Technical and technological maps for complex cold gelled dishes. Development of technological maps for desserts Ready-made technical and technological maps from the pastry chef

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When preparing creams with pudding Starch, it is diluted with a small amount of milk or cream. The rest of the milk is combined with sugar, aromatic and flavoring products, brought to a boil, diluted starch is poured into it and boiled. The resulting mixture is cooled, egg whites, cream or sour cream are added, whipped, poured into a mold and cooled.

Sweet gelled dishes are served in bowls, vases, and dessert plates.

1.8 Hot sweet dishes

Hot sweet dishes include puddings, airy pies (soufflé), apple charlotte, apples in dough, sweet cereals, pancakes, etc.:

Sweet puddings are prepared from semolina and rice, cottage cheese, white and black bread or vanilla crackers and other products.

Puddings differ from casseroles in having a more delicate consistency due to the introduction of beaten egg whites, as well as a larger set of ingredients (raisins, candied fruits, etc.). Puddings are steamed or baked in molds.

They are served hot with berry syrup, as well as apricot or sweet egg sauce.

The basis of the soufflé is whipped egg whites, which are combined with fruit and berry puree or an egg-milk mixture and baked in an oven at a temperature of 270 - 280°C. The egg milk mixture is boiled with the addition of flour. The hot soufflé is served in the container in which it was baked, sprinkled with powdered sugar. Cold milk or cream is served separately.

Serve the soufflé immediately after preparation, as it may fall off during storage.

Peeled and seeded apples are cut into slices and sprinkled with sugar.

Prepare the batter with the addition of sugar and sour cream. Circles of prepared apples are pricked with a chef's needle, immersed in the dough and quickly transferred to a heated deep-fryer. The fried apples are taken out and placed on a sieve, the fat is allowed to drain, placed on a heated plate and sprinkled with powdered sugar.

The apples are cored, peeled and boiled in acidified water. Cook viscous rice porridge in milk with sugar, add prepared raisins, butter, vanilla sugar and eggs, stir well, cover with a lid and place in the oven for 15 - 20 minutes.

Before serving, the rice is placed in greased round or ring molds and then placed on pie plates. Hot apples are placed on top of the rice and poured with thick apricot sauce.

Some sweet dishes can be served both cold and hot: baked apples, croutons with fruit, etc.

The apples are washed and the core and seeds are removed. The prepared apples are placed on a baking sheet. Sugar is poured into the hole of the apples, a little water is added to the baking sheet and baked in the oven for 15 - 20 minutes until done. Serve hot or cold, sprinkled with syrup or sprinkled with powdered sugar.

Croutons with fruit. Croutons are made from white bread (without crusts), dipped in sweet leisone and fried in butter. When leaving, canned fruits heated in syrup are placed on the croutons.

Profiteroles in chocolate sauce. Baked profiteroles are stuffed with whipped cream and powdered sugar and topped with chocolate sauce. For the sauce, boil the egg-milk mixture and dissolve grated chocolate or cocoa in it. You don't have to stuff the profiteroles.

Whipped cream. Whipped cream is placed in bowls and served with raspberries, strawberries or wild strawberries. You can sprinkle the cream with grated chocolate and serve with cookies.

CHAPTER 2 DEVELOPMENT OF TECHNOLOGICAL CARDS OF DESSERTS FOR THE “SLADKEZHKA” CAFE

2.1 Development of a technological map for fruit salad with sour cream sauce.

Technological map No. 1

Fruit salad with sour cream sauce

recipe No. 580 column 1

Name of dish	Mortgage
	for 1 serving	for 10 servings

Oranges
Fresh pears
Fresh apples
Fresh grapes


Raspberry syrup
Mass of sauce

Dish yield 130 1300

Calculator ____________

Brief cooking technology

Oranges, peeled, pears and apples, peeled, with the seed nest removed, cut into slices.

Prepared fruits and grapes (seedless) are placed in layers in a wine glass and poured over with sauce.

The sauce is prepared from a mixture of sour cream and raspberry syrup.

Head production ______________

NOTES:

1. Technological maps for all menu dishes for a given day must be in production.

2. When preparing dishes, cooks are guided by the technological map and this recipe and do not have the right to refer to what they prepared “by eye” or from memory.

I approve

Director_______________

_______________________

"___"_____________20__g

1 AREA OF USE

1.1. This technical and technological map applies to the dish Fruit salad with sour cream sauce

Produced cafe "Sweet Tooth"

2. LIST OF RAW MATERIALS

2.1. To prepare “Fruit salad with sour cream sauce” use the following raw materials:

2.2. The raw materials used for the preparation of “Fruit Salad with Sour Cream Sauce” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. RECIPE

3.1. Recipe for the dish “Fruit salad with sour cream sauce”

4. TECHNOLOGICAL PROCESS

4.1. Preparation of raw materials for the production of the dish “Fruit salad with sour cream sauce” is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments” (1996).

4.2. Prepared fruits and grapes (seedless) are placed in layers in a wine glass and poured over with sauce.

5. FORMULATION, SUBMISSION, SALES AND STORAGE

5.1. The dish “Fruit salad with sour cream sauce” should be served in a wine glass

5.2. The serving temperature of the dish must be at least 14 0 C.

5.3. Shelf life during storage is no more than 30 minutes from the end of the technological process.

6. QUALITY AND SAFETY INDICATORS

6.1. Organoleptic characteristics of the dish:

Appearance – neat slide, correct cutting

Color - light, corresponding to the natural color of the products

Taste – fruit and sour cream with raspberry syrup

Smell: fruity

6.2. Physical and chemical indicators:

Mass fraction of dry substances, % (not less) 27.63

Mass fraction of fat, % (not less) 15.38

Mass fraction of salt,% (not more than)____________

6.3. Microbiological indicators:

Number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g of product, not more than – 1*10 4

Bacteria of the coli group are not allowed in the product mass, g -0.1

Coagulase-positive staphylococci, not allowed in the product mass, g-0.1

Proteus are allowed in the mass of the product, g -0.1

Pathogenic microorganisms, including salmonella, are not allowed in the product mass, g-0.1

7. NUTRITIONAL VALUE

Responsible developer __________________

Calculation of main indicators:

Calculation of physical and chemical parameters in a dish

Product Name	Net weight, g	Mass fraction of dry substances, g	Mass fraction of fat, g
Product Name	Net weight, g	Per 100 g of product	Per 100 g of product
Oranges


Grape
Sour cream (20%)

Then the maximum dry matter content is

Hmmm. = 30.71+2 = 32.71

The minimum permissible dry matter content is

Khmin = 0.9*32.71 = 27.63

Hence the mass fraction for dry substances in 100 g of product

X s.v. = 27.63*100 / 130 = 21.25%

Hence the minimum fat content in a dish is

Zmin. = 20g.

mass fraction of fat in 100 g of product:

F = 20*100/130 = 15.38%

Calculation of the mass fraction of salt in a culinary dish (product)

The mass fraction of salt in a dish is determined by the formula:

Xoli = 1*100/130 = 0.76%

name of raw materials	Net weight,
name of raw materials	Net weight,
Oranges


Grape
Sour cream (20%)

In the finished dish
Energy value

Short description

The relevance of this topic is due to the fact that sweet dishes are varied in their composition and preparation technology. They contain a significant amount of sugar, which gives these dishes a pleasant sweet taste. Sweet dishes are served at the end of dinner for dessert, which is why they are also called dessert courses or third courses. These dishes can also be used during breakfast, dinner, and afternoon tea.
To prepare sweet dishes, fruits and berries are used in fresh, dry and canned form, fruit and berry syrups, juices, extracts containing various minerals, vitamins and food acids.

Content

Introduction
CHAPTER 1 THE IMPORTANCE OF SWEET DISHES IN NUTRITION
1.1 The place and role of desserts in nutrition
1.2 Semi-finished products for sweet dishes
1.3 Preparation of juice, decoction and puree from fruits and berries
1.4 Preparation of egg-milk mixture (charlotte)
1.5 Chilled sweet dishes
1.6 Compotes
1.7 Jelly sweet dishes
1.8 Hot sweet dishes
CHAPTER 2 DEVELOPMENT OF TECHNOLOGICAL CARDS OF DESSERTS FOR THE “SLADKEZHKA” CAFE
2.1 Development of a technological map for fruit salad with sour cream sauce.
2.2 Development of a technological map for dessert “Rainbow”
2.3 Dessert “Orange Paradise”
2.4 Dessert “Winter Cherry2”
Conclusion
Bibliography

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The collection of recipes was compiled on the basis of control studies and compares favorably with other analogues in that it contains the most frequently used recipes in modern practice.

The recipes published in the Collection can be successfully and absolutely legally used in public catering establishments, because they comply with all currently valid laws and regulations.

Regulatory documents on certification and standardization in force on the territory of the Russian Federation include industry standards (a set of business entities, regardless of their departmental affiliation and forms of ownership, developing or producing certain types of products that have a homogeneous consumer purpose); enterprise standards; scientific and technical and a number of other standards.

Standards are developed and approved by enterprises independently, based on the need for their application in order to ensure the safety of life, human health and the environment. When producing the products described in the Collection, the manufacturer has the right to make some changes to the recipes of dishes, expand the lists of components, while avoiding violations of sanitary rules, the technological regime of product production, or deterioration of its consumer properties and qualities.

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Technical and technological maps are normative document and include, along with the technology for preparing products and standards for storing products, requirements for the safety of the raw materials used and the technological process, the results of laboratory tests of products on safety indicators. In the absence of technical specifications developed in accordance with the established procedure, the enterprise does not have the right to produce and sell these dishes.

When developing technical and technological maps and enterprise standards (STP), they are guided by the Recommendations of the Ministry of Foreign Economic Relations and Trade of the Russian Federation dated July 12, 1997 “Procedure for the development, review and approval of technical and technological maps for dishes and culinary products” and “Procedure for development, consideration and approval enterprise standards."

TTK are compiled for each dish or product separately. The TTK is signed by the responsible developer and approved by the head of the enterprise where they were developed. Each technical and technological map has a serial number and is stored in the enterprise file cabinet.

TTK includes the following sections:

· Name of the dish (product) and scope of application of the technological map. The exact name of the dish (product) is indicated, which cannot be changed without approval. This section specifies the list of enterprises that are given the right to produce and sell this dish (product).

· List of raw materials used to prepare the dish (product). All types of food products necessary for the preparation of this dish (product) are indicated.

· Requirements for the quality of raw materials. A record is made that the food raw materials, food products and semi-finished products used must comply with the requirements of regulatory documents (GOST, OST, TU) and have a certificate of conformity.

· Norms for the laying of raw materials by gross and net weight, norms for the yield of semi-finished products and finished products. Indicated for 1, 10 or more servings.

· Description of the technological process of preparation. Contains a detailed description of the technological process of preparing a dish (product), highlighting the cold and heat treatment modes that ensure the safety of the dish (product), as well as the use of food additives, dyes, etc.

· Requirements for registration, submission, sale and storage. The design features and rules for serving the dish (product), the requirements and procedure for the sale of culinary products, the conditions, terms of sale and storage, and, if necessary, the conditions of transportation should be reflected.

· Quality and safety indicators. Organoleptic characteristics are indicated: taste, color, smell, consistency, as well as physicochemical and microbiological parameters of the product.

· Nutritional and energy value. Physico-chemical indicators (humidity, content of dry substances, fats, sugars, etc.), as well as nutritional (content of proteins, fats and carbohydrates) and energy value of the dish (product) are given per 100 g. Calculation is carried out based on the data on the content of basic nutrients in the raw materials and products included in the developed dish (product). To carry out the calculation, use reference tables of the chemical composition.

Microbiological quality indicators are based on regulatory data published in SanPiN 2.3.2-1078-01.

Each technical and technological map receives a serial number and is stored in the enterprise file cabinet. The responsible developer signs the TTK.

I APPROVED
Director of the cafe "Stary Dvor"
_______ Yanberdina V.B.
"__"_________2016

Name of dish: Jellied meat “Homemade”

1 area of use

1.1 This technical and technological map applies to the “Homemade” jellied dish produced by the “Stary Dvor” cafe

2.Requirements for raw materials

2.1 The raw materials used to prepare the homemade jellied dish must comply with the requirements of regulatory documentation and have a certificate and quality certificate.

3.Recipe

Name of raw materials and products	Bookmark norm for 1 serving, g
Gross weight	Net weight
Beef fetlock joint		13,6
Beef 1 category	18,6	8,5
Chicken	71,2	41,2
Carrot	3,8
Bulb onions	4,1	3,5
Garlic	0,51	0,4
Parsley	3,3	2,5
Exit:

4.Technological process

The treated fetlock joint is cut, poured with cold water (2 liters per 1 kg of product) and boiled at low boil for 6-7 hours, periodically removing fat and foam. After 3-4 hours, add beef and chicken and cook until done. 30 minutes before the end of cooking, add prepared vegetables and spices to the broth. The cooked meat, chickens, and fetlock joints are removed from the broth and finely chopped or passed through a meat grinder. Add chopped meat products and salt (20-25 g per 1 kg of jellied meat) to the strained broth and cook for 10-20 minutes. At the end of cooking, add crushed garlic. Jellied meat is poured into trays and cooled until solidified.

5.Requirements for registration, sale and storage

I APPROVED
Director of the cafe "Stary Dvor"
_______ Yanberdina V.B.
"__"_________2016

TECHNICAL AND TECHNOLOGICAL MAP No. 1

Dish name: Beef jellied meat

1 area of use

1.1 This technical and technological map applies to the beef jellied dish produced by the Stary Dvor cafe

2.Requirements for raw materials

2.1 The raw materials used to prepare beef jellied dish must comply with the requirements of regulatory documentation, have a certificate and quality certificate.

3.Recipe

4.Technological process

Place the washed meat in a saucepan and fill with cold water (3 liters). The meat should be completely covered with water. Over high heat, bring the pan with the meat to a boil, and then turn the heat to minimum so that the broth practically does not boil. Carefully remove the foam from the surface of the broth until it stops appearing. Cook the meat uncovered for 6 hours. At this time, peel the carrots and onions and an hour before the end of cooking, add the vegetables to the broth along with pepper and bay leaf. Don't forget to salt the contents of the pan. After the meat is cooked, remove the vegetables and spices from the broth. Leave the carrots for decoration. Transfer the meat to a plate and remove from the bones. Place the meat, separated into fibers, into a wide form with high sides. Sprinkle chopped garlic on top. Pour the strained broth over the meat and decorate with circles or figures of boiled carrots. Cool the jellied meat and place it in the refrigerator to harden overnight. Before serving, skim off the resulting fat. Serve beef jellied meat with horseradish or mustard.

I APPROVED
Director of the cafe "Stary Dvor"
_______ Yanberdina V.B.
"__"_________2016

TECHNICAL AND TECHNOLOGICAL MAP No. 1

Name of dish: Homemade jelly

1 area of use

1.1 This technical and technological map applies to the homemade jelly dish produced by the Stary Dvor cafe

2.Requirements for raw materials

2.1 The raw materials used to prepare the homemade jelly dish must comply with the requirements of regulatory documentation, have a certificate and quality certificate.

3.Recipe

4.Technological process

Processed pork legs need to be cut lengthwise. Place them in the pan along with the meat. Add onion, carrot and pepper to our ingredients.
Cover the saucepan with a lid. Cook for 1.5-2.5 hours. After our pan has cooled, we need to remove the meat and legs. Separate the meat from the bones and chop finely. In the hot broth you need to put gelatin, previously soaked in cold water, and you need to stir it, that is, gelatin, until the gelatin is completely dissolved.
Add bay leaf, garlic cloves, table salt and boil it all for 2-3 minutes with the lid open.
Well, then you need to strain the broth, degrease it, that is, remove the fat and pour over the meat placed in the molds. Place the homemade jellied meat in a cool place, and then leave.

I APPROVED
Director of the cafe "Stary Dvor"
_______ Yanberdina V.B.
"__"_________2016

TECHNICAL AND TECHNOLOGICAL MAP No. 1

Dish name: Chicken jelly

1 area of use

1.1 This technical and technological map applies to the chicken jelly dish produced by the Stary Dvor cafe

2.Requirements for raw materials

2.1 The raw materials used to prepare the chicken jelly dish must comply with the requirements of regulatory documentation, have a certificate and quality certificate.

3.Recipe

4.Technological process

Bring chicken legs and wings to a boil over high heat. Skim off any foam that has formed. Fry carrots and onions in a dry hot frying pan for 2-3 minutes. Add fried vegetables to chicken. Cook the jellied meat over medium heat, covered, for about 4 hours. Then remove all the chicken and strain the broth. Finely chop the chicken meat and place in the molds. Cut the garlic into thin slices and add to the chicken meat. Cut the boiled carrots into rings and also place on top of the meat. For decoration, you can also add quartered lemon slices and a couple of green peas. Fill the molds with the filling with broth and put them in the refrigerator to harden.

I APPROVED
Director of the cafe "Stary Dvor"
_______ Yanberdina V.B.
"__"_________2016

TECHNICAL AND TECHNOLOGICAL MAP No. 1

Name of dish: Fish jelly

1 area of use

1.1 This technical and technological map applies to the fish jelly dish produced by the Stary Dvor cafe

2.Requirements for raw materials

2.1 The raw materials used to prepare the fish jelly dish must comply with the requirements of regulatory documentation, have a certificate and quality certificate.

3.Recipe

4.Technological process

Remove the gills and eyes from the fish's head and wash it thoroughly. Place in a saucepan, add peeled onions, carrots, washed dill umbrellas, and black peppercorns. To fill with water. Put on the fire, bring to a boil, remove the foam and put on a very low heat so that the broth barely simmers. The broth should simmer for 2 hours. After two hours, strain the broth. Dilute gelatin in it and pour into plates. Place in a cool place until completely frozen.

Food raw materials, food products and semi-finished products used to prepare the dish Jelly at home must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc. .)

All products used must be processed in strict accordance with established sanitary standards and rules.

During primary processing, meat is defrosted at a temperature from 0 to +6°C in a refrigerator during the day. It is allowed to defrost meat in microwave ovens according to the modes specified in their passports. Defrosting meat in water or near the stove is not allowed. Re-freezing defrosted meat is prohibited! After defrosting, the meat is washed, dried, films and tendons are removed.

Vegetables should be fresh vegetables, elastic consistency; taste, color and smell must correspond to the products used.

Conclusion

The art of cooking has a rich, centuries-old history, reflecting the most ancient branch of human activity, its material culture, which has brought together the experience and skills of cooking techniques of different peoples that have come down to our time.

Meat cooking has about the same long history. At first, the meat was eaten raw, then they began to fry over a fire, boil, stew... Today, several hundred different dishes can be prepared from meat.

Since those ancient times, not only the recipes and technologies for preparing meat dishes and products have changed, the meat itself has changed. The reason for this is changes in the environment, so modern “butchers” and “sausage makers” are looking for new ways of processing and manufacturing meat products.

The topic of my course work is “Technology for preparing jellied meat and jelly.” The main goal was to study the technology of preparation. We found out that jellied meat and jelly are the same dish. To prepare it we need meat, water, spices to taste. One of the main ingredients These are pork legs, namely their lower part, where the hooves are. It is these nondescript pork “spare parts” that serve as a guarantee that the jellied meat will harden as it should. It can also be noted that jellied meat has many vitamins for the body. Macro and microelements, the most microelements The broth contains aluminum, copper, rubidium, boron, fluorine and vanadium. The main part of the macroelements is calcium, phosphorus and sulfur. Despite the fact that the broth cooks for a very long time, it contains a huge amount of vitamins A, B9 and C. And therefore it contains 250 kilocalories in 100 g of jellied meat. Another one of the main advantages of jellied meat and jelly is collagen. Collagen is a building protein for cells our body. During cooking, most of the collagen is lost, but the remaining part is valuable for the body. And if you drink alcohol with alcoholic drinks, then the complaint of a hangover will significantly decrease, thanks to aminoacetic acid, which is largely contained in glycine. Glycine also helps to activate brain activity. We conclude that jellied meat and jelly are very rich in useful substances. Despite many positive characteristics, jellied meat has some features that can harm a person who abuses this product.

Its main disadvantage is the presence of a large amount of cholesterol, which leads to the formation of plaques on the inner wall of blood vessels. When there are many tumors, they clog the blood flow, which inevitably causes a heart attack or stroke.

The high calorie content does not allow you to consume jellied meat more than once a week, otherwise you will gain excess weight, and it does not matter what animal it is cooked from.

To extract the maximum amount of nutrients from jellied meat and reduce the risk of harm, you need to know how to prepare it correctly. Each housewife has her own secrets for creating this dish.

List of used literature

Regulations

catering establishments. - M.: Khlebprodinform, 2008.
Collection of technological standards, 1002 p.

Collection of recipes for dishes and culinary products for
catering establishments. - M., Economics, 2007, 1076 p.

GOST R 50647-94 “Public catering. Terms and
definitions", 45 p.

SapPiN 2.3.6.107-01 Hygienic requirements for
safety and nutritional value of food products, 136 p.

Main

1. P. Ya. Grigoriev “Cold dishes and snacks”;

2. Uspenskaya N.R. "A practical guide for the cook." M.: Economics. 1997;

3. “Collection of recipes for dishes and culinary products for catering establishments.” M.: Khlebprodinform. 1982, 1983, 1996;

4. Anfimova N.A., Tatarskaya L.L. “Cooking – cook, pastry chef” (webbook). Moscow, "Academy". 2006

5. Radchenko L.A. "Organization of production at public catering establishments." Rostov-on-Don: "Phoenix". 2000

6. Kovalev N.I., Kutkika M.N., Kravtsova V.A. "Cooking technology". - M.: Business literature. 2001.

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PRIVATE VOCATIONAL EDUCATION INSTITUTION

"TOLYATTI ECONOMIC - TECHNOLOGICAL COLLEGE"

PM 05 Organization of the cooking process and preparation of complex cold and hot desserts

02/19/10 Technology of catering products

COOKING PROJECT TASK

COLD AND HOT DESSERTS

Completed by: Kaderleeva Ekaterina

TPP-331 groups

Checked by: Zubkova T.B.

2016Tolyatti

1. COLD DESSERTS

1.1 Strawberry soufflé

1.2 Raspberry parfait with peach and chocolate

1.3 Blueberry cheesecake with whipped cream

1.4 Italian cold dessert “Merengate”

2. HOT DESSERTS

2.1 Apple strudel

2.2 Charlotte with cottage cheese and apples

2.3 Vanilla semolina pudding

2.4 Baked apples with nuts

1 . COLD DESSERTS

1.1 Strawberry soufflé

Strawberry-300 gr

Cream 33% -200 ml

Sugar -150 gr

Gelatin-2 tbsp

Technical and technological mapon preparationcold dessert "Strawberry soufflé »

Name of dish: "Strawberry soufflé"

Application area : Laboratory

List of raw materials: strawberries (fresh), cream 33%, sugar, gelatin

Quality requirement: requirement

Cooking technology

Pour 150 ml of cold boiled water over the gelatin and leave for 1 hour. Then bring the gelatin to a boil, but do not boil. Wash the strawberries, remove the sepals. Place strawberries in a blender and puree. Beat cream with sugar. If the strawberries are very sweet, you can use less than 150 grams of sugar. Mix strawberries and cream. Add gelatin and mix. Pour into bowls. Place the soufflé in the refrigerator for 3-4 hours.

Requirement for registrationsubmission and implementation

Served in ice cream bowls. Serving temperature 120C.

Organolepticindicators

Appearance: homogeneous mass, without lumps

Strawberry flavored

1.2

Orange juice (or liqueur (you can use any liqueur), I use liqueur) -80 g

Vanilla sugar - 1 sachet

Sugar - 100 g

Raspberries -300 g

Egg yolk - 4 pcs

Peach (fresh, or 4 halves of canned peaches) - 2 pcs.

Confiture (raspberry) - 270 g

Cream (33-35%) - 500 ml

Chocolate chips - 100 g

cold dessert "Raspberry parfait with peach and chocolate »

Name of dish: "Raspberry parfait with peach and chocolate"

Application area : Laboratory

List of raw materials: orange juice, cream 33%, sugar, raspberries, vanilla sugar, egg yolk, peaches (canned), confiture (raspberry), chocolate chips

Quality requirement: food raw materials used for preparing dishes comply requirement current regulatory and technical documents, have accompanying documents confirming their safety and quality

Product Name	Norm for 1 serving	Standard for 10 servings

Orange juice
Cream 33%


Vanilla sugar
Egg yolk
Peach(canned)
Confiture (raspberry)
Chocolate chips

Cooking technology

Wash the peaches and cut the skin crosswise. Place in boiling water for a few seconds, then remove the skin. Finely chop the pulp. (Drain the canned peaches in a colander and chop). Sort out the raspberries. Beat the yolks in a metal bowl in a hot water bath with sugar, vanilla sugar and juice (liqueur) for 5 minutes. Remove the bowl from the water bath, place in a container with cold water and continue stirring. Whip the cream. Mix confiture, fruits, berries and chocolate chips into the cream. Place in a 1.2 liter rectangular pan lined with cling film. Place in the freezer overnight. In 10 min. Before serving, immerse the pan in hot water for a second and tip onto a plate.

Serve on a dessert plate. When serving, decorate with chocolate shavings. Supply temperature 120C

Organoleptic indicators

Appearance: the mass is dense, the mass does not fall apart

Color: characteristic of this type of product

Smell: without foreign odors, with the aroma of raspberries and chocolate.

Consistency: dense, soft

Quality and safety indicators

Physico-chemical and microbiological indicators that affect the safety of the dish comply with the criteria specified in the application to GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions"

Nutritional and energy value per 100 g of product

1.3

Blueberries-3 cups

Cream 33% -200 g

Cream cheese (mascarpone) - 500 g

Powdered sugar - 1 cup

Lemon juice-1 tbsp

Cookies-150 g

Gelatin-30 g

Water-50 ml

Butter-50 g

Technical and technological map for preparationcold dessert "Blueberry cheesecake with whipped cream »

Name of dish: "Blueberry cheesecake with whipped cream"

Application area : Laboratory

List of raw materials: blueberries, cream 33%, cream cheese, powdered sugar, lemon juice, water, gelatin, vanilla sugar, cookies, butter

Product Name	Norm for 1 serving	Standard for 10 servings


Cream 33%
Cream cheese
Powdered sugar
Lemon juice



Butter

Cooking technology

Grind the cookies into crumbs (preferably in a food processor). Stir in melted butter. Press the cookies around the circumference of the mold to 21 cm. Soak the gelatin in 50 g of water. Then, dissolve the gelatin in a water bath. Grind the blueberries in a food processor until pureed. Combine cream cheese (room temperature), whipping cream, powdered sugar and lemon juice. Add cheese to the cream and stir. Add the ground blueberries to the cream cheese and stir. Add warm gelatin and mix thoroughly. Place on the base and fill out the form. Level on the surface. Place the cheesecake in the refrigerator for 4-5 hours, preferably overnight. Remove the finished Cheesecake from the mold. Beat cream with vanilla sugar. And cover the top of the Cheesecake.

Requirements for registration, submission and implementation

Serve on a dessert plate. Supply temperature 120C

Organolepticindicators

Appearance: cheesecake without cracks, edges and sides smooth

Color: characteristic of this type of product

Smell: without foreign odors, with the aroma of blueberries, whipped cream

Consistency: soft, delicate, airy

Quality and safety indicators

Nutritional and energy value per 100 g of product

1.4 Italian cold dessert “Merengate”

Meringue (meringue) - 250 g

Cream 33% -250 g

Ice cream-400 g

Technical and technological map for preparing cold dessert "Merenguette"

Name of dish: "Merenguette"

Application area : Laboratory

List of raw materials: meringue (meringue), cream 33%, ice cream

Cooking technology

Take the amount of meringues required to prepare the dessert and simply break them in the palm of your hand. Whip cold cream until stiff peaks form (vegetable cream can also be used perfectly in this dessert). Carefully pour the cream into the bowl with the meringues. Mix carefully so that all the crumbs are incorporated into the cream without the cream settling. Take a mold that is convenient to put in the freezer, and put half of the creamy mixture with meringues into it in an even layer on the bottom of the mold. I have a silicone mold, but if you use a tin cupcake mold, it is better to line it with film... Place all the ice cream (400 g) on top of the cream. Flatten. And put the remaining buttercream on top. Place in the freezer for at least 3 hours. 15 minutes before serving the dessert, transfer it to the refrigerator.

Requirements for registration, submission and implementation

Served on a dessert plate

Organoleptic indicators

Appearance: the mass does not fall apart, dense

Color: characteristic of this type of product

Smell: no foreign odors

Consistency: soft, delicate, airy

Quality and safety indicators

Nutritional and energy value per 100 g of product

2. HOT DESSERTS

2.1 Apple strudel

Puff pastry without yeast - 800 g (half a standard package of ready-made dough)

Wheat flour -100g

Butter - 20 g.

Apple - 10 pcs

Sugar - 100 g

Cinnamon - 10 g

Technical and technological map for preparing hot dessert “Apple Strudel”

Name of dish: " Apple strudel"

Application area : Laboratory

List of raw materials: puff pastry (yeast-free), wheat flour, butter, apples, sugar, cinnamon, butter,

Product Name	Norm for 1 serving	Standard for 10 servings

Puff pastry
Wheat flour
Butter

Cooking technology

First, let's prepare the apple filling for the strudel. Apples need to be peeled and cored. Then cut in half and into thin slices. There is no need to strive for thin until transparent, the apples will undergo heat treatment twice and will become soft in any case. Next, melt some of the butter (2 tablespoons) in a medium-sized frying pan over medium heat (we will use the remaining spoon of butter later). You can melt all the butter at once, and then set aside one spoon to grease the strudel. Place apples in the melted butter. At first there will be a lot of them in volume, but during cooking the volume will decrease. Then add sugar and cinnamon. Then you need to increase the heat slightly and simmer the apples until they soften and all the liquid has evaporated. This will take about 15 minutes. There is no need to cover the apples with a lid, this will of course speed up their softening, but in this case the liquid will not have time to evaporate. In the meantime, roll out the pre-thawed puff pastry (such a strudel takes half of a standard store package: if you have the dough in sheets, take one sheet, if in a roll, unroll and cut off half). The dough should be laid out on a work surface or table sprinkled with flour, a rolling pin also dust with flour. You need to roll it out into a rectangle approximately 30 by 35 cm. It is better to roll out the puff pastry only in one direction. When the filling is ready, turn on the oven to preheat at 200 degrees. Then take out the dough, unfold the rectangle with the short side facing you and spread the filling in a wide horizontal stripe in the middle of the rectangle. The filling should occupy about a third of the size of the dough in height, and depart from the edges by about 2-3 cm in width. Cover the filling with the top of the dough. Then cover with the bottom one. Carefully turn the strudel over, seam side down, and place it on a baking sheet lined with baking paper. Then you need to grease the strudel with the remaining tablespoon of melted butter, sprinkle with two tablespoons of sugar and make cuts along the entire pie with a small knife to allow steam to escape. Bake the apple strudel in an oven preheated to 200 degrees for 35-40 minutes, until the top is confidently brown. Sprinkle powdered sugar on top

Requirements for registration, submission and implementation

Serve on a dessert plate; when serving, sprinkle powdered sugar on top of each piece. Temperature not lower than 140C.

Organoleptic indicators

Preparing dessert parfait charlotte

Smell: no foreign odors

Quality and safety indicators

Nutritional and energy value per 100 g,product

2.2 Charlotte with cottage cheeseand apples

Low-fat cottage cheese -350 g

Chicken egg - 4 pcs

Semolina -135 g

Apples-4 pcs

Sugar -165 g

Butter - 85 g

Cinnamon 2 tbsp

Ice cream-50 g

Technical and technological map for preparing the hot dessert “Charlotte with cottage cheese and apples”

Name of dish: "Charlotte with cottage cheese and apples"

Application area : Laboratory

List of raw materials: cottage cheese (low-fat), chicken egg, semolina, apples, sugar, butter, cinnamon, ice cream, mint

Product Name	Norm for 1 serving	Standard for 10 servings

Low-fat cottage cheese
Chicken egg
Manaya groats


Butter

Ice cream

Cooking technology

Mash the low-fat cottage cheese with a fork. Beat in the eggs, add cane sugar and a pinch of salt for a caramel aroma - stir and grind the rough curd lumps into a homogeneous mass. Peel the apples, remove the core, grate them on a coarse grater, add lemon-mint juice and honey liqueur. Mix spiced apples and curd mass. Add semolina. Pour in melted butter. Charlotte with cottage cheese can be baked in one large form in the form of a cupcake, or you can use the portioned version. Fill the silicone mold with the prepared mass and bake in an oven preheated to 200 degrees for 10-12 minutes, then reduce the heat to 180 degrees and cook until done. Cool the finished dessert, sprinkle generously with powdered sugar and serve with mint and a scoop of ice cream.

Requirements for registration, submission and implementation

Served on a dessert plate, topped with mint leaves and served alongside ice cream. Supply temperature not less than 250C

Organoleptic indicators

Appearance: the mass does not fall apart, dense, light brown surface

Color: characteristic of this type of product, light brown crust

Smell: no foreign odors

Consistency: soft, tender, well baked

Quality and safety indicators

Nutritional and energy value per 100 g of product

2.3 Vanilla semolina pudding

Semolina-135

Milk-35 g

Mascarpone cheese-210 g

Chicken egg - 3 pcs

Butter-20 g

Wheat flour -25 g

Technical and technological map for preparing hot dessert “Vanilla-semolina pudding”

Name of dish: "Vanilla semolina pudding"

Application area : Laboratory

List of raw materials: semolina, sugar, milk, cheese (mascarpone), chicken egg, butter, wheat flour

Product Name	Norm for 1 serving	Standard for 10 servings

Semolina


Cheese (mascarpone)
Chicken egg
Butter
Wheat flour

Cooking technology

Mix together semolina, sugar and salt. Pour into hot milk in a thin stream and cook thick porridge. Let the porridge cool. Add vanilla seeds. Add mascarpone. Beat everything together until smooth. Beat in the eggs one at a time. Distribute the resulting mass into greased and floured pans. Bake in an oven preheated to 180 degrees until golden brown (30 minutes). When the finished puddings have cooled, the top will settle a little.

Requirements for registration, submission and implementation

Served on a dessert plate. Before serving, you can decorate with any jam or cream. Supply temperature not less than 250C

Organoleptic indicators

Appearance: the mass does not fall apart, dense, light brown surface

Color: characteristic of this type of product, light brown crust

Smell: no foreign odors

Consistency: soft, tender, well baked

Quality and safety indicators

Nutritional and energy value per 100 g of product

2.4 Baked apples with nuts

Apples-10 pcs

Walnuts-250 g

Lemon juice-50 g

Technical and technological map for preparing the hot dessert “Baked Apples with Nuts”

Name of dish: « Baked apples with nuts"

Application area : Laboratory

List of raw materials: apples, walnuts, honey, lemon juice

Cooking technology

Wash the apples well; if necessary, trim the bottom for stability. Cut off the top. We remove the seed nest. Sprinkle the apple with lemon juice. Mix nuts and honey in a cup. We stuff the prepared apples with them. Transfer to a baking sheet. Cover with the top to prevent the nuts from burning. Bake in an oven preheated to 180C for 15-20 minutes.

Requirement for registrationsubmission and implementation

Served on a dessert plate. Supply temperature not less than 250C

Organoleptic indicators

Appearance: the mass of baked apples with nuts does not fall apart, dense, light brown surface

Color: characteristic of this type of product, light brown crust

Smell: no foreign odors

Consistency: soft, tender, well baked

Quality and safety indicators

Nutritional and energy value per 100 g of product

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