Nutrition is one of the most important factors determining the health of the population. Based on the importance of the health of the nation for the development and security of the country, the main provisions of the state policy of Russia in the field of healthy nutrition are formulated. These provisions are reflected in Federal Law on Quality and Food Safety(dated January 2, 2000). The goal of state policy is to preserve and strengthen the health of the population, prevent diseases that are caused by deviations from proper nutrition in children and adults.
An important document is “Hygienic requirements for the quality and safety of food raw materials and food products. Sanitary Rules and Norms” (SanPiN 2.3.2.1078-01), as well as “Sanitary and epidemiological requirements for the organization of public catering, the manufacture and turnover of food raw materials and food products in them. Sanitary and epidemiological rules” (SanPiN 2.3.6.959-00).
In everyday practice, employees of a public catering enterprise should be guided by the following standards and regulations:
GOST R 51074-97. Food products. Information for the consumer. General requirements;
GOST R 50764-95. Catering services. General requirements;
GOST R 50762-95. Public catering. Classification of enterprises;
GOST R 50647-94. Public catering. Terms and Definitions;
GOST R 50763-95. Public catering. Culinary products sold to the public;
SanPiN 2.3.4.545-96. Technological instructions for the production of flour confectionery.
Collection of recipes for dishes and culinary products for public catering establishments
Construction and procedure for using the Collection of recipes for dishes and culinary products for public catering establishments.
A collection of recipes for dishes and culinary products, along with industry standards and technological instructions, is the main technological regulatory document containing uniform requirements for raw materials and finished products.
Collections of recipes for dishes and culinary products are regulatory documents that indicate the consumption of raw materials, the yield of semi-finished products and ready meals, the rules for the preparation of raw materials for production, the technology for preparing dishes and flour confectionery products (the sequence of technological processes, temperature regimes for preparing dishes and culinary products, the interchangeability of products), recommendations for the release and design of dishes are given.
The main current collection for all types of public catering establishments is the Collection of recipes for dishes and culinary products for public catering establishments and the Collection of flour confectionery and bakery products for public catering establishments.
The technological instructions and brief descriptions of the cooking processes set out in each section should serve as the basis for the production work of public catering establishments. The collection contains recipes for various cold appetizers, dishes, drinks, side dishes and sauces, most commonly used in catering establishments from traditional raw materials, as well as various dishes and cuisines of the peoples of the regions of Russia.
Recipes for individual dishes, given in the collections of recipes, consist of three interrelated parts: the actual recipe; technological instructions containing a description of the methods of mechanical and thermal processing of raw materials and semi-finished products and methods for decorating a dish; raw material consumption rates at various ways processing and the amount of waste and losses during heat treatment.
The recipes in the Collection are given in 2-3 versions, differing in the range of raw materials, the rates of their investment and the yield of dishes and finished products. The first option is provided for restaurants, cafes, bars of higher margin categories; the second - for enterprises of the second mark-up category (cafes, canteens); the third - for public catering enterprises at industrial enterprises and educational institutions.
According to the first option, a wider range of raw materials is provided, increased norms for laying meat, fish, poultry, butter, eggs, etc. The yield of ready-made dishes according to the first option is usually higher. According to the second and third options, in some cases, the rate of laying such products as potatoes, vegetables, etc. is increased, which makes it possible to ensure the appropriate caloric content and yield of the dish. If the dish is prepared according to the first option, its price will be higher.
For a more rational use of food resources, cooking more simple meals enterprises are allowed to use other formulation options. When collecting raw materials for a dish, it is not allowed to use two options (columns) at the same time, as well as to replace the components of one recipe option with similar products of another option.
In the column " Gross» indicate the mass of raw materials (meat and waste: bones, tendons and films; unpeeled potatoes and root crops, etc.). In the column " Net» give a lot of processed products (meat cut into large or small pieces of semi-finished products, peeled vegetables, etc.). In the column "Mass of a semi-finished product" indicate the total mass of the main and additional products used for its preparation (breaded liver, fish, meat, minced meat for making cutlets and meatballs).
For a number of products that have undergone heat treatment, a separate line indicates the yield (mass boiled meat, boiled peeled potatoes, fried fish, etc.).
Some products ( vegetable oil, purchased mayonnaise, butter, margarine, etc.) are not subjected to mechanical processing, so the gross weight and net weight in the recipes are the same.
In each recipe of the Collection, the norms for investing raw materials by gross and net weight in grams and the norms for the output of finished products are given, indicating the mass of finished components (minced meat, semi-finished product, side dish, etc.) and the mass (in grams) of the whole dish as a whole.
The recipes of some salads, soups, side dishes, many sweet dishes and drinks are designed for 1 kg of output. In the introductory part of the relevant sections of the Collection, rational norms of dishes sold to consumers are recommended, depending on their demand.
The yield rates of semi-finished products and ready meals are given taking into account losses during their manufacture, cooling, and portioning. At the end of the recipe, the yield of the finished dish or product as a whole is also indicated.
For some cold appetizers and for main courses, the norms of bookmarking products are set for the output of one serving.
For many cold dishes, soups, side dishes, sauces, minced meats, dough and some other products, the bookmark rates are given per 1 kg (1000 g) of output, for flour culinary and confectionery products - per 100 pcs. or 10 kg output.
The consumption of salt, spices, and in some cases greens (chopped stalks of parsley, dill, etc.) is not indicated in the recipe, which leaves the opportunity for the technologist (cook) to manifest individual taste. However, it should be borne in mind that the total amount of salt in general should be about 1% by weight of finished products.
In public catering, waste during mechanical processing and losses during thermal processing are standardized. A number of products have variable waste rates during mechanical processing: for potatoes, carrots and beets they depend on the period of the year, for meat - on the category of fatness, etc.
The recipes of the Collection indicate the gross weight of products of a certain condition: beef of the 1st category, potatoes with a waste rate of 25%, valid in September and October (information is given in the preface to the Collection of recipes). Therefore, when raw materials of a different standard enter the production, the gross weight is determined according to the tables placed in the Collection of Recipes.
When using the tables, it is necessary to take into account the cutting of meat (large, portioned, small or natural pieces), the method of heat treatment (boiling, stewing, frying) and the yield of the finished product according to the recipe.
If the gross mass cannot be determined from the tables, the following ratio can be used:
at the same time, the waste rate is determined according to the tables of the Collection of recipes.
In the event that the enterprise receives substandard raw materials (meat, poultry, vegetables), the waste rates of which are not provided for in the tables of the Collection of Recipes, the members of the culinary council conduct a control study of this raw material and establish temporary waste rates. Control study is drawn up by a special act, which serves as the basis for writing off waste from a financially responsible person.
In the absence of certain non-basic products provided for in the recipe at the enterprise, their replacement is allowed.
To determine the name and mass of substitute products, use the table "Norms for the interchangeability of products in the manufacture of dishes."
The number of replacement products is determined as follows: the gross norm according to the recipe is multiplied by the number of servings or kilograms produced and by the equivalent weight.
Responsibility for compliance with the norms of laying food rests with the cook. During mechanical and thermal processing of products, the cook must ensure the appropriate yield of individual products and the dish as a whole. To do this, you must perfectly learn how to use the recipes and tables of the collection.
Working in a certain area (in a hot, cold shop), the cook must be able to determine the rate of laying products, taking into account their culinary processing in other shops. Chefs of meat, fish and vegetable shops perform mechanical processing of products, therefore they receive them in gross weight.
The column "Net" is used by: cooks of the hot shop - when receiving products from the meat, fish and vegetable shops; cooks of the cold shop - upon receipt from the vegetable shop of peeled raw vegetables and greens not intended for further heat treatment (bulb and green onions, lettuce, dill, parsley, celery, carrots, white cabbage, etc.). When transferring from a hot shop to a cold boiled products, intended for the preparation of salads, vinaigrettes and appetizers, use the "Yield" column or the lines "Mass of boiled meat", "Mass of boiled potatoes".
Cleaning cucumbers and tomatoes, separating from juice and brine sauerkraut, canned products (green peas, pickled cucumbers) are prepared by the cooks of the cold and hot shops. When they receive the listed products from the production manager or foreman, they use the Gross column.
The chef's eggs are received by the piece, so they use the "Gross" column. The "Net" column shows the weight of the egg without the shell.
When distributing first and second courses for holiday, the mass of which consists of the masses of several components, the mass of each component is determined according to the recipe. So, when selling second courses, it is necessary to determine the norm of the main product - meat, fish, poultry according to the "Output" column or according to the line "Mass of boiled (fried, stewed) meat (poultry, fish)" and take into account the norm of garnish, sauce or butter.
Development of technical and technological maps and technological schemes.
GOST R 50-763-95 "Public catering. Culinary products sold to the population. General specifications" defined the range of normative and technological documentation, according to which culinary products can be produced.
Regulatory documentation includes state, industry and enterprise standards (STP), as well as Collections of recipes for dishes and culinary products for public catering establishments.
Basis for traditional dishes is a recipe book. Currently, catering establishments prepare a variety of culinary products. using unconventional methods cold and heat processing food products. Recipes and technology for preparing these dishes are developed at the enterprises themselves, since these dishes are not in the Collections of Recipes. In this case, enterprises develop and approve enterprise standards.
The enterprise standard contains sections in the following order:
product name and scope;
a list of raw materials used for the manufacture of a dish (product);
requirements for the quality of raw materials;
norms for laying raw materials in gross and net weight, output of semi-finished products and finished products;
technological process of product preparation and trade services;
requirements for registration of submission, sale and storage, transportation;
packaging and labeling;
test methods;
environmental protection requirements;
information data on the nutritional and energy value of products.
Technical and technological maps of maps are also normative document and include, along with the technology of preparation of products and the norms for laying products, the requirements for the safety of the raw materials used and the technological process, the results of laboratory studies of products in terms of safety indicators. In the absence of TTCs developed in accordance with the established procedure, the enterprise does not have the right to produce and sell these dishes.
When developing technical and technological maps and enterprise standards (STP), they are guided by the Recommendations of the Ministry of Foreign Economic Relations and Trade of the Russian Federation of July 12, 1997 "Procedure for the development, consideration and approval of technical and technological maps for dishes and culinary products" and "Procedure for the development, consideration and approval enterprise standards".
TTCs are compiled for each dish or product separately. The TTK is signed by the responsible developer, approved by the head of the enterprise where they were developed. Each technical and technological map has a serial number and is stored in the company's file cabinet.
TTC includes the following sections:
name of the dish (product) and the scope of the technological map;
a list of raw materials used to prepare a dish (product);
requirements for the quality of raw materials;
norms for laying raw materials in gross and net weight, norms for the output of semi-finished products and finished products;
description of the technological process of preparation;
requirements for execution, submission, sale and storage;
indicators of quality and safety;
nutritional and energy value.
In the "List of raw materials" section, all types of food products necessary for the preparation of this dish (product) are indicated.
In the section “Requirements for the quality of raw materials”, a record is made that the food raw materials used, food products and semi-finished products must comply with the requirements of regulatory documents (GOSTs, OSTs, TUs) and have a certificate of conformity.
The norms for laying raw materials (gross and net) are indicated for 1, 10 or more servings.
The section "Technological process" contains a detailed description of the technological process of preparing a dish (product), with particular emphasis on cold and heat treatment modes that ensure the safety of the dish (product), as well as the use food additives, dyes, etc.
The section “Requirements for design, serving, sale and storage” should reflect the design features and rules for serving the dish (product), the requirements and procedure for the sale of culinary products, the conditions, terms of sale and storage, and, if necessary, the conditions of transportation.
In the section "Quality and safety indicators" organoleptic characteristics are indicated: taste, color, smell, consistency, as well as physico-chemical and microbiological parameters of the product.
The technological map also reflects indicators characterizing the nutritional and energy value of products.
Physical and chemical indicators (humidity, dry matter content, fats, sugars, etc.), as well as nutritional (protein, fat and carbohydrate content) and energy value of a dish (product) are given per 100 g. The calculation is carried out on the basis of data on the content of basic nutrients in raw materials and products that make up the developed dish (product). To carry out the calculation, reference tables of the chemical composition are used.
Microbiological quality indicators are laid down taking into account the regulatory data published in SanPiN 2.3.2-1078-01.
When calculating physical and chemical indicators, as well as food and energy value
use formula 1:
Wt \u003d (W 1 *n 1 + W 2 *n 2 + ... + Wn * n n) / 100, (1)
where Wt is the desired value (humidity, content of proteins, fats, carbohydrates, etc.);
W 1 , W 2 , W n - moisture content of semi-finished products that are part of the dish (product) (instead of moisture, there may be protein, fat, energy value or any other indicator) in grams per 100 g;
n 1 , n 2 , n n - the mass of semi-finished products that make up the dish (product) in grams per 100 g.
The chemical composition of products is determined in order to verify compliance with the recommended standards for the need for nutrients and energy.
The energy value of a dish (product) is determined by formula 2:
X \u003d 4B + 4Y + 9W (2)
where 4; 4; 9 - energy value coefficients of proteins, carbohydrates and fats, respectively, kcal/g;
B, F, U - the amount of proteins, fats and carbohydrates in the dish (product), respectively, g.
The reference tables show chemical composition products that have not undergone, for the most part, heat treatment, which is accompanied by the loss of part of the dry substances (proteins, fats and carbohydrates). To calculate the nutritional and energy value of dishes (products), taking into account these losses, use the reference tables of losses of basic nutrients and energy during heat treatment, which are given in Volume I of the "Handbook of Chemical Composition".
When calculating physical and chemical indicators, it is necessary to take into account that:
A dish may consist of several separate components (for example, a shortbread cake finished with a protein cream). In this regard, physical and chemical indicators are calculated for each product (separately for the semi-finished sand product, separately for protein cream). The data obtained in the technical and technological maps are indicated as a percentage.
A dish may consist of several products that are physically impossible to separate from each other (for example, vegetable stew). In this regard, in the technical and technological maps, it is necessary to provide physical and chemical indicators for the dish as a whole (together with the sauce).
WORK WITH THE COLLECTION OF RECIPES OF DISHES AND
CULINARY PRODUCTS
Methodological guide on the implementation of practical work for students for students 1 correspondence course learning.
for the direction of training 260800 Technology
products and catering
Qualification (graduate degree) bachelor
Appendix to the work program of the discipline
Protocol No.
from "____" ___________ 2011
Head department
WORK WITH THE COLLECTION OF RECIPES OF DISHES AND CULINARY PRODUCTS
Collections of recipes for dishes and culinary products are the main technological regulatory documents that guide public catering enterprises, releasing finished products. The collections include uniform requirements for raw materials and finished products, normative materials that allow determining the consumption of raw materials in the manufacture of dishes and products, the yield of semi-finished products and finished dishes, as well as recommendations for the interchangeability of products, the recipe part, and technological instructions for cooking.
This guide is designed to use the Collection of recipes for dishes and culinary products for public catering establishments (M.: Pchelka LLP, 1994, 1996). In practical classes, students must learn how to use the Collection: correctly write out products for the preparation of any dish and culinary product, determine the consumption of raw materials of different standards, etc.
The collection of recipes (1996) consists of 16 sections, including 735 recipes for dishes and culinary products. The normative part of the Collection includes applications - 28 tables. In the introduction to the Collection as a whole and to its sections, the necessary instructions are given for working with it, the correct use of these tables and recipes, and recommendations for a rational technology for the production of culinary products. All notes and footnotes to tables and recipes are also of great importance.
The recipes are given in three versions: the first option (I column) - for enterprises of the highest markup categories, the second option (II column) - for enterprises of the II markup category and the third option (III column) - for public catering enterprises at manufacturing enterprises, in institutions and educational institutions.
Students write out products for laboratory work according to the second version (column) of the Collection. The exception is a few dishes, for the preparation of which the third and first versions of the recipes are provided, which is specified in the text of the manuals for laboratory work.
The recipes indicate: the names of the products included in the dish, the norms for investing products in gross and net weight, the yield (mass) of the individual components of the dish and the dish as a whole.
There are no salt in the recipes; spices and herbs for decoration of dishes. Their number is indicated in the introductions to sections or subsections. In the recipe itself, the amount of spices introduced is indicated only in cases where it differs from the generally accepted one.
The product insertion rates in the recipes are calculated for standard raw materials of certain standards and methods of industrial cutting, which are specified in the introduction to the Collection. When using raw materials of other standards or methods of industrial cutting, the investment rate changes in accordance with the data of the application tables corresponding to the type of raw material.
The recipes of the Collection also include semi-finished products produced by industry and used in catering establishments (meat and fish dumplings, quick-frozen dumplings, soup semi-finished products, etc.), as well as semi-finished products from meat and poultry, produced according to the same technological documentation as the industry. These items are marked with an asterisk. Any change in their recipes is not allowed.
The calculation of the gross consumption of raw materials for the preparation of any culinary products is carried out according to a single principle: knowing the yield of the finished product and the rate of losses during thermal cooking, determine the net weight (or semi-finished product) and then, taking into account the rate of waste during mechanical cooking, the gross mass of raw materials. The rounding off of the consumption of raw materials and the yield of semi-finished products in individual operations is carried out only if the semi-finished products or products obtained at an intermediate stage of the technological process can have an independent value (used to prepare various dishes or sold through grocery stores). Otherwise, rounding is not performed.
Defining consumption of vegetables for cooking dishes and side dishes, it must be taken into account that the norms of potato, carrot and beet waste are differentiated by season. Therefore, to prepare the same dish, for example, 100 servings of potato cutlets with a yield of 200 g per serving (No. 221, III column), in October, when the waste rate is 25%, gross potatoes will need 29.3 kg Mn 220g×100×100(we recalculate according to the net weight. she
100% -25% , constant)
in December with a waste rate of 30% -31.4 kg Mn 220×100×100
in March at a waste rate of 40% -36.7 kg Mn 220×100×100
Waste rates by season, as well as the amount of losses during the thermal cooking of vegetables are given in table. 24 applications of the Collection.
The normative data of this table make it possible to determine the consumption of raw materials for the preparation of vegetables that have undergone full or partial heat cooking (boiled, poached, fried, sauteed), as well as vegetables used raw. For example, you want to determine how many gross potatoes are needed in March to make 10 kg of mashed potatoes. According to recipe No. 472, 855 g of net potatoes are consumed per 1 kg of mashed potatoes, or 8550 g per 10 kg of mashed potatoes. In columns 1, 6 and 2 of the table. 24 indicates that from March 1, 167 g of gross potatoes are consumed per 100 g of raw peeled potatoes,
in March with a waste rate of 40% Mn 8550×167
i.e., 14.280 kg will be required for 8550 g.
Soup recipes are designed for a yield of 1 kg with a portion weight of 500, 400, 300 and 250 g. In addition to the products included in the soup, the recipes indicate the amount of liquid (broth or water) for its preparation. Broths are cooked from food bones (recipe No. 108, from food bones and meat products, from poultry, bones and poultry offal, from fish and its food waste. The norms for laying meat products, poultry, fish, with which soups can be prepared, are given in Table 5 on p.
Defining consumption of meat products, poultry, fish, you should keep in mind the condition for which their gross mass is calculated, and, if necessary, make appropriate conversions. So, if you want to determine how much beef of category II gross weight is needed to prepare 100 servings of potato soup with cereals in column III, find in gr. 10 tab. 5 mass of finished beef per serving of soup - 25 g. Since category I beef is indicated in the recipes, they are recalculated according to table. 8 applications: find the desired type of meat product (beef), in columns 1 and 2 - the type of semi-finished product and the method of its thermal cooking (cooking in large pieces) and in column 7 the mass of finished beef (25 g). This output of the finished product corresponds to the gross weight of raw materials of category II 57 g (column 4). For 100 servings of soup, you will need 5700 g gross of category II beef.
Fat rates in recipes are indicated for vegetarian soups. When making soups bone broth or with meat products and poultry, the amount of fat should not exceed 10 g per 1 kg of soup.
In recipes cereal dishes the amount of cereals and liquids for a certain output of a dish (chops, casseroles, puddings, etc.) is given, or the amount is indicated ready porridge one or another consistency (crumbly, viscous, liquid). To determine the consumption of cereals in this case, use the table. 4 on page 149 of the Collection. For example, you need to write out products for preparing 200 servings of buckwheat porridge with milk. According to recipe No. 255 (III column), 250 g of porridge is provided per serving, or 50 kg for 200 servings. According to gr. 2 of Table 4 find that 476 g of cereal is required to prepare 1 kg of porridge, i.e. for 50 kg of porridge - 476 × 50 = 23.8 kg. Column 3 of the same table indicates that 0.71 liters of water are needed to prepare 1 kg of porridge, therefore, 35.5 liters (0.71 × 50) will be required to prepare 50 kg of porridge. The amount of salt (column 5 of Table 4) is given per 1 kg of cereal. In this case, salt will need 500 g (23.8 × 21).
For a serving of porridge, 235 g of boiled milk is provided, for 200 servings - 47 liters. Boiling loss is 5%. Then the mass of unboiled milk (gross) will be equal to 49.4, that is: 47 × 100
Gross weight of meat for cooking meat dishes determined based on the average carcass norms of waste and losses during mechanical culinary processing (Table 6).
For example, for the preparation of one serving of stew with a yield of stewed lamb of 60 g, its consumption (brisket and neck part) is according to recipe No. 405 (III column) - 96 g gross and 86 g net. The gross weight investment rates are calculated in the recipes for category I lamb, therefore, upon receipt of category II lamb, a recalculation should be made. Since the stew is a small-sized semi-finished product with a bone, the calculation of the consumption of raw materials by gross weight begins with determining the number of bones (in grams) in the net weight. In lamb stew, they should be no more than 20%, or 17 g (86 × 0.2). Then the consumption of raw materials with a gross weight will be 104 g
The consumption of raw materials can be determined from the table. 8. To do this, in the table. 8 find the corresponding type of raw meat - lamb, then in column 1 - type of semi-finished product - small pieces with bone (stew) and in column 7 - the specified yield of finished (stewed) meat - 60 g, which corresponds to the gross weight of raw materials of category II 104 g ( column 4).
With the help of Table. 29 (on the crust) of the Collection determine the yield of large-sized semi-finished products when using carcasses of one or another category of fatness. For example, it is required to determine how many portions of beef stew with a yield of 75 g can be obtained from two half-carcasses of category II with a total weight of 160 kg. For the manufacture of the semi-finished product "Wind Beef" use the side and outer pieces of the hip part. According to Table. Their output in beef of category II is 4 and 5.5% of the mass of meat on the bones, respectively, i.e. 15.2 kg. According to recipe No. 390, the mass of the semi-finished product with a stew of 75 g is 125 g. Therefore, 121 servings of wind beef can be prepared from the available meat of category II (15200 g: 125 g).
Investment rates offal(except for the udder) are designed for frozen raw materials (chilled udder). Upon receipt of chilled offal, the recalculation is carried out according to the table. 11, taking into account the type of by-product, the method of its thermal cooking and the specified yield of the finished product.
Using the data in Table. 13, carcass yield can be determined farm poultry prepared for cooking, as well as the yield of edible processed by-products, internal fat and pulp by poultry species, categories and types of industrial processing. For example, you need to calculate how many servings of chicken cutlets with a yield of 50 g can be obtained from 20 kg of gutted chickens of category I. For the preparation of cutlets, the pulp with the skin is used. According to the table 15 “Norms for the yield of pulp during cold processing of poultry” determine that the yield of pulp with skin for a given condition of chickens is 60% of the gross weight of the bird, i.e. 12 kg 20×60
Consumption of pulp with skin per serving chicken cutlets(No. 460, column III) is 37 g. Therefore, from the amount of chickens received, you can cook
12000g : 37g = 324 portions of cutlets.
According to the table 17 calculate the consumption of raw materials, as well as the yield of semi-finished products and finished products from poultry, if its condition does not correspond to that adopted in the recipes. For example, it is necessary to determine how many eviscerated chickens of category I (gross weight) will be required to prepare 200 servings of boiled chickens with a yield of 50 g per serving. In columns 1 and 2 of the section "Gutted chickens" (Table 17) they find the required method of thermal cooking (whole cooking) and in column 8 the mass of the finished product (50 g), which corresponds to the gross weight (column 3) of 81 g, i.e. e. the consumption of raw materials for 200 servings will be 16.2 kg. Or 12 kg of chicken carcasses prepared for cooking were received for cooking. It is required to determine how much boiled pulp for salad will be obtained from this amount of semi-finished product. In gr. 6 tab. 17 indicates that the losses during cooking of chickens are 28% of the mass of the semi-finished product, i.e., 8.64 kg of boiled chickens (12 × 0.72) will be obtained from the amount of semi-finished product received. Waste on the bones and skin is 47% of the mass of the bird after heat treatment, i.e. the yield of boiled pulp is 4.58 kg (8.64 × 0.53).
In recipes fish dishes the inclusion of gross weight fish is calculated for large fish or whole fish of all sizes. An exception are fish that come gutted headless (sea bass, cod, etc.) or gutted with the head (sturgeon, halibut). All of them are listed in the introduction to the Collection. In size, in addition to large fish, they distinguish medium and small fish. The size of the fish is determined by weight (sturgeon, stellate sturgeon, carp, chum salmon, cod, sea bass, etc.) or by length (carp, catfish, pike perch, pike, etc.). A number of fish (amur, mackerel, sardine, etc.) are not divided by length and weight and are classified as "fish of all sizes".
Calculations related to the determination of the consumption of fish not specified in the recipe, or with the replacement of fish of one condition with fish of another condition, are carried out according to Table. 21, where the consumption of raw materials is indicated depending on the type of fish, its size (for fish of all sizes, the waste and loss rates are given in column 5 of Table 21), methods of cutting and heat treatment.
For example, you want to determine the gross weight sea bass large, gutted with a head per serving of the dish “Poached fish (fillet)” (No. 303), prepared according to column III. Recipe No. 303 provides for the mass of stewed fish 75 g. The fish is cut for stewing into fillets with boneless skin. According to Table. 21 (p. 496, line by line) for a given condition and method of cutting fish, the net weight of raw materials is 91 g, waste is 47%, and gross weight of fish is 172 g. is reduced to 30% and the gross weight of the fish will be 130 g (p. 497).
Because the waste rate big fish less than small fish, to cook the same number of servings of small fish, it will take more than large ones. So, according to Table. 21 when cutting into fillets with skin and costal bones of large and small headless gutted cod, the waste is 23 and 25%, respectively. To obtain a semi-finished product of the same mass (89 g), the gross weight of large cod should be 116 g, and small cod - 119 g. Then, for preparing, for example, 50 servings of the dish “Leningrad-style fried fish with onions” (No. 312) large cod should take 5.8 kg, and small - 5.95 kg.
The rate of waste and losses during mechanical cooking in table. 21 is set for frozen fish, taking into account losses during defrosting (average 2%, see page 545). Upon receipt of non-frozen fish, the waste and loss rates are reduced by 2%. Freezing losses are not included in waste rates for small fish (steers, smelt, herring, etc.). When it arrives in the form of frozen blocks, the waste rates are increased by 8% due to losses during defrosting.
Regulatory data given in table. 22, allow you to calculate the consumption of raw materials, as well as the yield of semi-finished products and finished products from fish with a cartilaginous skeleton. For example, it is required to determine what will be the yield of scalded links when cutting stellate sturgeon with a large mass of 30 kg. In column 3 of the table. 22 we find that the waste and losses during mechanical processing and scalding of stellate sturgeon links are 41% of the raw material gross weight, i.e. the yield of scalded links is 17.7 kg (30 × 0.59).
The laying of eggs in recipes is indicated in pieces (net weight 40 g). If the mass of eggs deviates up or down, the laying rate does not change, only the yield of the dish changes. To determine the actual yield, use the conversion factors given on page 164 of the Compendium, in accordance with the current industry waste standards for shells, stacks and losses. For example, upon receipt of eggs with an average weight of one egg of 43 g, the waste on the shell will be 13%, the net weight of eggs without shell will be 37 g (43 × 0.87). Then the mass of the finished omelet from three eggs will not be equal to 160 g, as provided for in recipe No. 284, but 151 g [(37 × 3 + 45 + 10) × 0.91] (45 g - milk, 10 g - fat for frying the omelet , 9% - losses during frying an omelet).
side dishes they release 100 or 150 g per serving of a hot dish and 50-100 g per serving of a cold one. Recipes simple side dishes given for the output of 1000 g, difficult for hot dishes - by 150, side dishes difficult for cold dishes - by 150 and 100 g.
In complex side dishes for hot dishes, only the mass of ready-made seasoned products is indicated. The consumption of raw materials for their preparation is determined according to the appropriate recipes for each component of a complex side dish.
For example, you need to calculate the amount of raw materials for 30 portions of a complex side dish for the Pork Chop Cutlet dish. A complex side dish (No. 504) consists of three components (in g): fried potatoes - 50, carrots stewed with apples or prunes - 50, boiled peas - 50. The required amount of raw materials is determined according to recipes No. 474, 481 and 468 (II option) as follows. For 30 servings of a complex side dish, 1500 kg (30-50) of fried potatoes are required. According to recipe No. 474, the net laying of potatoes for an output of 1000 g is 1449 g, or for an output of 1500 g - 2174. The gross mass of potatoes is calculated according to table. 24 seasonally adjusted as shown above. They also find the gross mass of raw materials for the remaining components of the garnish.
Taking into account the direction towards the centralization of the production of public catering products, the recipes of a number of dishes (salads, vinaigrettes, jelly, soups, side dishes, sweet dishes and drinks) that do not require individual preparation and presentation are designed for 1 kg of output. In the introduction to the relevant sections of the Collection, the norms for the release of these dishes are recommended, for example, for salads - 100-150 g per serving. Taking into account the demand and specific working conditions of the enterprise, the output of dishes, side dishes and products can be reduced or increased.
Gross weight gastronomic products (salted and smoked fish, balyk products, sausages, cheese, etc.) are determined taking into account waste during mechanical cooking, using table. 25.
If the recipe for a cold dish specifies the amount of sauce and garnish, the raw materials for their preparation are calculated in the same way as for hot sauces and garnishes. Greens for decorating a cold dish are written out at the rate of: salad, green onion, sweet pepper - 5-10 g, parsley, dill - 2-3 g net per serving.
In chapter "Flour products" dough recipes are designed for 1 kg, flour culinary products (patties, donuts, kulebyak, etc.) - for 10 kg of finished products for weight or 100 pcs. for piece goods. In the recipes for flour culinary products, wheat flour with a basic moisture content of 14.5% is indicated. If the moisture content of the flour is lower, its consumption is reduced by 1% for each percentage reduction in moisture content. The consumption of liquid (water, milk) increases by an equal amount. The consumption of flour with a moisture content above 14.5% increases accordingly, and the amount of liquid provided for in the recipe decreases. So, for the preparation of 500 donuts weighing 45 g (No. 690), 13.250 kg of flour with a basic moisture content of 14.5% (2.650 × 5) is needed. If the flour has a moisture content of 12.5%, it will need 12.985 kg (13.250- (18 × 0.02), and the water consumption should be increased by 0.265 kg.
The collection provides the opportunity replacing one product with another, as a rule, of the same name, which are in varying degrees of readiness (for example, fresh green peas and canned green peas) or belonging to the same group of goods (whole milk, condensed cream with sugar). The equivalent gross weight of products and recommendations for the culinary use of substitute products are given in Table. 26 "Norms of interchangeability of products in the preparation of dishes."
Column 2 "Name of replaced products" includes the main products that are part of the recipes of dishes, and in gr. 4 "Name of replacement products" - products that can replace them. Replacement of products used to decorate dishes is not provided, since it is usually calculated not according to nutritional value products, as for the rest, but by quantity. Such substitutions are specified in the introductions to the sections. In table. 26 of the Collection are not all possible options replacement of products, but the necessary recalculations can be made, guided by the data in this table. For example, it is required to replace table margarine, intended for frying chopped poultry cutlets (No. 460), with melted cow butter. Direct replacement in table. 26 no. When recalculating, positions 21 and 22 (or 12 and 14) should be followed, in which the same amount of cooking fat (or unsalted cow butter) is replaced with cow ghee or table margarine. From these positions it follows that 1.02 kg of melted butter corresponds to 1.22 kg of table margarine. Then 5 g of table margarine (No. 460, column II) can be replaced by 4.2 g of melted butter
1020x5\u003d 4.18 ~ 4.2 g, and according to column III 1020-3
=2,5
1220 1220
melted butter. Ghee is an expensive product, so the result is not rounded; the consumption of ghee for frying chopped cutlets is 4.2 and 2.5 g per serving.
If the fat intended for watering or dressing the dish during vacation is replaced, then the replacement is at the rate of 1: 1, as stated in footnote 1 to table. 26.
When dispensing dishes, culinary products and semi-finished products, the deviation of their mass from the norm established by the Collection should not exceed ± 3%, unless another mass deviation is determined by the technical documentation for them (OST, STO, TU, etc.).
REFERENCES
Basic:
1. GOST R 50763-07. Catering services. Public catering products sold to the population. General specifications. - M.: Standartinform, 20082.
2. GOST R 50647-94 “Public catering. Terms and Definitions".
3. GOST R 53105-2008 Catering services. Technological documents for public catering products. General requirements for design, construction and content. // M.: Standartinform, 2009.
4. Collections of technological standards. Collection of recipes for dishes and culinary products for public catering establishments. M. 1994, 1996, 1997.
5. Directory of the head of a public catering enterprise / comp. A.N. Bolshov, A.F. Yurchenko. - M.: Economics, 2000.
6. Kovalev N.I., Kutkina M.N., Kravtsova V.A. Cooking technology. - M. 1999.
Additional:
7.SP 2.3.6.1079-01 Sanitary and epidemiological requirements for public catering organizations, production and turnover of food products and food raw materials in them.
8.San Pin 2.3.2.1324-03 Food raw materials and food products. Hygienic requirements for shelf life and storage conditions of food products
10.2011 Art. teacher V.N. Belova
Similar information.
Rules for using the Collection of recipes for dishes and culinary products for public catering establishments
Management
Irina Alekseevna Samulevich
© Irina Alekseevna Samulevich, 2017
ISBN 978-5-4483-8059-4
Created with the intelligent publishing system Ridero
1. The basis for the production of catering products
Technological map as a primary accounting document
The main documents used for accounting at public catering establishments are the technological map of the dish, including the technology for preparing products and the norms for laying products, and the calculation card (Form N OP-1), which is compiled on the basis of the technological map.
The pricing card is used to determine the selling price separately for each dish.
Technological maps are compiled on the basis of recipe books.
In the event that the recipe is not in the collection, that is, the company wants to sell a signature dish prepared according to its own technology, peculiar only to this company, a Technical and Technological Map is drawn up. These cards are compiled for each dish, culinary or confectionery product. There is no unified form of the technological map, therefore, in any case, the enterprise needs to develop its own form. An exemplary flow chart is given in Table 1.1.
table 1.1
The technological map is certified by signatures:
Head production (or his deputy)
Technologist (if available)
The technological process of manufacturing, designing and serving a dish (product) can be located on the reverse side of the technological card form.
A technological map for catering products is a document consisting of several sections. The first section, the so-called "Hat" contains the main details of the enterprise and its division, the name of the dish. The second section is the calculated one, containing the recipe. And the technological section, which describes the technological process of manufacturing products, decorating and serving the dish (product).
In the calculation part or in the recipe indicate the consumption rates of gross and net products for one or more servings, or for one or more kg, the output of semi-finished products and the output of a finished dish or product of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products ). Technological maps also provide a brief description of the technological process of preparing a dish and its design, draw attention to the sequence of laying products depending on the timing of their heat treatment, and characterize the requirements for the quality of the dish.
The main regulatory document for the production and accounting of each dish is its recipe.
The recipe is:
- the quantitative ratio of the constituent components, which determines the organoleptic properties and the yield of the finished product;
- information on the consumption rates of raw materials for the production of a dish in a certain volume (1 serving, 1 kilogram, 1 liter).
But in this manual, for the most part, only that part of the technological map that indicates changes in the mass of raw materials, that is, the calculated one, will be considered. After all, it is on the mass of raw materials that was spent on the manufacture of the dish that the calculation of the cost of the dish depends. Technological maps can be drawn up manually, typewritten or in an automated mode, that is, using a computer.
When changes are made to the recipe or production technology, the technological map is reissued.
Technological maps for side dishes for main courses are compiled separately.
2. Construction and procedure for using a collection of recipes for dishes and culinary products for public catering establishments
Collections of recipes for dishes and culinary products, along with the standards and specifications in force in the industry, are the main regulatory and technological documents for public catering establishments
Workers in the production of public catering enterprises should be able to use the Collection of Recipes - the main document that guides when releasing finished products.
Currently, the following collections of recipes and standards are in force, which should be followed by catering enterprises, regardless of ownership and departmental affiliation:
Collections of technological standards 1994 - 1997 editions;
Collections of recipes for dishes and culinary products of the cuisines of the peoples of Russia, 1992 edition;
Collection of recipes diet food 1988 edition;
Collection of recipes for flour confectionery and bakery products 1986 edition;
Collection "Cakes, pastries, muffins, rolls" 1978 edition;
Collection of technological standards for the production of flour confectionery and bakery products - a collection of recipes published in 1999;
Collections of recipes for dishes and culinary products publishing house Ariy 2011 ed. Zdobnov A.I.
Collections of recipes for dishes and culinary products publishing house Delo i service 2002
Collections of recipes for dishes and culinary products publishing house Profi-inform 2002
The collections contain the technology of cooking, as well as the consumption rates of raw materials, the yield of semi-finished products and finished products. The recipes indicate the names of the products included in the dish, the norms for investing raw materials in gross and net weight, the yield of individual products and the dish as a whole. Recipes are given in three versions. Different recipe options are provided for enterprises of different margin categories. V Soviet times the markup level was set on the basis of the markup category assigned to the enterprise. The highest markup was in luxury restaurants and the lowest in factory canteens, schools and other educational institutions. Currently, no one sets a mark-up category for enterprises. But nevertheless, it is clear that prices in a restaurant where guests are served by waiters and they are provided with a cultural and entertainment program will be higher than in a corporate canteen operating on a self-service basis.
The first version of the recipes, marked with the Roman numeral I for enterprises of the highest mark-up categories (restaurants, cafes), the second under the number II for enterprises of the second mark-up category (cafes, canteens, snack bars), the third option under the number III - for enterprises of all types at manufacturing enterprises and educational institutions. According to the first option, a wider range of raw materials is provided, increased norms for laying meat, fish, poultry, butter, eggs, etc. The yield of ready-made dishes according to the first option is usually higher. If the dish is prepared according to the first option, its price will be higher than the dish prepared according to the second or third.
Currently, catering establishments are given the right to choose the recipe option. Public catering enterprises choose any proposed option at their discretion, taking into account that the first column, compared to the second and third, provides for a wider range of raw materials, increased component insertion rates, and more complex presentation of dishes. In addition, catering enterprises have the right to make changes to the set of components included in the recipes of dishes (with the exception of dishes national cuisines) to improve their palatability. But, when collecting raw materials for a dish, it is not allowed to use two options (columns) at the same time, as well as to replace the components of one recipe option with similar products of another option.
The norms for laying products are given in grams, with the exception of eggs, gross they are indicated in pieces, and net in grams.
The Gross column indicates the mass of unprocessed products, that is, as they arrived at the warehouse of the enterprise (unpeeled vegetables, uncut fish). In the Net column - the mass of processed products (peeled vegetables, butchered fish). In the line, the mass of the semi-finished product is the mass of the main raw materials used for its preparation. For example, for cutlets, this mass includes minced meat, seasonings and breadcrumbs. This mass is necessary for the cook to control the mass during the formation of the semi-finished product. For some products that are included in dishes, after undergoing heat treatment, the mass of output after heat treatment is indicated (for example, boiled potatoes for vinaigrette, sautéed onions for soup, etc.). This mass is also necessary for the cook to control the mass, when laying in a dish. Some products have the same gross and net weight, these are products that do not undergo cold processing (vegetable oil, sugar, starch, breadcrumbs and similar raw materials that do not need to be cleaned). At the end of the recipes, the yield of the dish as a whole is indicated. For main courses, for some salads and cold appetizers, the bookmark is given for the output of one serving. For soups, sauces, drinks, minced meats, salads, vinaigrettes, bookmark rates are given for an output of 1 kilogram. And the company can portion it at its discretion, taking into account the demand of customers. In the recipes of soups, sauces and sweet dishes, the rate of liquid is given, taking into account that it will boil away during heat treatment.
INTRODUCTION
This Collection has been prepared to replace the Collection of recipes for dishes and culinary products of 1955 edition. The Collection takes into account the main features of the nutrition of various contingents of the population, including those reflected in the Collection of Recipes for Catering at Industrial Enterprises and Educational Institutions (1973 edition).
In order to assist chefs in improving the quality of their products, the cooking technology has been refined, taking into account the use of mass-produced modern domestic equipment. For a number of flour dishes and products, the main physical and chemical indicators are given.
In connection with the ongoing centralization of production in public catering, the construction of a number of recipes has been changed. So, taking into account the unification of the recipes of basic sauces, broths, dough, minced meat into the recipes of derivative sauces, soups, flour products instead of a raw set, ready-made components (sauce, broth, dough, minced meat) are included.
Recipes for salads, vinaigrettes, soups, side dishes, sauces, sweet dishes, most drinks that do not require individual preparation and decoration are given in the Collection per 1 kg or 1 liter, which allows you to determine the yield of a portion of a dish, taking into account consumer demand and specific working conditions. enterprises. In the relevant sections of the Collection, the most rational norms for the release of these dishes are recommended.
Based on the principles of rational nutrition, a wider use of fresh vegetables, fruits and berries is recommended.
In the recipes of soups, sauces, sweet dishes (compotes, jelly, etc.), drinks, the liquid rate is indicated, taking into account losses due to boiling.
The table "Norms of interchangeability of products in the preparation of dishes" has been clarified and supplemented by the norms of interchangeability of products in force in the food industry.
The name of the raw materials and products included in the Collection, as well as the methods of their industrial processing, have been brought into line with the current regulatory and technical documentation for raw materials and products and retail price lists.
The calculation of the consumption of raw materials, the yield of semi-finished products and ready meals was made on the basis of the current standards and the orders of the USSR Ministry of Trade put into effect: dated 04.01.73 No. 1 "On the introduction of the Collection of recipes for dishes for public catering establishments at manufacturing enterprises and educational institutions"; dated March 22, 1976, No. 48 “On approval of additions and amendments to the current standards for waste and losses during cold and heat processing of fish in catering establishments”; dated 24.04.78 No. 109 "Instructions for the use of lemons by weight in catering establishments"; dated 10.12.80 No. 305 “On approval of additions and amendments to the current Standards for waste and waste during cold and heat processing of raw materials and products at catering establishments”.
The recipes for meat dishes include semi-finished products portioned natural, breaded, small-sized, chopped in accordance with MRTU 18/90-65 "Semi-finished products meat", OST 49 121-78 "Semi-finished meat chopped".
The recipes for poultry dishes include semi-finished products in accordance with OST 28.6-79 “Semi-finished products chopped from poultry meat. Cutlets special "; OST 28.7-79 "Semi-finished products from duck meat"; OST 28.8-79 "Semi-finished products from turkey meat"; OST 28.9-79 “Semi-finished products from poultry meat. Chopped chicken carcasses” and OST 49 138-79 “Semi-finished products from chicken meat”.
The recipes for flour products include meat dumplings (OST 49 120-78), fish dumplings (TU 15-177-75); vareniki industrial production in accordance with the current technical documentation; semi-finished products from flour (dough) in accordance with OST 28.5-78 "Semi-finished products from flour (dough)".
The investment rates for gross weight products in recipes are calculated for standard raw materials of the following conditions:
beef of category I, lamb, goat meat (without legs) of category I; meat pork; offal (except udder) frozen; udder chilled; poultry (chickens, chickens, broiler chickens, geese, ducks, turkeys) semi-gutted category II; gutted rabbit II category;
frozen fish, large or all sizes, uncut, with the exception of oceanic crucian carp, sea bass, ocean bluefish and eelpout, cod, spotted catfish (variegated), whiting coming gutted without a head, as well as sturgeon, stellate sturgeon, beluga, black and white halibut , coming gutted with a head;
for potatoes, waste standards have been adopted that are valid until October 31, for carrots and beets until January 1;
intended use: tomato puree with a solids content of 12%; chicken eggs of category II with an average weight of 46 g in the shell or 40 g without the shell (the norms of waste per shell and losses are 12.5%); when using eggs of a different category and weight, you should be guided by the calculation method given in the introduction to the section "Dishes from eggs".
The recipes include table margarine various kinds in accordance with GOST 240-72 (table milk, cream, table "Era", table "New", sandwich, etc.). For deep-frying, special fat mixtures are recommended that can withstand prolonged heating to high temperatures without a significant change in their quality.
The cheese investment rate in the recipes is given for Dutch cheese.
The recipes of dishes include the main types of raw materials and products, the range of which can be expanded in accordance with the tables given in the appendix.
The recipes indicate: the name of the products included in the dish, the norms for investing products in gross weight, the norms for investing products in net weight, the yield (weight) of individual finished components and the dish as a whole.
The yield rates of semi-finished products and ready meals are given taking into account losses during their manufacture, cooling, and portioning. The waste and loss rates during cold processing of meat include losses during stripping shiny tendons from thick and thin edges, cutting large-sized semi-finished products into portions or small pieces and storing them. The waste and loss rates in the processing of poultry and rabbit provide for losses when chopping raw poultry into portioned and small pieces for stewing, as well as when portioning poultry and rabbit after heat treatment (boiling, frying).
The collection includes 16 sections, which contain recipes and cooking technology, applications-normative materials that allow you to determine the consumption of raw materials, the yield of semi-finished products and ready meals, the amount of losses during the heat treatment of dishes and culinary products; tables are also given for the duration of heat treatment of some products and their interchangeability. The relevant sections include some recipes for national dishes developed and approved in the prescribed manner by the ministries of trade of the union republics.
Most of the recipes for dishes are given in three columns (options), which differ in the rate of input of raw materials and the yield of finished dishes and culinary products.
The first option (column) of recipes is provided for enterprises of the highest mark-up categories (restaurants, cafes, bars, snack bars of the “luxury”, “highest” and “first” categories); the second for enterprises of the II mark-up category (restaurants, cafes, bars, snack bars, canteens); the third is for catering establishments of all types at industrial enterprises, institutions and educational institutions.
In the recipes of the first option (column), in comparison with the recipes of the second and third options, a wider range of raw materials, increased component insertion rates, as well as a more complex design of dishes are provided.
In addition to the instructions given in the order for the introduction of the Collection, when using it, you must be guided by the following provisions:
1. A prerequisite for the high-quality preparation of semi-finished products, dishes and culinary products at catering establishments is the use of raw materials that meet the requirements of state and industry standards, specifications and other current regulatory and technical documentation.
When using standard raw materials of other conditions or industrial processing methods that differ from those provided for in the recipes, the rate of input of raw materials should be determined in accordance with the tables given in the appendix.
2. For new types of raw materials, food products produced by industry, as well as raw materials for which the normative and technical documentation in force upon approval of the Collection has been changed, temporary norms for waste and losses during cold and heat processing, norms for investing raw materials in dishes are established at catering establishments through control studies of each incoming batch of raw materials (products) with the participation of representatives of a higher organization (canteen trust, trading, orsa, etc.). Control studies are drawn up by the relevant acts. In some cases, such control studies can be carried out directly by higher organizations (canteen trust, trading, or-som, etc.), drawn up in the prescribed manner and sent to public catering enterprises for management using only this batch of raw materials (products).
3. If necessary, the recipes of dishes or products can be replaced by certain components of the dish, which are given in the table "Norms of interchangeability of products in cooking" or in the description of the cooking technology.
4. In some cases, the technology for preparing certain dishes may allow
the possibility of increasing or decreasing the bookmark of any component with a corresponding change in the output of the dish.
5. In exceptional cases, in the absence of any raw material that is not the main one in the recipe, it can be replaced by other relevant types of raw materials only with the permission of a higher organization.
6. In order to meet the growing demand of consumers, qualified chefs can develop new recipes for dishes and products, including banquet ones, that differ significantly from those in the Collection of recipes for dishes and culinary products, which have novel cooking technologies, high palatability, originality of design, good taste combination of products. For newly developed dishes and culinary products, technological maps are drawn up, which indicate: the rate of laying raw materials, the yield of semi-finished products and finished products, established in strict accordance with the current standards for waste and losses during cold and heat processing of raw materials, taking into account the rational laying of the main products.
New formulations are being considered culinary advice and approved in due course. The authority for approval is determined by the trade ministries of the Union republics.
7. The heads of organizations and public catering enterprises are given the right to use a different version of the recipes (column) in agreement with the local Soviets of People's Deputies and trade union organizations. The production and sale of dishes and products in canteens of the third mark-up category according to a higher column is carried out in agreement with the trade union organizations of manufacturing enterprises, institutions and educational institutions, and, if necessary, with local Soviets of People's Deputies. However, the preparation of dishes of the same name at the same time in two versions at the same enterprise is not allowed. It is not allowed to replace the components of one formulation variant with similar products of another variant.
8. When preparing, storing, dispensing and assessing the quality of semi-finished products, ready meals and culinary products, one should be guided by the Sanitary Rules for Public Catering Establishments approved by the USSR Ministry of Health, the USSR Ministry of Trade and the Central Union, the sanitary rules "Conditions, terms of storage and sale of especially perishable products" approved by the Ministry of Health of the USSR.
9. Depending on the demand and form of service, individual dishes may be sold in smaller portions. At the same time, the choice of a range of dishes, as well as the preservation or reduction of the ingredients in the recipe, is carried out locally by culinary councils based on the studies carried out and approved by a higher organization.
10. In the recipes of meat dishes, as before, the use of parts of carcasses of beef, lamb, pork is provided, taking into account their culinary properties and suitability for the specified type of heat treatment. However, due to the increase in the supply of large-sized semi-finished meat products to public catering enterprises, one should be guided by the established procedure for their use so as not to increase the cost of dishes and products.
11. Given that semi-finished products are included in the recipes of meat dishes and poultry dishes on the basis of the current regulatory and technical documentation, when determining the consumption of raw materials by gross weight for the preparation of these semi-finished products directly at the enterprise for sale through stores and culinary departments, one should be guided by the data in Table. sixteen.
12. The Compendium contains recommendations for the holiday and the preparation of dishes, which can be changed taking into account the prevailing working conditions of the enterprise.
13. Products marked with an asterisk in the Collection are given industrial recipes, and any change to them is unacceptable.
14. When selling culinary, flour products, ready meals, as well as piece semi-finished products, deviations from the norms specified in the Collection are allowed within + 3%, if the technical documentation in force for them (GOST, OST, TU, etc.) does not define other limit sizes weight deviations.
In addition to the basic guidelines outlined in the introduction, additional ones placed in each section of the Collection should be taken into account.
List of dishes and culinary products placed in the collection
The numbers of this list correspond to the numbers of dishes in the Collection.COLD DISHES SANDWICHES
1. Sandwiches with butter
2. Sandwiches with jam or marmalade
3. Cheese sandwiches
4. Sandwiches with boiled meat products
5. Sandwiches with fried meat products
6. Sandwiches with pate
7. Sandwiches with meat culinary products
8. Sandwiches with deli meat products
9. Sandwiches with boiled fish
10. Sandwiches with fish gastronomic products
11. Sandwiches with canned fish
12. Sandwiches with granular or pressed caviar
13. Sandwiches with caviar
14. Sandwiches with herring or sprat
15. Sandwiches with sprat and egg
16. Sandwiches with jellied fish, or meat, or tongue
17. Sandwiches with pate and egg
18. Assorted fish on bread
19. Assorted meat on bread
20. Closed sandwiches with meat or meat gastronomic products
21. Closed cheese sandwiches
22. Closed sandwiches with meat culinary products
23. Closed sandwiches with fish gastronomic products
BANQUET SNACKS
24. Canape with cheese
25. Canape with cheese and ham
26. Canape with boiled pork and ham
27. Canape with pate
28. Canape with caviar and stellate sturgeon
29. Canape with caviar, salmon and sturgeon
30. Canape with pressed caviar
31. Canape with sprat and egg
32. Baskets with salad
33. Baskets with pate
34. Baskets with tongue or ham
35. Baskets with crabs, shrimp, squid or scallop
36. Vol-au-vents with salad
37. Vol-au-vents with caviar
38. Vol-au-vents with chicken
39. Vol-au-vents with ham
40. Vol-au-vents with salmon or chum salmon
GASTRONOMICAL PRODUCTS AND CANNED FOOD (IN PORTIONS)
41. Oil
42. Cheese
43. Caviar
44. Salted fish
45. Cold smoked fish
46. Hot smoked fish
47. Canned fish
48. Sausage
49. Ham or loin, or brisket, or bacon with garnish
50. Canned vegetable snacks
51. Far Eastern seaweed salad
SALADS AND VINAIGRETS
52. Green salad
53. Green salad with cucumbers
54. Green salad with cucumbers and tomatoes
55. Salad from fresh cucumbers
56. Salad of pickled cucumbers with onions
57. Green onion salad
58. Fresh tomato salad
59. Salad of fresh tomatoes and cucumbers
60. Salad of fresh tomatoes and apples
61. Salad of fresh tomatoes with sweet pepper
62. Salad "Spring"
63. Raw vegetable salad
64. Radish salad
65. Radishes with butter (1st option)
66. Radish with butter (2nd option)
67. Radishes with cucumbers and eggs
68. Salad of cauliflower, tomatoes and greens
69. Salad of cauliflower, vegetables, fruits and berries
70. Salad "Summer"
71. Potato salad
72. Potato salad with herring
73. Potato salad with cucumbers or cabbage
74. Potato salad with mushrooms
75. Potato salad with crabs, or squid, or scallop
76. Potato salad with Ocean pasta
77. Potato salad with apples
78. Vegetable salad
79. Vegetable salad with sea cabbage
80. Vegetable salad with pasta "Ocean"
81. Salad from white cabbage
82. Red cabbage salad
83. Sauerkraut salad
84. Vitamin salad (1st option)
85. Vitamin salad (2nd option)
86. Delicious salad
87. Pickled beets
88. Pickled beetroot salad with horseradish
89. Pickled beetroot salad with apples
90. Beet salad with cheese and garlic
91. Radish with butter or sour cream
92. Radish salad with fried onions
93. Radish salad with vegetables
94. Rassols salad (Latvian National dish)
95. Salad of carrots or carrots with apples or dates or prunes
96. Pickled or salted mushrooms with onions
97. Salad with hot smoked fish or seafood
98. Fish salad
99. Delicatessen fish salad
100. Meat salad
101. Capital salad
102. Salad with poultry or game
103. Vegetable vinaigrette
104. Vinaigrette with herring
105. Vinaigrette with mushrooms
106. Vinaigrette with hot smoked fish
107. Vinaigrette with squid or sea kale
108. Fish vinaigrette
109. Meat vinaigrette
110. Egg salad
111. Eggs with mayonnaise and garnish
112. Chopped eggs with butter and onion
113. Eggs stuffed with herring and onions
114. Eggs stuffed with onions (Latvian national dish)
115. Eggs with caviar or herring oil
DISHES FROM VEGETABLES AND MUSHROOMS
116. Pumpkin in marinade
117. Pickled pumpkin
118. Eggplant stewed with tomatoes
119. Tomatoes, stuffed with egg and bow
120. Tomatoes stuffed with mushrooms
121. Tomatoes stuffed with meat or fish salad
122. Tomatoes stuffed with Ocean pasta
123. Eggplant caviar
124. Squash caviar
125. Vegetable caviar
126. Mushroom caviar
127. Pepper, stuffed with vegetables
128. Zucchini stuffed with vegetables
129. Gogoshary moldoveneshti (gogoshary in Moldavian)
(Moldovan national dish)
130. Eggplant stuffed with vegetables
131. Beet or carrot caviar
DISHES FROM FISH, FISH GASTRONOMICAL PRODUCTS
132. Herring with garnish
133. Herring with potatoes and butter
134. Herring with onions
135. Herring Rollmops (Lithuanian national dish)
136. Chopped herring
137. Chopped herring with garnish
138. Sprat or anchovy, or herring, or sprat with onion and butter
139. Sprat or anchovy, or Baltic herring, or sprat with boiled potatoes and fried onions or with potatoes and butter
140. Sprat with egg and onion
141. Boiled fish with garnish and horseradish
142. Fish with mayonnaise
143. Seafood with mayonnaise
144. Fish aspic with garnish
145. Stuffed aspic fish with garnish
146. Fried fish under the marinade
147. Marinated crabs
148. Fish jelly
149. Fish jelly
150. Assorted fish
151. Boiled crayfish
152. Crabs with sour cream
153. Sea crabs
154. Oysters
MEAT AND MEAT GASTRONOMICAL PRODUCTS
155. Meat or tongue, or poultry, or rabbit boiled with garnish
156. Boiled pig with horseradish
157. Poultry or game fillet with mayonnaise
158. Meat or poultry, or rabbit, or game fried with garnish
159. Assorted meat (1st option)
160. Assorted meat (2nd option)
161. Meat or tongue or pig aspic
162. Aspic of poultry or game, or meat products in the form
163. Stuffed chicken (galantine) or stuffed piglet
164. Stuffed chicken or game fillet
165. Liver pate
166. Pate of game or poultry, or meat in dough
167. Beef jelly
168. Pork jelly
169. Beef and pork jelly
170. Beef jelly
171. Pork jelly
172. Jelly out pig heads
173. Poultry offal jelly
SOUPS HOT SOUPS
174. Bone broth
REFILLING SOUPS
Borscht
175. Borscht
176. Borscht with cabbage and potatoes
177. Borscht with potatoes
178. Borsch with prunes and mushrooms
179. Moscow borscht
180. Naval borscht
181. Borsch with beans
182. Borsch with beans and potatoes
183. Siberian borscht
184. Meatballs
185. Borsch with dumplings
186. Borscht green
187. Summer borscht (with beet tops)
188. Dried vegetable borscht
189. Ukrainian borscht
190. Pampushki with garlic
191. Poltava borsch with dumplings (Ukrainian national dish)
Borscht from semi-finished products
192. Borscht
193. Borscht with potatoes
194. Borscht with cabbage and potatoes
195. Borscht with beans
cabbage soup
196. Fresh cabbage soup
197. Fresh cabbage soup with potatoes
198. Green cabbage soup
199. Sorrel soup
200. Shchi from dried vegetables
201. Sauerkraut soup
202. Daily cabbage soup
203. Sauerkraut soup with potatoes
204. Russian cabbage soup (with grits)
205. Shchi from sauerkraut stew (canned or quick-frozen)
Rassolniki
206. Pickle
207. Home pickle
208. Pickle Leningrad
209. Moscow pickle
210. Russian pickle
Pickles from semi-finished products
211. Pickle
212. Pickle house
213. Pickle Leningrad
214. Rossoshansky pickle
Potato soups, with vegetables, cereals, legumes and pasta
215. Potato soup
216. Peasant soup with cereals
217. Vegetable soup
218. Potato soup with sorrel
219. Potato soup with grits
220. Field soup
221. Potato soup with beans
222. Potato soup with canned beans
223. Potato soup with pasta
224. Caryuffle soup with meatballs
225. Potato soup with fish meatballs
226. Fish meatballs
227. Potato soup with mushrooms
228. Potato soup with dumplings
229. Potato soup with dumplings
230. Dried potato and vegetable soup
231. Vegetable soup with beans
232. Chorbe delicioase (delicate soup) (Moldovan national dish)
Soups with pasta, homemade noodles, cereals and legumes
233. Soup with pasta
234. Soup with pasta and potatoes
235. Homemade noodle soup
236. Mushroom noodle soup
237. Soup with grits
238. Soup with cereals and tomato
239. Rice soup with meat
240. Millet soup with meat (kulesh)
241. Soup with cereals and meatballs
242. Soup with dumplings or dumplings
243. Bean soup
244. Pearl barley soup with mushrooms (Belarusian national dish)
245. Kharcho soup (Georgian national dish)
246. Kyufta-bozbash (soup with meat balls) (Azerbaijani national dish)
Soups from semi-finished products
247. Caryuffle soup with soup dressing
248. Soup with pasta and potatoes with soup dressing
249. Pea soup from concentrates
SOLYANKI
250. Mixed meat hodgepodge
251. Solyanka home
252. Solyanka in Leningrad
253. Poultry or game solyanka
254. Solyanka combined from by-products
255. Solyanka fish
256. Solyanka Donskaya
257. Mushroom solyanka
DAIRY SOUPS
258. Milk soup with pasta
259. Milk soup with cereals
260. Milk soup with pumpkin and cereals
261. Milk soup with vegetables
262. Milk soup with dumplings
263. Milk soup with potato dumplings(Lithuanian national dish)
264. Milk soup with peas and pearl barley (Estonian national dish)
265. Piena zupa ar specki (milk soup with smoked meats) (Latvian national dish)
SOUPS-PUREE
266. Potato soup
267. Carrot or turnip soup
268. Soup-puree from different vegetables
269. Zucchini or pumpkin puree soup
270. Asparagus or cauliflower soup
271. Spinach or lettuce soup
272. Bean soup
273. White bean soup
274. Green pea soup
275. Soup-puree from fresh mushrooms
276. Soup-puree from pearl barley or rice groats
277. Poultry soup
278. Liver soup
SOUPS CLEAR
279. Clear meat broth
280. Clear chicken or turkey broth
Side dishes, pies, croutons for broths
281. Baked rice
282. Rice baked with vegetables
283. Vegetables
284. Vegetables and greens
285. Vegetables and eggs
286. Cauliflower or Brussels sprouts
287. Savoy cabbage and vegetables
288. Natural omelet
289. Chicken dumplings with champignons
290. Borschok with croutons
291. Savoy cabbage soup
292. fish broth(ear) with meatballs
293. Ear with pies
294. Ear from sterlet or burbot, or zander, or toothfish
295. Rostov fish soup
296. Fisher's ear
COLD SOUPS
297. Bread kvass
298. Meat okroshka
299. Mixed meat okroshka
300. Vegetable okroshka
301. Okroshka Ural
302. Meat okroshka on kefir
303. Mixed meat okroshka on kefir
304. Vegetable okroshka on kefir
305. Cold borscht
306. Cold meat borscht
307. Cold fish borscht
308. Cold beetroot
309. Green cabbage soup with egg
310. Green cabbage soup with meat
311. Green cabbage soup with fish
312. Botvinya
SWEET SOUPS
313. Side dishes for sweet soups
314. Fresh fruit soup
315. Citrus soup
316. Soup from a mixture of dried fruits
317. Soup from dried fruits or berries
318. Soup of rhubarb, dried apricots and apples
319. Soup-puree from fresh fruits or berries
320. Dried fruit puree soup
321. Canned fruit soup (semi-finished product)
322. Soup with beer (sweet) (Estonian national dish)
DISHES FROM POTATOES, VEGETABLES AND MUSHROOMS
POTATOES AND BOILED VEGETABLES
323. Boiled potatoes
324. Boiled potatoes with onions or mushrooms, or onions and mushrooms
325. Potato in milk
326. Mashed potatoes
327. Boiled cabbage with butter or sauce
328. Boiled pumpkin
329. Boiled vegetable peas
330. Boiled vegetable beans
331. Boiled corn 332 Boiled asparagus
333. Boiled artichokes
334. Carrot or beet puree
335. Spinach puree with egg
336. Pumpkin puree
POTATOES, VEGETABLES AND MUSHROOMS poached and stewed
337. Steamed vegetables
338. White cabbage with sauce
339. Carrot with green peas v milk sauce
340. Pumpkin porridge
341. Vegetables poached in milk or sour cream sauce
342. Braised cabbage
343. Cabbage stewed with mushrooms
344. Beets stewed in sour cream or sauce
345. Beetroot stewed with apples
346. Carrots stewed with rice and prunes
347. Potatoes and vegetables stewed in sauce
348. Vegetable stew
349. Vegetable stew with porridge
350. Potatoes stewed with mushrooms and onions or onions and tomatoes
351. Potatoes stewed with dried fruits
352. Mushrooms with potatoes or with potatoes and tomatoes
FRIED POTATOES, VEGETABLES AND MUSHROOMS
353. Potatoes fried in slices (boiled)
354. Potatoes fried in sticks or wedges or cubes or slices
355. Deep fried potatoes in sticks
356. Potatoes fried with onions or mushrooms and onions
357. Potato cutlets
358. Potato cutlets with cottage cheese
359. Potato zrazy
360. Potato croquettes
361. Carrot cutlets
362. Beet cutlets
363. Cabbage cutlets
364. Cabbage schnitzel
365. Fried cabbage
366. Pumpkin fritters
367. Fried tomatoes, eggplants and other vegetables
368. Zucchini fried with tomatoes or with tomatoes and mushrooms
369. Mushrooms in sour cream sauce
370. Mushrooms in sour cream sauce with potatoes
371. Draniki (Belarusian national dish)
BAKED POTATOES, VEGETABLES AND MUSHROOMS
372. Potato baked in sour cream sauce
373. Potato baked in sour cream sauce with mushrooms, or onions, or mushrooms and onions
374. Potato baked with egg and tomatoes
375. Potato baked with ham and mushrooms
376. Baked mashed potatoes
377. potato patties with mushrooms, or carrots, or other minced meat
378. Potato cheesecakes with minced meat
379. potato cutlets, baked with mushroom or sour cream sauce with onions
380. Potato roll or casserole with vegetables or vegetables and mushrooms
381. Cabbage casserole
382. carrot casserole with or without cottage cheese
383. Carrot pudding
384. Carrot soufflé
385. Carrot and bean casserole
386. Vegetable casserole
387. Vegetable pudding
388. Pumpkin casserole
389. Pumpkin and apple pudding
390. Vegetable hodgepodge
391. Stuffed cabbage vegetables
392. Cauliflower, or white, or Savoy, baked with sauce
393. Zucchini baked with sauce
394. Zucchini and cauliflower, baked with sauce
395. Vegetable cutlets with milk sauce
396. Baked mushrooms in sour cream sauce
397. Tomatoes stuffed with mushrooms and rice or rice and carrots
398. Beetroot stuffed with vegetables with sauce
399. Peppers stuffed with vegetables
400. Peppers stuffed with vegetables and rice
401. Turnip or zucchini stuffed with vegetables and rice
402. Zucchini stuffed with vegetables
403. Eggplant stuffed with vegetables
404. Pumpkin baked with egg
DISHES FROM PORRIDGE GRAINS
Loose porridge
405. Loose porridge
406. Friable porridge with onion, bacon or egg
407. Friable porridge with mushrooms and onions
408. Friable porridge with brains or liver
409. Flakes or grains of corn, or wheat and others with milk
410. Loose porridge from concentrate
Viscous cereals
411. Viscous porridge
412. Viscous porridge with pumpkin
413. Viscous porridge with prunes
414. Viscous porridge with carrots
415. Viscous porridge from concentrate
416. Semolina dumplings with cheese or sour cream
Liquid cereals
417. Liquid porridge
PRODUCTS FROM POUCH
Krupeniki, casseroles and puddings
418. Krupenik
419. Rice casserole, semolina, millet, wheat
420. Rice casserole with cottage cheese
421. Rice, millet, wheat casserole with pumpkin
422. Fresh fruit casserole
423. Canned fruit pudding
424. Rice pudding, semolina, millet
Cutlets and meatballs
425. Millet meatballs or cutlets, wheat, barley, barley
426. Meatballs or meatballs, rice
427. Barley cutlets or meatballs with cottage cheese
428. Cutlets or meatballs rice, millet with carrots
429. Pilaf with raisins (Uzbek national dish)
BEAN DISHES
430. Boiled legumes
431. Legumes with fat
432. Legumes with fat and onions
433. Legumes with smoked brisket or loin
434. Legumes in sauce
435. Beans in bacon sauce
436. Legumes with stewed cabbage
437. Bean puree
438. Bean puree with fat, with brisket, with loin, with bacon and onions, with fat and onions
439. Bean and potato puree
440. Bean and potato casserole
441. Beans with egg (Georgian national dish)
PASTA DISHES
442. Pasta boiled
443. Boiled macaroni with fat or sour cream
444. Macaroni with cheese, cheese or cottage cheese
445. Pasta with tomato
446. Boiled pasta with vegetables
447. Boiled pasta with mushrooms
448. Pasta with ham and tomato
449. Pasta baked with egg
450. Macaroni baked with cheese
451. Macaroni
452. Noodles with cottage cheese
EGG DISHES
453. Boiled eggs
454. Eggs with tomatoes stuffed with ham and mushrooms
455. Eggs with ham on toast
456. Egg porridge (natural)
457. Egg porridge with vegetables or mushrooms
458. Egg porridge with meat products
459. Fried eggs (natural)
460. Fried eggs with bacon
461. Fried eggs with onions
462. Fried eggs with fried potatoes
463. Fried eggs with cheese
464. Fried eggs with brown bread
465. Fried eggs with vegetables or mushrooms
466. Fried eggs with meat products
467. Omelet (natural)
468. Egg powder omelet
469. Omelette with bacon
470. Omelet with onion
471. Omelet with cheese
472. Omelet mixed with meat products
473. Omelet stuffed with vegetables or mushrooms
474. Omelet stuffed with meat products
475. Omelet stuffed with jam
476. Fried potato omelette (baked)
477. Omelette with carrots (baked)
478. Omelet with porridge (baked)
479. Dracena
480. Eggs baked with milk sauce
COTTAGE COTTAGE DISHES
481. Curd mass sweet
482. Curd mass with sour cream
483. Curd mass with green onion
484. Curd mass with berries or fruits
485. Curd mass with nuts
486. Curd mass with jam
487. Cottage cheese with milk, cream, sour cream, sugar or sour cream and sugar
488. Curd with cheese
489. Curd with fresh herbs
490. Lazy dumplings (semi-finished product)
491. Boiled lazy dumplings
492. Cottage cheese pancakes
493. Cottage cheese and potato syrniki
494. Cheesecakes with carrots
495. Syrniki in Kiev (Ukrainian national dish)
496. Curd bars (Belarusian national dish)
497. Cottage cheese pudding (baked)
498. Cottage cheese pudding (steamed)
499. Cottage cheese casserole
500. Curd cream
DISHES FROM FISH, SEAFOOD AND CRABISH
FISH BOILED
501. Fish (fillet) boiled
502. Fish (unpacked in pieces) boiled
503. Fish (whole head) boiled
504. Fish (sturgeon family) boiled
505. Boiled salted fish
FISH
506. Fish (fillet) poached
507. Fish (sturgeon family) poached
508. Fish (unpacked in pieces) poached
509. Fish poached with white wine sauce
510. Poached fish with white sauce with brine
511. Fish in Russian
512. Fish poached in milk
513. Stuffed fish fillet
514. Stuffed zander or pike (whole)
515. Carp, carp, cod (unplastered in pieces) stuffed
516. Palav "Kaspiy" (pilaf with fish) (Turkmen national dish)
FISH STEW
517. Fish stewed in tomato with vegetables
518. Salted fish stewed in tomato with vegetables
FISH FRIED
519. Fried fish
520. Whole fried fish
521. Fried fish (sturgeon family)
522. Leningrad-style fried fish with onions
523. Fried fish with buckwheat porridge and sour cream sauce
524. Fish (sturgeon family), fried in a link
525. Deep fried fish
526. Fried fish with green butter
527. Sprat, anchovy, sprat, deep-fried
528. Grilled fish
529. Fish fried on a spit
530. Fried fish in dough
531. Fried fish
532. Zrazy Don
FISH BAKED
533. Russian baked fish with potatoes
534. Fish baked with egg
535. Fish baked in sour cream sauce
536. Fish baked in sour cream sauce with mushrooms in Moscow
537. Fish baked in red sauce with onions and mushrooms
538. Fish baked with tomatoes
539. Fish baked with milk sauce
540. Solyanka from fish in a frying pan
DISHES FROM CUTLETS
541. Fish cutlets or meatballs
542. Natural fish schnitzel
543. Fish roll
544. Chopped fish zrazy
545. Body made of fish
546. Fish crispbread
547. Fish meatballs
548. Fish meatballs with tomato sauce
549. Fish jackdaws (Belarusian national dish)
CANNED FISH DISHES
550. Canned fish with garnish
551. Potato casserole with canned fish
552. Solyanka from canned fish in a frying pan
SEAFOOD DISHES
553. Crabs with rice and sauce
554. Scallop boiled with sauce
555. Boiled natural shrimps
556. Shrimps with sauce
557. Shrimps with rice
558. Shrimps baked with sour cream or milk sauce
559. Calamari in tomato or sour cream sauce
560. Trepangs in the Far East
561. Lobsters with rice and sauce
562. Cutlets, meatballs from fish and pasta "Ocean"
563. Fish roll with minced “Ocean” pasta
564. Potato zrazy with minced “Ocean” pasta
565. Minced pasta "Ocean"
Crayfish dishes
566. Boiled crayfish
567. Crayfish in beer or bread kvass
DISHES FROM MEAT AND MEAT PRODUCTS BOILED MEAT, OFFALS
568. Boiled meat
569. Boiled lamb, goat meat with vegetables
570. Boiled tongue with sauce
571. Ham, roll, loin, brisket boiled
572. Sausages, boiled sausages
573. Tripe roll
574. Tripes in sauce
575. Boiled brains
576. Boiled udder in sauce
577. Natural steam cutlets
578. Besh-barmak in Kyrgyz
FRIED MEAT, OFFAL
579. Meat, fried in a large piece
580. Meat, fried in large pieces, stuffed
581. Brisket stuffed with porridge
582. Brisket stuffed with rice and liver
583. Brisket stuffed with meat with rice or meat
584. Roast pig
585. Beefsteak
586. Beefsteak with egg
587. Beefsteak with onion
588. Fillet
589. Fillet with sauce
590. Fillet with mushrooms and sauce
591. Fillet with tomatoes and sauce
592. Langet
593. Langet with tomatoes
594. Langet with sauce
595. Entrecote
596. Entrecote with egg
597. Entrecote with onions
598. Beef stroganoff
599. Roast
600. Lamb, beef or pork shish kebab
601. Beef barbecue
602. Natural cutlets
603. Fried ham with tomatoes or onions
604. Sausage, sausages, fried sausages
605. Leningrad fried sausage
606. Escalope
607. Escalope with sauce
608. Escalope with tomatoes
609. Roasted meat with tarragon sauce
610. Cutlets chops
611. Schnitzel
612. Rump steak
613. Fried brains
614. Fried kidneys with tomatoes or lemon juice
615. Kidneys with mushrooms in red wine sauce
616. Whole fried kidneys
617. Fried kidneys in sauce
618. Fried liver with fat or onion
619. Stroganov's liver
620. Fried udder
621. Deep-fried brains or heart
622. Deep-fried lamb or veal breast
623. Basturma (marinated beef shish kebab) (Georgian national dish)
624. Kabob "Lazzat" (chops) (Tajik national dish)
625. Tajik kaburga (Tajik meat roll)
626. Kurzemes Stroganoff (Latvian national dish)
STEW, BY-PRODUCTS
627. Stewed meat
628. Stuffed meat
629. Wind meat
630. Zrazy chops
631. Roast at home
632. Goulash
633. Liver stewed in sauce
634. Heart, lung and other offal in sauce
635. Pork, ham, sausage and other meat products stewed with cabbage
636. Lamb or pork ragout
637. Azu
638. Beef stew with prunes
639. Beef in sweet and sour sauce
640. Beef in red sweet and sour sauce
641. Brisket in sauce
642. Pilaf
643. Kidneys in Russian
644. Delicious meat (Ukrainian national dish)
645. Sermelutse moldovenesti (stuffed cabbage rolls in Moldovan)
646. Chanakhi (Georgian national dish)
647. Pilaf parcha doshamya (pilaf with lamb and fruits) (Azerbaijani national dish)
648. Lagman (Uzbek national dish)
649. Pilaf in Uzbek
650. Kyrgyz Zharkop
651. Mulgi-kapsad (Estonian national dish)
652. Costita de porc in Moldoveneshte
653. Buglanan goyun eti (lamb with vegetables and peas) (Turkmen national dish)
DISHED MEAT
654. Chopped beef steak
655. Chopped beefsteak with egg or onion
656. Natural chopped cutlets
657. Natural chopped schnitzel
658. Cutlets, meatballs, schnitzels
659. Cutlets, meatballs (special)
660. Moscow cutlets
661. Homemade cutlets
662. Meatballs baked with sour cream sauce and rice (Cossack style)
663. Chopped cutlets baked with milk sauce
664. Chopped zrazy
665. Beef zrazy, stuffed with rice(steam)
666. Pasta or egg roll
667. Roll with onion and egg
668. Meatballs (1st option)
669. Meatballs (2nd option)
670. Meatballs in sauce
671. Steam meatballs
672. Liver fritters
673. Beef quenelles
674. Beef pudding
675. Village meatballs (Ukrainian national dish)
676. Poltava cutlets (Ukrainian national dish)
677. Kupaty (sausages) (Georgian national dish)
678. Lyulya-kebab (Azerbaijani national dish)
679. Kiyma-kabob (chopped kebab) (Uzbek national dish)
BAKED MEAT
680. Potato casserole or potato roll with meat or offal
681. Pasta with meat or offal
682. Baked beef in onion sauce
683. Lamb or veal baked in milk sauce
684. Mixed hodgepodge in a frying pan
685. Baked natural cutlets in sauce
686. Baked tongue with potatoes in sauce
687. Baked brains in milk sauce
688. Baked kidneys with ham, tongue and mushrooms in sauce
689. Courgettes, eggplants, peppers or tomatoes, stuffed with meat and rice
690. Cabbage rolls with meat and rice
DISHES FROM MEAT AND MEAT AND VEGETABLE CANNED
691. Canned boiled meat
692. Canned stewed meat
693. Canned stewed meat with sauce
694. Canned meat with legumes
695. Potato casserole with stew canned
696. Solyanka with canned stewed beef or lamb or pork
DISHES FROM FARM POULTRY, FEATURED FEATURES AND RABBIT
697. Poultry, game or rabbit boiled with garnish
698. Poultry or game steamed with mushrooms and rice
699. Poultry or game in red sauce with tarragon
700. Natural cutlets from poultry or game fillet with steam sauce with mushrooms
701. Satsivi from chicken or turkey (poultry in nut sauce) (Georgian national dish)
702. Poultry, game, rabbit or offal stew
703. Poultry or rabbit stewed in sauce
704. Game stewed in sauce
705. Pilaf from poultry, game or rabbit (1st option)
706. Pilaf from poultry, game or rabbit (2nd option)
707. Game stew with rice
708. Goose, domestic duck
709. Poultry or rabbit stewed in sauce with vegetables
710. Poultry stewed in red sauce with tarragon
711. Chakhokhbili (Georgian national dish)
712. Fried poultry or rabbit
713. Goose, duck stuffed
714. Roasted game
715. Fried game in sour cream sauce
716. Poultry or rabbit fried with tomato sauce with mushrooms
717. Natural cutlets from poultry, game or rabbit fillet with garnish
718. Poultry, game or rabbit fillet cutlets, stuffed with sauce milk with mushrooms
719. Chicken or game fillet cutlets stuffed with liver
720. Kiev cutlets
721. Breaded fried cutlets from poultry or game fillet
722. Bird, game or rabbit in the capital
723. Rabbit on a spit
724. Amateur Bunny
725. Fried poultry or rabbit
726. Vol-au-vent with bird or game and mushrooms
727. Baskets with minced poultry or game
728. Fripture poftoase (hot appetizing) (Moldovan national dish)
729. Chicken tobacco (Georgian national dish)
730. Chicken borani with eggplant (Armenian national dish)
731. Tovugyn ashgabatda (chicken in Ashgabat) (Turkmen national dish)
732. Chopped poultry, game or rabbit cutlets with garnish
733. Chopped cutlets from broiler chickens with garnish
734. Special cutlets from chickens or turkeys
735. Chopped meatballs from poultry, game or rabbit, stuffed with champignons
736. Chopped meatballs from poultry, game or rabbit steamed under white sauce with rice
737. Chopped chicken and rabbit cutlets baked with milk sauce
738. Chicken or broiler meatballs
739. Zrazy from chickens, broiler chickens with scrambled eggs and vegetables
740. Chicken or broiler soufflé
741. Chicken or broiler chicken soufflé with rice
742. Chicken quenelles, broiler chickens with rice
743. Stuffed turkey, goose or duck neck
HOT DISHES
Side dishes of cereals, legumes and pasta
744. Loose porridge
745. Loose porridge from concentrate
746. Viscous porridge
747. Boiled rice
748. Steamed rice
749. Rice poached with tomato
750. Boiled beans
751. Boiled legumes with onions
752. Boiled peas or beans with tomato and onion
753. Boiled pasta
754. Boiled macaroni with tomato
755. Boiled pasta with vegetables
756. Fried macaroni (boiled)
Side dishes of potatoes and vegetables
757. Boiled potatoes
758. Potato in milk
759. Mashed potatoes
760. Fried potatoes (boiled)
761. Fried potatoes (raw)
762. Deep fried potatoes
763. Crispy potato (chip)
764. Potato croquettes
765. Boiled vegetables with fat
766. Vegetables poached with fat
767. Vegetables in milk sauce (1st option)
768. Vegetables in milk sauce (2nd option)
769. Carrot or beet puree (1st option)
770. Carrot or beet puree (2nd option)
771. Carrots stewed in sour cream sauce
772. Carrots stewed with prunes or apples
773. Braised cabbage
774. Cabbage stewed with apples
775. Fried cabbage
776. Stewed beets
777. Beetroot stewed in sour cream sauce
778. Zucchini or pumpkin stewed in sour cream
779. Vegetable stew (1st version)
780. Vegetable stew (2nd option)
781. Vegetable stew (3rd option)
782. Pickled onion
783. Deep-fried onion
784. Fried tomatoes
785. Pumpkin, zucchini, fried eggplant
786. Mushrooms in sour cream sauce
787. Baked apples
Complex side dishes 788-806 Variants of complex side dishes (19 options)
SIDE DISHES FOR COLD DISHES
807-816 Vegetable side dishes (10 options)
817-820 Vegetable side dishes for herring and boiled fish(4 options)
821. Pickled fruits or berries
RED MEAT SAUCES
822. Bouillon brown
823. Concentrated broth (fume)
824. Red main sauce
825. Red main sauce from sauce paste
826. Red sauce with wine
827. Onion sauce
828. Red sauce with onions and cucumbers
829. Onion sauce with mustard
830. Red sauce with onions and mushrooms (hunting)
831. Red sauce with mushrooms and tomatoes
832. Red sauce with roots (for stew)
833. Red sauce with roots (for meatballs)
834. Red sauce with onions and mushrooms (for roasting fish, meat and vegetables)
835. Red sauce with tarragon
836. Pepper sauce with vinegar
837. Red pepper sauce with wine
838. Red currant sauce
839. Red sauce with tangerines or oranges
840. Red sauce with ham, capers and mushrooms
841. Red sweet and sour sauce
WHITE SAUCES ON MEAT BROTH
842. Bouillon
843. White main sauce
844. Steam sauce
845. White sauce with egg
846. White sauce with vegetables
847. White sauce with capers
848. Tomato sauce
849. Tomato sauce with mushrooms
850. Tomato sauce with mushrooms and vegetables
SAUCES IN FISH BROTH
851. Fish broth
852. White main sauce
853. Steam sauce
854. White sauce (for baking fish)
855. White wine sauce
856. White sauce with brine
857. Tomato sauce
858. Tomato sauce with vegetables
DAIRY SAUCES
859. Milk sauce (for serving with a dish)
860. Milk sauce (sweet)
861. Milk sauce (for baking vegetables, meat and fish)
862. Thick milk sauce (for stuffing)
SOUR SAUCE
863. Sour cream sauce
864. Sour cream sauce with tomato
865. Sour cream sauce with onion
866. Sour cream sauce with tomato and onion
867. Sour cream sauce with horseradish
MUSHROOM SAUCES
868. Mushroom sauce
869. Mushroom sauce with tomato
870. Sweet and sour mushroom sauce
EGG AND BUTTER SAUCES
871. Polish sauce
872. Hollandaise sauce (1st version)
873. Hollandaise sauce (2nd option)
874. Hollandaise sauce with mustard
875. Hollandaise sauce with capers
876. Hollandaise sauce with cream
877. Sweet egg sauce
878. Rust sauce
OIL MIXTURES
879. Green or sprat or herring oil
880. Cancer oil, or cheese, or oil with mustard
881. Yolk paste
882. Cheese paste
883. Cheese paste
SAUCES COLD
884. Sauce mayonnaise
885. Sauce mayonnaise with sour cream
886. Sauce mayonnaise with jelly (banquet)
887. Mayonnaise sauce with gherkins
888. Sauce mayonnaise with herbs
889. Sauce mayonnaise with horseradish
890. Sauce mayonnaise with tomato and onion
891. Horseradish sauce
892. Vegetable marinade with tomato
893. Vegetable marinade without tomato
894. Vegetable marinade with beets
895. Salad dressing
896. Mustard dressing
897. Meat or fish jelly
898. Table mustard
SWEET SAUCES AND SYRUPS
899. Chocolate sauce
900. Nut sauce (almond)
901. Chocolate hazelnut sauce
902. Strawberry or raspberry or cherry sauce
903. Apricot sauce
904. Blackcurrant sauce
905. Cognac sauce
906. Cranberry sauce
907. Apple sauce
908. Berry extract sauce
909. Sugar syrup
910. Coffee syrup
911. Chocolate syrup
SWEET DISHES
FRUIT AND BERRIES FRESH AND QUICK FROZEN
912. Fresh fruits or berries
913. Fresh fruits or berries with sugar
914. Watermelon, melon, fresh pineapple
915. Oranges, tangerines, pineapples with sugar
916. Lemons with sugar
917. Quick frozen fruits or berries with syrup
918. Quick-frozen berries with syrup
919. Raspberries or strawberries with milk, sour cream or cream
920. Apples or pears with whipped sour cream or cream with nuts
921. Bananas with cream or milk
922. Prunes with whipped cream or sour cream
923. Apples or pears with syrup
COMPOTES
924. Fresh fruit compote
925. Compote from a mixture of fresh fruits and gourds
926. Compote from apples and plums or from apples and cherry plums
927. Compote of gooseberries and cherries or gooseberries and black currants
928. Strawberry or raspberry compote
929. Orange or tangerine compote
930. Canned fruit compote
931. Assorted compotes (canned food)
932. Dried fruits or berries compote
933. Compote from a mixture of dried fruits
KISEL
934. Kissel from fresh fruits or berries
935. Strawberry, raspberry, blackberry kissel
936. Kissel from apples with cranberries or from apples
937. Kissel from rhubarb
938. Dried apple kissel with cranberries or dried apples
939. Kissel from dried apricots
940. Kissel from oranges or tangerines
941. Rosehip kissel (vitamin)
942. Kissel from natural fruit or berry juice
943. Kissel from fruit or berry juice with sugar
944. Kissel from natural fruit or berry syrup
945. Kissel from natural fruit or berry juice and fruit puree
946. Kissel from marmalade, jam, marmalade
947. Kissel from fruit or berry extract
948. Kissel from a concentrate on fruit or berry extracts
949. Cranberry jelly (thick)
950. Dried apricot kissel (thick)
951. Kissel from apples (thick)
952. Kissel milk
953. Kissel milk (thick)
954. Kissel Belarusian
JELLY, MUSSE, SAMBUCA
955. Fresh fruit or berry jelly
956. Lemon, orange, tangerine jelly
957. Jelly with fresh fruits, berries and gourds
958. Canned fruit jelly
959. Fresh and canned fruit jelly
960. Jelly from fruit or berry extract or natural fruit or berry juice
961. Fruit or berry syrup jelly
962. Milk jelly
963. Cranberry mousse
964. Strawberry mousse
965. Lemon mousse
966. Orange or tangerine mousse
967. Apple mousse (on semolina)
968. Fruit and berry mousse (on semolina)
969. Sambuc apple or plum
970. Sambuk apricot
CREAMS AND WHIPPED CREAM
971. Vanilla, chocolate, coffee cream
972. Nut cream
973. Vanilla cream from sour cream
974. Berry cream
975. Citrus Cream
976. Cream of jam
977. Cream of jam or jam
978. Rice cream (Latvian national dish)
979. Whipped cream or sour cream
980. Whipped cream with nuts, chocolate, lemon
SOFFLETS, PUDDINGS, CROUNT AND OTHER SWEET DISHES
981. Vanilla, chocolate, hazelnut soufflé
982. Fruit or berry soufflé
983. Rusk pudding
984. Apple pudding with nuts
985. Croutons with fruits and berries
986. Baked apples
987. Baked apples with whipped cream
988. Kiev apples
989. Apples with rice
990. Fried apples in dough
991. Apples in puff
992. Charlotte with apples
993. Baskets with apples
994. Baskets with berries
995. Canned fruit and berry baskets
ICE CREAM
996. Assorted ice cream with canned fruits
997. Ice cream with canned fruits or berries
998. Ice cream "Surprise"
999. Ice cream with wine
1000. Ice cream "Planet"
1001. Ice cream "Vostok"
1002. Ice cream "Cosmos"
1003. Ice cream "Northern Lights"
1004. Penguin ice cream
1005. Ice cream "Iceberg"
1006. Ice cream "Moscow"
1007. Ice cream "Sputnik"
TEA
1008. Tea-brewing
1009. Tea with sugar, jam, jam, honey, marmalade
1010. Tea with lemon
1011. Tea with milk or cream
1012. Tea in pairs of teapots
1013. Tea with one teapot
COFFEE
1014. Black coffee
1015. Black coffee with lemon and cognac or liquor
1016. Black coffee with milk or cream
1017. Coffee with milk
1018. Coffee with condensed milk
1019. Warsaw-style coffee with milk
1020. Canned coffee "Natural coffee with condensed milk and sugar"
1021. Oriental coffee
1022. Viennese black coffee with whipped cream
1023. Black coffee with ice cream (glasse)
1024. Coffee drink
COCOA AND CHOCOLATE
1025. Cocoa with milk
1026. Cocoa with condensed milk
1027. Canned cocoa "Cocoa with condensed milk and sugar"
1028. Cocoa with ice cream
1029. Chocolate
1030. Chocolate with whipped cream
MILK, DAIRY PRODUCTS
1031. Boiled milk
1032. Kefir, acidophilus, curdled milk, fermented baked milk
HOT DRINKS WITH WINE
1033. Tea with red wine
1034. Fruit drink
1035. Drink "Sports"
1036. Drink "Table"
DAIRY AND CREAM SOFT DRINKS
1037. Milk soft drink with fruit or berry juice
1038. Milk soft drink with jam
1039. Cream with orange juice
1040. Cream with liqueur
FRUIT AND BERRY SOFT DRINK
1041. Orange or lemon drink
1042. Cranberry drink
1043. Apple drink
1044. Rhubarb drink
1045. Jam drink
1046. Syrup drink
1047. Rosehip drink
1048. Bread kvass from extract
1049. Drink "Petrovsky"
ALCOHOL-FREE COCKTAILS
Creamy cocktails
1050. Creamy chocolate cocktail
1051. Creamy coffee cocktail
milkshakes
1052. Milk chocolate cocktail
1053. Milk and coffee cocktail
1054. Milk-fruit cocktail
1055. Milk and berry cocktail
Milkshakes with ice cream
1056. Milk chocolate cocktail with ice cream
1057. Milk and coffee cocktail with ice cream
1058. Fruit milkshake with ice cream
1059. Milk and berry cocktail with ice cream
Dessert cocktails
1060. Fruit cocktail with ice cream
1061. Orange cocktail with nutmeg
1062. Peach cocktail
1063. Coffee-apple cocktail
1064. Mosaic cocktail
HOOKERS
1065. Pineapple jar
1066. Strawberry jar
FLOUR PRODUCTS
1067. Dough for dumplings
1068. Dumplings "Moscow" (semi-finished product)
1069. Beef and pork dumplings (semi-finished product)
1070. Pelmeni with pork and fresh cabbage (semi-finished product)
1071. Meat dumplings (semi-finished product)
1072. Boiled dumplings
1073. Fried dumplings
1074. Dumplings in an omelette
1075. Dumplings baked in sour cream
1076. Manti with lamb (Kazakh national dish)
1077. Beef boraki (Armenian national dish)
1078. Dough for dumplings
1079. Vareniki with cottage cheese, fruit or minced vegetable
1080. Vareniki from semi-finished product of industrial production
1081. Pancakes
1082. Semi-finished pancakes (shell)
1083. Pancakes with meat, liver, cottage cheese, apple mince, jam, marmalade or jam
1084. Pancake dough
1085. Fritters
1086. Fritters with raisins
1087. Fritters with apples
1088. Fritters with cottage cheese
FLOUR CULINARY PRODUCTS
1089. Yeast dough and rich yeast dough
1090. Unleavened puff pastry for flour products
1091. Pies baked from yeast dough
1092. Fried yeast dough pies
1093. Pies baked from unleavened puff pastry
1094. Unleavened baked pies sweet dough
1095. Donuts
1096. Chebureks
1097. Belyashi (Kazakh national dish)
1098. Cheesecakes
1099. Hungarian cheesecakes
1100. Pies with meat or fish
1101. Snack pies
1102. Moscow pies
1103. Kulebyaki
1104. Sausages, meat products baked in dough
FLOUR GARNISHES
1105. Dumplings
1106. Homemade noodles
1107. Croutons from wheat bread
1108. Cheese toasts
1109. Spicy croutons
1110. Pea toast, vegetable puree and other dishes
1111. Vertuta with cheese (Moldovan national dish)
1112. Profiteroles
1113. Vol-au-vents
1114. Baskets (tartlets) for snacks
FARMSHI
1115. Minced meat with onions
1116. Minced meat with egg
1117. Minced meat with rice
1118. Minced meat with rice and egg
1119. Minced liver (1st version)
1120. Minced liver (2nd option)
1121. Minced liver meat with porridge
1122. Minced fish
1123. Minced fish with rice
1124. Minced fish with rice and screech
1125. Minced potato with mushrooms or onions
1126. Minced fresh cabbage
1127. Minced sauerkraut
1128. Minced carrot
1129. Minced carrot with egg
1130. Minced carrot with rice
1131. Minced green onion with egg
1132. Minced mushroom
1133. Minced rice with egg
1134. Minced rice with mushrooms
1135. Minced curd (for cheesecakes, pies and dumplings)
1136. Minced curd (for pancakes)
1137. Minced apple
1138. Minced cherry
