Everyone loves pizza. You can cook it at least seven days a week, and each time is different! Meat and vegetarian, with seafood or with, and even for dessert, making a fruit filling. One problem: the dish is high-calorie. Is it possible

Every pizza has three ingredients: dough, sauce and cheese. Other products can be added to your taste, who likes what. Of course have classic recipes pizzas, such as Four Cheese or Margherita. But there are no hard and fast rules. Remember that pizza was invented by the Italian poor, who put the leftovers of food on the cake, sprinkled with cheese and sent it to the oven. So, if your goal is to keep the figure, you can change the dish in accordance with it.

pizza cheese

Perhaps the most "dangerous" ingredient in pizza is mozzarella. This cheese only at first glance gives the impression of being very tender and light. In fact, its fat content can reach 60%. At the same time, if you make a pizza without this cheese, you get the usual stuffed focaccia. ” However, this problem can be solved if you use low-fat mozzarella and do not crumble it on pizza in large quantities. It will be enough to confine ourselves to a few thin plates. That is, you will add mozzarella solely for taste and “for order”.

Preparing homemade pizza dough

Today in restaurants you can find three types of pizza: on a thick dough, thin and closed "calzone". The thinner the dough, the correspondingly less calories in the pizza. IN classic version the thickness of the "cake" should not exceed 0.5 cm at all. Therefore, when preparing this dish at home, roll out the dough as thin as possible.

You can lighten the dish by replacing the usual wheat white flour for healthy whole grains. Firstly, it contains an order of magnitude more fiber, and secondly, such a dough will turn out to be denser and will withstand even a large amount of filling. By the way, if your goal is to cook a diet low-calorie pizza, you should not use a ready-made purchased base. Better to cook it yourself at home.

Pizza dough

1 kg whole grain flour
2 tsp olive oil
1 tsp salt

Place all ingredients in a blender. While stirring, gradually add warm water until you have a smooth, dense, elastic dough. Roll it into a ball, wrap it in cling film and refrigerate. So it can be stored for several days. To make pizza, pinch off a small piece from the ball. Place it on a floured board and roll it into a thin sheet.

It is not necessary to cook a round pizza at home, it will be much more convenient to make it according to the shape of your baking sheet. Line it with parchment paper and place the rolled out dough on top. Brush with sauce, top with filling and bake for 20-30 minutes at 180°C, depending on the ingredients used.

What should be the pizza sauce?

Of course, store-bought sauces are the easiest way to make pizza, but they tend to be quite high in calories and contain a lot of salt. It is much more useful, including for the figure, to use homemade tomato sauce. It is enough for him to chop fresh tomatoes in a blender with a couple of sprigs of basil and olive oil, season to taste with salt and freshly ground black pepper and spread the resulting sauce on pizza dough.

The most popular pizza sauce is, of course, tomato sauce. However, quite often they use creamy, made from cheese and cream. This sauce is very high in calories. If you are tired of tomato and want to try something new, it is better to cook homemade pesto. It is lighter and goes well with vegetable and meat fillings.

What are the best spices to choose?

diet pizza. With them, even using a small amount of toppings, sauce and cheese, you can cook tasty dish. Classic spices for pizza are dry oregano and basil. However, for a dietary option, ground cayenne (hot chili) pepper is also perfect. It is known that some spices whet the appetite quite strongly, but when we eat spicy food, we eat less, as we are saturated much faster.

Pizza pesto sauce

100 g fresh basil
50 g pine nuts
40 ml olive oil
15 g salt
2-3 garlic cloves

Peel the garlic and cut into small pieces, wash the basil, shake off the water or blot dry, then separate the leaves from the stems. Put all ingredients in a blender and grind.

The lightest pizza toppings

As for filling pizza, then, or cheese can nullify all your desires to reduce the calorie content of the dish. So try to use only diet foods. It can be mushrooms and vegetables, seafood, minced lean veal or even light "sour milk".

MEAT FILLING. An ideal option for a diet pizza is a low-fat chicken or turkey breast. You can also use the trick of the chefs and grind the meat into minced meat. So it is easier to distribute it throughout the dough in a thin layer and, again, not to overload the dish. Can also be used minced meat from veal or beef.

Mix 100 g of minced meat in a blender with 1 onion, a bunch of fresh parsley and 2 tomatoes. Spread the filling over the surface of the dough, sprinkle with a thin layer of grated low-fat mozzarella and bake in the oven at 180 ° C until the minced meat is ready. If you prefer pizza with pieces of ingredients, onions and tomatoes can not be chopped in a blender, but cut into thin circles and put on top of minced meat.

VEGETABLE FILLING. There is room for creativity, because for cooking you can use any vegetables, as well as mushrooms. Don't be afraid to experiment. Instead of the usual champignons, you can add chanterelles, oyster mushrooms, pre-boiled porcini mushrooms or honey mushrooms. Cut vegetables into very small cubes.

Zucchini and zucchini, eggplant, artichokes, and spinach are perfect for greens. bell pepper different colors will not only add flavor, but also decorate the dish. Be careful with canned vegetables: they have a lot of salt. Instead of green peas from a jar, it is better to take frozen ones. And don't forget olives, olives and capers. They are very suitable for pizza and in small quantities will not increase the calorie content of the dish.

Seafood filling

Perhaps one of the best options for diet pizza, because all seafood with a low calorie and fat content contains a fairly large amount of protein and various useful substances. Such a pizza can also turn out to be budget-friendly if you use small inexpensive shrimp or ready-made sets of frozen seafood (the so-called “sea cocktail”).

Tender pizza with tuna

Pizza dough - for 1 pizza
500 g fresh tomatoes
2 small onions
1 garlic clove
Salt, pepper, oregano - to taste
2 sprigs of basil
1 can of tuna

Roll out the dough. Blanch the tomatoes, cut the flesh into slices, heat and crush in a saucepan, add basil leaves, chopped garlic and onion (1 head). Season to taste with salt, pepper, oregano and simmer for 15 minutes. Cool, punch in a blender. Lubricate the dough. Drain the liquid from the can of tuna. Spread the fish pieces over the sauce along with the diced onion and cheese. Bake at 180°C for 20 minutes.

Chicken Pizza

Pizza dough - for 1 pizza
1 bulb
2 tbsp. l. tomato paste
100 g boiled chicken breast
100 g champignons
Salt, ground black pepper - to taste
1-2 tbsp. l. shredded low fat cheese

Roll out the dough, grease tomato paste. Peel the onion, cut into rings. Cut mushrooms into slices chicken breast- straw. Spread the chicken over the dough, on top - the onion and mushrooms. Bake at 180°C until cheese is melted.

Sweet fruit pizza

Pizza dough - for 1 pizza
5 st. l. strawberry jam no sugar (or pureed strawberries)
2 medium sized apples
1 medium banana
6-8 slices mozzarella
1-2 tbsp. l. almond petals
1 st. l. grated dark chocolate

Roll out the pizza dough into a thin layer. Peel the apples and cut into thin slices. Peel the banana and cut into slices. Spread the pizza dough with strawberry jam, evenly distribute slices of apples, bananas, mozzarella on top. Sprinkle with almonds and chocolate. Place in the oven for 20-25 minutes at 180°C.

pizza carlo

Pizza dough - for 1 pizza:

200 g lightly salted salmon or salmon in thin slices
1 small zucchini
6-8 thin slices of mozzarella

For sauce:

1 small zucchini
30 g pine nuts
5 st. l. olive oil
Salt - to taste

Wash and clean the zucchini. Grind all the ingredients for the sauce in a blender. Roll out the pizza dough into a thin layer, grease with a small amount of sauce, remove the rest. Cut the zucchini for the filling into thin petals and put on the sauce, on top - pieces of mozzarella. Bake in the oven for 20-30 minutes at 180°C. ready pizza cool slightly. Put slices of lightly salted salmon or salmon on top.

Cottage cheese orange pizza

Pizza dough - for 1 pizza:
100 g fat-free cottage cheese
1 tsp cane sugar
1 orange
2 tbsp. l. orange peel
6-8 very thin mozzarella slices

Grind orange pulp in a blender. In a bowl, mix cottage cheese and orange mass, add sugar. Roll out the pizza dough into a thin layer, distribute the curd-orange-new filling on top. sprinkle orange peel and cheese. Bake for 20-25 minutes at 180°C.

Pizza with seafood

Pizza dough - for 1 pizza:

300 g frozen seafood cocktail
2 fresh tomatoes
1 small bunch of basil
50 g cheese, very thin slices
1 tsp dried oregano
Salt and pepper - to taste

Grind tomatoes with basil and oregano in a blender, salt and pepper to taste. Roll out the pizza dough into a thin layer, spread on top tomato sauce. Put in the oven for 15 minutes at 180°C. Remove from oven and cool slightly. Arrange thawed seafood on top and sprinkle with cheese. Put in the oven for another 10-15 minutes.

Pizza is favorite treat adults and children: thin dough, fragrant filling, spicy sauce. It is no coincidence that the dish is popular all over the world. However, pizza is a very high-calorie food and people who watch their diet and weight cannot afford to eat it. Fortunately, there is a recipe for diet pizza, no less tasty and, moreover, healthy.

Photo diet pizza - a recipe for weight loss

Acts as a diet dough for pizza chicken fillet, which does not contain harmful carbohydrates. This version of the dish is ideal for those who are on a diet, play sports and watch their diet.

PP Pizza Recipe Ingredients:

• Oat bran - 2 tablespoons;
• Chicken egg - 1 pc.;
• Chicken fillet - 500 grams;
• Tomato - 2 pieces;
• Bulgarian pepper -1pc;
• Garlic - 2 cloves;
• Low-fat cheese -200 grams;
• Salt, pepper, dry herbs to taste.

Diet Pizza Step by Step Recipe

So, as mentioned above, the basis for pizza will be chicken fillet. For pp dough for pizza, you need to prepare minced meat. You can buy ready-made, however, cooked on your own, it will be much fresher, tastier, and therefore healthier.

• chicken breast should be cut into small pieces and scroll in a meat grinder or in a blender.
• Finely chop the garlic and add to the minced meat.
• Then add egg, oat bran and mix well.

Diet pizza recipe - photo of cooking the base

• The next step in the pizza recipe is the addition of herbs, salt and black pepper. Basil, oregano, paprika are good for pizza. Everyone will choose herbs according to their taste.
• Now you need to mix the contents to a thick consistency and put the minced meat on a baking sheet covered with parchment. We put the pizza base in a preheated oven to 180 degrees for 15 minutes.
• At this time, cut the tomatoes thin circles and Bell pepper- stripes. Still very a good option- grease the chicken cake with self-twisted tomatoes, which will be an excellent substitute for high-calorie ketchup. Also add herbs and pepper to the resulting mass to add flavor to the dish.
• So, after the chicken cake is taken out of the oven, you need to put tomatoes and peppers on it, season with pepper and paprika.
• final step- sprinkle grated cheese on top of the pizza and send the dish back to the oven until the cheese is well melted. On average, this will take 5-10 minutes.

If desired, pizza toppings from minced chicken can be changed. Eggplants, zucchini, onions are perfect. It all depends on individual preferences.

The most important thing is that the delicacy becomes really diet dish. You should not add oil, and the maximum allowable fat content of cheese should not exceed 20%.
Well, it turns out, cook according to the recipe diet pizza can be done quickly and easily. Bon Appetit and health!

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MINISTRY OF EDUCATION OF THE AUTONOMOUS REPUBLIC OF CRIMEA

YEVPATORIA VOCATIONAL TECHNICAL SCHOOL №36

COURSE WORK

on the topic:

"CRAB STICK SALAD"

Student group PK-20

Vasyanina Elena Yurievna

Course II

Work manager

Otter V.M.

Evpatoria - 2005

Ministry of Education of the Autonomous Republic of Crimea

Evpatoria vocational technical school №36

The task

for writing work

on the topic: "Salad with crab sticks"

1. Introduction

2. Commodity science (characteristic of the raw materials used to prepare the dish).

3. Special technology

a) calculation of raw materials for the first portion

b) primary processing raw materials, characteristic p / o

c) heat treatment of products

d) requirement for the quality of the dish

4. Equipment a) list the types, brands of equipment used to prepare the dish

b) device PM 1.1

c) operating rule

5. Labor protection. Safety instructions for the operation of equipment PM 1.1

6. Organization of production of POP: a) list the shops in which primary, heat treatment, sale

b) Give a description of the workshop in which the dish is prepared.

c) Organization of jobs in this workshop.

Introduction

The customs of various peoples give us many examples illustrating the great variety of human tastes. To eat a caterpillar, even fried, seems to us the limit of perversion of taste. But the indigenous heritage of subtropical America does not disdain this food; its inhabitants have long been extracting caterpillars from under the bark of a palm tree. The population of the Indian village is delighted with the ant swarm, which can be boiled in a pot. But try to force the same Indians to eat chicken or just egg they literally get sick. Rats, of course, "the food of the besieged", however, they were a delicacy of some Polynesians, and the Aztecs loved to feast on dogs, which they fattened for their feasts.

The nickname "frogs", which the British long time endowed the French, is an eloquent expression of the opinion of the English about the favorite food of the French.

A classic example of the influence of traditions on nutrition is the divergence between the pastoral position of Asia and Europe in their views on dairy products. While the peoples of Central and South Asia, as well as the peoples of the Indo-European and Semitic groups, always consumed milk, which often served as their food, the Chinese, Japanese and peoples of Southeast Asia treated milk and dairy products with disgust. And this disgust arose not as a result of ignorance, for the Chinese for a long time came into contact with the Mongol and Turkic tribes, for whom milk and dairy products were the main food.

They say that cooking is the art of combining flavors. various products, connecting them or vice versa, emphasizing their contrast. This is not just cooking, it requires skill and knowledge of cooking.

Eggs

The structure of the egg

The average standard weight is 40 g, and about 56% of the protein comes to the share, the yolk is 32%, the shell is 12% of the weight.

Chemical composition and nutritional value of eggs.

Proteins - 12.7%

Fats - 11.5%

Carbohydrates - 0.7%

Minerals - 1.0%

Water - 74.0%

Vitamins - B 1, B 2, PP

Energy value 100g - 157 kcal

Egg classification

Depending on the shelf life, as well as on the quality and weight of the eggs, they are divided into dietary ones, sold no later than 7 days, weighing at least 44 g or more.

Depending on the method and period of storage, table eggs are divided into fresh, refrigerated, limed.

Categories of eggs

Dietary eggs are divided into categories I and II. In all types of eggs of both categories, the shell is whole, clean, strong; in eggs of category II, except for dietary ones, slight contamination in the form of individual points is allowed.

Quality requirement

Depending on the presence of defects, eggs are classified as food incomplete or technical marriage. The defect of food defective eggs is a notch, wrinkled side, pouring, dryness, smelly.

Technical defects include a krasyuk, a blood ring, a cuff, a large spot.

Packaging and storage of eggs

Eggs are stored in a clean and cool room from May 1 to September 1 for 3 days at a temperature of 2 degrees, the rest of the time no more than six days. In refrigerators, eggs are stored at a temperature of 1 to 2 degrees and 85-88% relative humidity for up to 6 months.

Mayonnaise

Mayonnaise - creamy fine emulsion

I raw material:

Liquid refined and deodorized vegetable oils, egg yolk, milk powder and some additives (mustard, salt, sugar, vinegar, various spices and spices)

II Assortment

Canteen.

a) Provencal - it consists of the following components: refined vegetable oil 65-66%

Egg powder 5%

Powdered milk 1.6%

Sugar and table salt 2.8%

Mustard powder, acetic acid, and baking soda 1.5-1.55%, water 24.1-25%

b) dairy - enriched with powdered milk

2. Amateur - fat content from 47% is prepared with various seasonings and spices.

a) Spring - add to give the smell of fresh dill - dill essential oil

b) Fragrant - add parsley and celery extract.

c) Mayonnaise with pepper - black pepper is introduced, which gives it a sharp, burning taste

d) "Festive" add black and red pepper, garlic, coriander, nuts

e) Spark - red bitter and sweet pepper, as well as tomato paste

Packaging and storage

Packed in glass jars of 100, 200, 500 and 1000 g, or bags of special impenetrable transparent polymeric materials of 200 g.

Mayonnaise should be stored in a cool room, protected from sunlight, preferably in a refrigerator at a temperature of 3 to 18 degrees and a relative humidity of at least 75% for 20-30 days from the date of release from the enterprise.

crab shelves

I Raw material:

Surimi (minced fish), sugar, purified drinking water, egg white, vegetable oil, salt, flavoring, natural food coloring E 160, E 621, E 171

II Chemical composition

Proteins - 5.0

Carbohydrates - 14.0

Fats - 2.0

Energy value 100g - 94 kcal

Storage and packaging of crab sticks:

Store in a clean, cool place at -18 degrees for 18 months. They are not subject to re-freezing.

Corn

Refers to grain vegetables. In cooking, sweet corn is used whole on the cob and boiled as a garnish. It is subjected to canning and freezing

Chemical composition:

Proteins - 2.2g

Carbohydrates - 11.2g

vitamins

B1 - 0.02g

PP - 0.95g

C - 4.8g

Energy value 100g - 58.0 kcal

Quality requirement

Corn cobs should be healthy, with fresh healthy integumentary leaves (wrapper), with no signs of wilting; the grains are dense with each other, the color characteristic of botanical sorghum, juicy, milky or milky-wax ripeness, with sweet juice in the form of milk. The length of the cob should be at least 12-15 cm, the length of the stem should be at least one cm.

Storage and packaging

Store in a clean, cool place from 0 to 20 degrees with a relative humidity of 75% for 2 years from the date of manufacture.

Primary processing of raw materials

Before use, contaminated eggs are washed in mesh buckets in warm water. Heavily contaminated eggs are washed with a soft brush or rubbed with salt. After washing, the eggs are disinfected with a 2% bleach solution for 5 minutes, washed in a 2% soda solution and rinsed for 5 minutes in running water.

The freshness and good quality of eggs can be determined using an ovoscope or by immersing them in a 10% solution of table salt: fresh eggs will sink to the bottom, spoiled eggs will float.

Peel the boiled eggs, cut into cubes, cut the crab sticks into cubes, add corn, season with mayonnaise and garnish with herbs.

For salad preparation, machines are used - MPO - 200, MPO 50 - 20

PM device - 1.1

The drive PM - 1.1 (see Appendix 1) with a set of interchangeable mechanisms is designed to mechanize the processing of meat and fish products at a public catering enterprise.

The drive kit includes

- drive PM - 1.1 for actuation of interchangeable mechanisms;

- meat grinder MS2 - 150 for minced meat and fish;

- Meat mixer MS8-150 for cooking and whipping minced meat;

- grinded MC12 - 15 mechanism for grinding crackers, peppers and other spices;

- ripper MS19 - 1400 for loosening and mixing portioned pieces of meat.

Operating rules

Before starting work, the correct installation of the universal drive, the serviceability of the interchangeable mechanism and the correctness of its assembly and fastening with screws - clamps are checked.

When installing the housing of the replaceable mechanism in the neck of the drive, it is controlled that the end of the working shaft of the mechanism falls into the socket of the drive shaft of the universal drive gearbox. The presence of fencing devices, grounding or zeroing is checked.

After making sure that the replaceable mechanism and drive are in good condition, a test run is performed at idle. The drive should run with little noise. In the event of a malfunction, the drive is stopped and the cause of the malfunction is eliminated. It is allowed to regulate the rotation speed during operation only if there is a variator in the machine design.

Cooked products should be loaded into the change mechanisms only after the universal drive is turned on, the only exception is the whipping mechanism, in which the products are first loaded into the tank, and then the universal drive is turned on.

Safety precautions for the operation of equipment PM - 1.1

The preparation for the operation of the universal drive is carried out by the chef assigned to this machine, who, before starting work, is obliged to comply with safety requirements and observe labor safety when working with the machine.

During operation, it is forbidden to overload the replaceable mechanism with products, as this leads to a deterioration in the quality or damage to the products, as well as to a breakdown of the machine. Particular attention should be paid to strict observance of safety rules when working with a universal drive, as negligence leads to injuries to operating personnel.

It is strictly forbidden to work on the machine without the appropriate safety devices, as well as to push the products into the neck of the change mechanism with your hands.

Inspection of the universal drive and the installed change mechanism, as well as troubleshooting, may only be carried out after turning off the electric motor of the universal drive and stopping it completely.

After finishing work, the universal drive is turned off and disconnected from the mains. Only then can the replaceable mechanism be removed for disassembly, washing and drying.

Preventive and current repairs of the universal drive and replaceable mechanisms are carried out by special workers in accordance with the concluded contract.

Organization of the work of the cold shop

The cold shop (see Appendix 2) is designed to produce a wide range of products: sandwiches, cold dishes and snacks, sweet dishes, cold soups and drinks. In the process of their preparation, most products are not subjected to heat treatment, so you need to follow the rules of sanitation and personal hygiene with particular care in the workplace. When planning a cold shop, it should be borne in mind that in summer the temperature in it should be quite low, so it is best to turn its windows to the north. A convenient connection of this workshop with the kitchen and the hall is necessary.

Cold cabinets, collapsible chambers, low-temperature counters, ice makers, as well as special mechanical equipment are placed in the workshop.

To organize the workplace, the cooks install modular sections - with a refrigerated cabinet and a slide for storing components of cold dishes, with a built-in bathtub, above which cold and cold mixers are fixed. hot water with flexible hose and shower head. Under the tabletop there is an auxiliary shelf for storing dishes and drawers. A table is convenient - a section with drawers and shelves, designed for installation and connection to the electrical network of small-scale mechanization.

The workshop organizes separate workplaces for the production of cold dishes and snacks, sweet dishes and sandwiches. From the equipment they use a universal drive, a vegetable cutter with a set of various knives, bread, sausage and ham cutters, a device for cutting butter, cheese, as well as a variety of notches, knives, dishes and molds. The design of cold dishes and snacks is of great importance, and their attractiveness depends on the shape of the cut, the color combination and arrangement of the products, and, of course, on the qualifications of the cook. The number of necessary utensils, containers and production equipment is determined depending on the volume of products, the range of dishes and culinary products. It is necessary to distinguish between the preparation of meat, fish and sweet dishes. The work front of each cook should be 1.5 - 1.8 m. If tartlet baking is organized in the workshop, then a separate room is allocated for the production table and oven.

Cold dishes and snacks are prepared as they are sold, but all semi-finished products must be prepared in advance. Jellied and gelled dishes should be prepared in the kitchen. Process vegetables, herring in the morning and store in chopped and whole form at a temperature of 4-8 degrees. Green onions, parsley, lettuce are sorted out, and put in the refrigerator in trays. Meat gastronomic products (sausage, ham, cheese, etc.) are cleaned in advance, and cut only when on vacation. Fish gastronomy is cut and cleaned from bones without removing the skin; cut as needed. Salad and other cold dishes are dressed and decorated immediately before serving. The shelf life of unfilled vegetable p / f at a temperature of 5-6 degrees is no more than 12 hours, so you need to know in advance the time of receipt of dishes in buffets and culinary shops and their quantity. The bartenders annually give an order to the workshop - an application and receive products 1-2 times a day.

The number of cooks in the cold shop is determined by the capacity of the enterprise. The range of cold dishes and snacks requires highly skilled workers (IV - VI times). The cook performs a certain amount of work, which ensures their uniform loading during the working day. The foreman of the workshop organizes the systematic release of products for the main production and its branches.

Safety and labor protection in the workshop

When working in a cold shop, you must follow the same rules as in a vegetable shop. In addition, when working on a sausage cutter, you should not bring your hands to the knife disk and the conveyor. When whipping, it is forbidden to add products to the tank while the machine is moving. Cans can only be opened with special knives.

Literature

1. G.M. Evstigneev "Secrets of food"

2. A.A. Schmidt "Production of mayonnaise"

3. N.G. Bubeikis "Organization of production of a public catering enterprise"

4. V.G. Zolin "Technological equipment of public catering enterprises"

Attachment 1

Appendix 2

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Routing

on the dish "Borscht with cabbage and potatoes"

recipe number 170

Name of products	Norm for 1 serving, g			Norm for 2 servings, g
	gross	net	gross		net
fresh cabbage
Potato
Parsley (root)
Onion
tomato puree
cooking oil
Vinegar, 3%
broth or water

Cooking technology

Shredded cabbage is placed in boiling broth or water, brought to a boil, then potatoes cut into cubes are added, boiled for 10-15 minutes, browned vegetables, stewed or boiled beets are placed and borscht is cooked until tender. Salt, sugar, spices are added 5-10 minutes before the end of cooking.

quality requirements

Appearance: appropriate for this type of hot dishes

Color: typical for the respective types of vegetables, with the addition of tomato puree - with a red tint.

Smell: characteristic of one or more types of vegetables with the aroma of spices

Consistency: liquid

Taste: corresponding to the taste of the vegetables that make up the dish

Routing

on the dish "Capital salad"

recipe number 98

Name of products	Norm for 1 serving, g			Norm for 2 servings, g
	gross	net	gross		net
Potato
fresh cucumbers
Weight of semi-finished product (raw material set)
Output of the finished dish (product)

Cooking technology

For salad, boiled poultry meat without skin is used. Half of the pulp is finely chopped, and the rest is used for decoration. Meat, potatoes and fresh cucumbers are cut into thin slices, seasoned with a portion of mayonnaise with the addition of Southern sauce; lay out a slide, decorate with an egg, pieces of boiled meat, green salad and the remaining mayonnaise.

quality requirements

Routing

on the dish "Beet salad with cheese and garlic"

recipe number 88

Name of products	Norm for 1 serving, g			Norm for 2 servings, g
	gross	net	gross		net
Fresh beets
Weight of semi-finished product (raw material set)
Output of the finished dish (product)

Cooking technology

Boiled beets are cut into strips, finely chopped garlic is added and seasoned with mayonnaise. The salad is laid in a slide and sprinkled with cheese, grated on a coarse grater.

quality requirements

Appearance: corresponding to this type of lettuce

Color: typical for the respective types of vegetables, when dressed with mayonnaise - with a whitish tint

Smell: characteristic of one or more types of vegetables with the aroma of mayonnaise

Consistency: vegetables dense, elastic, crunchy

Taste: typical for the respective types of vegetables

Routing

on the dish "Okroshka meat with sour cream"

recipe number 272

Name of products	Norm for 1 serving, g			Norm for 2 servings, g
	gross	net	gross		net
Beef
Bread kvass
Green onion
fresh cucumbers
Mustard ready
Weight of semi-finished product (raw material set)
Output of the finished dish (product)

Cooking technology

Potatoes, beef meat and eggs are boiled, cut into small cubes. Fresh cucumbers also cut into small cubes, and green onion shredded. All prepared ingredients are diluted with kvass and sugar and mustard are added.

quality requirements

Appearance: appropriate for this type of cold soups

Color: typical for the respective types of vegetables

Smell: corresponding to the type of vegetables included in the recipe and bread kvass

Consistency: liquid

Taste: corresponding to the taste of vegetables and bread kvass

Routing

on the dish "Cutlet home"

formulation No. 611

Name of products	Norm for 1 serving, g			Norm for 2 servings, g
	gross	net	gross		net
Beef
Raw fat
Onion
Water or milk
Weight of semi-finished product (raw material set)
Output of the finished dish (product)

Cooking technology

The meat chopped in a meat grinder is combined with stale wheat bread, previously soaked in water or milk, salt, pepper, onions are added and mixed. An oval shape is formed from minced meat and fried in melted edible animal fat.

quality requirements

Appearance: corresponding to this type of second courses

Color: typical for fried meat dishes

Smell: appropriate for the ingredients in the formulation

Consistency: dense, elastic

Taste: Corresponding to the taste of fried meat with spices.