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Sherbet is a favorite sweet from childhood, along with gozinaki and halva. Every time, passing by the department where oriental sweets are sold, many people wonder what sherbet is made of?

Oriental sweetness with nuts is often confused with a European dessert, the name of which sounds like "sorbetto", "charbet". Whether this is a northern colleague of the sherbet familiar from childhood or a completely different dish - after centuries it is difficult to figure out, so there are 3 types of dessert to choose from, one of which is European:

• Solid oriental sherbet
• Soft oriental sherbet
• European fruit sherbet.

Let's see how to cook each of them.

Sherbet Recipes: Oriental and European Taste

Solid oriental sherbet

It is very sweet and high in calories. For its preparation you will need: 200 g of nuts of any kind, 700 g of sugar, 500 g of powdered milk, 1.5 cups of water, 50 g butter. Before cooking, nuts must be dried well in the oven, and then chopped into medium pieces. This can be done with a rolling pin or blender. In a saucepan with a thick bottom, pour 100 g of sugar and add water, put on fire. When the syrup boils, add the rest of the sugar. Add oil after 5 minutes powdered milk and nuts, remove from heat.

On a prepared baking sheet, covered with parchment and oiled, it is necessary to spread the sweet mass very quickly over the entire area, since nut dessert freezes quickly. That's all! Happy tea!

Soft oriental sherbet

This dessert is very soft and tender. For him, it is necessary to prepare such products: for 100 g of sugar, 50 ml of water, 100 ml of condensed milk, 100 g of nuts of any kind and 100 g of butter, lemon are taken.

Sugar and water must be turned into a thick syrup, add lemon juice (about 2 tablespoons). Add condensed milk, butter, nuts there. Cook for 20 minutes. Place the finished sweet mixture in molds and send to the refrigerator to harden. Sherbet is ready!

fruit sorbet

This dessert will be enjoyed by everyone on hot summer days. It is quite capable of replacing store-bought ice cream. And this dessert is very easy to make. You need to take 0.5 kg of berries and fruits according to the season, remove the seeds, ponytails and peel, beat until mashed, add sugar and lemon juice to taste (the proportions depend on the chosen berry-fruit base). pour out fruit puree in a sudok or other container, put in the freezer until completely solidified. 2 hours before serving, it is better to beat the frozen mass with a blender to give airiness, pour into portion molds and put back in the freezer.

The recipe for homemade sherbet is shown in the video:

On the example of these recipes, several main products that are part of the sherbet can be distinguished. It:

• Sugar
• nuts
• Milk of various types
• Butter
• Fruits and berries (for the European version).

The list of ingredients is small and quite affordable. And the dish is very easy to prepare. Therefore, you should not postpone the preparation of such sweets for tomorrow, because today you can plunge into the atmosphere of the spicy East or strict Europe!

Sherbet, he's sherbet, he's sorbet ... This delicacy not only has many names - it may well claim to be the most "many-sided". For most of us, sherbet is a sweet, milk-based fudge that has added crushed nuts and. Often this dessert is also called "creamy sausage".

However, sherbet is also an incredibly healthy and aromatic drink made from rose petals and fruit juices, to which a variety of spices are added. It is he who is drunk by the heroes of oriental tales, often causing bewilderment among young readers who are accustomed to "hard" sherbet.

But that's not all. Sherbet is found not only in liquid and solid, but also in soft forms. Soft sherbet is a juice prepared according to a special recipe, reminiscent of popsicles.

In other words, you can't figure it out right away. And, nevertheless, all kinds of this wonderful delicacy are not only tasty, but also healthy.

History reference

How did so many different delicacies manage to “hide” under one name? In order to answer this question, we need to make a short digression into history.

First of all, the “right of seniority” belongs precisely to the liquid form of sherbet. The drink, the main ingredients of which were fruits and spices, was considered the favorite delicacy of the legendary Shaherizada. In the Arab world, he enjoyed incredible popularity, and soon "migrated" to Europe. Some time later, the inventive French "improved" the delicacy in their own way - they began to freeze it, turning it into cold dessert. So the sherbet drink turned into ice cream sherbet. At the same time, in France and Italy it was often added to emphasize the unusual taste.

Finally, sherbet fudge, the same sweet to cloying, was also "born" in the East. Initially, it was a delicacy of crushed cookies, to which dried fruits, nuts, and other spices were added.

The legend about the origin of the delicacy

The young man was so interested in the exotics of distant lands that his journey dragged on for twenty years. When Marco Polo returned home, he brought with him not only a huge number of boxes of jewelry and hitherto unseen objects, but also an incredible variety of recipes for ancient potions and dishes, including sherbet.

Types of sherbet

As noted above, under the same name, many delicacies are “hidden”, which are radically different from each other. Therefore, we will consider in more detail each of the varieties of sherbet.

liquid sherbet

Sweetness in liquid form claims to be the "ancestor" of all other types of sherbet. Its main ingredients were rose petals, rose hips, and various spices. Also, ice or ice chips, extracts of flowers and herbs, as well as seasonal fruits are added to the drink without fail. Citrus fruits are also often used.

Liquid violet sherbet is very popular in Turkey. It is prepared from fresh flowers, which are first crushed until they turn into a pulp, after which they are boiled in large quantities and cooled.

Among Europeans, among all varieties of liquid sherbet, lemon has won the greatest popularity, perhaps due to the fact that this drink partly resembles the one we are used to.

Today, in the East, sherbet is valued primarily for its refreshing properties, which make this drink indispensable in a hot climate. At the same time, they sincerely believe that sherbet also has healing properties. Perhaps this is due to the fact that the once cold fruity treat was only available to members of the upper class.

An interesting fact: in Turkey, sherbet is considered a drink associated with courtship and love play. It is mandatory served during the matchmaking ceremony and at the wedding. There is also a special sherbet for young mothers, which is called “loğusa şerbet” - that is, “a sherbet for a woman in labor”. It is believed that it enhances lactation. It is prepared on rose water with the addition of cloves and medicinal herbs.

Soft sherbet

Soft sherbet is a cold delicacy that resembles slightly melted in texture. France is considered the birthplace of this sweet. D'Artagnan's inventive compatriots got used to mixing the traditional liquid oriental sherbet with ice cream and cooling it. The end result is a perfect dessert.

The composition of soft sherbet is almost the same as that of a sherbet drink. The only difference is the fact that in french version Oriental delicacies are often put not only fresh fruits and berries, but also dried fruits, as well as nuts. The most common option is soft sherbet with.

Sherbet in the form of fudge

Sherbet fondant is most common in Europe, and especially in the post-Soviet space. It is as a sweet fudge with a dense and silky structure that most of us perceive sherbet. The ingredients that are used to make hard sherbet are or, condensed milk, sugar, vanilla, as well as nuts and dried fruits. A thick mixture is prepared from condensed milk, cream and butter, to which dried fruits and nuts are added at the next stage. After that, the workpiece is laid out in a special form, where it freezes. Serve a delicacy, after cutting it into small pieces.

To many, this version of dessert seems too sugary. Given the fact that its main ingredient is condensed milk, to which, among other things, sugar is added, this is not surprising. In addition, due to the presence of nuts and dried fruits in the composition, this sherbet is very high.

The composition and useful properties of treats

If we talk about the beneficial properties of sherbet, then different types This dessert is completely different.

Composition and useful properties of liquid sherbet

As noted above, the main components of liquid sherbet are fresh fruits or berries. They are crushed and added to the still hot sugar syrup in which spices are preliminarily placed. After that, the drink cools down and infuses for a long time. Liquid sherbet is served with ice.

The “chip” of the technology for preparing this dessert is the fact that the fruits and berries that make up it are not exposed to prolonged heat exposure.

So, the traditional sherbet, which includes rose hips and rose petals, boasts a high content of carotenoids - natural pigments that are powerful, help slow down the aging process of the body, and also normalize the functions of the endocrine system.

Also in the composition are essential oils, and.

All this allows us to say that liquid sherbet increases the body's resistance and its ability to resist adverse external influences, has a positive effect on metabolism, and helps to get rid of dysbacteriosis.

The energy value of the product depends on the composition. For traditional rosehip sherbet, rose petals, dogwood and spices, it is approximately 100 kcal per 100 g. If very sweet fruits and berries are used, then the calorie content increases.

Composition and useful properties of soft sherbet

Soft sherbet, often referred to as sorbet, is a great treat for people trying to maintain a healthy lifestyle. Its main ingredients are puree and juices from berries and fruits. The absence of natural ingredients makes this delicacy low-calorie. Also, unlike liquid sherbet, during the preparation of soft treats, sugar is used in much smaller quantities.

Due to the fact that the fruits and berries that make up the delicacy are subjected to minimal heat treatment, they almost completely retain all the beneficial substances present in their composition. Therefore, sorbet is a real storehouse of vitamins and minerals, antioxidants and organic acids. This delicacy normalizes the activity of the gastrointestinal tract due to the dietary fiber present in its composition, which is converted in the intestines into a gel-like mass that binds toxins and toxic substances, after which they are naturally removed from the body. This allows not only to normalize the intestinal microflora, but also helps to speed up the metabolism and maintain the bacteriological balance of the body.

At the same time, the calorie content of sorbet is quite low - from 60 to 100 kcal per 100 g of product.

Composition and useful properties of solid sherbet

The value of fudge sherbet is due to the components present in its composition.

The main ingredient of this delicacy is, due to which the most important disaccharide and the complex protein casein are present in the sherbet. Lactose is the most important source of energy and helps to normalize digestion. As for casein, it gives a feeling of satiety for a long time, preventing overeating.

The vitamin composition is also impressive. So, vitamin A has a beneficial effect on the condition of the skin and organs of vision, vitamins of group B are able to normalize the work immune system human, vitamin C is involved in the process of hematopoiesis and the synthesis of collagen, which is necessary in order to maintain normal hair and skin.

The dietary fiber present in the composition of the delicacy works like a natural “scrub” for the intestines, helping to bind and remove the toxic substances accumulated in it. Also, in combination with them, they can reduce the level of "bad" cholesterol in the blood.

Dried fruits and nuts are an important component of hard sherbet. Most often, for the preparation of this delicacy, it is used, which contains vegetable fats, as well as biotin, which plays a leading role in the processes of carbohydrate metabolism and promotes the absorption of protein that enters the body along with food. Often added to fudge, dried apricots are useful for hypertension and anemia. - an excellent remedy for beriberi, helps with a tendency to constipation and "lazy" intestines, and also has antibacterial and anti-inflammatory properties.

In this case, one should take into account the fact that fudge sherbet is a confectionery product that is quite nutritious. On average, there are about 417 kcal per 100 g of product.

Harm and contraindications

As for contraindications to the use of any type of sherbet, they are quite predictable and are also determined by the composition of the product.

First of all, due to the high sugar content, liquid and, especially, hard sherbet are not recommended for people who have been diagnosed with diabetes, as well as for those who seek to get rid of excess weight and are fanatically watching their figure. Also, caution should be taken when using fudge for those who suffer from diseases of the pancreas and liver - both of these organs really do not like foods high in sugar.

Nutritionists also note that in its composition sherbet in any of its incarnations is a rather allergenic delicacy. Both fruits and peanuts, dried fruits, can provoke an individual intolerance reaction. Also, the body of some people cannot absorb lactose due to the fact that they do not have the necessary for its breakdown in the intestines. Therefore, the use of sherbet should be approached with caution and you should not get too carried away with it.

Cooking sherbet with peanuts

To prepare peanut fudge sherbet, you will need the following ingredients: two cups of milk, three cups of sugar, 200 g of peanuts, 50 g of butter.

Pour the milk into a saucepan, add two and a half cups of sugar to it. Stir, then put on low heat and cook until you realize that the sugar has completely dissolved. Please note that the contents of the pan must be constantly stirred so that the milk does not burn. After that, reduce the heat to a minimum and wait until the milk begins to thicken and acquire a creamy hue.

Pour the remaining sugar into the pan and melt it over very low heat. Carefully pour the melted sugar into the saucepan with the milk. Add pre-melted butter there and mix thoroughly.

Roasted peanuts are peeled, chopped and poured into a sweet mass. Mix thoroughly again, then pour the mixture into a baking dish and refrigerate for several hours. Before serving, cut into pieces.

Preparing Lemon Sorbet

To prepare fragrant lemon sherbet, you will need: 1.2 kg of sugar, one, two tablespoons of fresh chopped, one liter of water, and vanilla to taste.

Pour one and a half glasses of water into a saucepan, add mint there and put on fire. Bring to a boil and simmer for two to three minutes. After that, let the broth brew for thirty minutes under a closed lid.

Prepare sweet syrup. To do this, put the remaining water on low heat and begin to gradually add sugar to it, stirring. When the sugar is completely dissolved, make the fire stronger. Don't forget to skim.

After the syrup begins to thicken, pour the pre-filtered mint broth and vanilla into it, then remove from heat. When it cools down a little, pour it into it and add the grated zest. After the drink has completely cooled, send it to the refrigerator.

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Ministry of Education and Science of the Khabarovsk Territory

regional state budgetary educational institution

secondary vocational education

"Soviet - Havana Industrial - Technological College"

(KGBOU SPO SGPTT)

COURSE WORK

On the topic: Development of an assortment and technology for the preparation of sherbet

Pupils of group No. CCI-13

Uskova Ludmila Anatolyevna

Teacher:

Pushkareva L.P.

Introduction

Sherbemt (the spelling and pronunciation of sherbet is erroneous, despite its popularity, from Persian FSIK Sharbat):

· a traditional drink in the countries of the East, prepared from wild rose, dogwood, rose or licorice and various spices. Currently, culinary specialists call sorbet special types of soft drinks made from fruit juices and sugar with the addition of spices and ice cream. The word "sherbet" is borrowed from the Turkish "Єerbet" and has analogues in Persian, Urdu, Hindi - "sharbat", and Arabic - "sharba" (drink);

soluble powder for fizzy carbonated sherbet, invented in Great Britain in the 19th century.

sorbet (t) - fruit ice cream, similar to a traditional drink;

· in Tajik cuisine thick boiled candied syrup, similar to liquid jam ;

· oriental sweetness-- fragrant colored fudge on a fruit-milk or fruit-cream base with crushed nuts like halva.

Sherbet properties

The word sherbet or sherbet, as well as sorbet, has not only different spellings, but also several meanings. First, sherbet refers to an ancient oriental vitamin drink based on rose hips, rose flowers, licorice and spices. Nowadays, sherbet is called a soft drink made from fruit and berry juices, with the addition of sugar, honey, spices and spices.

Secondly, sherbet is known to all sweet tooth as popsicles or fragrant oriental sweet treat. It is with the last type of sherbet that we want to introduce you today. Sherbet got its distinctive name thanks to the Turkish language and the word Єerbet, which has analogues in other languages. For example, the Persians, the Urdu people and the Arabs call sherbet sharbat.

Sherbet composition raw materials technological standard culinary

According to its composition, sherbet belongs to sweets, and according to consumer and taste properties, the product is classified as candy. The composition of sherbet includes various products that depend solely on the national recipe of the dish. However, in any case, the sherbet will look like a fudge to which various ingredients are added. For example, nuts, vanilla or raisins. Modern sherbet producers use condensed milk as the main sweetener ingredient.

The calorie content of sherbet will also depend on the original ingredients of the product. The average calorie content of sherbet is 417 kcal per 100 grams of the product. Agree, quite a satisfying delicacy. Sherbet remains the most popular dessert in Eastern countries. The most loved by the inhabitants of the East is sherbet with peanuts or peanuts, which are poured with condensed cream.

The benefits of sherbet

The chemical composition of the product determines both the harm and the benefits of sherbet. On the one hand, the product is rich beneficial substances, which are originally contained in the original ingredients. For example, nuts or raisins contain a sufficient amount of both vitamin and mineral substances. Vitamin A, B1, D, PP, as well as biotin and linoleic acid are contained in the sherbet.

We can say that the main benefit of sherbet lies in the excellent saturating abilities of sweetness. We think many will agree that it is simply impossible to eat a lot of sherbet, which cannot be said about chocolates, which some absorb in kilograms. In addition, sherbet is better absorbed by the human body and can serve as an excellent and more natural substitute for candy or other sweets.

Harm sherbet

Unfortunately, the harm of sherbet is all the same chemical composition product. By the amount of sugar, sherbet is in the forefront among the most high-calorie sweet products. Such a high sugar content confectionery causes a high level of carbohydrates, which can be a good source of energy or add a couple of extra pounds.

Therefore, you need to use sweets in reasonable quantities, because. the harm of sherbet can be quite noticeable, and not only for a beautiful and slender figure. Sherbet is contraindicated in people suffering from diseases of the liver or pancreas. Also, doctors advise limiting the amount of sherbet consumed during pregnancy and childbirth, because. sweetness can cause allergic reactions in the baby. It is best to find the "golden mean", then sherbet will not bring harm, but rather enrich the body with useful substances.

Calorie Sherbet 417 kcal.

The energy value of the Sherbet product (Proportion of proteins, fats, carbohydrates):

Protein: 7.3 g (~29 kcal) Fat: 14.7 g (~132 kcal) Carbs: 66.2 g (~265 kcal)

Energy ratio (b|g|y): 7%|32%|64%

The history of sherbet

Sherbet is the first cold drink in the history of mankind. soft drink. In the Ottoman Empire, sherbets were very popular drinks, they were served with every meal and the Turks drank them before meals and with meals. At that time in the Ottoman Empire it was not customary to drink plain water with meals. mineral water, and sherbets were served instead, and after the meal - compotes.

The sultans, distinguished by their refined gastronomic tastes, drank various fruit juices, lime juice or sherbet with meals. Sherbets were always served in beautiful dishes and were not only a delicious refreshing drink, but also a real table decoration. This tradition continues in Turkey to this day.

Sherbet and traditions of Turkey

Sherbet is still a traditional cold drink in Turkey today. It is especially loved for its refreshing properties, which is very important for Turkey's hot climate. Interestingly, the Turks believe that sherbet has healing properties. The origins of this belief in the healing effects of sherbet go back to the distant past, when the fruits, aromatic plants and spices used to make sherbet were grown in the gardens of the Ottoman palace under the strict control and supervision of court physicians and pharmacists. Many centuries have passed since then, but faith in miraculous medicinal properties sherbet is preserved by the Turkish people today.

According to Turkish customs and traditions, sherbet is served on hot summer days to the guest to please him. According to ancient customs, sherbet is served to guests at a wedding as a refreshing and uplifting drink.

Interestingly, after the birth of a child, a young mother also necessarily drinks sherbet to improve lactation, but this is a different, special sherbet. It is called “lorusa yuerbet”, which in Turkish means “sherbet for a woman in labor”. This unusual sherbet has an appetizing deep raspberry color, and to enhance the lactation of a woman in labor, cloves and special herbs are added to it.

Sherbet is an obligatory drink during matchmaking and circumcision ceremony, which is also accompanied by family celebrations.

Cooking sherbet

Sherbet is a drink made from fruit juices or extracts of flowers or herbs with the obligatory addition of sugar, water, ice or crushed ice. Depending on the season and seasonal fruits, fruit sherbets can be made from peaches, quinces, strawberries, apples, dogwoods, mulberries, pomegranates, lemon balm, mint, oranges and other fruits, spices and herbs.

Sherbet is also made from honey. In Turkey, violet sherbet is also made - it turns out to be a deep green color, and it is prepared from fresh violet flowers, which are first crushed, turning into a homogeneous gruel, and then boiled in water with the addition of a large number Sahara.

The most popular among Europeans is lemon sherbet - perhaps because it is somewhat reminiscent of good old homemade lemonade.

1. Assortment list

List of raw materials used, indicating state standards

	name of raw materials
		GOST 24901-2014
	Butter	GOST 37-91, GOST R 51074-2003, GOST R 52100-2003, GOST 52253-2004
		GOST 31451-2013
		GOST 11293-89
	Curd cheese	GOST 33480-2015
	Condensed milk	GOST 2903-78
		GOST 16830-71
	Chicken egg	GOST R 52121-2003
	Vanilla sugar
		GOST 16599-71
		GOST R 54691-2011
		GOST 31452-2012
	cocoa powder
	Powdered sugar	GOST R 53396-2009
	Cream cheese	GOST R 53379-2009
	Dark chocolate	GOST R 52851-2007
	vanilla extract
	ground cinnamon	GOST 29049-91
	Nutmeg	GOST 29048-91
		GOST R 52189-2003
	Philadelphia cheese	GOST 7616-55
		GOST R 53876-2010
		GOST 4429-82
	Baking powder	GOST 32802-2014
		GOST 32574-2013
		GOST R 51574-2000
	Creamy jam	GOST R 51934-2002
	plum vodka	GOST 12712-2013
	Ginger in syrup	GOST 28188-89
	caramel curl	GOST 6477-88

2. Preparation of raw materials, applied methods of mechanical processing

Canned fruits are thoroughly washed in warm water, wiped with a clean towel, then opened.

Milk is filtered through a sieve with a mesh size of 0.5 mm.

Eggs are washed before use in a special compartment equipped with four baths and an ovoscope. Melange is thawed without opening the cans, in air or in water at a temperature below 45C. After opening the jar, the thawed melange is filtered through a sieve with a mesh diameter of 3 mm.

Sugar, powdered sugar, the salt is sifted.

Before whipping, the cream is well cooled for several hours, then whipped with increasing speed until it thickens to such an extent that it sticks to the whisk.

Before using butter, it is cleaned from yellow plaque, which is formed as a result of fat oxidation under the action of atmospheric oxygen, light, high humidity and temperature. Then the butter is cut into pieces and whipped first at a slow speed until a homogeneous consistency, and then at a fast speed.

Gelatin is soaked in cold boiled water and left to swell. In this case, gelatin binds 6-8 times the amount of water. At a temperature of 60C, gelatin dissolves, and when cooled, it forms a jelly. Boiling gelatin loses its gelling properties, so it can be brought to a boil, but not boiled. The gelling ability of gelatin is 5-8 times weaker than that of agar.

Walnuts are kept in a solution of table salt, then the shell is removed, the kernels are washed from salt and dried.

3. Stages of the technological cycle in the production of sweet dishes

The quality of culinary products is formed during the entire technological cycle of production. The main stages of this cycle are:

* marketing;

* design and development of products;

* planning and development of the technological process;

* material and technical supply;

* production of products;

Quality control (verification);

Packing, transportation, storage;

Implementation;

Recycling.

Marketing is the anticipation, management and satisfaction of consumer demand for a given product. It is possible to predict demand only by constantly studying the market, determining the needs of the population for products and orienting production to these needs.

In the process of marketing research, market demand must be precisely determined, as well as measures to satisfy it, namely, what type of enterprise should be opened, what range of culinary products will be in it, its approximate quantity, etc. Marketing also includes customer feedback. All information relating to product quality must be analyzed and communicated to the manufacturer.

Product design and development includes menu planning, formulating new or signature dishes, preparation of normative (technical technological maps, technical conditions - TU, standards of enterprises - STP) and technological (flow charts, technological instructions) documentation.

Planning and development of the technological process (normative and technological documentation) are necessary for drawing up technological schemes for the preparation of individual dishes, determining the sequence of operations, developing the technological process for the production of culinary products at the enterprise as a whole. The need for raw materials, equipment, inventory, utensils is determined.

Material and technical supply is an important stage of the production cycle. Raw materials, products, semi-finished products used in technological process production, become part of the output, directly affect the quality and must comply with hygienic requirements for the quality and safety of food raw materials and food products(San-PiN 2.3.2 -- 96). Equipment, inventory, utensils must also comply with sanitary and hygienic requirements and have hygienic certificates or certificates of conformity.

Production consists of four stages: reception and storage of raw materials; processing of raw materials and preparation of semi-finished products (for enterprises operating on raw materials); cooking and culinary products; preparation of dishes for sale (portioning, design and their differences). All stages affect the quality of the finished product and must be carried out in accordance with technological standards and sanitary rules.

Quality control - checking the compliance of the quality indicators of culinary products with the established requirements. It is one of the most important stages of the technological cycle of production. Quality control is conditionally divided into three types: preliminary (input), operational (production) and output (acceptance).

4. Acceptance methods

1. Culinary products must be checked for compliance with the requirements of this standard and regulatory documents for a specific type of product.

2. Culinary products are accepted in batches. A batch is considered to be any number of culinary products of the same name, one date and change of output, manufactured under the same conditions at the same enterprise, in uniform packaging and the same shipping container, delivered by the same mode of transport and drawn up with one document on the quality of the established form.

3. Each batch of culinary products must be accompanied by a quality document indicating: - the name and address of the enterprise - manufacturer or citizen - entrepreneur; - name of the normative document; - names of culinary products; - dates and hours of production of culinary products; - quantity of consumer and transport containers; - gross and net weights of culinary products; - conditions and period of storage; - lot numbers.

4. When accepting each batch of culinary products, the following checks are carried out: - the number of shipping containers; - integrity of consumer and transport containers; - availability of marking labels on transport and consumer containers; - compliance of the actual gross mass of culinary products with the mass indicated on the marking label.

5. The assessment of the quality of consumer and transport packaging is carried out by the method of visual assessment. Each transport packaging unit is checked for the presence of a marking label and the correctness of its design, the number of packages is calculated to determine the gross weight.

6. To assess the quality of the incoming batch of products, an organoleptic assessment is carried out. In case of doubt as to the quality of the incoming batch of culinary products, an assessment is carried out according to physical, chemical and microbiological indicators. The selection of products for testing is carried out in accordance with the regulatory document for a specific type of product.

7. When accepting each batch of culinary products from the cold, culinary and confectionery shops, the enterprises for distribution carry out: - organoleptic quality assessment; - determination of the mass of weight products; - determination of the mass of one piece and the number of piece products.

5. Control methods

1. Organoleptic evaluation the quality of semi-finished products is carried out according to the methodology set forth in the Guidelines.

2. The preparation of selected samples for testing in terms of physical and chemical indicators is carried out according to regulatory documents for a specific type of culinary product or according to the Methodological Instructions.

3. Physical and chemical indicators are determined according to the methods set forth in state standards: - mass fraction solids or moisture according to GOST 4288, GOST 3626, GOST 7636, GOST 15113.4, GOST 21094, GOST 26808; - mass fraction of fat according to GOST 5668, GOST 5867, GOST 5899, GOST 8756.21, GOST 15113.9, GOST 23042; mass fraction of table salt according to GOST 3627, GOST 7636, GOST 9957, GOST 27207; - total (titratable acidity) according to GOST 3624, GOST 4288, GOST 5670, GOST 27082; - active acidity according to GOST 3624, GOST 28972; - mass fraction of sugar according to GOST 3628, GOST 5668, GOST 5672, GOST 5903, GOST 15113.6; - freshness according to GOST 7269, GOST 7702.0, GOST 7702.1, GOST 7702.2.2-93 - GOST 7702.2.6-93, GOST 23392, GOST R 50372.

4. To assess the microbiological indicators of the quality of culinary products, use the unified methods of analysis provided for in the sanitary - hygienic and sanitary - anti-epidemiological rules and norms, guidelines and recommendations of the State Committee for Sanitary and Epidemiological Supervision. Sampling and preparation for analysis for microbiological studies is carried out in accordance with GOST 9225, GOST 26668 and GOST 26669. In all products, except for sour milk, the determination of the number of mesophilic aerobic and facultative anaerobic microorganisms, bacteria of the Escherichia coli group (coliforms), coagulase-positive staphylococci, determination of pathogenic microorganisms, incl. salmonella and bacteria of the genus Proteus are carried out in accordance with Guidelines, as well as GOST 9225, GOST 9958, GOST R 50480, GOST 26972; microbiological standards - according to MBT 5061 (Appendix B) or in accordance with the regulatory documentation for products, hygienic quality and safety indicators - according to methods approved by health authorities.

5. If unsatisfactory results are obtained for any indicator, repeated tests are carried out on a double number of samples taken from the same batch.

6. Packaging and labeling

1. Culinary products delivered from procurement enterprises to pre-cooking, canteens - distributing, culinary shops and sold to consumers outside enterprises Catering, packed in a shipping container.

2. Culinary semi-finished products, culinary products, chilled and frozen dishes sold to the consumer directly at the manufacturing plant, in the culinary departments and through order desks, are packed in consumer packaging.

3. Functional containers with lids, flasks, thermoses, wooden, metal and polymer reusable boxes with tight-fitting lids, plastic bags approved by the State Committee for Sanitary and Epidemiological Supervision for contact with food products are used as shipping containers.

4. Packages, boxes, cellophane, parchment, subparchment, shrink film and other packaging materials approved by the State Committee for Sanitary and Epidemiological Supervision for contact with food products are used as consumer packaging.

5. The container must be clean, durable, without foreign odors and have a marking label. Packaging materials should not adversely affect the organoleptic characteristics of culinary products.

6. Packed products are stacked according to the number of units of consumer packages in layers in several rows in height; piece - according to the number of units of products, as a rule, in one row, weight - stacked by net weight in boxes with gaskets in layers. When packing weight or piece products in boxes, the bottom of the box is lined with parchment or sub-parchment.

7. Culinary products of one name, one batch of production are placed in each unit of transport packaging. The mass of the products to be packed in containers, the way they are packed are determined by the regulatory document for a specific type of product.

8. Consumer and shipping containers are subject to labeling.

9. A label is affixed to each unit of transport and consumer packaging, which indicates: - the name and address of the enterprise - manufacturer or citizen - entrepreneur and (or) trademark; - name of culinary products; - designation of the normative document; - net weight of culinary products; - the number of pieces (portions) and the mass of one piece (portion) of culinary products; - the number of packaging units (for packaged products); - date and hour of production; - term and conditions of storage; - number or surname of the packer; - batch number; - informational data on food and energy value 100 g of product. The marking label may contain information about the price of the product per kg, piece, portion. The label also indicates the permissible level of hazardous (chemical) substances, if they were used in the manufacture of products.

10. In the case of the preparation of culinary products from environmentally friendly raw materials, an appropriate sign is put on the label or the inscription "Environmentally friendly" is made.

11. The label must be clean, intact, neatly pasted on the container.

7. Transportation and storage

1. Culinary products are transported in accordance with the rules for the transportation of perishable products provided for by SanPiN 42-123-5777.

2. Particularly perishable culinary products are transported in refrigerated or isothermal vehicles in accordance with SanPiN 42-123-4117. Each car must have a sanitary passport issued by an institution of the sanitary and epidemiological service. The machine must be marked "Products" and the body with a hygienic coating.

3. Especially perishable culinary products are stored in refrigerated cabinets or refrigerators in accordance with SanPiN 42-123-5777.

8. Practical part

Technological map 1

Dish output: 10pcs. 100g each

	Product name	For 1 serving	For 10 servings
		Gross, g		Gross, g
	brown sugar
	Cream 10%
	Seeds (pumpkin)
	Butter
	Dark chocolate

Method of preparation: Pour sugar into the cream and bring to a boil. Cook over low heat and stir constantly for 15 minutes. Add oil, vanilla, nuts, pumpkin seeds, raisins, cranberries and cook for another 5 minutes. silicone mold Lubricate in advance with chocolate, which is pre-melted in a water bath. Crush large brazil nuts and almonds in a mortar. Put the mold in the refrigerator for better solidification of the chocolate. Pour hot mixture into molds. Once the sherbet has cooled down, put it in the refrigerator.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 1

__№1_ Creamy sherbet in chocolate

Name of products	Gross, g		quality requirements
brown sugar
Cream 10%
Seeds (pumpkin)
Butter
Dark chocolate

Name of dish: Creamy chocolate covered sorbet

Number according to the collection of recipes: 1

	Name of products
		For 1 serving, g	For 100 servings, kg
	brown sugar
	Cream 10%
	Seeds (pumpkin)
	Butter
	Dark chocolate
General
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Production director
Calculation made
APPROVE Head of the organization

Technological map 2

Dish output: 10pcs. 100g each

	Product name	For 1 serving	For 10 servings
		Gross, g		Gross, g
	Grape
	Wine rosé or red

Method of preparation: Place the grapes and water in a saucepan. Cover and cook, stirring occasionally, until the grapes are soft. Remove from heat and pass through a juicer, if available, or strain through a sieve. To get more juice, the cake can also be squeezed through cheesecloth. On average, we should get 750 ml of juice. If you don't want to mess around with grapes, you can use the same amount of fresh juice. Add sugar and wine, if using, and stir until the sugar is completely dissolved.

Formulation and submission:

Place the sherbet in the freezer for 5 hours. At the same time, take out and beat every half hour with an immersion blender. Or use an ice cream maker. Using a spoon, cut out balls from the finished sherbet and serve.

Production manager Uskov M.S.

Calculator Uskov M. S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 2

__№2_ Sherbet from grapes

CALCULATION CARD №2

Name of the dish: Sherbet from grapes

Recipe book number:

	Name of products
		For 1 serving, g	For 100 servings, kg
	Grape
	Wine rosé or red
cost of a raw set for 100 dishes
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Output of one dish in finished form, grams
Production director
Calculation made
APPROVE Head of the organization

Technological map 3

Dish output: 10pcs. 100g each

	Product name	For 1 serving	For 10 servings
		Gross, g		Gross, g
	cocoa powder
	Dark chocolate

Cooking technology: Heat half of the milk (250 ml) with sugar, salt and cocoa in a saucepan. Whisking, bring to a boil, then reduce heat and let simmer for 30 seconds. Remove from heat, add chocolate, vanilla and liqueur (if using). Stir in the remaining milk (250 ml). If the chocolate has not completely dissolved, beat the mass in a blender until smooth. If using an ice cream maker, make the ice cream following the manufacturer's instructions. From this amount of products you will get 3/4 l of ice cream. If not, then place in the freezer for 1.5-2 hours until it freezes around the edges. Take out and mix thoroughly. This is very effective with an immersion blender. Repeat this procedure 2-3 more times. In this way, you will prevent the formation of crystals, and as a result you will get soft, smooth ice cream.

Decoration and serving: Before serving, remove the sherbet from the freezer for 30 minutes in order to easier transfer to glasses.

Production manager Uskov M.S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 3

__№3_ Chocolate sherbet

Name of products	Gross, g		quality requirements
			Taste without foreign tastes and odors. The consistency is dense. The structure is homogeneous. Color Characteristic for a given item of sherbet or dessert.
cocoa powder
Dark chocolate

CALCULATION CARD №3

Name of dish: Chocolate sherbet

Recipe book number:

	Name of products
		For 1 serving, g	For 100 servings, kg
	cocoa powder
	Dark chocolate
cost of a raw set for 100 dishes
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Output of one dish in finished form, grams
Production director
Calculation made
APPROVE Head of the organization

Technological map 4

Dish output: 5pcs. 50g each

Cooking technology: Beat butter and condensed milk with a blender. Chop cookies and nuts (as many as you need) with a knife and add to the mass. Blind "sausage". Put in freezer overnight. Breakfast in the morning is very tasty. Then store in the refrigerator.

Decoration and serving: Decorate in the form of beautiful sausages and sprinkle with powdered sugar.

Production manager Uskov M.S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 4

__№4_ Sherbet with boiled condensed milk and cookies

CALCULATION CARD No. 4

Name of the dish: Sherbet with boiled condensed milk and cookies

Recipe book number:

	Name of products
		For 1 serving, g	For 100 servings, kg
	Condensed milk
	Butter
cost of a raw set for 100 dishes
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Output of one dish in finished form, grams
Production director
Calculation made
APPROVE Head of the organization

Technological map 5

Dish output: 10pcs. 100g each

Cooking technology: Just mix all the ingredients, taste and add powdered sugar to taste. Transfer to a container (I have stainless steel, because it freezes faster in this one), place in the freezer for 4-6 hours. Take out and stir your sherbet every half an hour so that large crystals do not form.

Decoration and serving: Arrange the finished sherbet in bowls and enjoy its refreshing lemon taste. Sprinkle the sherbet with powdered sugar before serving.

Production manager Uskov M.S.

Calculator Uskov M.S.

Technologist Andreeva L.A.

INSTRUCTION AND TECHNOLOGICAL CARD 5

__№2_ Lemon sherbet

CALCULATION CARD No. 5

Name of dish: Lemon sherbet

Recipe book number:

	Name of products
		For 1 serving, g	For 100 servings, kg
	Lemon juice
	lemon zest
	Powdered sugar
cost of a raw set for 100 dishes
Markup 56%, rub. cop
Selling price of a dish, rub. cop
Output of one dish in finished form, grams
Production director
Calculation made
APPROVE Head of the organization

Technological map 6

Name of dish: Berry sherbet

Dish output: 10pcs. 100g each

	Product name	For 1 serving	For 10 servings
		Gross, g		Gross, g
	Gooseberry
	Red currants

Cooking technology:

Alternately beat blackberries, gooseberries and red currants with sugar in a blender. Put blackberry puree on the bottom of a vase or portioned glass, gooseberry puree on it very carefully, pour it on a spoon placed against the inner wall of the glass so that the layers do not mix, lay out the currant layer last. All this charm is sent for 20 minutes to the freezer. Before serving, sherbet, if desired, can be decorated with cream, but this is not for everybody.

Decoration and serving: Before serving, remove the sherbet from the freezer for 30 minutes in order to easier transfer to glasses. If desired, you can decorate with cream, but this is not for everybody.

Production manager...

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