dish. Technological maps for side dishes for main courses are compiled separately.
Company name: Recipe No. 2076
Restaurant OOO "Bamberg"
Collection of recipes for dishes and culinary products 2009. 1 column
Technological map No. 108
Name of the dish: Braised cabbage with champignons.
Table 4
|
Name of products |
measurements |
The norm of products per serving by weight |
Net weight of products for 1 serving |
||
fresh cabbage |
|||||
Vinegar 3% |
|||||
cooking oil |
|||||
tomato puree |
|||||
Onion |
|||||
Bay leaf |
|||||
Wheat flour |
|||||
Mass of stewed cabbage |
|||||
Champignon mushrooms |
|||||
Vegetable oil |
|||||
Mass of fried champignons |
|||||
Work description
Interestingly, complex side dishes have been known since the middle of the 17th century and are still popular. It is believed that complex side dishes are the brainchild of the great Cardinal Richelieu. His Eminence's garnishes were a match for his politics. It is well known that Richelieu was famous as an excellent gourmet. The dinner parties at Richelieu's were both plentiful and extraordinarily tasty. But passion for delicious food Mr. First Minister was limited to two significant restrictions. Firstly, the huge number of enemies who tried to poison him, and secondly, his deteriorating health.
6
1.1. Raw materials necessary for the preparation of complex side dishes…….…………
6
1.2. Assortment of complex side dishes ……………………………….………………………….
8
1.3. Features of the preparation of complex side dishes …………………….………….
10
1.4. Beneficial features side dishes……………………………………………………………………
12
SECTION 2. Practical section ……………………………………………………….………..
14
2.1. Acts of control and elaboration of complex garnishes …………………………………
14
2.2. Technological charts and techno-technological charts of complex garnishes………………………………………………………………………………………………..………
20
2.3. Evaluation of the quality of dishes.………………………………………………………………………….
39
CONCLUSION…………………………………………………………………………………..…….………
41
BIBLIOGRAPHY………………………………………….………....
42
APPENDIX………………………………………………………………………………………………..
45
Drawing up technological and technical-technological maps.
The high quality of finished products is made up of many factors, one of them is compliance with technological requirements for food processing and cooking at all stages of the production process.
Drawing up technological maps.
The cook at the enterprise must be provided with technological maps at the workplace. These cards are compiled for each dish, culinary or confectionery product on the basis of the Collection of recipes used at this enterprise.
Technological maps indicate the name of the dish, the number and version of the recipe, the rate of input of raw materials by net weight per serving, as well as the calculation for a certain number of servings or products cooked in boilers of a certain capacity, the yield of the dish is indicated.
The cards also provide a brief description technological process preparation of the dish and its design, attention is drawn to the sequence of laying the products depending on the timing of their heat treatment, the requirements for the quality of the dish, the coefficients of the complexity of the dish are characterized.
The labor intensity coefficients take into account the labor costs of the cook for the preparation of this dish. Technological maps for side dishes for main courses are compiled separately.
Routing
Name of the dish: Cabbage stewed with mushrooms.
Table 4
|
Name of products |
unit of measurement |
||
|
fresh cabbage |
|||
|
Vinegar 3% |
|||
|
cooking oil |
|||
|
tomato puree |
|||
|
Onion |
|||
|
Bay leaf |
|||
|
Wheat flour |
|||
|
Mass of stewed cabbage |
|||
|
Champignon mushrooms |
|||
|
Vegetable oil |
|||
|
Mass of fried champignons |
|||
Cooking technology:
Mushrooms, cut into slices, fried until tender. Prepared mushrooms mixed with stewed cabbage.
Quality requirements:
Appearance: --
Taste and smell: Pleasant, without foreign impurities, moderately spicy, salty.
Color:
Consistency:
Routing
Name of the dish: Beans with tomato and onion.
Table 5
Cooking technology: Before cooking, the beans are poured cold water(2.5 liters of water per 1 kg of beans) and boiled in a sealed container with a slight but continuous boil. Duration of cooking 1-2 hours.
Finely chopped onion is sautéed, tomato puree is added, sautéed for another 5-8 minutes. Then they combine with boiled, seasoned with spices beans and, stirring, heat to a boil.
Quality requirements:
Appearance: Products are cut evenly--characteristic of heat treatment.
Taste and smell: Pleasant, without foreign impurities, moderately spicy, salty.
Color: characteristic of a tempered product.
Consistency: Sufficiently soft, not smearing, vegetables retain their cut shape.
Routing
Name of the dish: Macaroni boiled with mushrooms.
Table 6
|
Name of products |
unit of measurement |
The norm of products per serving by weight |
Net weight of products for 1 serving |
|
Pasta |
|||
|
Mass of boiled pasta: |
|||
|
Onion |
|||
|
Champignons |
|||
|
Margarine |
|||
|
Mass of passivated vegetables: |
|||
Cooking technology:
Pasta is poured into boiling water at the rate (6 liters of water, 50 g of salt are taken for 1 kg of pasta) and boiled for 20-30 minutes. The chopped onion is sauted, finely chopped boiled mushrooms are added to it and fried for 5-6 minutes. Then mushrooms with onions are mixed with boiled pasta.
Quality requirements:
Appearance: The components are not boiled, the surface is without weathering, the additives are evenly distributed.
Taste and smell: Pleasant, characteristic of the components. Without foreign impurities and discrediting signs.
Color: Products--white, cream, Dishes in general--characteristic of the components that make up the dish.
Consistency: Sufficiently dense, not boiled, characteristic of this type of product.
Drawing up technical and technological maps
Technical and technological maps are regulatory documents. They are being developed for new specialties and culinary products manufactured and sold only in this enterprise (for products supplied to other enterprises, these cards are not valid). Along with the technology of preparation of products and the norms for laying products, they include 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.
The technical and technological map, like the standard of the enterprise, consists of sections.
- 1. Product name and scope. Here the exact name of the dish (product) is indicated, which cannot be changed without approval, the list of enterprises (branches), subordinate enterprises that have the right to manufacture and sell this dish (product) is specified.
- 2. List of raw materials used for the manufacture of the dish (product). All types of products necessary for the preparation of this dish (product) are listed.
- 3. Requirements for the quality of raw materials. A mark is put on the conformity of food raw materials, food products and semi-finished products used for the manufacture of this dish (product), the requirements of regulatory documents, as well as the availability of a certificate of conformity and a quality certificate.
- 4. Norms for laying raw materials in gross and net weight, output of semi-finished products and finished products. Here, the norms for laying products with gross and net weight for 1, 10 or more servings, the yield of semi-finished products and finished products are indicated.
- 5. Description of the technological process of preparation. This section should contain a detailed description of the technological process of preparing a dish (product), including the cold and heat treatment modes that ensure the safety of the dish (product), as well as the use food additives, dyes, etc. The technology for preparing dishes and culinary products must ensure compliance with the safety indicators and requirements established by the current regulations, in particular SanPiN 2.3.2.560-96.
- 6. Requirements for the design, serving, sale and storage, providing for 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. These requirements are formed in accordance with GOST R 50763-95, SanPiN 2.3.6.1079-01 and SanPiN 2.3.2.1324-03
- 7. Indicators of quality and safety. These are the organoleptic indicators of the dish (product): taste, color, smell, texture, the main physical, chemical and microbiological indicators that affect the safety of the dish (product), in accordance with GOST R 50763-95.
- 8. Indicators nutritional composition and energy value. The section indicates data on the nutritional and energy value of the dish (product) (tables " Chemical composition foodstuffs approved by the Ministry of Health of the USSR), which are determined when catering for certain categories of consumers (organization of dietary, preventive, children's and other nutrition).
Each technical and technological map is assigned a serial number. The card is signed by a process engineer, responsible developer, approved by the head of the catering enterprise or his deputy. The period of validity of technical and technological maps is determined by the enterprise.
Technical and technological map
1. Product name: Braised cabbage with champignons.
restaurant LLC "Bamberg".
2. List of raw materials:
For cooking "Cabbage stew with champignons" fresh cabbage, vinegar 3%, cooking oil, tomato puree, carrots, parsley, onion, bay leaf, pepper, flour, sugar, mushrooms, vegetable oil.
"Cabbage stew with champignons"
Table 7
|
name of raw materials |
Gross 1 portion, g |
Net 1 portion, g |
|
fresh cabbage |
||
|
Vinegar 3% |
||
|
cooking oil |
||
|
tomato puree |
||
|
Onion |
||
|
Bay leaf |
||
|
Wheat flour |
||
|
Mass of stewed cabbage |
||
|
Champignon mushrooms |
||
|
Vegetable oil |
||
|
Mass of fried champignons |
||
- "Cabbage stew with champignons"
- 5.2 Cut into strips of fresh cabbage, put in a cauldron with a layer of up to 30 cm, add broth or water (20-30% by weight of raw cabbage), vinegar, fat, sautéed tomato puree and stew until half cooked with occasional stirring. Then add passivated, chopped carrots, roots and onions, bay leaves, peppers and stew until tender. 5 minutes before the end of the stewing, the cabbage is seasoned with flour passivation, sugar, salt and brought to a boil again.
Fresh mushrooms, cut into slices, fried until tender. Prepared mushrooms are mixed with stewed cabbage and stewed until tender.
When you leave, you can sprinkle with finely chopped herbs.
Cabbage is prepared as needed and sold in portioned dishes immediately after cooking.
The allowable shelf life of the dish "Stewed Cabbage with Mushrooms" before sale is 2-3 hours at a storage temperature of at least 65°C.
The shelf life of the dish "Cabbage stew with champignons according to" is 24 hours at a storage temperature of +2°С to +6°С.
Table 8
Table 9
Technical and technological map
1. Product name: Boiled pasta with mushrooms.
Application area. This technical and technological map applies to the dish "boiled pasta with mushrooms" produced in a catering establishment restaurant LLC "Bamberg".
2. List of raw materials:
To prepare a meal Boiled pasta with mushrooms» the following raw materials are used: pasta, mushrooms, onion, margarine.
3. Requirements for the quality of raw materials:
The raw materials used to prepare the Boiled Pasta with Mushrooms dish comply with the requirements of regulatory documentation, have certificates of conformity and quality certificates.
4. Norms for laying raw materials (recipe):
The consumption rates of raw materials, losses during processing correspond to the consumption rates of raw materials and the output of products of the "Collection of technological standards 1994"
Table 10
|
name of raw materials |
Gross 1 portion, g |
Net 1 portion, g |
|
Pasta |
||
|
Mass of boiled pasta: |
||
|
Onion |
||
|
Champignons |
||
|
Margarine |
||
|
Mass of passivated vegetables: |
||
- 5. Description of the technological process:
- 5.1 Preparation of raw materials for the production of a dish "Boiled Pasta with Mushrooms" produced in accordance with the "Collection of recipes for dishes and culinary products for public catering" 2002.
- 5.2 Pasta is poured into boiling water at the rate (6 liters of water, 50 g of salt are taken for 1 kg of pasta) and boiled for 20-30 minutes. The chopped onion is sauted, finely chopped boiled mushrooms are added to it and fried for 5-6 minutes. Then mushrooms with onions are mixed with boiled pasta.
- 6. Requirements for execution, submission, sale and storage:
Pasta is cooked as needed, combined with champignons and sold in portioned dishes immediately after cooking.
According to the requirement, the temperature of the dish during serving should not be lower than 65°C.
The allowable shelf life of the "Boiled Pasta with Mushrooms" dish before sale is 2-3 hours at a storage temperature of at least 65°C.
The shelf life of the dish "Boiled Pasta with Mushrooms" is 12 hours at a storage temperature of +2°C to +6°C.
- 7. Indicators of the quality and safety of the dish:
- 7.1 Organoleptic characteristics:
Table 11
8. Nutritional and energy value:
Technical and technological map No. 106
1. Product name: Beans with tomato and onion.
Application area. This technical and technological map applies to the dish "Beans with Tomatoes and Onions" produced in a catering establishment restaurant LLC "Bamberg"
2. List of raw materials:
To prepare a meal Beans with tomato and onion» the following raw materials are used: beans, tomato puree, onion, table margarine.
3. Requirements for the quality of raw materials:
Raw materials used to prepare the dish "Beans with Tomatoes and Onions" meets the requirements of regulatory documentation, has certificates of conformity and quality certificates.
4. Norms for laying raw materials (recipe):
The consumption rates of raw materials, losses during processing correspond to the consumption rates of raw materials and the output of products of the "Collection of technological standards 1994
Table 13
- 5. Description of the technological process:
- 5.1. Preparation of raw materials for the production of a dish "Beans with Tomatoes and Onions" produced in accordance with the "Collection of recipes for dishes and culinary products for public catering" 2002.
- 5.2. Before cooking, the beans are poured with cold water (2.5 liters of water per 1 kg of beans) and boiled in a sealed container with a slight but continuous boil. Duration of cooking 1-2 hours. Finely chopped onion is sautéed, tomato puree is added, sautéed for another 5-8 minutes. Then they combine with boiled, seasoned with spices beans and, stirring, heat to a boil.
- 6. Requirements for execution, submission, sale and storage:
The garnish is prepared as needed and used immediately after preparation.
According to the requirement, the temperature of the dish during serving should not be lower than 65°C.
The allowable shelf life of the "Beans with Tomatoes and Onions" dish before sale is 2-3 hours at a storage temperature of at least 65°C.
The shelf life of the "Beans with Tomatoes and Onions" dish is 18 hours at a storage temperature of +2°C to +6°C.
- 7. Indicators of the quality and safety of the dish:
- 7.1. Organoleptic indicators:
Table 14
8. Nutritional and energy value:
Table 15
Responsible developer FULL NAME / painting/
Process Engineer Full name painting /
Head production FULL NAME / painting /
2.3 Evaluation of food quality
Filling out the marriage journal
The nutritional value of catering products can be quite high, provided that they have good organoleptic quality indicators. Organoleptic indicators include the appearance of the product, its taste, smell and texture. In addition to these main indicators, transparency (broths, juices), cut color (chopped meat products), etc. are sometimes evaluated. Organoleptic analysis of food quality is carried out using the senses. At catering establishments organoleptic evaluation product quality is carried out by professionals working in this field: leading culinary and confectioners, shop managers, chefs, directors of enterprises and their deputies, process engineers, sanitary doctors and dietitians, as well as cooks and confectioners directly involved in cooking . Organoleptic analysis of the quality of catering products usually precedes instrumental analysis. Each indicator of organoleptic evaluation is complex. So, when evaluating the appearance, attention is paid to the shape of the culinary product, the nature of the surface, the shape and uniformity of the cut, color or color shade, the uniformity of the distribution of components and other indicators.
The smell is usually assessed as characteristic or unusual for this product, extraneous, weakened, etc.
The taste may be typical for this type of product or atypical, with an extraneous aftertaste, with a predominance of the taste of any
minor component. The taste is rated as salty, sweet, sour and bitter, as well as a combination of them. So, the taste of borscht should be sweet and sour.
The consistency may be thick or liquid, elastic, friable, fibrous, sticky, crumbly, etc., characteristic of this culinary product or not.
At catering establishments, an organoleptic assessment of the quality of products is carried out daily, and each batch of products is evaluated, which is recorded in the rejection log.
Below are some options for complex garnishes, and these combinations of products are not mandatory, they may vary depending on the capabilities of the enterprise and consumer demand, however, the overall garnish output rate (150 g per serving) should be maintained. The recommended side dishes in excess of the established norm can be served with fresh, salted or pickled vegetables (cucumbers, tomatoes, cabbage, etc. in the amount of 50-75 g net per serving), as well as pickled fruits (25-50 g net per serving).
When compiling complex side dishes, you should select products that combine in taste and color. The selection of a complex side dish requires special attention of the cook, since in its manufacture it is necessary to take into account not only the flavor combinations of the side dish and the main product, but also all constituent parts the garnish itself.
When decorating dishes, you should not put side dishes of the same color next to each other, as this worsens the appearance of the dish. It is impossible to allow approximately such combinations: boiled potatoes and pasta, green pea and string beans, etc.
In the above variants of complex side dishes, the mass of finished, seasoned products is indicated. The consumption of products for their preparation is calculated according to the corresponding recipes for each type of side dish.
Complicated side dishes 1st option
1st option
Side dishes complex 10th option
10th option
Complicated side dishes 11th option
11th option
Complicated side dishes 12th option
12th option
Complicated side dishes 13th option
13th option
Side dishes complex 14th option
14th option
Complicated side dishes 15th option
15th option
Complicated side dishes 16th option
16th option
Complicated side dishes 17th option
17th option
Side dishes complex 18th option
ROUTING
Recipe No. 48
Stewed cabbage
It is allowed to use fresh quick-frozen vegetables in the same quantity (net) instead of fresh vegetables. They are sent for heat treatment without prior defrosting.
Cooking method: Cabbage is cut into checkers or strips, boiled in boiling salted water for 5-10 minutes, then the broth is drained. Carrots and onions are stewed in water with the addition of butter and tomato paste. The flour is dried in a hot frying pan. Poached vegetables, vegetable oil are added to the boiled cabbage and stewed for 5-10 minutes. Then add dried flour, diluted with water (in a ratio of 1 to 2), salt and stew until tender. Sprinkle with herbs before serving.
Requirements: The consistency of cabbage is soft. The taste and smell are characteristic of stewed cabbage.
ROUTING
Recipe No. 49
Boiled cauliflower, baked in breadcrumbs sauce
Cooking method:
Boil cauliflower (frozen - without defrosting) in salted water. Drain through a colander, let the water drain. Put on a baking sheet greased with butter. To prepare the sauce, dried milk is brought to a boil, butter is added to it, ground fried crackers, iodized table salt. Cabbage is poured with sauce and baked in an oven at t 170-200 C until golden brown.
ROUTING
Recipe No. 50
Boiled cauliflower with butter
Cooking method:
Cauliflower is sorted, peeled, washed, disassembled into inflorescences, immersed for 20-30 minutes in cold salted water, and then washed again. Prepared cauliflower is placed in boiling salted water and boiled in a sealed container with a slight boil until cooked (quick-frozen cauliflower is placed in boiling water without defrosting). Then the broth is drained, the cabbage is thrown into a colander. On vacation, cauliflower is poured with boiled butter.
Requirements: Cream color, soft texture. The smell is characteristic of boiled cauliflower.
ROUTING
Recipe No. 51
Potato baked in sour cream
Cooking method:
Raw peeled potatoes are boiled until cooked in salted water, the water is drained, the potatoes are dried, cut into slices, the young potatoes are used as whole tubers. Prepared potatoes are laid in a layer of 4-5 cm on a baking sheet greased with butter, poured with sour cream and baked in an oven for 20-30 minutes at a temperature of 250-280 0 C.
ROUTING
Recipe No. 52
Potatoes and vegetables stewed in sauce
Cooking method:
Prepared peeled vegetables (potatoes, carrots, parsley root) are cut into slices, onions are chopped and lightly stewed separately in a small amount water or broth with the addition of butter. Then the vegetables are combined, red main sauce, iodized table salt are added to them and stewed. 5 minutes before readiness, canned green peas are added, preheated in their own broth at a low boil for 5 minutes.
Note. Instead of fresh vegetables, it is allowed to use the corresponding fresh quick-frozen vegetables in the same quantities (net). They are used without prior defrosting.
SAUCE: carrots, onions, parsley root are peeled, finely chopped into strips and stewed in a small amount of water or meat broth with the addition of butter for 10-15 minutes, then add tomato puree and stew for another 10-15 minutes. Sift wheat flour, dry it in a frying pan (without oil) to a light yellow color, stirring occasionally, cool to a temperature of 60-70 C, add 1/4 of the hot broth (water), knead until a homogeneous mass is formed, then add the remaining broth ( water), butter and cook at a low boil, stirring, for 20-30 minutes. Ready white sauce combined with stewed vegetables and tomato puree and boiled for 25-30 minutes. At the end of cooking, iodized table salt and granulated sugar are added. The finished sauce is filtered, while rubbing the boiled vegetables into it, and brought to a boil.
Serving temperature: not lower than 65 C.
Implementation period: no more than two hours from the moment of preparation.
ROUTING
Recipe No. 53
Boiled potatoes, baked
with vegetable oil
Cooking method:
Potatoes are boiled in their skins, peeled, cut in half, laid out on a baking sheet, cut side down, salted, poured with oil and baked in an oven at t 100-120 C for 10 minutes. Serve at t 45-60 C.
Requirements:
ROUTING
Recipe No. 54
Boiled potatoes
Cooking method:
Rinse potatoes, sort and peel thoroughly. Pour the peeled, washed potatoes with hot boiled water (the water level should be 1-1.5 cm higher than the potatoes), add salt and cook at a slight boil for 15-20 minutes, covering the dishes with a lid. Then drain the broth, and put the dishes with the prepared potatoes on a small fire for 1-2 minutes and, shaking, dry the potatoes. Ready potatoes are poured with melted boiled butter.
Requirements: Potato tubers are homogeneous, whole in size or retaining the shape of cuts, slightly boiled. The texture is soft and fluffy. Color from white to light cream, without dark spots. Taste and smell characteristic of freshly boiled potatoes.
ROUTING
Recipe No. 55
Boiled potatoes baked with butter
Cooking method:
The potatoes are boiled in their skins, peeled, cut in half, laid out on a baking sheet, cut side down, poured with melted butter and baked in an oven at t 100-120 C for 10 minutes. Served at t 45-60 C.
Requirements:
The color of the surface of the potato is golden. The consistency is soft. Taste and smell characteristic of potatoes.
ROUTING
Recipe No. 56
Mashed potatoes
Cooking method:
Peeled potatoes are poured with boiling, salted water and boiled until tender. The broth is drained, the potatoes are rubbed hot through a masher. Hot boiled milk, boiled butter and mix thoroughly until a fluffy homogeneous mass is obtained.
Requirements: The color is white-cream, the consistency is thick, fluffy, homogeneous, the taste and smell are delicate, with the aroma of milk and butter. Not allowed: Color with a bluish tinge, with dark eyes, pieces of intact potato, smell of burnt milk, taste watery.
ROUTING
Recipe No. 57
Vegetable stew
Instead of fresh vegetables, it is allowed to use the corresponding fresh quick-frozen vegetables in the same quantities (net). They are used without prior defrosting.
Cooking method:
Peel potatoes, carrots, rinse, cut into slices or cubes and simmer in a small amount of water with butter until half cooked. white cabbage cut into pieces and put in water. Then combine potatoes and vegetables, pour hot milk, add salt and continue to simmer until tender.
Requirements: Vegetables must retain their cut shape. The taste and smell are typical for stewed vegetables.
ROUTING
Recipe No. 58
Boiled rice with vegetables
Cooking method:
Rice groats are sorted, washed, put in salted boiling water and boiled at a low boil. At the end of cooking add butter (50%). Carrots are pre-washed, carefully sorted, peeled, re-washed, chopped. Then stew with finely chopped onions(frozen vegetables are allowed without defrosting) in a small amount of water with the addition of butter (the remaining butter is used) for 5-8 minutes. Connect with boiled rice and, stirring, warm up for 10-15 minutes.
The serving temperature of the dish is +65 C. The implementation period is 2-3 hours from the moment of preparation.
ROUTING
Recipe No. 59
Stewed beets
Cooking method:
Boiled peeled beets are rubbed on a grater, the onion is cut into half rings, mixed, seasoned with oil, salt is added and stewed for 10-15 minutes (quick-frozen vegetables are stewed without defrosting). On vacation, the dish is sprinkled with herbs.
ROUTING
Recipe No. 60
Complex side dish (boiled rice, stewed vegetables)
Cooking method:
Prepared rice is placed in boiling salted water and boiled at a low boil.
Prepared carrots and onions (frozen vegetables - without defrosting) simmer in a small amount of water with the addition of vegetable oil. Ready rice porridge add boiled butter, seasoned vegetables, salt and everything and mix. Serve as a side dish to meat, fish and poultry dishes.
INTRODUCTION.. 3
5 Photos of dishes.. 14
CONCLUSION.. 16
INTRODUCTION
Technological map No. 1
| name of raw materials | ||
| gross | net | |
| Garnish | ||
| Potato | ||
| Mass of baked potatoes | - | |
| Garlic | 1,6 | |
| Mass of roasted garlic | - | |
| Vegetable oil | ||
| Greens (dill) | ||
| Salt | ||
| Ground black pepper | 0,02 | 0,02 |
| Exit | - |
Technological map No. 2
Source of the recipe: Collection of recipes for dishes and culinary products of the cuisines of the peoples of Russia for public catering enterprises [Electronic resource] / Ed. prof. A. T. Vasyukova. - M.: Publishing and Trade Corporation "Dashkov and Co", 2013.
| name of raw materials | The norm of bookmarking products for 1 serving in grams | Brief preparation technology and quality requirements | |
| gross | net | ||
| Cherry tomatoes | |||
| - | |||
| Leek | |||
| - | |||
| Exit | - | 40/15 |
Technological map No. 3
Source of the recipe: Collection of recipes for dishes and culinary products of the cuisines of the peoples of Russia for public catering enterprises [Electronic resource] / Ed. prof. A. T. Vasyukova. - M.: Publishing and Trade Corporation "Dashkov and Co", 2013.
| name of raw materials | The norm of bookmarking products for 1 serving in grams | Brief preparation technology and quality requirements |
| gross | net | |
| tomato sauce | ||
| Bouillon | - | |
| Margarine | ||
| Wheat flour | ||
| Carrot | 3,1 | 2,5 |
| Onion | 2,9 | 2,5 |
| Parsley | 1,25 | |
| tomato puree | ||
| Sugar | 0,3 | 0,3 |
| Salt | 0,5 | 0,5 |
| peppercorns | 0,02 | 0,02 |
| Margarine | ||
| Weight tomato sauce | - | |
| Tomato sauce with mushrooms | ||
| tomato sauce | - | |
| fresh champignon mushrooms | 7,5 | |
| table margarine | ||
| Onion | ||
| Wine (dry white) | ||
| Garlic | 0,2 | 0,15 |
| table margarine | ||
| Exit | - |
Technological map No. 4
Source of the recipe: Collection of recipes for dishes and culinary products of the cuisines of the peoples of Russia for public catering enterprises [Electronic resource] / Ed. prof. A. T. Vasyukova. - M.: Publishing and Trade Corporation "Dashkov and Co", 2013.
| name of raw materials | The norm of bookmarking products for 1 serving in grams | Brief preparation technology and quality requirements |
| gross | net | |
| Kebab | ||
| Pork | ||
| Onion | ||
| Vinegar | 3,8 | 3,8 |
| Salt | ||
| Sugar | ||
| Ground black pepper | 0,02 | 0,02 |
| Mass of fried pork | - | |
| Mass of fried onions | - | |
| Mass of garnish | - | |
| Extra weight garnish | - | 40/15 |
| Weight of sauce | - | |
| Exit | - | 100/25/100/40/15/60 |
Technological map No. 5
| name of raw materials | The norm of bookmarking products for 1 serving in grams | ||
| Actually | in dry matter | ||
| Wheat flour | |||
| Sugar | |||
| Margarine | 37,6 | ||
| Milk | 6,6 | ||
| Melange | |||
| Yeast | 2,2 | ||
| powdered sugar | |||
| Salt | 0,4 | 0,4 | |
| Vanillin | 0,06 | 0,0 | |
| Total | |||
| Exit |
Rice. 1-Technological scheme of the dish "Shashlik of pork"
The sequence of actions when preparing the dish "Baked Potatoes" is shown in Figure 2
Rice. 2-Technological scheme of the dish "Baked Potatoes"
The sequence of actions when preparing the dish "Additional garnish" is shown in Figure 3
|
|
Rice. 5-Technological scheme of the dish "Health Cupcake"
Photos of dishes
Rice. 1-Dish "Shashlik of pork"
Rice. 2-Dish "Baked potatoes"
Rice. 3-Dish "Tomato sauce with mushrooms"
Rice. - Dish "Health Cupcake"
CONCLUSION
In the course of the work, I had to solve a number of tasks: firstly, it was necessary to decide on the choice of topic, which did not turn out to be a difficult moment for me, to justify my own choice, based on my own experience and the specifics of the future profession; learn, familiarize and work out the technology and features of cooking selected dishes, using the "Collection of recipes for dishes and culinary products for public catering", select high-quality and correct products for cooking, taking into account the conditions and terms of their storage and sale; prepare a dish, a side dish and a sauce for it, as well as a confectionery product, strictly observing the entire cooking technology; pay attention to possible shortcomings and errors in the process of performing practical work. Finally, beautifully serve and serve your own dishes, evaluate them by tasting and evaluating the work done.
All the tasks were clearly completed by me, no mistakes were made. Both dishes, in my opinion, fully comply with all quality standards and can be sold at catering establishments.
Review
INTRODUCTION.. 3
1 Technological cards of the dish, garnish, sauce, dough products 4
2 Organization of the workplace for cooking .. 8
3 Technological schemes dishes, garnish, sauces, dough products 9
4 Terms and conditions of storage of raw materials and dishes.. 13
5 Photos of dishes.. 14
CONCLUSION.. 16
LIST OF USED SOURCES AND LITERATURE ... 17
INTRODUCTION
A cook is a profession that will be needed at all times.
Why did my choice fall on our college? First, it has a good material base. Secondly, graduates of our educational institution always easily find a job in their specialty. Thirdly, the teaching staff is considered one of the best in their field. Having studied here for almost the second year, I can say that they are true professionals in their field. Teachers try to give much more knowledge than it should be in their teaching aids and developments. And this, of course, is very valuable for all students.
Therefore, based on the proposed topics for the completed modules, for the examination work, I chose the topic “Pork kebab, a complex side dish with tomato sauce with mushrooms”, products from yeast dough Cupcake "Health". I chose this topic because this is one of my favorite dishes is barbecue, I will try to show an interesting presentation. As for the bakery product, I can say that it can also be beautifully served and decorated.
Technological cards of the dish, garnish, sauce, dough products
The technological map of a dish is a document that reflects in detail the technology for the production of a particular product (dish).
Technological map No. 1
Name of the dish: "Baked potatoes"
Recipe No. 258 Attachment column 1
Source of the recipe: Collection of recipes for dishes and culinary products of the cuisines of the peoples of Russia for public catering enterprises [Electronic resource] / Ed. prof. A. T. Vasyukova. - M.: Publishing and Trade Corporation "Dashkov and Co", 2013.
| name of raw materials | The norm of bookmarking products for 1 serving in grams | Brief preparation technology and quality requirements |
| gross | net | |
| Garnish | Cooking technology. Potato subject primary processing and cut into slices. Peel the garlic and finely chop. Put potatoes on a baking sheet. Drizzle with vegetable oil, sprinkle with pepper, salt and add garlic. Put in the oven at a temperature of 200 degrees, bake for 30-40 minutes. Quality requirement: Appearance: Slices of unpeeled potatoes, cut along the stolon. Consistency: Soft. Colour: Surfaces from light to dark yellow with inclusions of the colors of the seasoning components. Taste: The taste is moderately salty, with a hint of the seasoning used. Smell: The aroma of the seasoning used. | |
| Potato | ||
| Mass of baked potatoes | - | |
| Garlic | 1,6 | |
| Mass of roasted garlic | - | |
| Vegetable oil | ||
| Greens (dill) | ||
| Salt | ||
| Ground black pepper | 0,02 | 0,02 |
| Exit | - |
Technological map No. 2
Name of the dish: "Additional garnish"
Recipe No. 554 Attachment column 1
Source of the recipe: Collection of recipes for dishes and culinary products of the cuisines of the peoples of Russia for public catering enterprises [Electronic resource] / Ed. prof. A. T. Vasyukova. - M.: Publishing and Trade Corporation "Dashkov and Co", 2013.
| name of raw materials | The norm of bookmarking products for 1 serving in grams | Brief preparation technology and quality requirements | |
| gross | net | ||
| Cherry tomatoes | Cooking technology. Tomatoes are subjected to P / O and blanched. Onions are subjected to P / O and deep-fried. Quality requirement: Appearance: Retained shape. Consistency: Soft. Colour: Reddish pink. Taste: Peculiar tomato. Smell: Peculiar to a tomato. Quality requirement: Appearance: Retained shape. Consistency: Soft. Color: Golden. Taste: Peculiar to onions. Smell: Peculiar to onions. | ||
| Mass of cherry after heat treatment | - | ||
| Leek | |||
| Mass of leeks after heat treatment | - | ||
| Exit | - | 40/15 |
Technological map No. 3
Name of the dish: "Tomato sauce with mushrooms"
Recipe No. 574 Attachment column No. 1
Source of the recipe: Collection of recipes for dishes and culinary products of the cuisines of the peoples of Russia for public catering enterprises [Electronic resource] / Ed. prof. A. T. Vasyukova. - M.: Publishing and Trade Corporation "Dashkov and Co", 2013.
| name of raw materials | The norm of bookmarking products for 1 serving in grams | Brief preparation technology and quality requirements |
| gross | net | |
| tomato sauce | Cooking technology. Tomato sauce Finely chopped roots, sauté onion, add tomato puree, continue sautéing for another 15-20 minutes, combine with browned flour and cook for 25-30 minutes. At the end of cooking, add salt, sugar, black peppercorns. The finished sauce is filtered, while rubbing the boiled vegetables, and brought to a boil. Seal with margarine. Tomato sauce with mushrooms Finely chopped onions lightly sauté, add poached until half cooked and sliced fresh or dried boiled mushrooms and continue to fry for 3-5 minutes. Then they are combined with tomato sauce and boiled for 10-15 minutes. At the end of cooking, put chopped garlic, pour in the prepared wine and season with margarine or butter. Quality requirement: Appearance: Homogeneous mass with a smooth velvety surface, without lumps of flour, floating fat on the surface. Consistency: Viscous, elastic, tender. Colour: Reddish. Taste: Rich, corresponding to the products used, characteristic of tomato. Smell: Products included in the sauce. | |
| Bouillon | - | |
| Margarine | ||
| Wheat flour | ||
| Carrot | 3,1 | 2,5 |
| Onion | 2,9 | 2,5 |
| Parsley | 1,25 | |
| tomato puree | ||
| Sugar | 0,3 | 0,3 |
| Salt | 0,5 | 0,5 |
| peppercorns | 0,02 | 0,02 |
| Margarine | ||
| Weight of tomato sauce | - | |
| Tomato sauce with mushrooms | ||
| tomato sauce | - | |
| fresh champignon mushrooms | 7,5 | |
| table margarine | ||
| Onion | ||
| Wine (dry white) | ||
| Garlic | 0,2 | 0,15 |
| table margarine | ||
| Exit | - |
Technological map No. 4
Name of the dish: "Pork kebab, a complex side dish with tomato sauce with mushrooms"
Recipe No. 412 Attachment column No. 2
Source of the recipe: Collection of recipes for dishes and culinary products of the cuisines of the peoples of Russia for public catering enterprises [Electronic resource] / Ed. prof. A. T. Vasyukova. - M.: Publishing and Trade Corporation "Dashkov and Co", 2013.
| name of raw materials | The norm of bookmarking products for 1 serving in grams | Brief preparation technology and quality requirements |
| gross | net | |
| Kebab | Shashlik Cooking technology. Cut the meat into pieces, onion - into large rings, put in layers in a saucepan, pepper the meat. Make a marinade (mix salt, vinegar and sugar) and pour meat over it, put the pan in the refrigerator for 5-6 hours. Fry meat and onion in a grill pan until tender. Drizzle with wine before serving. Quality requirement: Appearance: The meat is cut into cubes, fried. Consistency: Soft, juicy. Color: Crust - light brown. Taste: Grilled marinated pork. Smell: Grilled marinated pork. | |
| Pork | ||
| Onion | ||
| Vinegar | 3,8 | 3,8 |
| Salt | ||
| Sugar | ||
| Ground black pepper | 0,02 | 0,02 |
| Mass of fried pork | - | |
| Mass of fried onions | - | |
| Mass of garnish | - | |
| Extra weight garnish | - | 40/15 |
| Weight of sauce | - | |
| Exit | - | 100/25/100/40/15/60 |
Technological map No. 5
Name of the dish: "Health Cake"
Recipe No. 796 Attachment column 1
Source of the recipe: Collection of recipes for flour confectionery and bakery products / Ed. Ph.D. Pavlova A.V. - St. Petersburg: Publishing house "Profi", 2010.-296s.
| name of raw materials | The norm of bookmarking products for 1 serving in grams | Brief preparation technology and quality requirements | |
| Actually | in dry matter | ||
| Wheat flour | Cooking technology. Mix flour, yeast and milk. The dough is fermented, after which flour, milk, sugar, salt, eggs and vanilla are added. Knead the dough and add butter, after which the dough ferments. from yeast sponge dough portioned products, laid out in greased margarine cylindrical shapes and leave for proofing for 20-25 minutes at a temperature of 30 C. After proofing, the surface of the product is smeared with melange, punctures are made with a hairpin in several places to a depth of 2-3 cm, and baked at a temperature of 185-200 C. After cooling, the cupcakes are sprinkled with powdered sugar . Quality requirement. Appearance: The shape of the cupcakes is preserved, the surface is without breaks and burns. Consistency: Uniformly porous, without traces of hardening. Yellow color. Taste: Sweet, characteristic of yeast dough. Smell: Peculiar to yeast dough. | ||
| Sugar | |||
| Margarine | 37,6 | ||
| Milk | 6,6 | ||
| Melange | |||
| Yeast | 2,2 | ||
| powdered sugar | |||
| Salt | 0,4 | 0,4 | |
| Vanillin | 0,06 | 0,0 | |
| Total | |||
| Exit |
