TECHNICAL AND TECHNOLOGICAL CARD № coffee drink with milk
- APPLICATION AREA
Real techno- routing developed in accordance with GOST 31987-2012 and applies to the dish Coffee drink with milk 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.)
3. RECIPE
| Name | Bookmark rate for | Bookmark rate at 50 | |||
| 1 portion, g, ml | portions, kg, l | ||||
| raw materials | |||||
| gross | net | gross | net | ||
| Coffee | 1,8 | 1,8 | 0,09 | 0,09 | |
| drink | |||||
| Milk | 190,00 | 190,00 | 9,5 | 9,5 | |
| Sugar | 12 | 12 | 0,72 | 0,72 | |
| Exit | 200 | ||||
4. TECHNOLOGICAL PROCESS
Pour water into the dishes, bring to a boil, pour in a coffee drink.
Let stand for 5 minutes, then filter, add sugar, hot milk and bring to a boil again.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared at the request of the consumer, 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.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
The color of the drink is light brown, the aroma is inherent in a coffee drink, the taste is sweet.
Serving temperature 65 o C.
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 TS 021/2011)
- NUTRITIONAL AND ENERGY VALUE
| The chemical composition of this dish | ||||||||||||
| Nutrients | minerals, | Vitamins, mg | ||||||||||
| mg | ||||||||||||
| proteins, g | fats, | carbohydrates, | energy value, | Ca | Fe | IN 1 | IN 2 | WITH | ||||
| G | G | kcal | ||||||||||
| 5,49 | 4,99 | 22,7 | 140,77 | 20,4 | 0 | 0,012 | 0,048 | 0,24 | ||||
Technological engineer.
Routing
Technological map No. 294 Product name: Cereal coffee drink with milk
Recipe number: 151
|
name of raw materials |
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|
1 portion |
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|
Gross, g |
Net, g |
|
|
coffee drink |
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|
Sugar |
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|
Milk |
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|
Water |
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|
Exit: |
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|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
3,405 |
2,995 |
18,670 |
110,590 |
165,000 |
0,354 |
0,054 |
0,233 |
1,760 |
Routing
Technological map No. 295
Product name: Cereal coffee drink with milk
Recipe number: 151
Name of the collection of recipes: Methodological materials "Organization of baby food in preschool institutions", ed. academician
RANS Dr. med. Sciences I.Ya.Kon.
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 portion |
||
|
Gross, g |
Net, g |
|
|
coffee drink |
||
|
Sugar |
||
|
Milk |
||
|
Water |
52,5 |
52,5 |
|
Exit: |
||
The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
2,837 |
2,474 |
15,570 |
92,004 |
138,000 |
0,289 |
0,045 |
0,194 |
1,470 |
Cooking technology: Pour boiling water over the coffee drink, stir, add hot boiled milk, sugar and bring to a boil again. The finished drink is poured into glasses or cups. Serving temperature +45°С.
Routing
Technological map No. 296
Recipe number: 152
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 portion |
||
|
Gross, g |
Net, g |
|
|
Black tea |
||
|
Sugar |
||
|
Water |
||
|
Exit: |
||
The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
0,156 |
0,000 |
14,040 |
53,274 |
5,370 |
0,862 |
0,007 |
0,010 |
0,100 |
Routing
Technological map No. 297
Product name: Tea with sugar
Recipe number: 152
Name of the collection of recipes:
Mogilny M.P. "Collection of recipes for dishes and culinary products for food
Children in preschool educational institutions.
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 portion |
||
|
Gross, g |
Net, g |
|
|
Black tea |
||
|
Sugar |
||
|
Water |
||
|
Exit: |
||
The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
0,14 |
0,000 |
12,636 |
47,947 |
3,33 |
0,528 |
0,004 |
0,006 |
0,06 |
Cooking technology: Pour tea and sugar into the teapot for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, cool to a temperature of 40-45 ° C, then pour into glasses. It is not recommended to boil brewed tea and keep it on the stove for a long time.
Routing
Technological map No. 298
Recipe number: 153
Name of the collection of recipes:
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 portion |
||
|
Gross, g |
Net, g |
|
|
Black tea |
||
|
Sugar |
||
|
Milk |
||
|
Water |
||
|
Exit: |
||
The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
2,418 |
2,150 |
18,840 |
99,672 |
125,000 |
0,962 |
0,047 |
0,160 |
1,400 |
Routing
Technological map No. 299
Product name: Milk tea
Recipe number: 153
Name of the collection of recipes:
A. Klyavinya "Great prescription culinary dictionary".
Publisher: Agropromizdat Collection of recipes.
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 portion |
||
|
Gross, g |
Net, g |
|
|
Black tea |
||
|
Sugar |
||
|
Milk |
||
|
Water |
||
|
Exit: |
||
The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
2,356 |
2,125 |
16,820 |
91,622 |
123,000 |
0,628 |
0,044 |
0,156 |
1,360 |
Cooking technology: Pour tea and sugar into the teapot for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, add hot boiled milk, cool to a temperature of 40-45 ° C, then pour into glasses. It is not recommended to boil brewed tea and keep it on the stove for a long time.
Routing
Technological map No. 300
Product Name: Lemon Tea
Recipe number: 154
Name of the collection of recipes:
A. Klyavinya "Great prescription culinary dictionary".
Publisher: Agropromizdat Collection of recipes.
|
name of raw materials |
Consumption of raw materials and semi-finished products |
|
|
1 portion |
||
|
Gross, g |
Net, g |
|
|
Black tea |
||
|
Sugar |
13,5 |
13,5 |
|
Lemon |
||
|
Water |
||
|
Exit: |
||
The chemical composition of this dish
|
Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
|
Proteins, g |
fats, |
Carbohydrates, |
Energy value, kcal |
Sa |
IN 1 |
IN 2 |
||
|
0,200 |
0,005 |
13,730 |
52,336 |
7,880 |
0,898 |
0,010 |
0,011 |
|
Coffee drink with milk №130
Name of the dish: Coffee drink with milk
№130
Type of processing: Cooking
The nutritional value, calories and chemical composition meals (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Tea with sugar №136
Name of the dish: Tea with sugar
Technological card (culinary recipe) №136
Type of processing: Cooking
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Tea with sugar №136
Name of the dish: Tea with sugar
Technological card (culinary recipe) №136
Type of processing: Cooking
Recipe (product layout) for 200 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Name of the dish:
Technological card (culinary recipe) №94
Type of processing: Extinguishing
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Cabbage rolls are lazy boiled meat №94
Name of the dish: Cabbage rolls lazy with boiled meat
Technological card (culinary recipe) №94
Type of processing: Extinguishing
Recipe (product layout) for 200 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Roast at home #96
Name of the dish: Roast at home
Technological card (culinary recipe) №96
Type of processing: Extinguishing
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
Roast at home #96
Name of the dish: Roast at home
Technological card (culinary recipe) №96
Type of processing: Extinguishing
Recipe (product layout) for 220 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
| Prepared portioned pieces of meat (1-2 pieces per serving) are put in a bowl, water, tomato paste are added and stewed for 45-60 minutes. Cut potatoes, carrots and onions into cubes. Onions and carrots (frozen vegetables are not thawed) are stewed in a small amount of water with the addition of oil and combined with meat. The potatoes are placed on top of the meat (quick-frozen potatoes are not thawed), salt is added, water is poured so that it covers the potatoes. The roast is stewed for 20 minutes. Release the meat with sauce and stewed potatoes. Requirements: Pieces of meat are uniform in shape and size. The consistency is soft, juicy. The meat is easily chewed. Stewed potatoes with meat retain the shape of the cut. |
Curd-semolina pudding №81
Name of the dish: Cottage cheese casserole
Technological card (culinary recipe) №81
Type of processing: baking
Recipe (layout of products) for 110 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Curd-semolina pudding №81
Name of the dish: Cottage cheese casserole
Technological card (culinary recipe) №81
Type of processing: baking
Recipe (product layout) for 120 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Fish cutlets №88
Name of the dish: Amateur fish cutlets
Technological card (culinary recipe) №88
Type of processing: Extinguishing
Recipe (product layout) for 70 grams of net dish:
| Product (semi-finished product) | Gross, g | Net, g |
| Cod | 49.7 | 46.9 |
| or sea bass | 49.7 | 46.9 |
| or Zander | 50.96 | 46.9 |
| or Hake | 52.08 | 46.9 |
| or Pollock | 49.35 | 46.9 |
| or Pink salmon | 49.7 | 46.9 |
| Wheat bread | 5.6 | 5.6 |
| Onion | 5.88 | |
| Egg 1C | 1/4 | 1/4 |
| Milk | ||
| Salt food iodized | ||
| Butter | 2.1 | 2.1 |
| ~ Mass of onion poached | - | 2.94 |
| ~ Weight p/fabricated | - |
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Stroganoff liver №104
Name of the dish: Liver Stroganoff
Technological card (culinary recipe) №104
Type of processing: Extinguishing
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
Stroganoff liver №104
Name of the dish: Liver Stroganoff
Technological card (culinary recipe) №104
Type of processing: Extinguishing
Recipe (layout of products) per 100 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
| The liver is thawed, washed, cleaned of the bile ducts, the film is removed, cut into sticks 3-4 cm long, weighing 5-7 g, stewed in a small amount of water with the addition of butter. Processed carrots and onions are simmered until cooked in a decoction of the liver. The liver and stewed vegetables are combined, salted, poured sour cream sauce made from dried flour, broth (or water), sour cream and stew until tender (10-15 minutes). Released with sauce. Serving temperature +65 C. Implementation period 2-3 hours. Method of preparation from canned food: Heat the Stroganoff liver (canned food) without opening it in a water bath (t=60 C). Then open the canned food and portion it. Requirements: The consistency of the liver and vegetables is soft, the cut shape is preserved. The taste and smell are characteristic of boiled liver, vegetables and sour cream. |
Mashed potatoes №58
Name of the dish: Mashed potatoes
Technological card (culinary recipe) №58
Type of processing: Cooking
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Mashed potatoes №58
Name of the dish: Mashed potatoes
Technological card (culinary recipe) №58
Type of processing: Cooking
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Stewed vegetables №59
Name of the dish: Vegetable stew
Technological card (culinary recipe) №59
Type of processing: Extinguishing
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Stewed vegetables №59
Name of the dish: stewed vegetables
Technological card (culinary recipe) №59
Type of processing: Extinguishing
Recipe (product layout) for 180 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Beef meatballs №107
Name of the dish: Beef meatballs
Technological card (culinary recipe) №107
Type of processing: Cooking
Recipe (product layout) for 60 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
