Technical and technological map No. 5 for noodle soup
Application area
1.1 This technical routing applies to the dish "Soup-noodles"
List of raw materials
2.1 For cooking, raw materials are needed:
Chicken GOST 25391-82
Noodles GOST R 51865-2002
Potato GOST 7194-81
Bulb onion GOST 51783-2001
· Vegetable oil P 52465-2005
Salt GOST 13830-91
Water GOST R 51232-98 (2002)
2.2 The raw materials used for the preparation of the Noodle Soup dish must comply with regulatory documentation, have a certificate of conformity or a quality certificate.
Recipe
3.1. Recipe "Noodle Soup"
Technological process
4.1. The preparation of raw materials for the production of "Soup-noodles" is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments” (1996).
4.2. Cook chicken bouillon. Add the onion to the boiling broth, put the noodles, salt and pepper to taste. Pour into bowls, sprinkle with finely chopped herbs.
Registration, submission, sale, storage
5.1. Appetizer "Noodle Soup" is served in the pot in which it was cooked.
The pot is placed on a snack plate covered with a paper napkin.
Storage conditions and shelf life: 1 - 3 hours at a temperature not lower than +75°C.
5.2. Serving temperature not less than +75°С
5.3. Prepared as needed.
Quality and safety indicators
6.1. Organoleptic indicators of the dish
Appearance - a mixture of homemade noodles and onions with the liquid part of the dish.
Color - yellowish.
Consistency - broth - liquid, noodles - soft.
Taste - chicken, moderately salty.
Smell - chicken with onion aroma.
6.2. Physical and chemical indicators:
Mass fraction of solids, % (not less than) 30%.
Mass fraction of fat, % (not less), Gerber's method 11%
6.3. Microbiological indicators:
The number of MAFAM, CFU per year of the product is not more than 1-10 2
BCGP (coliforms), not allowed in the mass of the product, g. 1.0
E. coli, not allowed in the mass of the product, g. - 1.0
S.aureus, not allowed in the mass of the product, g. 1.0
Proteus, not allowed in the mass of the product, g - 0.1
Pathogenic, incl. salmonella, not allowed in the mass of the product, g. 25
Technological recipe cards for preschool institutions - part 7
Technological map No.
Product name: Homemade noodle soup
Recipe number 86.
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Weight, g |
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gross |
net |
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Homemade noodles №118 |
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Mass of boiled noodles |
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Onion |
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Vegetable oil |
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broth or water |
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Output |
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1000 g.
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Nutrients (g) |
Energy |
Vitamins (mg) |
Minerals (mg) |
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including animals |
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Cooking technology
Put the poached onion into the boiling broth or water and cook from the moment of boiling for 5-8 minutes, after which the prepared homemade noodles and cook until done.
Serving yield determined by age group
quality requirements
Appearance: in the liquid part of the soup, the noodles retained their shape
Consistency: onion - soft; noodles - well swollen, soft, the ratio of liquid and dense parts is observed
Color: soup - golden, fat on the surface - light orange
Taste: vegetables, noodles, moderately salted
Smell: soup ingredients
Technological map No.
Product name: Milk soup with cereals
Recipe number 93.
Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations
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Weight, g |
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Gross |
Net |
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Milk |
170 |
170 |
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Water |
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Vermicelli, figured products, pasta |
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Sugar |
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Butter |
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Output |
250 |
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The chemical composition of this dish 250 g
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Nutrients (g) |
Energy |
Vitamins (mg) |
Minerals (mg) |
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including animals |
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Cooking technology
Pasta is boiled in water until half cooked (pasta - 15-20 minutes, noodles 10-12 minutes, vermicelli 5-7 minutes), the water is drained, and pasta put in a boiling mixture of milk and water and, stirring occasionally, cook until tender. Seasoned with salt, sugar, butter.
quality requirements
Appearance: pasta that has retained its shape is distributed in the liquid part of the soup, butter is on the surface
Consistency: pasta - soft
Color: soup - milky white, butter - yellow
Taste: milk and butter, moderately sweet
Smell: soup ingredients
Technological map No.
Product name: Carrot soup
Recipe number 100.
Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations
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Name of products, semi-finished products |
Weight, g |
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gross |
net |
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Onion |
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Wheat flour |
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Butter |
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broth or water |
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Output |
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The chemical composition of this dish 1000 g.
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Nutrients (g) |
Energy |
Vitamins (mg) |
Minerals (mg) |
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including animals |
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Cooking technology
Carrots and onions are cut into strips, stewed in a small amount of water until tender and rubbed. Then combined with white sauce, diluted with broth or water, brought to a boil.
Ready soup seasoned with hot boiled milk and boiled butter.
quality requirements
Appearance:
Consistency:
Color: white with a golden hue
Taste: carrots, butter, milk
Smell: products included in soup puree
Technological map No.
Product name: Green Pea Soup
Recipe number 101.
Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations
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Name of products, semi-finished products |
Weight, g |
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gross |
net |
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Rice groats |
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Butter |
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broth or water |
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Output |
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The chemical composition of this dish 1000 g.
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Nutrients (g) |
Energy |
Vitamins (mg) |
Minerals (mg) |
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including animals |
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Cooking technology
Canned green pea boiled in their own broth, then rubbed. Carrots are allowed to readiness and rubbed. Prepared rice groats are poured with broth or water and boiled to a puree state, rubbed and mixed with pureed vegetables, then milk, salt, sugar are added and brought to a boil. Ready soup is seasoned with boiled butter.
Serving yield is determined by age group.
quality requirements
Appearance: homogeneous mass with a smooth surface
Consistency: semi-liquid, homogeneous, tender
Color: green peas, carrots
Taste: green peas,carrots, butter
Smell:
Technological map No.
Product name: Zucchini puree soup
Recipe number 102.
Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations
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Name of products, semi-finished products |
Weight, g |
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gross |
net |
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Wheat flour |
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Butter |
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broth or water |
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Output |
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The chemical composition of this dish 1000 g.
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Nutrients (g) |
Energy |
Vitamins (mg) |
Minerals (mg) |
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including animals |
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Cooking technology
Zucchini, after removing the seeds and skins, cut and stew until cooked, then wipe. Pureed zucchini is combined with milk sauce, diluted with broth or boiled water, put salt, sugar and bring to a boil. Ready soup is seasoned with butter.
Serving yield is determined by age group.
Quality requirement
Appearance: homogeneous mass with a smooth surface
Consistency: bold, smooth, tender
Color: from golden to dark green, depending on the variety of zucchini
Taste: zucchini and products that make up the dish
Smell: products included in the meal
Technological map No.
Product name: Soup puree barley
Recipe number 103.
Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations
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Name of products, semi-finished products |
Weight, g |
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gross |
net |
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Pearl barley |
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Wheat flour |
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Butter |
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Output |
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The chemical composition of this dish 1000 g.
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Nutrients (g) |
Energy |
Vitamins (mg) |
Minerals (mg) |
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including animals |
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Cooking technology
Boiled cereals are rubbed, combined with a decoction, added white sauce, salt, mix, bring to a boil. The soup is seasoned with boiled milk and boiled butter.
Serving yield is determined by age group.
Quality requirement
Appearance: homogeneous mass with a smooth surface
Consistency: smooth, soft
Color: cream
Taste: characteristic of pearl barley and milk
Smell: boiled milk, products included in the soup
Technological map No.
Product name: Soup-cream from different vegetables
Recipe number 106.
Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations
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Name of products, semi-finished products |
Weight, g |
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gross |
net |
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Cauliflower |
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Potato |
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Canned green peas |
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Wheat flour |
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Butter |
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broth or water |
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Output |
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The chemical composition of this dish 1000 g.
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Nutrients (g) |
Energy |
Vitamins (mg) |
Minerals (mg) |
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including animals |
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Cooking technology
Carrots are cut into large slices and stewed in a small amount of water with the addition of butter. cauliflower sorted into inflorescences, laid in boiling broth or water, potatoes are added and boiled until tender.
Ready-made vegetables and warmed green peas are wiped, mixed with milk sauce, diluted with hot milk, salt is added and brought to a boil.
Ready soup is seasoned with boiled cream. Serving yield is determined by age group.
Quality requirement
Appearance: homogeneous creamy mass
Consistency: semi-liquid, homogeneous, tender
Color: vegetables included in the meal
Taste: vegetables, milk, butter
Smell: products included in the meal
SIDE DISHES FOR BROTHS AND SOUPS
Technological map No.
Product name: Croutons with cheese
Recipe number 117.
Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations
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Name of products and semi-finished products |
Weight, g |
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Gross |
Net |
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wheat bread |
1488 |
1250 |
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Cheese |
288 |
261 1 |
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Butter |
100 |
100 |
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Output |
- |
1000 |
1 Weight of grated cheese
The chemical composition of this dish 1000 g.
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Nutrients (g) |
Energy |
Vitamins (mg) |
Minerals (mg) |
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including animals |
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Croutons with Russian cheese |
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Cooking technology
Wheat bread is peeled, cut into slices and dried with butter.
quality requirements
Appearance: slices of bread are evenly dried, retain their shape
Consistency: crispy
Color: golden, no burnt
Taste:
Smell: toasted bread and butter
Technological map No.
Product name: Fish meatballs
Recipe number 124.
Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations
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Name of products and semi-finished products |
Weight, g |
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gross |
net |
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or cod |
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or cod fillet (skinned) |
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or sea bass fillet |
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Onion |
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Semi-finished product weight |
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Output |
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Cooking technology
Fish fillet with boneless skin is cut into pieces, passed through a meat grinder, then finely chopped onions, eggs, salt, water are added and everything is thoroughly mixed. You can chop the onion along with the fish fillet.
Formed balls weighing 15 - 18 g . steamed or stewed in broth until tender. Meatballs are put in the soup on vacation. 3 7 ..
TECHNICAL AND TECHNOLOGICAL CARD № Chicken broth with noodles, portion
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Chicken broth with noodles, portion produced by the 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.)
- RECIPE
| Name of raw materials and products | Unit | consumption of raw materials and | ||||
| products on | ||||||
| for 1 time | ||||||
| Gross | Net | |||||
| Chicken broth with / r | ml | 200,000 | 200,000 | |||
| Leg fillet without skin | G | 40,000 | 40,000 | |||
| Spaghetti boiled s/r | G | 30,000 | 30,000 | |||
| Carrots, peeled s/r” | G | 20,000 | 20,000 | |||
| Salt extra | G | 1,000 | 1,000 | |||
| Ground black pepper | G | 1,000 | 1,000 | |||
| Chicken table egg 1 cat | PCS | 0,250 | 0,250 | |||
| Dill p / f " | G | 2,000 | 2,000 | |||
| Spices s/r | since | 1,000 | 1,000 | |||
| Dish yield (in grams): | 300 | |||||
- TECHNOLOGICAL PROCESS
The broth and spaghetti are prepared according to the layouts. Carrots 3-4mm thick and chicken cut into slices 6-7mm thick.
Carrots are added to the boiling broth (vegetables are cooked until cooked so that the carrots are soft), bring to a boil.
Add chicken (plus chicken from broth 25 g), warm up. Bring to taste with spices. Boiled spaghetti on a plate
(cut into 5 cm), pour the broth with vegetables.
Decorate with greens and a quarter of an egg.
- 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.
- 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:
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
Technological engineer.
PROFESSIONAL MODULE PM 03
TECHNOLOGICAL CARD No. 1
Name of the dish: BORSCH WITH POTATOES AND CABBAGE
Recipe book number: № 170/2011
530COOKING TECHNOLOGY.
Vegetables are sorted, washed, peeled, washed.
Potato cut into sticks.white cabbage shredded with straw.Beets cut into straws.Carrot, onion cut into strips, sauté. The beets are stewed with the addition of tomato puree, vinegar, fat and a small amount of water or broth, after bringing the liquid to a boil, the heat is reduced, since a violent boil causes the vinegar to evaporate.
Cabbage is put into the boiling broth, brought to a boil, then the potatoes are put, boiled for 10-15 minutes (depending on the potato variety), sautéed vegetables are put, stewed beets and cook until done. Salt, sugar, spices are added 5-10 minutes before the end of cooking.
quality requirements . Vegetables should keep their cut shape. The consistency of vegetables is soft, undigested. The taste is sweet and sour, the color is raspberry-red, without the taste of raw beets.
TECHNOLOGICAL CARD No. 2
Name of the dish: BORSCH WITH BEANS
Recipe book number: № 175/2011
530COOKING TECHNOLOGY.
Beets are washed, peeled, washed, boiled with vinegar, cooled, cut into slices.
The beans are boiled.
White cabbage cut into pieces.
Carrots, onions are cut into slices, sautéed with tomato puree.
Cabbage is put into the boiling broth, brought to a boil, boiled, sautéed vegetables, boiled beets are put, brought to a boil, boiled beans are put, salt, sugar, spices are added and boiled until tender. At the end of cooking, you can finish the garlic, pounded with salt.
quality requirements . Vegetables should keep their cut shape. The consistency of vegetables is soft, undigested. The beans are soft, not raw. The taste is sweet and sour, the color is raspberry-red, without the taste of raw beets.
TECHNOLOGICAL CARD No. 3
Name of the dish: HOME RASSOLNIK
Recipe book number: № 196/2011
COOKING TECHNOLOGY.Shredded white cabbage is put into the boiling broth, brought to a boil, potatoes cut into cubes are laid, after 5-7 minutes sautéed vegetables (cut into strips) and stewed cucumbers (cut into strips) are put. 5-10 minutes before readiness, spices, salt, cucumber pickle and cook until done.
Served with sour cream, sprinkled with herbs.
quality requirements. Vegetables should retain the shape of the cut, on the surface of the sparkle of fat is orange, yellow or colorless. Taste - cucumber pickle is spicy, moderately salty. The broth is colorless or slightly cloudy. The consistency of vegetables is soft, cucumbers are slightly crunchy.
TECHNOLOGICAL CARD No. 4
Name of the dish: RASSOLNIK PETERSBURG (Leningrad)
Recipe book number: № 197/2011
Cooking technology.Groats sorted out, washed. Potato wash, peel, wash, cut into medium cubes.Onion cleaned, washed, cut into cubes, sautéed.Carrot wash, peel, wash, cut into cubes, sauté. Cucumbers, cut into slices, stew.
Prepared cereals are put into the boiling broth, boiled for 10 minutes, potatoes are laid, after 5-7 minutes browned vegetables, poached cucumbers are put. 5-10 minutes before readiness, spices, salt, cucumber pickle are introduced (strain and bring to a boil), and cook until ready.
Served with sour cream, sprinkled with herbs.
quality requirements. Vegetables should retain the shape of the cut, on the surface of the sparkle of fat is orange, yellow or colorless. Taste - cucumber pickle is spicy, moderately salty. The broth is colorless or slightly cloudy. The consistency of rice is soft, vegetables are soft, cucumbers are slightly crunchy.
TECHNOLOGICAL CARD No. 5
Name of the dish: SOUP Noodles HOMEMADE
Recipe book number: № 218/2011
COOKING TECHNOLOGY.To prepare noodles, the sifted flour is poured in the form of a slide, a depression is made in the middle of it. Eggs are broken into dishes, water is poured, salt is put, mixed and filtered. The resulting mixture is gradually, with stirring, poured into the recess and knead the dough. Sprinkle it with flour on top and leave for 20-25 minutes. The finished dough is rolled out into layers 1–1.5 mm thick, dried, cut into strips 4–5 cm wide, several strips are stacked one on top of the other, chopped into strips and dried. Sift homemade noodles before use. In order to make the soup transparent, the noodles are poured into boiling water, boiled for 1–2 minutes, put on a sieve and allowed to drain.
Browned roots and onions are placed in the boiling broth, boiled for 5-7 minutes, then prepared homemade noodles are added and cooked until cooked, spices and salt are added at the end of cooking.
When on vacation, put a piece of bird on a plate, pour soup, sprinkle with herbs.
quality requirements. The noodles, roots and onions should hold their shape. The taste of the roots and the broth from which the soup is made, without a sour taste. The broth is clear, cloudy is allowed. The color of the broth is amber, yellow. The consistency of the roots and noodles is soft.
TECHNOLOGICAL CARD No. 6
Name of the dish MILK SOUP WITH PASTA
Recipe book number: № 235/2011
COOKING TECHNOLOGY.
Prepared pasta is placed in boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness. Sugar is added at the end of cooking. If the soup is prepared whole milk, then the pasta is placed in boiling water and cooked: pasta 15-20 minutes, noodles - 10-12 minutes, vermicelli - 5-7 minutes; then recline on a sieve, drain the water. Prepared pasta is placed in boiling milk, salt, sugar are added and boiled until tender.
When you leave the soup is poured into a bowl and put a piece of butter.
Quality requirements: the consistency of the products from which the soup is made is soft, the shape must be preserved. The color is white, the taste is sweetish, slightly salty, without the taste and smell of burnt milk.
TECHNOLOGICAL CARD No. 7
Name of the dish: POTATO PUREE SOUP
Recipe book number: № 240/2011
COOKING TECHNOLOGY.
Carrots, onions, parsley are chopped and lightly sautéed in butter. Potatoes are poured with hot water or broth and boiled until half cooked, then browned vegetables are placed and cooked all together until tender. Ready vegetables are rubbed together with the broth. The mashed vegetables are combined with white sauce, diluted with broth, salt is added and boiled. The soup is seasoned with lezon or hot milk with butter.
When you leave, you can put a side dish, sautéed leek on a plate, then pour the soup, serve croutons separately.
Quality requirement. Soup puree has a homogeneous mass, without lumps of brewed flour, pieces of uncleaned products and surface films. The consistency is elastic, reminiscent of thick cream. The color is white or corresponding to the product from which it is prepared. The taste is delicate, moderately salty.
TECHNOLOGICAL CARD No. 8
Name of the dish: POULTRY SOUP
Recipe book number: № 251/2011
COOKING TECHNOLOGY.
The seasoned bird carcass is boiled until tender. When cooking put carrots, onions. The finished bird is taken out, cooled and the flesh is separated from the bones. The resulting pulp is cut into pieces and passed through a meat grinder or a mashing machine, diluted with broth and rubbed. The pulp can be ground in a mortar, gradually adding cold broth, and then rubbed through a fine sieve. The mashed mass is combined with white sauce, salt is added and boiled. I season the finished soup with lezon and butter.
When on vacation, they put a bird fillet cut into strips on a plate, pour soup, and serve croutons separately. Soup can be served with chicken quenelles.
quality requirements. Soup puree has a homogeneous mass, without lumps of boiled flour, pieces of poultry fillet that have not been mashed and surface films. The consistency is elastic, reminiscent of thick cream. The color is gray, the taste is gentle, moderately salty.
TECHNOLOGICAL CARD No. 9
Name of the dish: SOLYANKA MEAT
Recipe book number: № 227/2011
COOKING TECHNOLOGY
Pickled cucumbers are cut into slices or rhombuses, stewed.
Onions are chopped and sautéed with the addition of tomato puree.
The pits are removed from the olives and the olives are washed.
Meat products are boiled, cut into thin slices.
The lemon is peeled and cut into slices.
Sauteed onions and tomato puree, stewed cucumbers, prepared meat products, spices are placed in the boiling broth and boiled for 5-10 minutes.
On vacation, olives or olives, a circle of lemon, sour cream are put in a hodgepodge and sprinkled with chopped parsley.
To give more spicy taste strained cucumber pickle can be added to the hodgepodge at the end of cooking.
Quality requirement. Products are cut into slices, onions are chopped, meat products, onions and cucumbers should retain their cut shape. On the surface of the sequins of orange fat. A slice of lemon without skin, the taste is spicy with the aroma of capers, sauteed onions, cucumbers. The consistency of meat products is soft, cucumbers are slightly crunchy.
1.1 This technical and technological map applies to the dish "Noodle Soup"
> List of raw materials
2.1 For cooking, raw materials are needed:
Chicken GOST 25391-82
Noodles GOST R 51865-2002
Potato GOST 7194-81
Bulb onion GOST 51783-2001
Salt GOST 13830-91
Water GOST R 51232-98 (2002)
2.2 The raw materials used for the preparation of the Noodle Soup dish must comply with regulatory documentation, have a certificate of conformity or a quality certificate.
> Recipe
3.1. Recipe "Noodle Soup"
> Technological process
4.1. The preparation of raw materials for the production of "Soup-noodles" is carried out in accordance with the "Collection of recipes for dishes and culinary products for catering" (1996).
4.2. Boil chicken broth. Add the onion to the boiling broth, put the noodles, salt and pepper to taste. Pour into bowls, sprinkle with finely chopped herbs.
> Registration, submission, sale, storage
5.1. Appetizer "Noodle Soup" is served in the pot in which it was cooked.
The pot is placed on a snack plate covered with a paper napkin.
Storage conditions and shelf life: 1 - 3 hours at a temperature not lower than +75°C.
5.2. Serving temperature not less than +75°С
5.3. Prepared as needed.
> Quality and safety indicators
6.1. Organoleptic indicators of the dish
Appearance - a mixture of homemade noodles and onions with the liquid part of the dish.
Color - yellowish.
Consistency - broth - liquid, noodles - soft.
Taste - chicken, moderately salty.
Smell - chicken with onion aroma.
6.2. Physical and chemical indicators:
Mass fraction of solids, % (not less than) 30%.
Mass fraction of fat, % (not less), Gerber's method 11%
6.3. Microbiological indicators:
The number of MAFAM, CFU per year of the product is not more than 1-10 2
BCGP (coliforms), not allowed in the mass of the product, g. 1.0
E. coli, not allowed in the mass of the product, g. - 1.0
S.aureus, not allowed in the mass of the product, g. 1.0
Proteus, not allowed in the mass of the product, g - 0.1
Pathogenic, incl. salmonella, not allowed in the mass of the product, g. 25
Homemade noodle soup
Parsley (root)
Leek
Onion
cooking oil
broth or water
Wheat flour
Flour for dust
Chicken egg
Water, salt
Technological process:
Raw eggs, salt are introduced into cold water, mixed for 20-30 minutes, so that it rolls out better. Pieces of finished dough are placed on the table, sprinkled with flour, rolled out into a layer 1-1.5 mm thick. Layers sprinkled with flour are stacked one on top of the other, cut into strips 35-45 mm wide, which, in turn, are cut across the strips 3-4 mm wide or into strips. The noodles are laid out on floured tables with a layer of no more than 10 mm and dried for 2-3 hours at a temperature of 40-500C.
Browned carrots, onions are placed in boiling broth or water and boiled from the moment of boiling for 5-8 minutes, after which the prepared noodles are added and cooked until tender.
Quality requirement:
The broth is clear, slightly yellowish, the vegetables are soft and have reached readiness. Moderately salty. The noodle is ready to eat. The smell of the product included in the composition of the soup.
Soups and main courses should be prepared immediately before serving and sold within an hour, since when stored for 3 hours, the content of vitamin C is reduced by more than half, and after 6 hours, vitamin C is completely destroyed.
Cabbage rolls with meat and rice
fresh cabbage
beef cutlet meat
Rice groats
Onion
Margarine
Technological process:
head of cabbage white cabbage put in hot water, having previously cut a stump out of it, boil it, periodically removing the top cooked leaves from the head of cabbage. They are leveled slightly beaten off. Minced meat is placed on cabbage leaves, wrapped, giving the product a cylindrical shape.
Cabbage rolls are placed on a greased baking sheet and fried in an oven, after which they are poured with sauce and baked. Released along with the sauce, 2 pieces per serving.
Minced meat: raw meat is passed through a meat grinder, finely chopped sautéed onion, friable rice, salt, pepper are added and mixed.
Sauces: sour cream, sour cream with tomato.
Quality requirement:
Cabbage rolls kept their shape, no cracks, no burns. Moderately salty. Rice is ready. Taste of meat and spices. Poured with natural sour cream sauce, without lumps.
sour cream sauce
Butter
Wheat flour
Broth or decoction
Technological process:
For natural sour cream sauce, the flour is slightly dried without oil, cooled, mixed with butter, put in sour cream, brought to readiness, stirred, seasoned with salt and pepper, boiled for 3-5 minutes, filtered and brought to a boil.
Served with meat, vegetables and fish dishes or used to make mushroom hot appetizers, casseroles, fish, meat and vegetables.
Quality requirement:
The mass is homogeneous, without lumps. The smell of sour cream. Moderately salty. The color is slightly creamy.
Kissel from rose hips (fortified)
Dog-rose fruit
Sugar
Potato starch
Citric acid
Technological process:
Rose hips are washed, poured with hot water and boiled for 10-15 minutes. the broth is drained, the fruits are crushed, again poured with hot water and boiled again. The first second broth is combined, sugar is added, citric acid, bring to a boil, introduce the prepared starch, bring to a boil again. Technological schemes and cards, see the appendix.
Hygienic requirements for the sale of prepared food. Proper organization of the sale of prepared food and culinary products is of great hygienic importance. In the process of implementation, it is necessary to maintain high organoleptic and nutritional qualities of dishes and prevent their possible secondary infection and the development of microflora. To this end, it is necessary to strictly observe the conditions for the sale of ready-made food, minimizing the period of its storage.
Before distribution, the quality of food is checked by the marriage commission, the evaluation of the dish is recorded in the marriage journal.
Hygienic assessment of the quality of prepared food. The quality of finished food is evaluated by the organoleptic method according to the following indicators: appearance, color, smell, texture, taste. samples food products and dishes are selected by the health officer or assistant health officer. The first courses are selected in the amount of two servings of each item, the second courses - one serving of each item. The temperature of the dishes and the average weight of the products and dishes are preliminarily set by weighing 10-15 servings. Each sample is taken into a separate container, sealed, and provided with a label.
3.3 Requirements for culinary processing of products
When preparing culinary products in public catering establishments, it is necessary to observe the flow of the production process for processing meat, fish, vegetables, making cold snacks and cooking food. It is impossible to allow oncoming flows of raw materials and prepared food.
The number of prepared dishes must be in strict accordance with the throughput of the enterprise. Food is prepared in appropriate batches as it is sold.
Raw materials and finished products are processed on different tables, on different cutting boards, with different knives.
Frozen meat is defrosted in half-carcasses or quarters in a suspended state in a special room (defroster) with a gradual increase in temperature from 0 to + 8 ° C or on tables in a meat shop with room temperature. It is forbidden to thaw meat in small pieces, as well as in water or near the stove.
Meat in carcasses, halves and quarters before deboning is thoroughly cleaned, hung and washed in running water with a brush. Places where there are blood clots, stigmas, bruises, are carefully cut off. Washing the carcass with rags is not allowed. At the end of the work, the brushes are washed with detergent solutions, rinsed and poured over with boiling water.
The manufacture of semi-finished products for supplying other public catering enterprises and the distribution network is allowed only at large enterprises that have the necessary conditions for this - cold stores for storing semi-finished products, washing for containers of a semi-finished workshop, expedition.
Enterprises working on semi-finished products must have a washing machine for containers in which semi-finished products arrived, and return it to suppliers washed. Containers for semi-finished products are marked.
Minced meat in catering establishments is made as needed, its storage is allowed in refrigerators or cabinets. In the absence of cold, it is strictly forbidden to store minced meat.
When delivered from blanks to canteens, it must be packed in a special metal container lined inside with cellophane or parchment, with a capacity of up to 10 kg. Meat semi-finished products - large-sized, portioned, breaded, small-sized - are allowed to be stored at a temperature not exceeding + 80C. Storage of semi-finished meat products in the absence of cold is prohibited.
In public catering enterprises, the manufacture and sale of products from trimmings, pork tanks, diaphragms, blood, rolls from the pulp of heads is prohibited.
Soups are prepared on broths: bone, meat, mushroom, poultry. Soups with legumes are recommended to cook with smoked meats. Vegetables (roots, onions) for soups with pasta are cut into strips, with cereals and peas - into small cubes, with beans - into slices.
When cooking soups with pearl barley, it is pre-boiled, washed; the remaining cereals are laid raw in the broth.
Homemade noodle soup. From flour, eggs, water, salt, knead the dough and leave it for 20-30 minutes to swell the gluten. The dough is rolled out with a layer of 2.5 mm, cut into strips 4-5 cm wide, folded, thinly chopped into strips and left to dry. The noodles are sifted from the flour, dipped in boiling water for 1 minute, put on a sieve, introduced into the boiling broth, browned roots, onions are added and boiled until tender.
Pea soup. Peas are sorted and washed. Unshelled peas are soaked in cold water and allowed to swell, and shelled peas are placed in a boiling broth. Peas are boiled until almost ready, before the end of cooking, browned vegetables (carrots, white parsley root, onions) are added. Served with pieces of smoked brisket, ham, sprinkled with chopped herbs.
Kharcho. Beef or lamb brisket is cut into 2-3 pieces per serving, poured with water, put a tomato and boiled until half cooked, then salted, rice is added and boiled again. At the end of cooking, put sautéed onion, tkemali sauce (sour plum sauce), crushed garlic, spices into the soup and bring it to readiness.
Petey. Two or three pieces of lamb with a bone are boiled for 30-40 minutes in a clay pot, large soaked peas are added and cooking is continued. 20-30 minutes before readiness, put raw coarsely chopped onions, spices, potatoes, sour plums, chopped fat tail and pour in an aqueous infusion of saffron. The soup is released in the same bowl.
32. Technology of preparation of hodgepodges. Assortment, features of the holiday.
Solyanki
A distinctive feature of saltworts is that they are cooked on broths with a high content of extractives. Salsola has a sharp taste due to the presence of pickles, tomato puree, capers, olives or black olives.
Meat, ham, veal, kidneys, tongue, poultry and other meat products are pre-boiled in the same broth on which the hodgepodge is prepared.
Poultry and game intended for saltwort can be fried. Meat and fish products are cut into flat slices. Most often, hodgepodges are portioned, custom-made dishes, but there may also be mass cooking. Fish hodgepodges are released without sour cream, meat - with sour cream. On vacation, put a circle of lemon (peeled) in a hodgepodge and sprinkle with herbs. Lemon can be served separately.
Mushroom hodgepodge is also prepared. Instead of meat and fish products, fresh or dried and salted mushrooms are put into it.
Meat hodgepodge. Onions are finely chopped, sautéed, tomato is added and sautéing is continued. The tomato can be sautéed separately. Cucumbers are peeled and seeds are cut lengthwise and then crosswise into rhombuses and stewed in broth. Sauteed onion with tomato (it is called "salt breze"), stewed cucumbers, spices, capers are added to the boiling broth and boiled for 7-10 minutes. If portioned hodgepodge is prepared (by order), then a chopped set of boiled products (ham, meat, peeled sausages, poultry, kidneys), pitted olives are put in a soup bowl, the liquid part of the hodgepodge is poured, brought to a boil, allowed to brew and served with herbs and sour cream.
Solyanka fish. Solyanka is prepared for fish broth with sturgeon or zander. The broth is made from the head of sturgeon fish. The fish is cut into 2-3 pieces per serving, the sturgeon is scalded and washed. Poached cucumbers, onion sautéed with tomato, prepared fish, capers, spices are put into the boiling broth and boiled for 10-12 minutes. They release fish hodgepodge with herbs and lemon slices without seeds and zest.
