Meatballs
Recipe No. 302
cutlet meat (options):beef
pork
veal
lamb, goat meat
52
45
58
53
38
38
38
38
wheat bread
8
8
Milk (or water)
12
12
Onion:
Onion fresh
sautéed
24
20
10
3
3
Wheat flour
4
4
Ready semi-finished product
71
Animal fat, rendered edible
3
3
60
Sauce (recipes #364,369,376,389)
50
Garnish (recipes №325,326,331,333,338)
150
Output
260
Cooking technology.
Chopped browned onions are added to the cutlet mass (you can add green onion), mixed, shaped into balls (3-4 pcs per serving), breaded in flour, fried, transferred to a shallow dish (in 1-2 rows) Pour sauce into which 10-20 g of water is added, and stew 8-10 min.
Released with a side dish and the sauce in which they were stewed.
Sauce (options): red (basic), red with roots (for meatballs), tomato, sour cream with tomato.
Garnish (options): crumbly cereals, boiled rice, boiled potatoes, mashed potatoes, boiled vegetables with fat.
Meatballs can be released without a garnish as hot appetizer in portioned frying pans or breadcrumbs, sprinkle with chopped herbs before leaving.
Routing
Red sauce (basic)
Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.
Recipe No. 364
Cooking technologySliced onions and carrots are sautéed with fat, tomato puree is added and sautéing is continued for another 10-15 minutes.
The sifted wheat flour is sautéed at a temperature of 150-160, periodically stirring in a stove-top dish or a baking sheet in an oven (with a layer of no more than 4 cm) until it acquires a light brown color.
Flour sautéed to 70-80 is diluted with warm broth in a ratio of 1: 4, thoroughly stirred and introduced into boiling brown broth, then sautéed with tomato puree vegetables at a low boil boil for 45-60 minutes. At the end of cooking add salt, sugar, black peppercorns, bay leaf. The sauce is filtered, rubbing boiled vegetables into it, and brought to a boil.
The main red sauce is used for the preparation of derivative sauces. When using the sauce as an independent dish, it is seasoned with table margarine (30g).
Routing
Boiled potatoes
Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.
Recipe No. 331
Raw potatoes, old oryoung
1333
1290
1000
1032
970
table margarine
35
35
Yield: 1000 g
Cooking technology
For cooking, potatoes are placed in boiling salted water (0.6-0.7 liters per 1 kg of potatoes). The water level should be 1-1.5 cm above the level of the potatoes. Salt is used at the rate of 10 g per 1 liter of water. When the potatoes are cooked, the water is drained, and the potatoes are dried (see recipe No. 160), for which the dishes with it are left for 5-7 minutes on the hot section of the stove. Potatoes should be boiled in small portions as needed. Potatoes are released uncut tubers with melted margarine or butter.
Routing
Mashed potatoes
Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.
Recipe No. 333
* mass of boiled milk. In the absence of milk, you can increase the rate of fat bookmarking by 10gYield: 1000 g
Cooking technology
Peeled potatoes are boiled in water with salt until cooked, the water is drained, the potatoes are dried. Boiled hot potatoes are rubbed through a masher. The temperature of the potatoes to be mashed must be at least 80, otherwise mashed potatoes will be viscous, which sharply worsens its taste and appearance. In hot mashed potatoes, stirring continuously, add hot boiled milk in 2-3 doses. the mixture is beaten until a fluffy homogeneous mass is obtained.
The puree is portioned, a pattern is applied to the surface, poured with melted butter or browned onions are placed on top, or hard-boiled chopped eggs, mixed with melted butter beforehand, and sprinkled with herbs. Oil can be served separately.
TECHNICAL AND TECHNOLOGICAL CARD № Beef meatballs with rice
- APPLICATION AREA
Real techno- routing developed in accordance with GOST 31987-2012 and applies to the Beef Meatballs with Rice 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.)
3. RECIPE
| name of raw materials | Consumption of raw materials and semi-finished products | |||
| 1 portion of finished product, g | 100 servings of finished products, kg | |||
| Gross | Net | Gross | Net | |
| Beef (cutlet meat) | 52/45 | 38 | 5,2/ | 3,8 |
| Milk or water | 7 | 7 | 0,7 | 0,7 |
| Rice groats | 5 | 5 | 0,5 | 0,5 |
| Weight of cooked friable rice | – | 13 | – | 1,3 |
| Onion | 6 | 5 | 0,6 | 0,5 |
| Vegetable oil | 2 | 2 | 0,20 | 0,20 |
| Mass of passivated onions | – | 3 | – | 0,30 |
| Semi-finished product weight | – | 59 | – | 5,9 |
| Mass of finished meatballs | 50,0 | 5,0 | ||
| Sauce TC №56 | 25,0 | 2,5 | ||
| Garnish TK No. 50 | 100,0 | 10,0 | ||
| Output of finished products | 175,0 | 17,5 | ||
4. TECHNOLOGICAL PROCESS
IN chopped meat crumbly boiled rice, chopped blanched, then sauteed onions, salt 1% by weight, water or milk are added, mixed, shaped into balls of 2-3 pcs. per serving and steamed for 20-25 minutes.
Ready meatballs are poured with hot thick milk sauce on white flour and brought to a boil. The temperature inside the finished product is not lower than 85°C.
- 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 according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01
When vacationing, a side dish is carefully placed on a plate and 2-3 balls of meatballs with the sauce in which they were cooked are placed nearby. Garnish - poached vegetables. The optimum serving temperature is 65°C.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
- Appearance - meatballs in the form of balls with inclusions of grains of boiled rice (without cracks), soaked in sauce. A garnish is neatly laid next to it;
- Color meatballs – from light gray to gray with light cream inclusions, sauce - white or orange;
- Taste, smell - boiled meat, pleasant, slightly salty with a characteristic taste of onion and sauce;
- Consistency meatballs – moderately dense, homogeneous, juicy; sauce - elastic homogeneous.
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
| Nutrients, g | Energy value, kcal | Vitamins, mg | Minerals, mg | ||||||||
| B | F | At | B1 | C | A | E | Sa | mg | P | Fe | |
| 7,5 | 6,9 | 3,5 | 104 | 0,02 | 1 | – | 1,1 | 5 | 10 | 72 | 1 |
Technological engineer.
Serving temperature: 65±5°С.
Implementation period:
ROUTING
Meatballs with sauce
Product name | ||
Gross weight, g | Net weight, g |
|
Beef cutlet meat DP chilled orBeef cutlet meat DP frozen | 35,53 38,5 | |
Wheat bread 1s DP | ||
UHT milk DP 3.2% fat | ||
|
orfresh onion |
21,5 | |
Butter | ||
Wheat flour 1 grade | ||
Semi-finished product weight: | - | 66 |
Butter | ||
Mass of meatballs ready: | - | 55 |
Drinking water | ||
Butter | ||
Wheat flour 1 grade | 2,25 | 2,25 |
tomato paste | 2,25 | 2,25 |
Peeled table carrots semi-finished product orfresh table carrots until 01.01 from 01.01 | ||
Onion fresh peeled semi-finished product orfresh onion | ||
Sugar | ||
Bay leaf | ||
0,15 | 0,15 |
|
Dried parsley roots | ||
Weight of sauce: | - | 45 |
Output: | - | 100 |
Nutrients, g |
||
Squirrels | Fats | Carbohydrates |
7,61 | 9,37 | 9,87 |
Minerals, mg |
|||
23,88 | 16,85 | 72,46 | 0,93 |
Vitamins, mg |
|||||
0,03 | 0,09 | 2,06 | 5,01 | 0,27 |
Cooking technology: prepared cutlet meat is cut into pieces, passed through a meat grinder along with wheat bread, previously soaked in milk. Peeled onion is finely chopped and stewed in a small amount of water with the addition of butter, cooled. Salt is added to minced meat with bread, onions are poached, again passed through a meat grinder and mixed thoroughly. Meatballs are formed from minced meat in the form of balls, 1 piece per serving, the balls are breaded in sifted wheat flour Andbaked on all sides in an oven until cooked at a temperature of 220-250 °C for 5-8 minutes on each side. The baked meatballs are transferred to a shallow dish, poured with the main red sauce, water (10-20 g per serving) is added and stewed until cooked at a low boil for 8-10 minutes.
On vacation, meatballs are poured with the sauce in which they were stewed.
Basic red sauce: peeled carrots, onions cut into small strips and stew together with dried parsley root in a small amount of water, with the addition of butter for 10-15 minutes, then add tomato paste and simmer for another 10-15 minutes with a slight boil . Wheat flour is sifted, dried at a temperature of 150-160 ° C, stirring occasionally, in a stove-top dish or on a baking sheet in an oven until it acquires a light yellow color, cooled to a temperature of 70-80 ° C and diluted with warm water in a ratio of 1: 4, mix thoroughly and put into boiling water, then add the vegetables stewed with tomato paste and cook for minutes at a low boil. At the end of cooking add salt, granulated sugar. The sauce is filtered, rubbing boiled vegetables into it, and brought to a boil.
Serving temperature: 65±5°С.
Implementation period: no more than 2 hours from the moment of preparation.
ROUTING
Liver Stroganoff
Product name | The consumption rate of products for 1 serving with a net weight of 100 g |
|
Gross weight, g | Net weight, g |
|
Beef liver DP frozen | ||
tomato paste | ||
Sour cream 15% | 32,5 | 32,5 |
Salt food iodized | ||
Butter | 3,25 | 3,25 |
Wheat flour 1 grade | 3,25 | 3,25 |
Salt enriched with reduced sodium content | 0,16 | 0,16 |
Drinking water | 32,5 | 32,5 |
Output: | - | 100 |
100 grams of this dish contains:
TECHNICAL AND TECHNOLOGICAL CARD № Meatballs with sauce
- APPLICATION AREA
This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the dish Meatballs with sauce 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
Product name | The consumption rate of products for 1 serving with a net weight of 100 g |
|
Gross weight, g | Net weight, g |
|
Beef cutlet meat DP chilledor Beef cutlet meat DP frozen | 35,53 38,5 | |
Wheat bread 1s enriched with DP | ||
UHT milk enriched with DP | ||
or fresh onion | 21,5 | |
Butter | ||
Wheat flour 1 grade | ||
Semi-finished product weight: | – | 66 |
Butter | ||
Mass of meatballs ready: | – | 55 |
Drinking water | ||
Butter | ||
Wheat flour 1 grade | 2,25 | 2,25 |
tomato paste | 2,25 | 2,25 |
Peeled table carrots semi-finished productor fresh table carrots | ||
Onion fresh peeled semi-finished productor fresh onion | ||
Sugar | ||
Bay leaf | ||
Salt enriched with reduced sodium content | 0,15 | 0,15 |
Dried parsley roots | ||
Weight of sauce: | – | 45 |
Output: | – | 100 |
4. TECHNOLOGICAL PROCESS
Prepared cutlet meat is cut into pieces, passed through a meat grinder along with wheat bread, previously soaked in milk. Peeled onion is finely chopped and stewed in a small amount of water with the addition of butter, cooled.
Salt is added to minced meat with bread, onions are poached, again passed through a meat grinder and mixed thoroughly. Meatballs are formed from minced meat in the form of balls, 1 piece per serving, the balls are breaded in sifted wheat flour and baked on all sides in an oven until cooked at a temperature of 220-250 ° C for 5-8 minutes on each side.
The baked meatballs are transferred to a shallow dish, poured with the main red sauce, water (10-20 g per serving) is added and stewed until cooked at a low boil for 8-10 minutes.
On vacation, meatballs are poured with the sauce in which they were stewed.
Basic red sauce: peeled carrots, onions cut into small strips and stew together with dried parsley root in a small amount of water, with the addition of butter for 10-15 minutes, then add tomato paste and simmer for another 10-15 minutes with a slight boil . Wheat flour is sifted, dried at a temperature of 150-160 ° C, stirring occasionally, in a stove-top dish or on a baking sheet in an oven until it acquires a light yellow color, cooled to a temperature of 70-80 ° C and diluted with warm water in a ratio of 1: 4, mix thoroughly and put into boiling water, then add the vegetables stewed with tomato paste and cook for 45-60 minutes at a low boil. At the end of cooking add salt, granulated sugar.
The sauce is filtered, rubbing boiled vegetables into it, and brought to a boil.
- 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 according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01
Serving temperature: 65±5°C.
Implementation period: no more than 2 hours from the moment of preparation.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - Characteristic of this dish.
Color - Characteristic of the products included in the product.
Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.
6.2 Microbiological and physico-chemical parameters.
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Department of Education, Science and Youth Policy
Ryazan region Boot named after D.M. Garmash"
Admitted to the defense.
Deputy Director for W.W.R. Bushuev A.V.
Practice report
Topic: "Technology for cooking meatballs"
Graduate: Heiko A.L. group number 42
Plan
1. Characteristics of a public catering enterprise
2. Calculation technological part
2.1 a brief description of dishes
2.2 Commodity characteristics of the main food products
2.3 Calculation of raw materials for a given number of servings
2.4 Organization of the work of production shops and workplaces (selection of inventory, utensils, equipment, sanitary requirements)
2.5 Technological process of cooking
2.6 Decoration and release of the dish
2.7 Quality requirement, condition and terms of implementation
3. Safe working practices
3.1 Safe work practices
3.2 Equipment operation rules, safety precautions
4. Graphic part
4.1 Technological map per dish
Bibliography
1. Feature prcatering establishments
I did an internship in the canteen of the Sapozhkovsky kindergarten No. 3. The canteen provides hot meals for kindergarten children. They are provided: breakfast, lunch and afternoon tea. The canteen is located in the kindergarten building. Has a separate exit. There are two workshops in the canteen: hot and vegetable.
Hot shop.
Available: electric stove, oven, meat grinder, scales, table, rack, sink.
Vegetable shop.
Available: bath, 2 sinks, rack, refrigerator, cutting table, table for cutting bread.
There is also one warehouse, a dressing room. The company employs 2 chefs with the 4th category. They work 5 days for 5.5 hours.
Sample menu.
Breakfast.
Dairy vermicelli porridge.
Sandwich with sausage cheese.
Dinner.
Pickle soup.
Mashed potatoes with cutlets.
Dried fruits compote.
Dinner.
Cocoa with milk.
2. Calculation and technological part
2.1 Brief description of the dish
Products are molded from cutlet mass in the form of balls of 3-4 pieces. per serving, breaded in flour, fried, put in a saucepan, poured with red, tomato or red sauce with roots and stewed until tender. Served with stewed rice, crumbly buckwheat porridge, mashed potatoes.
2.2 Commodity characteristics of basic food products
The composition of the dish includes products: meat, rice groats, onions, water, baked food animal fat, wheat flour.
Wheat flour.
Flour is a powdered product obtained by grinding cereals (wheat, rye, etc.).
Depending on the type of grain, flour is divided into: wheat, rye, buckwheat, soybean, etc.
Wheat flour is divided into:
Baking wheat flour. It is produced in various varieties: (cereals, flour premium, flour of the 1st grade, 2nd grade, wallpaper).
Wheat flour for pasta.
The particles are larger than those of the bakery. It is divided into: the highest (krupka) and the 1st (semi-krupka) grades.
Quality requirement: Flour is evaluated by taste, color, smell, moisture content, grinding size, impurity content and baking properties. meatball recipe food
The color characterizes the type of flour. Determines the color according to the standard or photometer device. The taste and smell of flour is characteristic of it, without sour and bitter aftertaste.
Rice groats.
Produce: polished rice- processed grains without films and shells with a rough surface. It comes in varieties of extra, highest, 1st, 2nd, 3rd. Rice crushed polished- crushed kernels of polished rice. They are not divided into varieties. When cooked, rice increases in volume by 5-7 times.
Quality requirement: The color, taste and smell of cereals should correspond to its appearance, without foreign tastes and odors.
Cereals are not allowed to be charged with pests, smell of bread, with a moldy smell, etc. Cereals are packed in bags of 50-60 kg, in bags, packs, boxes of 0.5-1 kg.
Store cereals in dry ventilated rooms at t? 12-17? and humidity 70% up to 10 days.
It is a valuable food item. Source of proteins, fats, vitamins, carbohydrates, minerals and other substances.
A person needs 80-100g per day. boiled, fried or stewed meat.
Meat is a combination of various tissues. The ratio of tissues depends on the type of sex, breed, fatness of the animal.
Tissues are: muscle, fat, bone, connective.
Meat is classified:
1. By type of animal: beef, lamb, goat meat, pork, venison, horse meat, rabbit meat, meat of wild animals.
2. According to the thermal state, the meat is divided into: cooled, chilled, frostbitten, frozen.
3. By fatness, meat is divided into categories: 1st, 2nd, 3rd, 4th, 5th.
4. Stamping meat Each carcass, half carcass, quarter must be stamped, certifying the quality, fatness of the meat.
Quality requirement:
Meat quality various kinds animals on: fresh, meat of dubious freshness and not fresh.
The quality of meat is determined by organoleptic, chemical, microbiological and other methods. Organoleptically determined by the state of fat and the quality of the broth.
Only fresh meat is used for cooking.
Meat is stored in refrigerators, hanging on hooks or stacks.
Onion.
Onions are distinguished by their shape (flat, round, oval, flat-round), by the color of dry scales (white, straw yellow, brown, purple). The pulp can be (white, with a greenish tinge, purple). According to taste, onions are divided into: spicy varieties, peninsular, sweet varieties.
Quality requirements: The appearance of the bulb should be ripe. Cracks are allowed on the shirt of the bulb, under which there should be dried scales, without exposing juicy white tissues.
2.3 Calculation of raw materials pergiven number of servings
2.4 Organization of the work of production shops and workplaces (selection of inventory, utensils, equipment, sanitary requirements)
To prepare meatballs, a meat and hot shop is used.
IN meat shop semi-finished products are prepared, and in the hot shops they are brought to readiness. In the meat shop, the following operations are performed: thawing the meat, washing, cutting, the meat is passed through a meat grinder, and the manufacture of a semi-finished product.
Thawing and washing the meat is carried out in a suspended form or in a bath with the help of brushes, a shower. Then the mark is cut off and cleaned. The meat is dried with cotton napkins.
Carcass cutting - is carried out on a cutting chair, a butcher's ax or a circular saw.
The following are placed in the workshops: tanks with sides, a cutting chair, production tables, an electric drive with interchangeable mechanisms (meat grinder, bone cutter, meat ripper, meat mixer, grinding mechanism).
Meat p / f is prepared on a special table, where they place scales, a meat grinder, a meat mixer, cutting boards, chef's three knives, boxes for spices.
In the hot shop, p / f is brought to readiness, first fried, then stewed.
2.5 Technologicalcue cooking process
1. Produce mechanical processing: meat, onions.
2. Meat and fat are cut into pieces and passed through a meat grinder.
3. Onions are cut and sautéed.
4. Rice is washed (7 times) and boiled.
5. Ready stuffing mixed with rice, sautéed onions, salt and pepper to taste.
6. Sift the flour.
7. Products are molded in a round shape.
8. Breaded in flour.
9. Fry until golden brown.
10. Prepare the sauce.
11. Stew meatballs in sauce until tender.
12. Released with a side dish and poured over with the same sauce.
2.6 Decoratedie and leave meals
Meatballs are placed on a plate, a side dish is placed on the side, poured over with the sauce in which the products were stewed, and sprinkled with herbs.
Meatballs can be served without a side dish as a hot appetizer in portioned pans or croutons and sprinkled with chopped herbs before serving.
2.7 Quality requirementsnature, conditions and terms of storage
A dish of meat cutlet mass should retain its shape, be without cracks, the mass is homogeneous, well chopped, the minced meat is well mixed. When fried, they should be with a fried crust. Color, smell, taste - peculiar to the product.
Not allowed in the product: not correct form, the presence of foreign odors, burnt crusts. Meatballs should be juicy and not crumbly.
Dip dishes immediately after cooking at t? - 72? C, no more than 2 hours.
Stored at t? from 0 to +6?C, no more than 12 hours.
3. Safe working practices
3.1 Safe working practices
Employees of the enterprise are allowed to work with the equipment only after they have listened to the safety briefing. All technological processes associated with the delivery of raw materials, semi-finished goods, finished products, goods and cargo are carried out by eliminating manual operations, eliminating the risk of injury and physical stress to workers.
The workplace should be comfortable for the worker. It is placed during technological process so that counter, intersecting and age-related movements of the processed raw materials are not created and provide an area sufficient for the installation of auxiliary inventory equipment and natural lighting. At the workplace, under the feet of the worker, a serviceable grating with a height of 50-60 mm is equipped, the optimal distance between the slats is 25-30 mm. Derivative tables for food processing, preparation of culinary products must have covers or coatings made of anti-corrosion materials.
At tables for cutting dough and vegetables, wooden covers with a smooth protruding surface are allowed. The working surfaces of the tables should be smooth, without cracks, with rounded corners that fit snugly against the base of the table.
The meat is thawed on a special table, cut on a marked board M.S. When working with a knife, keep it with the blade away from you.
3.2 Rules for the use of bothmining, safety
Meat mixer MS8-150.Operating rules.
Turn on the electric motor, load minced meat, bread, spices (no more than 7 kg). The mass is mixed and enriched with oxygen for 60 seconds, then the damper is opened and the minced meat is unloaded into the substituted container.
After finishing work, the machine is turned off, disassembled, cleaned, washed and dried.
It is forbidden: work without a safety cover. After work, the scraper is washed, without turning it off, in hot water, turn off, disassemble, wipe and lubricate with vegetable oil.
Electric stove PESM-4SHB.
Operating rules.
Before starting work, check the condition of the frying surface, the serviceability of the grounding and switches.
Comforters should be at the same level, not have cracks. Cookware should have a flat bottom, as spilled liquid leads to burnout of the burner.
Turn on the starter and burners at full power. As it heats up, switch to medium or low heat.
The oven is turned on for high heat, and the signal lamp lights up. The lamp goes out when the cabinet heats up. The temperature is maintained by a thermostat that automatically turns the heaters on and off.
At the end of the work, the stove is turned off, cleaned, wiped only after cooling.
It is forbidden: lean against the stove, touch with your hands. After the end of the work, the stove is turned off.
Roasting cabinet ShPESM-3.
Operating rules.
Before starting work, check the sanitary condition and grounding. With the help of switches, the working chambers are turned on for strong heating, while signal lamps light up. The lamps go out when the chambers reach the set temperature.
Trays with products are carefully placed in a cabinet and the required heat is set. The temperature is maintained by a thermostat.
After work, the cabinet is turned off, cooled, cleaned of burnt food, wiped from above with a damp cloth.
It is forbidden: do not leave the cabinet unattended during operation.
Meat grinder PiM-82.
Operating rules.
Before starting work, check the sanitary and technical condition and correct assembly, idling.
For fine grinding.
A scoring grate, a double-sided knife, a grate with medium holes, a 2nd double-sided knife, a grate with small holes, a knife ring and a knife nut are put on the auger finger.
For coarse grinding.
Scoring grate, double-sided knife, grate with large holes, two knife rings and knife nut.
The meat is loaded while the machine is running. The meat is pushed only with a wooden pusher. The supply of meat must be uniform and sufficient.
At the end of the work, the machine is turned off, disassembled, washed, dried.
It is forbidden: work on a meat grinder if the feed funnel does not have a safety ring.
4. Graphicallyth part
4.1 Worksheet
Cafe enterprise: "Admiral"
Recipe Book: Recipe No. 303
Technological map No. 66 Names of the dish: "Meatballs"
|
Name of products |
The norm of products for 1 serving, g. |
Serving Calculation |
||||
|
Quantity of products, kg. net. |
||||||
|
cutlet meat |
||||||
|
beef |
||||||
|
Rice groats |
||||||
|
Onion |
||||||
|
animal fat |
||||||
|
Wheat flour |
||||||
|
animal fat |
||||||
|
Ready meatballs |
||||||
|
Brief description of the technological process |
Brief description of the finished dish |
|
|
Salt, finely chopped browned onions are added to minced meat without bread, crumbly rice and mix. The resulting p / f is cut in the form of balls (3 ... 4 pieces per serving). The balls are breaded in flour, fried, transferred to a shallow dish (in 1 ... 2 rows), poured with sauce with the addition of water (10 ... 20 g per serving) and stewed for 8 ... 10 minutes. |
Leave the dish: put the meatballs on a plate, put a side dish on the side, pour the meatballs with sauce, you can decorate with herbs. The dish must be hot, not weathered. The taste and smell correspond to the product, and there are no foreign smells. |
Bibliography
1. N. A. Anfimova "Cooking" M. "Academy" 2010
2. Z. P. Matyukhina; E. P. Korolkova “Commodity science of foodstuffs” M., “Prof. arr. Publisher" 2002
3. V. V. Usov “Organization of production and service at catering establishments”, M., “Academy”, 2008
4. N. E. Kharchenko "Collection of recipes for dishes and culinary products", M., "Academy", 2010
5. V. P. Zomin “Technological equipment of catering establishments”, M., “Academy”, 2008
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Description of the technological process of preparation of cheesecakes with cottage cheese. Characteristics of the main and auxiliary raw materials. The main requirements for the quality of the dish, the conditions and terms of its storage. Organization of the work of workshops, equipment, inventory, utensils.
abstract, added 09/18/2015
Features of the operation of equipment, inventory and utensils at a public catering enterprise (restaurant "Galeon"). Acquisition of practical skills in the workplace for the mechanical culinary processing of raw materials and the manufacture of semi-finished products.
practice report, added 09/24/2015
Description of the recipe of the cake "Wedding with flowers". Compliance with fire safety regulations. Organization of workplaces, selection of dishes and equipment. Characteristics of raw materials, stages of its preparation for production. Technology of preparation of semi-finished products.
term paper, added 06/18/2010
Commodity-technological characteristics of the raw materials necessary for the preparation of vinaigrette and puff cake. Description of equipment and inventory used in the preparation. Arranging and issuing products. Organization of a workplace in a restaurant.
thesis, added 01/21/2015
Organization of the work of the confectionery shop and characteristics technological equipment and inventory. Characteristics of raw materials and their preparation for production, personal hygiene of the confectioner and occupational health. Assortment and technology of preparation of shortcrust pastry.
term paper, added 05/29/2010
History, mass character and uniqueness of the chef profession. Technological map and calculation of the consumption of raw materials for some types of dishes, its total cost. Cooking technology. Characteristics of the equipment used. Organization of work and appointment of workshops.
