Technical and technological map for boiled potatoes. Technological map of boiled potatoes

The sauce can be served separately in a gravy boat. Decorate the dish with herbs.

Quality indicators:

Appearance: the fish has retained its full shape, poured with sauce, and garnished with lemon.

Color: matches the type of fish.

Smell: consistent with the type of fish and sauce.

Consistency: soft.

Taste: matches the given type of fish and sauce.

Side dish – boiled potatoes

Technological map No. 6

Name of dish: “Boiled Potatoes” No. 523

Collection of recipes, 2007

* Mass of ready-made pickled cucumbers

** Mass of boiled mushrooms

Cooking technology:

Peeled potatoes are steamed, and the nutritional value and taste of the product are better preserved. When the potatoes are cooked, drain the water and dry the potatoes (to do this, leave the dishes with them for 5-7 minutes on a less hot section of the stove).

When serving, pour the potatoes with butter, previously melted in a water bath. When serving, it is recommended to sprinkle with finely chopped herbs.

Quality indicators:

Appearance: the tubers are not deformed, well cleaned, without eyes or black spots, identical in size, whole or slightly boiled.

Color: matches the type of vegetables.

Smell and taste: matches the type of vegetables, without the smell of steamed vegetables.

Consistency: soft.

Cranberry cake

TECHNOLOGICAL CARD No. 7

Name of dish“Cranberry Cake” No. 6/51

Collection of recipes for flour confectionery and bakery products, 2004.

Requirements for the quality of raw materials Food raw materials and food products used to prepare the Cranberry cake comply with the requirements of regulatory documents and have certificates of conformity and quality certificates.

Cooking technology

Layers of semi-finished biscuit product are soaked in syrup with the addition of apple juice and combined with cranberry sauce. The surface is covered with Charlotte cream and finished with cranberry cream and jelly. The side surfaces are finished with cream and biscuit crumbs.

Quality requirements

The cake must have the correct shape, without kinks or dents. The top and side surfaces must be evenly covered and finished with cream or other finishing semi-finished products. The product should not have an unpleasant odor or taste of stale food or other foreign tastes and odors.

Storage

After production, confectionery products with cream are sent to the refrigeration chamber for cooling. The end of the technological process is considered to be the achievement of a temperature of +60C inside the product.

Confectionery products with butter cream are stored in refrigerated cabinets and chambers at a temperature not higher than 60C and not lower than 00C for no more than 36 hours.

Table 2 - Recipe 6. Cranberry Cake (51)

Name of raw materials and semi-finished products	Mass fraction of dry substances, %	Consumption of raw materials for semi-finished products, g						Consumption of raw materials per 6 kg of finished products, g
Name of raw materials and semi-finished products	Mass fraction of dry substances, %	Biscuit No. 1	Syrup for blotting	Cream "Charlotte" No. 39	Cream "Charlotte" chocolate No. 45	Charlotte syrup No. 40	Fried biscuit crumbs No. 3		In dry matter
Premium wheat flour
Potato starch
Granulated sugar

Essence
Butter
Vanilla powder
Cognac or dessert wine


Cocoa powder

Starch syrup
Citric acid

Dye
Total raw materials for semi-finished products
Charlotte syrup No. 40
Total raw materials and semi-finished products
Output of semi-finished products
Cranberry poaching
Natural apple juice.
Dogwood liqueur
Total raw materials
Output of semi-finished products into finished products
Output of finished products
Humidity…………………

1. Characteristics of the enterprise

2. Technological map for preparing the dish

3. Technological process

4. Scheme for preparing the “Chicken Tobacco” dish

5. Technological map of the side dish (boiled potatoes)

6. Organization of the production process

7. Sanitary requirements

8. Commodity characteristics of the products used in the preparation of the “Chicken Tobacco” dish

9. Calculation card

10. Primary processing of products

11. Characteristics of cash registers

Bibliography

1. Characteristics of the enterprise

Bora Bora is an island of diverse cuisine, located away from the noisy center. In the Bora Bora restaurant, located next to the Prospekt Bolshevikov metro station, every gourmet will find an opportunity to quickly and inexpensively eat.

The Bora Bora menu caters to different tastes. Those who prefer the classics will find traditional meat and fish steaks, favorite soups, and familiar snacks. For exotic lovers, the restaurant serves spicy oriental dishes. Here you can try several types of kebabs and original recipe salads.

For business people who value every minute, on weekdays from 12:00 to 16:00, Bora Bora offers several business lunch options. Tasty and satisfying, it will fill you with strength for the rest of the working day, and its finale or weekend in a restaurant can be enjoyed in the company of friends over a hookah, choosing one of nine types.

An evening spent at Bora Bora will certainly be remembered for its vibrant disco. In addition, on Wednesdays, Thursdays and Sundays there is live music performed by a singing DJ. And on Friday and Saturday other acts are added to the music: striptease and belly dancing. The gastronomic accompaniment of the fun will be a delicious dinner with a glass of wine. The restaurant has a wide selection of alcoholic drinks. The wines are elite and inexpensive. In addition, five types of beer that will be appropriate in the company of friends.

Bora Bora is a suitable place for banquets. The restaurant is located in one of the quietest areas of St. Petersburg. The restaurant hall can accommodate 60 guests. They will offer three types of holiday menu, each costing 1,000 rubles per person. Regular customers of the restaurant receive a 10% discount from the establishment.

"Bora Bora" is a restaurant where guests are welcome.

2. Technological map for preparing the dish

Recipe No. 1145 from the “Collection of recipes for dishes and culinary products. For catering establishments."

Table 1

The product's name	GROSS weight, g	NET Weight, g	Finished product weight, g
Chicken carcass			Finished product weight, g

Butter


Tkemali sauce

3. Technological process

Rinse the carcass and cut it along the breast so that the carcass can be unfolded. Salt and pepper the chicken and brush the back with sour cream. Place the chicken, back side down, in a hot, oiled pan.

Cover the chicken with a lid smaller in diameter than the diameter of the frying pan and place a heavy object on top. When the back of the chicken is cooked through, turn it over and continue cooking.

The finished chicken is served as a whole carcass with fresh herbs.

4. Scheme for preparing the “Chicken Tobacco” dish

Rice. 1. Scheme for preparing the dish “Chicken Tobacco”

5. Technological map of the side dish (boiled potatoes)

table 2

Technological map for preparing 4 servings

6. Organization of the production process

The technological process of production of products in public catering consists of the following processes:

· Organization of production

· Service organization

Table 3

Organization of production of the “Chicken Tobacco” dish

May 2, 2018

Every production facility has technological maps. This is a generally accepted document that must be mandatory. For example, in food production, a technological map is drawn up for each dish. From it you can find out the composition, cooking process, content of certain substances, etc. This article will also present a technological map of boiled potatoes.

Example of a technological map

Product processing: cooking.

Dish weight: 200 g.

Amount of ingredients per 200 g of final dish:

The technological map of boiled potatoes also includes indicators of nutritional value, chemical composition and calorie content. All numbers are shown in the table:

If a dish is being prepared for a preschool institution, it is recommended to take into account the yield of the final portion per meal.

Section of the technological map of boiled potatoes for preschool educational institutions:

Cooking technology

The technological map for boiled potatoes should include a section about the cooking process itself.

Sort the potatoes well, sort out the bad ones, and wash them. To peel.
The product must be filled with boiled water, which should be two centimeters higher than the potatoes.
Add salt to the pan. Place on the stove.
The potatoes should simmer gently, covered, for 20 minutes.
Drain off excess water.
Place the pan with potatoes back on the stove and shake constantly to dry. This process takes no more than two minutes.
Pour the prepared vegetable with oil, which must first be boiled.

Requirements for the dish

The final dish is considered high quality if:

all tubers are homogeneous, whole, slightly boiled;
consistency is loose;
color varies from white to soft cream;
no dark spots;
the taste matches that of freshly cooked potatoes.

Technological map of boiled potatoes with added oil

Name of the dish: boiled potatoes with butter.

Processing: cooking.

Amount of ingredients per 100 g of final dish:

The technological map for boiled potatoes with butter must include indicators of calorie content, nutritional value, as well as the amount of vitamins and microelements. All data is presented in the table:

Data on feeding preschool children are discussed in the previous flow chart. As for older children, the recommended portion is:

Child age 7-11 years - 180 g.
Children over 11 years old - 230 g.

The cooking process is as follows:

Select the potatoes carefully and wash them well.
Peel the vegetable and cut into fairly large squares.
Boil and salt the water, place the potatoes in it.
Cook the dish until fully cooked.
Drain the broth and dry the potatoes.
Place the required amount of boiled potatoes on plates and pour over the oil.

Such technological maps make the work of cooks easier. Also, with their help, you can avoid long and tedious training at the enterprise. It will be easier for any cook to navigate the menu, since all the necessary information has already been collected into a single document without unnecessary “water”.

Characteristics of the Bora Bora restaurant. Technological process and scheme for preparing the "Chicken Tobacco" dish. Side dish card (boiled potatoes). Primary processing and commodity characteristics of the products used. Calculation card of the dish.

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Example of a technological map

Product processing: cooking.

Dish weight: 200 g.

Amount of ingredients per 200 g of final dish:

The technological map of boiled potatoes also includes indicators of nutritional value, chemical composition and calorie content. All numbers are shown in the table:

If a dish is being prepared for a preschool institution, it is recommended to take into account the yield of the final portion per meal.

Section of the technological map of boiled potatoes for preschool educational institutions:

Cooking technology

The technological map for boiled potatoes should include a section about the cooking process itself.

Sort the potatoes well, sort out the bad ones, and wash them. To peel.
The product must be filled with boiled water, which should be two centimeters higher than the potatoes.
Add salt to the pan. Place on the stove.
The potatoes should simmer gently, covered, for 20 minutes.
Drain off excess water.
Place the pan with potatoes back on the stove and shake constantly to dry. This process takes no more than two minutes.
Pour the prepared vegetable with oil, which must first be boiled.

Requirements for the dish

The final dish is considered high quality if:

all tubers are homogeneous, whole, slightly boiled;
consistency is loose;
color varies from white to soft cream;
no dark spots;
the taste matches that of freshly cooked potatoes.

Technological map of boiled potatoes with added oil

Name of the dish: boiled potatoes with butter.

Processing: cooking.

Amount of ingredients per 100 g of final dish:

Data on feeding preschool children are discussed in the previous flow chart. As for older children, the recommended portion is:

Child age 7-11 years - 180 g.
Children over 11 years old - 230 g.

The cooking process is as follows:

Select the potatoes carefully and wash them well.
Peel the vegetable and cut into fairly large squares.
Boil and salt the water, place the potatoes in it.
Cook the dish until fully cooked.
Drain the broth and dry the potatoes.
Place the required amount of boiled potatoes on plates and pour over the oil.

Technical and technological map for boiled potatoes. Technological map of boiled potatoes

Example of a technological map

Cooking technology

Requirements for the dish

Technological map of boiled potatoes with added oil

Characteristics of the Bora Bora restaurant. Technological process and scheme for preparing the "Chicken Tobacco" dish. Side dish card (boiled potatoes). Primary processing and commodity characteristics of the products used. Calculation card of the dish.

Similar documents

Example of a technological map

Cooking technology

Requirements for the dish

Technological map of boiled potatoes with added oil