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Technical and technological map Caesar with chicken. Ttk caesar. Raw material requirements

Salad "Caesar" 1 serving (~190g) rich in vitamins and minerals such as: vitamin A - 18.1%, beta-carotene - 22.4%, vitamin B5 - 11%, vitamin B6 - 13%, vitamin B12 - 11.4%, vitamin E - 24, 8%, vitamin K - 17.4%, vitamin PP - 23.9%, calcium - 17.9%, phosphorus - 18.8%, chlorine - 15.5%, cobalt - 63.8%

Benefits of Caesar Salad 1 serving (~190g)

Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine in the blood. Inadequate intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Cobalt is part of vitamin B12. Activates the enzymes of fatty acid metabolism and folic acid metabolism.

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Background information includes.

Caesar salad (TTK3131)

Caesar salad

TECHNICAL AND TECHNOLOGICAL CARD № Caesar salad

APPLICATION AREA

Real techno- routing developed in accordance with GOST 31987-2012 and applies to the Caesar Salad dish produced by a public catering facility.

REQUIREMENTS FOR RAW MATERIALS

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

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3. RECIPE

Product name	Bookmark rate for 1 serving, g.		Bookmark rate for 2 servings g
Product name	Gross	Net	Gross	Net
Chicken fillet	70	50	140	100
Bread	60	30	120	120
Cheese	30	30	60	60
cherry tomato	30	30	60	60
Olive oil	20	20	40	40
Lemon	10	10	20	20
Eggs	1	40	2	80
Vinegar 3%	3	3	6	6
Mustard	3	3	6	6
lettuce leaf	5	4	10	8
Weight ready meal(products)	—	180	—	360

4. TECHNOLOGICAL PROCESS

The chicken breast is cut into cubes, salted, peppered, marinated in olive oil and spices for 2 hours and fried until tender.

The crusts are cut off slices of bread, cut into cubes, put on a baking sheet and fried in the oven. Garlic cloves are peeled, put in a frying pan heated with olive oil, lightly fried and removed. Crackers are placed in a frying pan with fragrant oil and fried until golden brown, stirring constantly.

For the sauce: rub the yolks of boiled eggs on a fine grater, combine with mustard, mix, add lemon juice, vinegar and whisk continuously. Pour in a thin stream olive oil and stir continuously.

Lettuce leaves are coarsely chopped and laid out on a plate, chicken is laid on top, poured with sauce, halves of cherry tomatoes are laid on the chicken, sprinkled with grated cheese, croutons are laid on top.

REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

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

The salad is laid out on a plate on lettuce leaves, sprinkled with croutons on top, decorated with cherry tomato quarters.

Served at 12 C.

Implementation time within 1 hour

QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance: the salad is placed in a plate on lettuce leaves, sprinkled with croutons on top, decorated with cherry tomato quarters

Color: corresponds to the products included in the composition

Consistency: dense vegetables, meat tender juicy

Taste and smell: moderately salty taste

6.2 Microbiological and physico-chemical parameters:

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

NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

Technical and technological map (TTK) - a document developed for new products and establishes requirements for the quality of raw materials and food products, the product formulation required for the manufacturing process, for design, sale and storage, quality and safety indicators, as well as the nutritional value of products Catering.

TTCs are developed only for new non-traditional products, manufactured for the first time at a public catering enterprise.

For each technical and technological map, a storage period is set. The technical and technological map is signed by the developer and the director of the enterprise.

Each card is assigned a serial number in the card of the catering establishment.

This section presents TTK for Caesar salad with trout, produced by a cafe with Dutch cuisine.

TECHNICAL AND TECHNOLOGICAL CARD No. 1

Salad "Caesar with trout"

Application area

This technical and technological map applies to Caesar salad with trout, produced in a cafe.

Raw material requirements

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

Recipe

Technological process

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

Trout, tomato are cut into medium cubes, Parmesan cheese is ground on a grater. The ingredients are all mixed with Caesar sauce. Romaine lettuce is washed, dried and placed on a dish. Preparation of breadcrumbs: crumb wheat bread cut into cubes and roast in an oven for 5-7 minutes, at t=180 C. Then cool. The salad is laid out in a slide and decorated with croutons sprinkled on top of the salad.

Requirements for registration, implementation and storage

Salad "Caesar with trout" is sold immediately after preparation.

Salad "Caesar with trout" according to SanPiN2.3.2.1324 is served at a temperature of 10-14 °C.

Quality and safety indicators

6.1 Organoleptic quality indicators:

Appearance - the salad is stacked in a salad bowl with a slide, seasoned with sauce, the products retain their shape. The form of cutting products - a medium cube.

Consistency - salted trout - soft, bread croutons - crunchy.

The color is non-uniform, corresponding to the products used.

Taste and smell - A pleasant smell of fresh products, the taste is typical for prescription components, without foreign tastes and odors.

6.2 Microbiological indicators Caesar salad with trout must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.5.

Microbiological indicators.

Nutritional value Salad "Caesar with trout" with a yield of 180g

Responsible for the design of the TTK in the cafe Tartsan M.Yu.

Head by the production of cafe Lazareva S.M.

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