Technological map of buckwheat milk porridge

TECHNOLOGICAL CARD No. 98
Name of dish: Liquid milky rice porridge

Product Name	Weight, g		Chemical composition
	gross	net	B	AND	U
Rice groats	30.8	30.8
Milk	106.7	106,7
Water	71.3	71,3
Sugar	5	5
Mass of porridge		200
Butter	5	5
TOTAL			5.12	6.62	32.61	210.13

Output: 205.

For diets No. 1,2,5.

Cooking technology. Add salt and sugar to boiling water, add sorted and washed rice and cook, stirring slightly, for about 20 minutes at a low boil until softened. Add hot milk and continue to cook the porridge at a low boil until it thickens, then evaporate with the lid closed in a water bath. Immediately before vacation, fill with melted butter.

If necessary, add jam, or marmalade, or honey at the rate

20 g per serving.

Supply temperature - 65 0 C.

Quality requirements. The consistency is fluid, liquid, homogeneous, the cereal is soft. White color. Foreign tastes and odors are not allowed.

TECHNOLOGICAL CARD No. 249

Name of dish: Cocoa with milk (2nd option)

Product Name	Weight, g		Chemical composition			Energy value, kcal
	gross	net	IN	AND	at
Cocoa powder	5	5
Milk	130	130
Water	80	80
Sugar	25	25
TOTAL			4.85	5,04	32,73	195,71

Yield: 200.

On diet No. 2. 15.

Cooking technology. Cocoa powder is mixed with sugar, a small amount of boiling water is added and ground into a homogeneous mass. Then, with continuous stirring, pour in hot milk, the rest of the boiling water and bring to a boil.

Supply temperature - 65 0 C.

Quality requirements. The color of the drink is light brown with a reddish tint. Taste and smell characteristic of cocoa. The taste is sweet.

TECHNOLOGICAL CARD No. 116
Name of dish: Ukrainian borscht

Product Name	Weight, g		Chemical composition			Energy value, kka.1
	gross	net	B	AND	U
Beet	50	42
Fresh cabbage	25	21
Carrot	15	12,5
Potato	30	28,5
Bulb onions	10	9
Vegetable oil	5	5
Tomato paste	10	10
Sour cream	10	10
TOTAL			4.3	4.6	15	138
					G\	LjG~

Output: 250\1

For diets No. 2,5,7,8,9, 10, 15 (7, 10-sun-free).

Cooking technology. Potatoes are cut into cubes, other vegetables - into strips, onions - into half rings or finely chopped. The beets are boiled whole in their skins, peeled, and cut into strips. Carrots and onions are sauteed at a temperature of 110 0 C with the addition of broth.

Place fresh, thinly shredded cabbage into the boiling broth and bring to a boil, cook for 10 minutes. then add potatoes and prepared beets, roots and onions are cooked until the vegetables are ready. 5 minutes before the borscht is ready, season with salt, sugar, solution citric acid. Add bay leaf and sour cream in 1-2 minutes and bring to a boil.

Using sauerkraut it is introduced in stewed form after the potatoes are boiled until softened. To stew, the cabbage is sorted out, the sour cabbage is washed in cold water, squeeze out, chop, put in a saucepan, add broth (20-25% of the cabbage weight) and simmer first on high, then on low heat until soft, stirring occasionally.

Serving temperature - 65 "C.

Quality requirements. On the surface there are sparkles of light yellow fat. The vegetables are carefully chopped, the cutting is preserved, the consistency is soft. The taste is sweet and sour. The smell characteristic of boiled vegetables. The taste and smell of raw beets and steamed vegetables are not allowed.

TECHNOLOGICAL CARD No. 275
Name of dish: Road bun

Product Name	Weight, g		Chemical composition			Energy value, kcal
	gross	net	B	AND	U
Premium wheat flour	37	37
Wheat flour for dusting	1.2	1.2
Sugar	7	7
Butter	8	8
Butter (for lubrication)	1.2	1.2
Salt	0.4	0.4
Pressed yeast	0.9	0,9
Milk	18.5	18.5
Weight of semi-finished product without crumbs		68.4
Chit:
wheat flour	1.2	1.2
butter	1.2	1.2
Weight of semi-finished product with crumbs		70.8
TOTAL			4.13	8	34,12	345

Output: 60.

Humidity: no more than 36%.

On diet number 15.

Cooking technology. Yeast dough cut into pieces weighing 68 g, giving them an oval shape, make 3-4 transverse cuts on the surface, place on oiled sheets and place in a warm place to proof for 30-40 minutes. The surface of the balls is greased with melted butter and sprinkled with crumbs. Bake for 8-10 minutes at a temperature of 230-240 "C.

To prepare the crumbs, flour and butter are thoroughly mixed and rubbed through a sieve.

Quality requirements. The shape of the buns is oval. The surface with three to four shallow cuts is finished with crumbs. Color ranges from light brown to brown. The crumb is uniformly porous. The taste is pleasant, moderately salty.

ROUTING№ 174
Name of dish: Beef meatballs with rice (“hedgehogs”)

Product Name	Weight, g		Chemical composition			Energy value, kcal
	gross	net	B	AND	U
Beef category 1 (cutlet meat)	62	44
Water	7	7
Rice groats	6	6
Finished weight fluffy rice		17,5
Bulb onions	24,5	21
Butter	4	4
Sautéed mass		10,5
Wheat flour	5	5
Weight of semi-finished product		83
Butter	6	6
Weight of finished meatballs		70
Sauce	30	30
TOTAL			9.16	13.53	9.44	196,14

Yield: with sauce 100.

For diets No. 2.7, 10. 15 (7, 10-salt-free).

Cooking technology. The rice is sorted and cooked into crumbly rice porridge, the onion is cut into small cubes, blanched and sautéed.

The meat is ground in a meat grinder with a double fine grid or twice. Add water, sautéed onions, and fluffy rice. mix well, cut into balls, 2 pieces each. per serving (42 g each). The balls are breaded in flour, fried on a baking sheet until a light crust forms, poured with sauce and simmered in an oven at a temperature of 160-200°C for 10-15 minutes.

The meatballs are released with the sauce in which they were stewed and a side dish.

Serving temperature - 65 "C.

Quality requirements. The products retained their shape, were juicy, the sauce was slightly thickened, and the taste was moderately salty. Free from foreign tastes and odors.

TECHNOLOGICAL CARD No. 186
Name of dish: Friable buckwheat porridge

Product Name	Weight, g		Chemical composition			Energy value, kcal
	gross	net	B	AND	U
Buckwheat	69	69
Water	102	102
Mass of porridge		144
Butter	10	10
TOTAL			5,82	3,62	30	242,5

Yield: 150.

For diets No. 1,2,5,7,8, 10,(7, 10 - without salt).

Cooking technology. The buckwheat is sorted out, poured into boiling salted water, the floating empty grains are removed with a strainer and cooked until thickened, stirring. When the porridge thickens, stop stirring, close the lid and bring to readiness in a steam bath, or a water bath (temperature 100 * C), or in an oven at a temperature of 140-160 ° C for 1-1.5 hours. Then pour in melted butter, loosen with a chef's fork, boil for another 3-4 minutes.

Serving temperature - 65 "C.

Quality requirements. The grains of the cereal swell completely, are well cooked, retain their shape, and are easily separated from each other. The porridge is seasoned with oil, without any foreign tastes or odors.

TECHNOLOGICAL CARD No. 241
Name of dish: Compote from a mixture of dried fruits

Product Name	Weight, g		Chemical composition			Energy value, kcal
	gross	net	B	AND	U
Dried fruit mixture	25	30.5"
Sugar	20	20
Water	190	190
TOTAL			0.56	-	27,89	113.79

Yield: 200.

A lot of boiled dried fruits.

For diets No. 5.7,8,9, 10, 15 (7, 8-no sugar)

Product Name	Weight, g		Chemical composition			Energypriceness, kcal
	gross	net
Rice groats
Mass of porridge
Butter

Output: 205.

For diets No. 1,2,5.

Cooking technology. Add salt and sugar to boiling water, add sorted and washed rice and cook, stirring slightly, for about 20 minutes at a low boil until softened. Add hot milk and continue to cook the porridge at a low boil until it thickens, then evaporate with the lid closed in a water bath. Immediately before leaving, season with melted butter.

If necessary, add jam, or marmalade, or honey at the rate

20 g per serving.

Supply temperature - 65 0 C.

Quality requirements. The consistency is fluid, liquid, homogeneous, the cereal is soft. White color. Foreign tastes and odors are not allowed.

Technological map No. 249

Name of dish:Cocoa with milk (2 option)

Product Name	Weight, g		Chemical composition			Energy pricesness, kcal
	gross	net
Cocoa powder

Yield: 200.

On diet No. 2. 15.

Cooking technology. Cocoa powder is mixed with sugar, a small amount of boiling water is added and ground into a homogeneous mass. Then, with continuous stirring, pour in hot milk, the rest of the boiling water and bring to a boil.

Supply temperature - 65 0 C.

Quality requirements. The color of the drink is light brown with a reddish tint. Taste and smell characteristic of cocoa. The taste is sweet.

TECHNOLOGICAL CARD No. 98
Name of dish: Liquid milky rice porridge

Product Name	Weight, g		Chemical composition
	gross	net	B	AND	U
Rice groats	30.8	30.8
Milk	106.7	106,7
Water	71.3	71,3
Sugar	5	5
Mass of porridge		200
Butter	5	5
TOTAL			5.12	6.62	32.61	210.13

Output: 205.

For diets No. 1,2,5.

Cooking technology. Add salt and sugar to boiling water, add sorted and washed rice and cook, stirring slightly, for about 20 minutes at a low boil until softened. Add hot milk and continue to cook the porridge at a low boil until it thickens, then evaporate with the lid closed in a water bath. Immediately before leaving, season with melted butter.

If necessary, add jam, or marmalade, or honey at the rate

20 g per serving.

Supply temperature - 65 0 C.

Quality requirements. The consistency is fluid, liquid, homogeneous, the cereal is soft. White color. Foreign tastes and odors are not allowed.

^ TECHNOLOGICAL CARD No. 249

Name of dish: Cocoa with milk (2nd option)

^ Product Name	Weight, g		Chemical composition			Energy value, kcal
	gross	net	IN	AND	at
Cocoa powder	5	5
Milk	130	130
Water	80	80
Sugar	25	25
TOTAL			4.85	5,04	32,73	195,71

Yield: 200.

On diet No. 2. 15.

Cooking technology. Cocoa powder is mixed with sugar, a small amount of boiling water is added and ground into a homogeneous mass. Then, with continuous stirring, pour in hot milk, the rest of the boiling water and bring to a boil.

Supply temperature - 65 0 C.

Quality requirements. The color of the drink is light brown with a reddish tint. Taste and smell characteristic of cocoa. The taste is sweet.

^ TECHNOLOGICAL CARD No. 116
Name of dish: Ukrainian borscht

^ Product Name	Weight, g		Chemical composition			Energy value, kka.1
	gross	net	B	AND	U
Beet	50	42
Fresh cabbage	25	21
Carrot	15	12,5
Potato	30	28,5
Bulb onions	10	9
Vegetable oil	5	5
Tomato paste	10	10
Sour cream	10	10
TOTAL			4.3	4.6	15	138
					G\	LjG~

Output: 250\1

For diets No. 2,5,7,8,9, 10, 15 (7, 10-sun-free).

^ Cooking technology . Potatoes are cut into cubes, other vegetables - into strips, onions - into half rings or finely chopped. The beets are boiled whole in their skins, peeled, and cut into strips. Carrots and onions are sauteed at a temperature of 110 0 C with the addition of broth.

Place fresh, thinly shredded cabbage into the boiling broth and bring to a boil, cook for 10 minutes. then add potatoes and prepared beets, roots and onions are cooked until the vegetables are ready. 5 minutes before the borscht is ready, season with salt, sugar, and citric acid solution. Add bay leaf and sour cream in 1-2 minutes and bring to a boil.

When using sauerkraut, it is added in stewed form after the potatoes are boiled until soft. To stew, the cabbage is sorted out, the sour cabbage is washed in cold water, squeezed out, chopped, put in a saucepan, broth is added (20-25% of the cabbage weight) and stewed first on high, then on low heat until soft, stirring occasionally.

Serving temperature - 65 "C.

^ Quality requirements . On the surface there are sparkles of light yellow fat. The vegetables are carefully chopped, the cutting is preserved, the consistency is soft. The taste is sweet and sour. The smell characteristic of boiled vegetables. The taste and smell of raw beets and steamed vegetables are not allowed.

^ TECHNOLOGICAL CARD No. 275
Name of dish: Road bun

^ Product Name	Weight, g		Chemical composition			Energy value, kcal
	gross	net	B	AND	U
Premium wheat flour	37	37
Wheat flour for dusting	1.2	1.2
Sugar	7	7
Butter	8	8
Butter (for lubrication)	1.2	1.2
Salt	0.4	0.4
Pressed yeast	0.9	0,9
Milk	18.5	18.5
Weight of semi-finished product without crumbs		68.4
Chit:
wheat flour	1.2	1.2
butter	1.2	1.2
Weight of semi-finished product with crumbs		70.8
TOTAL			4.13	8	34,12	345

Output: 60.

Humidity: no more than 36%.

TECHNOLOGICAL CARD No. 98
Name of dish: Liquid milky rice porridge

Product Name	Weight, g		Chemical composition
	gross	net	B	AND	U
Rice groats	30.8	30.8
Milk	106.7	106,7
Water	71.3	71,3
Sugar	5	5
Mass of porridge		200
Butter	5	5
TOTAL			5.12	6.62	32.61	210.13

Output: 205.

For diets No. 1,2,5.

Cooking technology. Add salt and sugar to boiling water, add sorted and washed rice and cook, stirring slightly, for about 20 minutes at a low boil until softened. Add hot milk and continue to cook the porridge at a low boil until it thickens, then evaporate with the lid closed in a water bath. Immediately before leaving, season with melted butter.

If necessary, add jam, or marmalade, or honey at the rate

20 g per serving.

Supply temperature - 65 0 C.

Quality requirements. The consistency is fluid, liquid, homogeneous, the cereal is soft. White color. Foreign tastes and odors are not allowed.

^ TECHNOLOGICAL CARD No. 249

Name of dish: Cocoa with milk (2nd option)

^ Product Name	Weight, g		Chemical composition			Energy value, kcal
	gross	net	IN	AND	at
Cocoa powder	5	5
Milk	130	130
Water	80	80
Sugar	25	25
TOTAL			4.85	5,04	32,73	195,71

Yield: 200.

On diet No. 2. 15.

Cooking technology. Cocoa powder is mixed with sugar, a small amount of boiling water is added and ground into a homogeneous mass. Then, with continuous stirring, pour in hot milk, the rest of the boiling water and bring to a boil.

Supply temperature - 65 0 C.

Quality requirements. The color of the drink is light brown with a reddish tint. Taste and smell characteristic of cocoa. The taste is sweet.

^ TECHNOLOGICAL CARD No. 116
Name of dish: Ukrainian borscht

^ Product Name	Weight, g		Chemical composition			Energy value, kka.1
	gross	net	B	AND	U
Beet	50	42
Fresh cabbage	25	21
Carrot	15	12,5
Potato	30	28,5
Bulb onions	10	9
Vegetable oil	5	5
Tomato paste	10	10
Sour cream	10	10
TOTAL			4.3	4.6	15	138
					G\	LjG~

Output: 250\1

For diets No. 2,5,7,8,9, 10, 15 (7, 10-sun-free).

^ Cooking technology . Potatoes are cut into cubes, other vegetables - into strips, onions - into half rings or finely chopped. The beets are boiled whole in their skins, peeled, and cut into strips. Carrots and onions are sauteed at a temperature of 110 0 C with the addition of broth.

Place fresh, thinly shredded cabbage into the boiling broth and bring to a boil, cook for 10 minutes. then add potatoes and prepared beets, roots and onions are cooked until the vegetables are ready. 5 minutes before the borscht is ready, season with salt, sugar, and citric acid solution. Add bay leaf and sour cream in 1-2 minutes and bring to a boil.

When using sauerkraut, it is added in stewed form after the potatoes are boiled until soft. To stew, the cabbage is sorted out, the sour cabbage is washed in cold water, squeezed out, chopped, put in a saucepan, broth is added (20-25% of the cabbage weight) and stewed first on high, then on low heat until soft, stirring occasionally.

Serving temperature - 65 "C.

^ Quality requirements . On the surface there are sparkles of light yellow fat. The vegetables are carefully chopped, the cutting is preserved, the consistency is soft. The taste is sweet and sour. The smell characteristic of boiled vegetables. The taste and smell of raw beets and steamed vegetables are not allowed.

^ TECHNOLOGICAL CARD No. 275
Name of dish: Road bun

^ Product Name	Weight, g		Chemical composition			Energy value, kcal
	gross	net	B	AND	U
Premium wheat flour	37	37
Wheat flour for dusting	1.2	1.2
Sugar	7	7
Butter	8	8
Butter (for lubrication)	1.2	1.2
Salt	0.4	0.4
Pressed yeast	0.9	0,9
Milk	18.5	18.5
Weight of semi-finished product Without crumbs		68.4
Chit:
wheat flour	1.2	1.2
butter	1.2	1.2
Weight of semi-finished product with crumbs		70.8
TOTAL			4.13	8	34,12	345

Output: 60.

Humidity: no more than 36%.

On diet number 15.

Cooking technology. The yeast dough is cut into pieces weighing 68 g, giving them an oval shape, 3-4 transverse cuts are made on the surface, placed on oiled sheets and placed in a warm place to proof for 30-40 minutes. The surface of the balls is greased with melted butter and sprinkled with crumbs. Bake for 8-10 minutes at a temperature of 230-240 "C.

To prepare the crumbs, flour and butter are thoroughly mixed and rubbed through a sieve.

^ Quality requirements . The shape of the buns is oval. The surface with three to four shallow cuts is finished with crumbs. Color ranges from light brown to brown. The crumb is uniformly porous. The taste is pleasant, moderately salty.