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. Blade; 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, sauteed vegetables to the meat and simmer

7. Add potatoes

8. Bring it to readiness

Cooking technology

To prepare the stew, take sawn 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

Fats are stored 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 equipment 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 - shish kebab, dumplings, dumplings, cheburek, 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

TECHNOLOGICAL CARD No. 07025

Poultry stew (turkey)

Product name
	Gross weight, g	Net weight, g
Turkey fillet DP chilled or Turkey fillet semi-frozen DP
Weight of boiled poultry:
Fresh peeled semi-finished potatoes or Fresh food potatoes
Peeled semi-finished table carrots or Fresh table carrots
Tomato paste
Fresh peeled semi-finished onions or Fresh onions
Butter
Wheat flour 1st grade
Turkey broth
Weight of ready-made side dish and sauce:
Exit:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

*To prepare this dish, it is allowed to use chilled turkey breast fillet instead of chilled skinless turkey meat.

Cooking technology: prepared poultry fillet is cut into pieces weighing 15-20 g, placed in hot water, quickly brought to a boil, foam is removed from the surface of the broth, salt is added, and cooked in a sealed container until cooked. Combine with stewed tomato paste and simmer for 5-10 minutes. Fresh peeled potatoes (sulfated semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. The broth remaining after stewing is drained and red main sauce is prepared on it, which is poured over stewed pieces of poultry meat, diced potatoes are added, simmered in a small amount of broth with the addition of butter, carrots and onions cut into strips and stewed in a closed container at low boil for 15-20 minutes until ready. The stew is served together with sauce and side dish.

Serving temperature: 65±5°С.

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

TECHNOLOGICAL CARD No. 07027

Boiled poultry souffle (chicken)

Product name	Product consumption rate for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
P/F poultry (chickens) boneless DP chilled or Poultry (chickens) boneless DP frozen
Drinking water (for cooking broth)
Wheat flour 1st grade
UHT milk enriched with DP
Butter
Pasteurized egg white
Butter for greasing the pan
Fortified salt with reduced sodium content
Pasteurized yolk
Weight of semi-finished product:
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: Place the prepared poultry fillet in hot water, bring to a boil, skim off the foam and cook over moderate heat until cooked. Pass the pulp of the boiled poultry through a meat grinder with a fine grid 2 times, then gradually add milk sauce, melted butter, and salt into the minced meat. Beat the mixture, add pasteurized liquid egg product (yolk). Beat the liquid pasteurized egg product (white) into a thick foam, carefully add it to the mass, kneading from bottom to top. Place the mixture in a baking tray in a 3 cm layer and steam or bake at a temperature of 180-200°C for 15-20 minutes.

Product Norm consumption products on 1 portion mass net 100 G Weight gross, g Weight net, g Fresh peeled potatoes...

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 the 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.

Technical and technological mapVegetable stew, portion(SR-619 version 2-2002)

1. APPLICATION AREA

This technical and technological map applies to vegetable stew, portion, generated into the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking vegetable stew, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

Name	Raw material consumption per serving, g
	Gross weight, g	% when cold processed	Net weight, g	% during heat treatment	Output, g
Peeled potatoes, semi-finished	40,0	0,00	40,0	17,00	33,0
Peeled carrots, semi-finished	35,0	0,00	35,0	32,00	23,8
Peeled onions, semi-finished	30,0	0,00	30,0	26,00	22,0
Zucchini	48,0	10,00	43,0	35,00	28,0
Peeled bell pepper, semi-finished	28,0	0,00	28,0	25,00	21,0
Tomatoes	20,0	5,00	19,0	37,00	12,0
Cabbage	44,0	20,00	35,0	20,00	28,0
Green peas s/m	16,0	5,00	16,0	12,82	14,0
Vegetable oil	20,0	0,00	20,0	80,00	4,0
Butter	10,0	0,00	10,0	80,00	2,0
Fresh dill	0,8	50,00	0,4	0,00	0,4
Peeled garlic, p/f	1,66	0,00	1,66	40,00	1,0
Salt	1,6	0,00	1,6	100,00	0,0
Granulated sugar	2,0	0,00	2,0	40,00	1,2
Bechamel sauce, p/f	12,0	0,00	12,0	20,00	9,6
Exit					200

1. Cooking technology

Prepare vegetables for stew:

Peeled potatoes are cut into 1x1 cm cubes. Carrots are cut into slices, onions - into 1x1 cm cubes, bell peppers - into segments. The cabbage is peeled from the outer outer leaves and stalks and cut into 1x1 cm pieces.

Green peas are defrosted. Tomatoes, peeled from the stalk, are cut into 1x1 cm cubes. The dill, peeled from the stems, is finely chopped. Peeled garlic is chopped with a knife.

The cabbage is simmered until half cooked in a small amount of water.

Prepare a large frying pan with a thick bottom, heat a mixture of butter and vegetable oil (do not overheat). Fry the potatoes until golden brown, remove with a slotted spoon or perforated spatula. Then add carrots, lightly fry while stirring, add onions and bell peppers, continue frying over moderate heat. Add zucchini and continue frying for 5 minutes.

Heat the steam convection oven to 150*C ("Heat-Steam" mode).

Place all pre-fried or stewed vegetables (potatoes, carrots, onions, peppers, cabbage, zucchini) into a deep baking tray. Add tomatoes, green peas, garlic, and Bechamel sauce. Season with salt and sugar and stir until the ingredients are evenly distributed.

Simmer for 30 minutes. The finished stew is portioned. When leaving, sprinkle with finely chopped dill.

1. Characteristics of the finished dish

Appearance– a stew consisting of coarsely chopped foods: potatoes, carrots, zucchini, peppers, tomatoes, cabbage. Stewed vegetables retain their shape.

Color– characteristic of the incoming ingredients and Bechamel sauce.

Taste– stewed vegetables and sauce. Moderately salty. No foreign taste.

Smell– stewed vegetables and sauce. No foreign smell.

1. Requirements for registration, sale and storage

Vegetable stew manufactured as needed. Store in a gastronorm container on a food warmer (at a temperature of +65 oC) for 4 hours from the end of the technological process in accordance with SanPiN 2.3.2.1324-03.

Shelf life of products from the moment of completion of the technological process at a temperature from plus 2 °C to plus 6 °C:

– stewed vegetables – no more than 18 hours

Routing

Vegetable stew

Recipe No. 172

Turnip or

swede

53/40**

51/40**

31***

31***

Fresh white cabbage

63/50**

45***

Cooking fat

Sauce (recipes No. 364, No. 366, No. 388)

Black peppercorns

0.05

0.05

Bay leaf

0.02

0.02

10.

Ready stew

250

11.

Table margarine (or butter)

12.

Exit

225

*in the absence of one or another type of vegetables specified in the recipe, the dish can be prepared from other vegetables, increasing their content accordingly.

**The numerator indicates the gross rate of products, the denominator indicates the net amount.

***mass of finished products

Cooking technology.

Potatoes and roots cut into slices or cubes are lightly fried, and the onions are sautéed. White cabbage is cut into pieces and poached; cauliflower is separated into separate roots and boiled. Then potatoes or vegetables are combined with red, tomato or sour cream sauce and simmered for 10-15 minutes. After this, add poached white cabbage or boiled cauliflower and continue to simmer for 15-20 minutes. Add spices 5-10 minutes before readiness. When leaving, the stew is poured with fat.

Red sauce (basic)

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 364

Cooking technology

Sliced ​​onions and carrots are sautéed with fat, tomato puree is added and sautéing continues for another 10-15 minutes.

Sifted wheat flour is sautéed at a temperature of 150-160, stirring occasionally in a stovetop dish or baking tray in an oven (in a layer of no more than 4 cm) until it turns light brown.

The flour sauté, cooled to 70-80, is diluted with warm broth in a ratio of 1:4, stirred thoroughly and added to the boiling brown broth, then vegetables sautéed with tomato puree are added and boiled at low boil for 45-60 minutes. At the end of baking, add salt, sugar, black peppercorns, and bay leaf. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

Basic red sauce is used to prepare derivative sauces. When using the sauce as an independent dish, it is seasoned with table margarine (30g).

Routing

Broth brown

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 362

Parsley (root)

Or celery (root)

Exit

1000

* bones of beef, lamb, veal, pork, poultry and game (grouse, grouse, partridge, wood grouse).

Cooking technology

Raw bones, washed and chopped into pieces 5-7 cm long, are fried on a baking sheet and in an oven at a temperature of 160-170 with the addition of carrots, parsley, onions, cut into pieces of arbitrary shape. Lamb, veal, pork, poultry and game bones fry for 30-40 minutes, beef - 1-1.5 hours, turning them over. When the bones acquire a light brown color, frying is stopped, and the fat released from the bones is drained. The fried bones with baked roots and onions are placed in a cauldron, poured with hot water and cooked for 5-6 hours at a low boil, periodically removing the fat and foam. To improve its quality, you can add meat juice obtained after frying meat products to the brown broth. To do this, pour a little meat broth or water onto the baking sheet on which the meat products were fried and boil for 2-3 minutes. The finished broth is filtered.