Technological map of vegetable stew. Quality requirements Instruction card for cooking technology for vegetable stew

Cooking technology

Recipe number: 77

Product name: Vegetable stew

Quality requirements

Cooking technology

Preparation of white sauce: dry the flour at a temperature of 110-120˚ C, allowing for color changes, cool to 60-70˚ C, grind with butter, gradually pour in ¼ of the hot broth and knead until a homogeneous mass is formed, then add the remaining broth or water and knead.

To prepare sour cream sauce, add boiled sour cream and salt to a hot white sauce and boil for 3-5 minutes, strain and bring to a boil.

Appearance: homogeneous, non-stratified mass.

Consistency: liquid sour cream.

Color: white with a cream tint.

Taste: sour cream.

Smell: sour cream, the use of high acidity sour cream is not allowed.

Technological map No. _90__

Name of the collection of recipes:Collection of technological standards, recipes for dishes and culinary products for preschool educational institutions, in 2 parts - ed. Assoc. Korovka L. S., associate professor Dobroserdova I.I. et al., Ural Regional Nutrition Center, 2004

name of raw materials	Consumption of raw materials and semi-finished products
from 1-3 years	from 1-3 years	from 3-7 years	from 3-7 years
Gross, g	Net, g	Gross, g	Net, g
Potato
from 01.09-31.10
from 31.10-31.12
from 31.12-28.02
from 29.02-01.09
Carrot
Until January 1
From January 1
Bulb onions
Fresh white cabbage
Water
Sweet cream cow butter
Exit

Chemical composition of this dish (for children from 1-3 years old)

Chemical composition of this dish (for children from 3-7 years old)

Vegetables are sorted, washed and peeled. Peeled vegetables are washed again in running drinking water for at least 5 minutes in small batches, using colanders and nets.

Pre-soaking vegetables is not allowed.

To avoid darkening and drying out, peeled potatoes, root vegetables and other vegetables can be stored in cold water for no more than 2 hours.

Potatoes are cut into slices or cubes and stewed. Onions and carrots are lightly sautéed. White cabbage is cut into pieces and simmered. 15-20 minutes before readiness, combine all the vegetables and simmer.

Supply temperature +60…+65º C.

Appearance: vegetables and potatoes are cut into cubes or slices, the shape of cutting vegetables is preserved.

Consistency: potatoes, vegetables soft, dense.

Color: light orange.

Taste: moderately salty.

Smell: vegetables included in the dish.

Technological map No. _91__

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the vegetable stew dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

Product name	Product consumption rate for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Fresh peeled semi-finished potatoes or Fresh food potatoes	20	20
or Fresh table carrots	18,2	18,2
Used zucchini	12	12
Semi-finished white cabbage, peeled or Fresh white cabbage	10,2	10,2
or Fresh onions	20	20
Drinking water	30	30
Tomato paste	2,4	2,4
Butter	0,9	0,9
Wheat flour 1st grade	1,5	1,5
Peeled semi-finished table carrots or Fresh table carrots	2,4	2,4
Fresh peeled semi-finished onions or Fresh onions	1,2	1,2
Granulated sugar	0,75	0,75
Vegetable oil	4	4
Garlic	0,4	0,3
Table salt "Extra"	0,25	0,25
Exit:	–	100

4. TECHNOLOGICAL PROCESS

Vegetables are washed under running water. Fresh peeled potatoes (semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes, peeled carrots are cut into cubes or slices, peeled onions are chopped. Prepared vegetables are simmered separately in a small amount of water with the addition of butter.

Cabbage is boiled in water. Then the potatoes and steamed vegetables are combined, red main sauce is added and simmered for 10-15 minutes. After this, add frozen zucchini and boiled cabbage to the vegetables and continue to simmer for 15-20 minutes at a low boil. 5-10 minutes before readiness, add fresh garlic, crushed with salt, salt and simmer until tender.

To prepare the red sauce, peeled carrots and onions, cut into small strips and simmer 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 at a low boil. Wheat flour is sifted and dried at a temperature of 150-160°C, stirring occasionally, in a stovetop dish or on a baking sheet in an oven in a layer of no more than 4 cm until it acquires a light yellow color to a temperature of 70-80°C and diluted with warm water in a ratio of 1 :4, stir thoroughly and add to boiling water, then add vegetables stewed with tomato paste and cook at low boil for 45-60 minutes.

At the end of cooking, add salt and granulated sugar. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

Serving temperature: 65±5°С.

Implementation period: no more than 2 hours from the moment of preparation.

1. 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 of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Technological engineer.

Introduction

To the group blanks

TO pre-production

"Lux" -

"Higher"

"First"

Names of raw materials	Raw material consumption per 1 serving
Gross gram	Net gram
Pork
Potato
Carrot
Turnip
Petru (root)
Bulb onions
Tomato puree
Wheat flour
Mass of stewed pork
Lots of vegetables and sauce
Exit

1. Defrost

2. Cutting off the mark

3. Washing

4. Drying

5. Cutting up the carcass

6. Boning parts

7. Trimming and stripping

8. Preparation of meat P/F

Thawing meat (defrosting)

In frozen meat, the meat juice is trapped between the muscle fibers in the form of ice crystals. When thawed, the juice should be absorbed back into the muscle fibers. To do this, you must follow three rules:

1) thaw slowly at air temperature from 0 to 6-8 ° C and humidity 90-95%. In catering units, meat is defrosted in special chambers (defrosters), hanging carcasses, half-carcasses or quarters on hooks so that they do not touch each other and do not touch the floor and walls. The duration of thawing depends on the size of the pieces and is 1-3 days. Thawing stops when the temperature within the muscle reaches 0 °C. The loss of meat juice during slow thawing is 0.5% of the meat weight. In the absence of defrosters, the meat is thawed on grates or tables in the procurement department. At home, meat is defrosted in the refrigerator at a temperature of 4-8°C;

2) you need to defrost the meat in as large pieces as possible; you cannot cut it into small pieces (to defrost faster), since this increases the loss of meat juice by up to 10%. The meat becomes tough and less nutritious;

3) thawing of meat in water is not allowed, since soluble nutrients pass into the water.

After thawing, the brand, blood clots, and heavily contaminated areas are cut off from the carcass.

Washing and drying

When washing, dirt, microorganisms and their spores are removed from the surface of the meat. Meat suspended on hooks is washed using special brushes (brush-shower) with a stream of water from a fire hose or hose at a temperature of 20-30 °C. In small enterprises, meat is washed with running water in baths using brushes. At the end, be sure to wash the meat with cold water (12-15°C) to inhibit the proliferation of microorganisms on its surface.

To dry the meat, hang it on hooks or place it on grates located above the washing baths. Drying prevents the growth of microbes; in addition, dried meat does not slip in your hands during further processing.

Boning is the process of separating the flesh from the bone

Stripping- this is the removal of tendons, films, cartilage, and excess fat from meat

Sorting– this is the distribution of trimmed meat according to its purpose

Carcass cutting

The quality of meat obtained from different parts of the carcass varies. The cuts differ in nutritional value, culinary merits and purpose, and the ratio of muscles, fat and bones. In this regard, carcasses are cut into separate varietal cuts.

1. Tenderloin (fillet); 2. Lard (Lard) 3. Hip part: ham, ham, lard; 4.Spatula; 5.Chest (lower neck); 6. Brisket; 7.Undercuts; 8. Dorsal part (loin); 9. Ribs; 10.Lumbar part (loin); 11.Knuckle; 12.Legs; 13.Neck; 14. Head and cheeks.

Neck - Shish kebab

The meat of the neck, with thin streaks of fat, is distinguished by tenderness and juiciness, and therefore, first of all, will serve as an excellent material for barbecue - not fatty and not dry, but exactly the way you need it. And secondly and thirdly, for exemplary chops and cuts that require quick frying. Yes, and try cutlets or meatball soup made from minced meat prepared from neck pulp.

Spatula - soup

The shoulder is the upper part of the front leg, which is not recommended for frying: the meat may turn out tough. The best solution is to use shoulder meat for stewing or boiling, for example, to prepare the first course - soup or borscht. In addition, meat from a whole shoulder can be turned into minced meat - for lovers of low-fat cutlets.

Loin - schnitzel

The most “noble” part of pork: it is the loin, or back, that is considered the best pork meat. This is indeed the most tender meat, surrounded by a thin layer of subcutaneous fat, which is usually divided into entrecote - a loin on the bone - and a boneless part. Frying (schnitzels, chops) and barbecue are the best things you can do with brisket.

Lumbar part - soup

The tender meat of this part is fried as a whole piece or cut into pieces, which are obtained with a clear round shape and contain more meat than any other pieces. Loin meat is divided into tenderloin and thick sirloin and is suitable for roasts, escalopes (smooth, round layers of meat from tenderloin or other parts of the pulp), goulash, kebabs, and soups.

Ribs - pilaf

Typically, pork ribs are cooked separately from other parts. They are ideal for solving two problems: firstly, for cooking broth - the basis for soup or borscht; secondly, ribs chopped into pieces with the addition of onions and spices make an excellent meat fry for pilaf. Naturally, on its own or in combination with vegetables, this roast is also a good idea.

Knuckle and shank - jellied meat

The front shank has a separate name - it is called the shank. The meat of this part requires careful cooking, and there are many options for its preparation. Stew, bake and boil are classic, but you can also make broth from the knuckle. As for the hind shank, there is almost no meat on it, but there are cartilages and bones intended for broth and jellied meat.

Sequencing

1. Primary processing of meat and vegetables

2. Slicing meat and vegetables

3. Roasting meat

4. Add tomato broth and simmer

5. Prepare the sauce

6. Add sauce, sautéed vegetables to the meat and simmer

7. Add potatoes

8. Bring it to readiness

Cooking technology

To prepare the stew, take sawed meat and bone pieces of lamb weighing 20-30 g or meat and bone pieces of pork weighing 30-40 g. Pieces of cutlet meat weighing 20-30 g are allowed.

The fried meat is poured with hot broth or water, tomato puree is added and simmered for 30-40 minutes. Using the broth remaining after stewing, prepare a sauce, which is poured over the meat, add carrots, turnips, parsley, onions, cut into slices and fried (the turnips are pre-blanched). Simmer for another 10 minutes, then add fried potatoes and cook until done. In addition to these vegetables, at the end of stewing, you can add fried zucchini and eggplant, blanched sweet peppers, raw tomatoes, boiled green beans to the stew, accordingly reducing the amount of potatoes, carrots, and turnips.

Serve 2-3 pieces of meat per serving along with sauce and side dish.

Potato quality requirements

Potato tubers must be clean, healthy, whole, dry, unsprouted, uniform and heterogeneous in shape and color. Potatoes that are frozen, steamed, rotten, damaged by rodents, have foreign odors, or crushed are not allowed to be accepted.

Onions are the most common type of onion vegetable. It is grown from seeds - nigella for 1 - 3 years. The bulb consists of a bottom, from which roots extend downward, and modified leaves in the form of fleshy scales extend upward. The outside of the bulb is covered with several dry, colored scales - a jacket that protects the fleshy scales from drying out and being damaged by microorganisms. Onions contain up to 6 mg% essential oil, sugar (9%), vitamins C B₁ B₂ B₆ PP and folic acid, minerals, nitrogenous substances (up to 2.6%). Onions are distinguished by shape (flat, round, flat-round, oval) and color of dry scales (white, straw-yellow, purple, brown). Onion pulp is white with a greenish tint and purple. According to taste, onion varieties are divided into hot, semi-sharp, and sweet.

Onion quality requirements

Onions must have bulbs that are ripe, healthy, dry, clean, whole, uniform in shape and color, with well-dried upper scales and a dried neck no more than 5 cm long.

Packaging and storage of onions

Onions are packed in coolers and nets - 30 kg bags. Onions are stored at a temperature of 0 - 3 °C and a humidity of 75 - 80%

Cooking fat

Cooking fats are an anhydrous mixture of lard with refined liquid vegetable oils and melted fats. Cooking fats must contain at least 99.7% fat and no more than 0.3% water. The melting point of fats is 28 – 36 °C, digestibility is 96.5%. Color from white to light yellow. The consistency is solid. When melted, fats are transparent. Depending on the purpose and composition, cooking fats are: vegetable lard, “Belarusian”, “Ukrainian”, “Eastern” fat and margaguselin. Cooking fats also include frying fat, which is pure vegetable lard.

Storing cooking fats

Store fats at a temperature of 1 – 4 °C and a relative air humidity of 80% for 4 months. In dry warehouses

Meat shop

In large meat shops, production lines are organized for the production of cutlets, large-sized semi-finished products, and separate workplaces for the production of various semi-finished products from them. In small meat shops, general production is organized, sometimes including a fish processing line.

Meat carcasses from warehouse premises (refrigeration chambers) enter the thawing chamber via a monorail or on mobile racks or carts. The hanging carcasses are thawed for three days, then they are washed, without removing them from the hooks, in a special room using a fire hose or brushes (water temperature 20 - 25 °C) and dried with air pumped into the room for 1.5 - 2 hours.

After this, the hanging carcasses are cut into pieces with a large knife - a chopper or a butcher's ax or a circular saw - on a cutting chair

Placement of equipment in the meat and fish workshop:

A – meat processing area; B – Poultry processing area; B – fish processing area; 1 – bathtub with sides; 2 – cutting chair; 3 – production table; 4 – mobile rack; 5 – universal drive PM – 1.1; 6 – meat grinder; 7 – opal cabinet; 8 – washing bath; 9 – refrigerator.

Vegetable shop

The vegetable shop is designed for culinary mechanical processing of vegetables and root crops and the production of semi-finished vegetable products. Vegetable shops come in different capacities: small ones, supplying their production and branches with semi-finished products, and large ones, supplying semi-finished products to the city or individual areas

In vegetable shops, all equipment is installed along the technological process, that is, several vegetable processing lines are organized. At the entrance to the workshop there is a chest or bin for storing potatoes.

Washing and cleaning machines have two chambers in which potatoes are sequentially washed and peeled. In small enterprises, potatoes are washed by hand in low baths, loading them into special nets.

Peel potatoes in potato peelers of various capacities. During cleaning, the pulp is washed away by the water entering the machine. The water from the machine passes through a starch sump before going down the drain. Post-cleaning of potatoes is carried out on special tables. The countertop is equipped with a bathtub for storing peeled potatoes in water. For manual post-cleaning, special grooved knives or pneumatic turbines are used. The potatoes are washed. Washed potatoes and other vegetables are brought close to the line

Placement of equipment in the vegetable shop and organization of workplaces:

1 – mobile washing bath; 2 – podtovarnik; 3 – potato peeler MOK-125; 4 – tables for post-cleaning of potatoes and root crops; 5 – production tables; 6 – table for peeling onions; 7 – table with built-in bath; 8 – universal drive MU-1000; 9 – sink for washing hands; 10 – electric towel ER-3.

Hot shop

The hot shop is designed for the centralized production of ready-made meals, highly prepared semi-finished products, including ready-made chilled meals, and culinary products from semi-finished products. The workshop is connected to all production and retail premises, so it is located close to the cold workshop, distribution and tableware washing. It is connected to the procurement workshops by freight elevators or inter-shop transport, and is part of the culinary workshop.

The quality of work in a hot shop largely depends on the proper organization of workplaces, equipping them with equipment, utensils and supplies.

Modular equipment is considered the most advanced. Its linear arrangement ensures the necessary sequence of performing various operations of the technological process, shortens the path of movement of cooks, and allows saving the size of the production area by 25%.

Currently, the industry produces heating equipment using electric heating (from an alternating voltage network of 220 and 380 V), as well as gas heating.

Organization of workplaces in the hot shop:

A – soup compartment: 1 – preparation of broths; 2 – cooking soups; 3 – portioning meat, fish, poultry; 4 – portioning and serving first courses; 5 – preparing side dishes for soups; b – sauce department: 6 – processes of cooking, frying, poaching, stewing; 7 – preparation of side dishes, sauces; 8 – frying kebabs and portioning; 9 – portioning of main courses; 10 – dispensing line

Sanitary requirements

Meat shop located in a row of procurement workshops. Its device should ensure the sequence of the technological process of meat processing, starting from thawing carcasses to preparing semi-finished products

Taking into account the different sanitary conditions of meat, it is necessary to provide separate processing lines.

In a meat shop, refrigeration cabinets are required, and in large enterprises, refrigerated prefabricated chambers are required.

Vegetable shop located closer to the vegetable warehouse or lift, thereby eliminating contamination of production premises. The workshop organizes independent lines for processing potatoes and root vegetables, cabbage and fresh vegetables that are eaten raw, and allocates work stations for further processing of processed vegetables

Hot shop equipped close to the cold shop and dispensing room, clearly distinguishing between the soup and sauce departments. The technological process of cooking food is completed in the hot shop, so the sanitary and hygienic condition of the finished food depends on the proper organization of this shop.

To ensure consistent execution of the technological process, and therefore to improve the quality of dishes, it is considered the most rational to install sectional modular equipment in the workshop consisting of a number of electronic devices that are located in one serial line. Such equipment saves production space and improves working conditions, reducing unnecessary movement and reducing the physical activity of cooks. It improves the sanitary condition of the prepared food and the workshop as a whole.

Sanitary requirements for equipment

Technological equipment of food enterprises can be: mechanical, thermal, refrigeration, non-mechanical

Mechanical equipment the working parts of the machine must be made of stainless steel, and the outer parts painted with enamel paint. After work, the equipment is thoroughly cleaned, washed with hot water, wiped with a clean towel and covered with a cover made of film or linen. The working parts of the machine should be washed with the addition of approved detergents, scalded, wiped, and dried in warm cabinets separately in disassembled form.

The most hygienic thermal equipment are electrical devices that are assembled in a line depending on the sequence of the technological process. All heating equipment is kept clean and thoroughly washed with hot water and detergents after use.

Refrigeration equipment should be washed daily with hot water and ventilated.

TO non-mechanical equipment include: production tables, washing baths, cutting chair, shelving. After each production operation, metal tables are washed with hot water, and at the end of the working day - with detergent and rinsed with hot water. Tables with wooden tops are cleaned with a knife and washed with hot water.

A cutting chair with a height of 80 cm and a diameter of 50 cm is made from a single piece of hardwood and installed on legs 20 cm high; the surface of the cutting chair is painted with light oil paint. After work, it is recommended to clean the surface with a knife, sprinkle with salt and cover with a cover, and wash the side with hot water.

Requirements for inventory and tools

Inventory includes devices that make the cook’s work easier: cutting boards, paddles, skimmers, sieves.

Cutting boards are made from a single piece of hardwood with a smooth surface. All boards must be marked in accordance with the product processed on them: MS - raw meat, MB - boiled meat, OS - raw vegetables, OV - boiled vegetables. After each operation, the boards are washed with hot water with detergents and a brush, having previously cleaned them with a knife from product residues, scalded with boiling water and stored on edge on racks.

All equipment is washed with hot water and detergents. Wooden equipment is disinfected by rinsing with hot water at least 65 °C

Tools (knives, chef's needles) are kept clean during work. Chef's knives must be secured to the workplace and labeled.

After washing, all metal instruments are disinfected by boiling in water or calcined in an oven.

Violation of sanitary and hygienic rules for washing and maintaining equipment and tools can cause contamination of food products with microbes, and consequently, the occurrence of food poisoning and intestinal infections.

Equipment characteristics

Electric stove EP – 2M

The rectangular body of the stove is made of sheet steel and covered with enamel. The frying surface of the stove consists of six rectangular cast iron burners with closed heating elements. The burners are framed by a 180 mm wide side surface made of stamped steel.

Handrails are suspended around the slab on brackets, which provide a safe working area. Each burner has its own package switch, which makes it possible to adjust three levels of power control in a ratio of 4: 2: 1, which corresponds to high, medium and low heat.

Movable trays are installed under the frying surface to collect spilled liquid.

To ground the plate, a special screw is installed on its body. Inside the stove there is a tap-off panel for connecting the stove to the electrical network.

Safety regulations

1 Grounding and grounding are required.

2 You cannot start work without dielectric mats

4 The stove must be kept clean.

IOC – 250 B.

The electric motor of the machine with commutation is removed from the housing, which prevents moisture from entering the cleaning chamber and contributes to longer use of the machine. The body consists of a frame and is a stamped welding cylinder, which reduces wear of the abrasive coating.

The machine consists of a cylindrical body, which is installed on a base, loading and unloading hoppers, and a working chamber. The inner part of the working chamber is lined with segments, and in the lower part of the chamber there is a rotating conical working body, on the surface of which an abrasive bowl is installed. The bottom of the housing has two blades for removing waste from the working chamber. On the side of the chamber there is a window with a guide tray and doors for unloading potatoes after cleaning. The inner surface of the door has a wave for more intensive mixing of vegetables during operation.

The working chamber is used in the form of a conical hopper with a hole for loading potatoes, which is closed with a lid. The lid has an annular conical reflector to direct the movement of potatoes from the side walls of the chamber to its center. The reflector has a hole for supplying water to the chamber.

The machine drive consists of an electric motor and a belt drive. To prevent water from getting into the drive from the working chamber, reinforced rubber cuffs are installed on the vertical drive shaft.

A control panel is mounted next to the machine, on which fuses and a button to start and stop the machine are placed.

Operating principle

By pressing the power button, the engine is turned on, after which the valve on the water supply is opened. Potatoes fall into the processing chamber onto a grating disc under the influence of their own weight. As the vegetables collide with the rough disk, the skin is torn off at the point of contact. The tubers, receiving a rotating movement from the disk, are pressed by centrifugal force against the stationary wall of the processing chamber, and thus continuous mixing is carried out. As a result of friction of the product on the abrasive surface, the skin is torn off and washed off with water.

Introduction

Restaurant enterprises are classified depending on the nature of production, the range of products, the volume and type of services provided.

According to the nature of production, public catering enterprises are divided into: procurement, pre-production, and enterprises with a full production cycle.

To the group blanks enterprises include enterprises that produce semi-finished products and finished products to supply them to other enterprises: factories, procurement plants, semi-finished products plants, specialized procurement shops, specialized culinary and confectionery shops.

TO pre-production include enterprises manufacturing products and semi-finished products obtained from procurement public catering enterprises and food industry enterprises. These include: pre-cooking canteens, distributing canteens, restaurant carriages, etc.

Enterprises with a full production cycle carry out complete processing of raw materials: they produce semi-finished and finished products, and then sell them themselves. These include: food processing plants, restaurants, as well as enterprises that use raw materials.

By product range Restaurant enterprises are divided into universal and specialized.

Universal enterprises produce a variety of dishes from many types of raw materials.

Specialized enterprises produce and sell products from a certain type of raw material - coffee and milk shops, coffee and confectionery shops, workers' canteens, restaurants; Restaurants, cafes with national cuisine, and dietary canteens carry out the production of one product.

Highly specialized enterprises produce a narrow range of products - kebab shops, dumplings, dumplings, chebureks, pizzerias, etc.

Depending on the quality of products, quality of service, and the volume of services offered, restaurant enterprises of a certain type are divided into classes. These are restaurants and bars: luxury, highest and first category. The classification of enterprises must meet the following criteria:

"Lux" - sophistication of the interior, high level of comfort, wide range of services, assortment of original gourmet and signature dishes, products for restaurants, wide selection of custom and branded drinks, cocktails for bars;

"Higher"- originality of the interior, comfort of services at the proper level, a varied assortment of original gourmet custom and signature dishes and products for restaurants, a wide selection of branded and custom cocktails for bars;

"First"- harmony, comfort in choosing services, a varied assortment of custom and specialty dishes and products, and drinks of complex preparation - for restaurants, a set of drinks, cocktails, simple preparation - for bars

Depending on the time of operation, public catering establishments can be permanent or seasonal.

Seasonal – valid in spring and summer. Stationary enterprises operate all year round.

Depending on the place of operation, enterprises can be stationary or mobile - dining cars, auto-canteens, auto-cafes.

Depending on the service contingent, catering enterprises are divided into public and enterprises at production enterprises, institutions and educational institutions (work, school, student, children's, etc.).

The main types of public catering establishments are restaurants, bars, canteens, cafes, snack bars.

2. Technological process of cooking

Technological map of the dish “Pork Stew”

No. 636 Collection of recipes for dishes and culinary products, Moscow 1982

Names of raw materials	Raw material consumption per 1 serving
Gross gram	Net gram
Pork
Rendered food fat
Potato
Carrot
Turnip
Petru (root)
Bulb onions
Tomato puree
Wheat flour
Mass of stewed pork
Lots of vegetables and sauce
Exit

Technological process of primary processing of Meat

The technological process consists of the following sequential operations:

1. Defrost

2. Cutting off the mark

3. Washing

4. Drying

5. Cutting up the carcass

6. Boning parts

7. Trimming and stripping

8. Preparation of meat P/F

TECHNICAL AND TECHNOLOGICAL MAP No. 16

To "Vegetable stew with mushrooms."

1 area of ​​use. This technical and technological map applies to the dish “Vegetable stew with mushrooms” produced by the canteen.

2. Raw materials used:

2.1. To prepare “Vegetable stew with mushrooms”, raw materials or products are used that meet the requirements of regulatory documentation and have certificates of conformity or a declaration of conformity, quality certificates.

3. Recipe 3.1

Product Name	Gross weight	Net weight
Champignon
Bulgarian pepper
Tomato paste
Spices, salt
Vegetable oil

4. Technological process.

4.1 Preparation of raw materials for the production of “Vegetable stew with mushrooms” is carried out in accordance with the “Collection of recipes for dishes and culinary products for catering establishments”.

4.2.Vegetables are washed and cut into cubes, slices or strips. The champignons are washed and boiled for 5-10 minutes, then washed with cold water and cut into slices. Sauté chopped onions and carrots, then add bell pepper and fry for another 3-4 minutes. Then add mushrooms and zucchini. Fry until half cooked, add tomato paste, spices, salt and garlic. Add a little water and leave to simmer for another 10-15 minutes with the lid closed, stirring occasionally.

5.Formation, submission, sale and storage.

5.1 The dish “Vegetable stew with mushrooms” should be served on a plate. Can be decorated with greenery.

5.2. Serving temperature 65 o C.

5.3. The implementation period is no more than 2 hours from the end of the technological process.

5. Quality and safety indicator.

6.1.Organoleptic characteristics of the dish:

appearance – vegetables have retained their cut shape, without burnt areas

consistency - soft

color - vegetables

taste – moderately salty,

the smell is of fried vegetables.

6.2. Physico-chemical indicators are determined according to clause 5.13 of GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical requirements".

Mass fraction of dry substances, % (not less) 20.7

Mass fraction of fat, % (not less) 3.1

Mass fraction of salt, % (not less) 0.7

Microbiological indicators are determined by index 6.9.15 “Public catering products” SanPiN 2.3.2.560-96 “Hygienic requirements for the quality and safety of food raw materials and food products”.

Number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1g. product, no more than 1x10.

6. Nutritional and energy value per 100 g of product:

Responsible developer____________ ___________

Technologist___________ ___________________

"APPROVED"

The manager of the canteen ____________ ___________. "__"________ 20__ g

ROUTING

Mashed potatoes

ROUTING

Baked curd pudding with raisins

ROUTING

Recipe No. 81

191,75

Cooking method:

Rub the cottage cheese, add sugar, semolina, milk, egg yolk (eggs are pre-treated according to SanPiN 2.3.6.1079-01). Add sorted raisins, washed in warm boiled water. Knead the mass well. Beat the egg whites and carefully add them to the prepared curd mass, then place the mass in a layer of no more than 3-4 cm on a greased baking sheet and bake at a temperature of 220-250°C for 20-30 minutes.

Requirements: The surface is smooth, without cracks. The consistency is delicate and fluffy. The color is golden yellow. The taste and smell are characteristic of cottage cheese.

Recipe No. 56

Energy value (kcal): 82,60

Cooking method:

Peeled potatoes are poured with boiling, salted water and cooked until tender. The broth is drained, the potatoes are rubbed hot through a rubbing machine. Add hot boiled milk and boiled butter to the mashed potatoes and mix thoroughly until a fluffy, homogeneous mass is obtained.

Requirements: The color is white-cream, the consistency is thick, fluffy, homogeneous, the taste and smell are delicate, with the aroma of milk and butter. Not allowed: Color with a bluish tint, with dark eyes, pieces of ungrated potatoes, smell of burnt milk, watery taste.

Recipe No. 57

Product name	Product consumption per 1 item.
Gross weight, g	Net weight, g
Potato
from 01.09 to 31.10 cold weather – 25%	54,1	40,6
from 01.11 to 31.12 cold weather – 30%	58,0	40,6
from 01.01 to 28-29.02 winter season – 35%	62,5	40,6
from 01.03 to 31.08 cold weather – 40%	67,7	40,6
or
Frozen potatoes	40,6	40,6
White cabbage (coloured 20%)	32,0	25,6
Red carrots
until 01.01 cold weather – 20%	30,0	24,0
from 01.01 cold-25%	32,0	24,0
or
Red carrots, frozen	24,0	24,0
Bulb onions	15,0	12,6
or
Frozen onions	12,6	12,6
Sterilized milk 3.2% fat, fortified	30,0	30,0
Unsalted butter	3,0	3,0
Low sodium iodized salt	0,3	0,3
Exit

Energy value (kcal): 84,21

It is allowed to replace fresh vegetables with appropriate fresh, quick-frozen vegetables in the same quantities (net). They are used without prior defrosting.

Cooking method:

Peel potatoes and carrots, rinse, cut into slices or cubes and simmer in a small amount of water with butter until half cooked. Cut white cabbage into checkers and simmer in water. Then combine the potatoes and vegetables, pour in hot milk, add salt and continue to simmer until done.

Requirements:

Vegetables should retain their cut shape. The taste and smell are characteristic of stewed vegetables.