In Table 2.1, we consider the instructional and technological map for the dish “Potato soup with mushrooms”
Table 2.1. Instructional and technological map for the dish “Potato soup with mushrooms”
The vegetables retain the correct cut shape, soft consistency, the color of the dish is slightly yellowish with sparkles of orange fat on the surface. The dish retains the smell of sautéed roots and onions.
Let's look at the quality control of the dish in Table 3.1 and Figure 1.
Table 3.1. Requirements for the quality of soups (organoleptic assessment)
Rice. 1.
Standard set of products used for cooking potato soup with mushrooms: porcini mushroom, potatoes, carrots, parsley root, onions, leeks, tomatoes, margarine, water.
Potatoes - tubers are whole, clean, healthy, dry, unsprouted, unwilted. Chemical composition potato tubers: rich in water (75%), contain proteins (2%), carbohydrates (19.7%), fiber (1%), pectin, oxalic, malic, citric and other organic acids, a large amount of potassium (56. 8 mg%), phosphorus (50 mg%), vitamins C (26-42 mg%), B1, B2, B6, folic and nicotinic acids, a small amount of carotene.
Carrots - fresh, whole, healthy, clean, not wilted, not cracked roots, no signs of germination, no damage by agricultural pests, no excessive external moisture, shape and color typical of the botanical variety, with the length of the remaining petioles no more than 2.0 cm or without them, but without damaging the roots of the roots.
Root vegetables must be smooth, regular in shape, without side roots, and not bruised. Greenish or purple heads of root vegetables are not allowed. Chemical composition: glucose 6%, vitamins C, A, B, carotene, minerals P, K.
The chemical composition of root vegetables depends on the variety and storage conditions. They contain water (88-89%), carbohydrates (7%), including mono- and disaccharides (6%), starch (0.2%), fiber (0.6-1.2%), pectin and pectic acid (0.37-2.93%), proteins (1-1.3%), a small amount of essential and essential amino acids, fats (0.1-0.29%), which include palmetic, oleic, linoleic acid, phytosterols, lecithin (0.1%), essential oil; minerals (mg%): sodium (21), potassium (200-235), calcium (16-51), magnesium (36-38), phosphorus (55-60), iron (1.2-1.4) , sulfur, silicon, chlorine, in smaller quantities - aluminum, boron, bromine, iodine, manganese, arsenic, zinc, fluorine, copper, uranium, chromium, lithium, tin, molybdenum.
Carrots are rich in carotene, or the so-called provitamin A (5.4-19.6%), which is converted into vitamin A in the body. The largest amount of carotene is in red-orange root vegetables, the smallest in yellow and very young, weakly colored root vegetables . When root crops wither, the carotene content increases to 51-58 mg% due to its synthesis. Other vitamins (mg%): B1 (0.03-0.18), B2 (0.02-0.062), B6 (0.12-0.14), PP (0.2-1.47), C (2-10), E (1.2), K, D, folic acid (0.1-0.13), pantothenic acid (0.25-0.35), biotin (0.003), inositol (48) .
Onions. Chemical composition of the onion: water (86%), proteins (1.5%), total carbohydrates (9.5%), fiber (0.7%), minerals (in mg%): sodium (18), potassium ( 175), calcium (31), magnesium (14), phosphorus (58), iron (0.6), sulfur (65), chlorine (25), zinc (0.85), manganese (0.23), copper , fluorine, chromium, iodine, cobalt, etc.; vitamins (in mg%): C (10), B1 (0.05), B2 (0.02), B6 (0.12), PP (0.02), E (0.2), pantothenic acid, folic acid.
Onions contain essential oil, which gives the plant a sharp, pungent odor and has an irritating effect on the mucous membrane of the upper respiratory tract and eyes. Onions contain saponins, glycosides, and phytoncides. The latter have a pronounced bactericidal effect.
Leek - forms a long, juicy stem and leaves; its chemical composition is close to onions, but somewhat richer in vitamins C (35 mg%), PP (0.5 mg%), B1, (0.1 mg%), B6 (0.04 mg%), potassium (225 mg%), calcium (87 mg%). Leeks have a smell onions, but less pronounced, more subtle.
Tomatoes (tomatoes), ground. Nutritional value: proteins: 1.1 (g), fats: 0.2 (g), carbohydrates: 3.8 (g), dietary fiber: 1.4 (g), organic acids: 0.8 (g), water: 92 (g), mono- and disaccharides: 3.5 (g), starch: 0.3 (g), ash: 0.7 (g).
Chemical composition: macroelements - Calcium: 14 (mg), Magnesium: 20 (mg), Sodium: 3 (mg), Potassium: 290 (mg), Phosphorus: 26 (mg), Chlorine: 57 (mg), Sulfur: 12 (mg); trace elements: Iron: 0.9 (mg), Zinc: 0.2 (mg), Iodine: 2 (mcg), Copper: 110 (mcg), Manganese: 0.14 (mg), Selenium: 0.4 (mcg ), Chromium: 5 (µg), Fluorine: 20 (µg), Molybdenum: 7 (µg), Boron: 115 (µg), Cobalt: 6 (µg), Nickel: 13 (µg), Rubidium: 153 (µg) .
Rich in the following vitamins and minerals: organic acids - 40%, beta-carotene - 16%, vitamin A - 14.8%, vitamin C - 27.8%, cobalt - 60%.
White mushroom. Nutritional value: proteins: 3.7 (g), fats: 1.7 (g), carbohydrates: 1.1 (g), dietary fiber: 3.2 (g), unsaturated fatty acids: 0.4 (g) , mono- and disaccharides: 1.1 (g), ash: 0.9 (g), saturated fatty acids: 0.4 (g), water: 89.4 (g).
Macroelements: Calcium: 13 (mg), Magnesium: 15 (mg), Sodium: 6 (mg), Potassium: 468 (mg), Phosphorus: 89 (mg), Chlorine: 22 (mg), Sulfur: 47 (mg) , Trace elements: Iron: 0.5 (mg), Zinc: 0.33 (mg), Manganese: 0.23 (mg), Chromium: 6 (mcg), Fluorine: 60 (mcg), Silicon: 0.02 ( mg), Cobalt: 6 (mcg), Rubidium: 26 (mcg).
Porcini mushroom is rich in the following vitamins and minerals: vitamin B2 - 16.7%, vitamin B3 - 54%, vitamin C - 33.3%, vitamin PP - 42.5%, potassium - 18.7%, cobalt - 60%. Mushrooms contain a large amount of water (90%), proteins, fiber, and minerals.
On "mushroom soup".
"mushroom soup" produced by the canteen.
2. Raw materials used:
2.1. For cooking "mushroom soup"
3. Recipe 3.1
4. Technological process.
mushroom cream soup" produced in accordance with the “Collection of recipes for dishes and culinary products for enterprises” catering».
4.2.Cook the mushrooms until boiling, drain the first water. The mushrooms are washed. Cook after this for 30-40 minutes. Then add peeled and chopped vegetables and cook until tender. Cream is poured into the soup 5 minutes before it is ready. The finished soup is ground in a blender.
5.1
5.2. Supply temperature 75 O WITH.
5.3. Implementation period no more than 4 hours
appearance -
consistency – tender
color -
taste -
smell - mushroom soup with cream
6.2. Physico-chemical indicators are determined according to clause 5.13 of GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical requirements".
"APPROVED"
__ » ________
Name of dish:
Name of dish: Cabbage soup "Petrovskie"
Cut the champignons into slices and fry in oil in a saucepan. Pour in the chicken broth and add cabbage soup. .Cut the potatoes into strips and add them to the broth along with chopped bacon. Bring to a boil and cook for 2 minutes. Add salt. Pour into a tureen. Chop the parsley and add to the soup. Pour sour cream sauce into a gravy boat.
Name of dish:
| Name of raw materials and semi-finished products |
Gross | Net |
|---|---|---|
| Onion | 16 | 12 |
| carrot | 17 | 12 |
| White cabbage | 41 | 30 |
| Chicken broth | 90 | 80 |
| Boiled potatoes | 30 | 30 |
| Brez "Borsch" | 150 | 150 |
| Table vinegar | 1 | 1 |
| Crash garlic p/f | 1 | 1 |
| Salt | 1 | 1 |
| Sugar | 1 | 1 |
| Boiled beef | 32 | 30 |
| Parsley | 5 | 3 |
| Sour cream | 40 | 40 |
Pour the broth into the saucepan and bring to a boil. Cut the potatoes into strips and add to the broth along with the Borscht and beef. Bring to a boil and cook for 2 minutes. Add salt, sugar, vinegar and crushed garlic. Pour into a tureen. Chop the parsley and add to the soup. Pour sour cream sauce into a gravy boat.
Name of dish:
Pour the broth into the saucepan and bring to a boil. Add Solyanka Brez and Solyanka meat set and cook for 4 minutes. Add salt, sugar, liquid smoke and lemon juice. Pour into a tureen. Cut off a slice of lemon and put in the soup. Chop the parsley and sprinkle on top. Pour sour cream sauce into a gravy boat.
Name of dish:
Cut the pepper into cubes and fry in a saucepan in oil until golden brown. Add chopped leeks and add water. Bring to a boil and add fish soup “Ukha” and cook until the fish is ready.. Season with “Hondashi” broth, salt and pepper. Cook for one minute. Cut the cherry tomatoes into halves and add to the soup. Remove from heat. Pour in cream in a thin stream, stirring occasionally. Pour into a tureen. Chop the parsley and add to the soup.
Name of dish: Cream of mushroom soup
Dilute the mushroom cream with cream and bring to a boil in a saucepan. Add salt and crushed garlic. Pour into a tureen. Cut the champignon into two slices and burn on both sides on the stove. Place the champignons in the center of the cream soup. Pour the cream into a tablespoon and make circular pattern on the cream soup. Season with olive oil and sprinkle with thyme leaves.
TECHNICAL AND TECHNOLOGICAL MAP No. 4
On "mushroom soup".
1. Scope of application. This technical and technological map applies to the dish "mushroom soup" produced by the canteen.
2. Raw materials used:
2.1. For cooking "mushroom soup" use raw materials or products that meet the requirements of regulatory documentation and have certificates of conformity or a declaration of conformity, veterinary certificates for products of plant origin, and quality certificates.
3. Recipe 3.1
4. Technological process.
4.1 Preparation of raw materials for production " mushroom cream soup" produced in accordance with the “Collection of recipes for dishes and culinary products for catering establishments."
4.2.Cook the mushrooms until boiling, drain the first water. The mushrooms are washed. Cook after this for 30-40 minutes. Then add peeled and chopped vegetables and cook until tender. Cream is poured into the soup 5 minutes before it is ready. The finished soup is ground in a blender.
5.Formation, submission, sale and storage.
5.1 The “mushroom puree soup” dish can be served in portions in separate soup bowls.
5.2. Supply temperature 75 O WITH.
5.3. Implementation period no more than 4 hours from the moment the technological process is completed.
5. Quality and safety indicator.
6.1.Organoleptic characteristics of the dish:
appearance - uniform yellowish color (the shade depends on the type of potato and the thickness of the dish)
consistency – tender
color - golden with splashes of brown filamentous fibers
taste - salty, delicate taste of potatoes with mushrooms and cream
smell - mushroom soup with cream
6.2. Physico-chemical indicators are determined according to clause 5.13 of GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical requirements".
Mass fraction of dry substances, % (not less) 20.7
Mass fraction of fat, % (not less) 2.1
Mass fraction of salt, % (not less) 0.5
Microbiological indicators are determined by index 6.9.15 “Public catering products” SanPiN 2.3.2.560-96 “Hygienic requirements for the quality and safety of food raw materials and food products”.
Number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1g. product, no more than 1x10.
E. coli bacteria are not allowed in the product mass, g 0.01.
Caugulase-positive staphylococci, not allowed in the product mass, g 1.0
Proteus are not allowed in the product mass, g 0.1
Potogenic microorganisms, including salmonella, are not allowed in the product mass, g 25
6. Nutritional and energy value
Responsible developer____________ ___________
Technologist___________ ___________________
"APPROVED"
The manager of the canteen ____________ ___________. " __ » ________
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Product Name |
Weight, g |
Chemical composition |
Energy pricesness, kcal |
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gross |
net |
and | ||||
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Potato | ||||||
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Pearl barley | ||||||
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Onion | ||||||
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Pickled cucumbers | ||||||
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Butter | ||||||
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or vegetable oil | ||||||
Yield: 250.
On diet number 15.
Cooking technology. Pearl barley is sorted and washed several times, changing the water. Place in boiling water in a ratio of 1:3, cook, stirring, until half cooked, drain the broth. Peel the pickles and remove the seeds if necessary. In this case, the consumption rate of cucumbers (gross weight) given in the recipes increases. Prepared cucumbers are simmered in a small amount of broth or water for 10-15 minutes.
Place prepared cereal into boiling broth or water, cook for 10 minutes, add potatoes cut into cubes, carrots stewed with butter or vegetable oil, and sautéed onions. After 5-10 minutes, add stewed cucumbers and salt and cook for another 10 minutes.
At the end of cooking, season with sour cream and herbs and bring to a boil.
Serving temperature - 65 *C.
Quality requirements. The vegetables retained their cut shape and were soft; the cucumbers were slightly crunchy. The cereal is soft. The taste is moderately spicy, salty, the aroma of cucumbers, cereals, vegetables.
TECHNOLOGICAL CARD No. 402
Name of dish: AZU
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Product Name |
Weight, g |
Chemical composition |
Energypriceness, kcal |
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gross |
net | |||||
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Beef (side and outer cuts) hip part) | ||||||
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Potato | ||||||
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Onion | ||||||
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Butter | ||||||
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Tomato puree | ||||||
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Pickled cucumbers | ||||||
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Mass of stew | ||||||
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Weight of prepared vegetables | ||||||
Yield: 200.
For diets No. 2, 15.
Cooking technology. The meat is cut into slices across the grain, 2 pieces per serving weighing 30-40 g, potatoes and onions - into cubes. Then the meat is fried until a light golden brown crust forms, the onions are blanched and sautéed, and the potatoes are fried until half cooked. The fried meat and vegetables are placed in a saucepan in layers so that there are vegetables on the bottom and on top of the meat. add sauteed tomato puree, salt, pepper and broth (the products should only be covered with liquid), cover with a lid and simmer until cooked. 5-10 minutes before the end of stewing, add a bay leaf.
The roast is released along with the broth and vegetables, sprinkled with chopped herbs. The dish can be prepared without tomato puree.
Supply temperature - 65 0 C.
Quality requirements. The color of the meat is dark red (with tomato), the consistency is soft. Taste and smell of vegetables and spices. The pieces of meat were cut across the grain and retained their cut shape. The vegetables are soft, brown in color, and the cut shape is preserved.
TECHNOLOGICAL CARD No. 02012
Potato soup with legumes (peas)
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Product name |
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Gross weight, g |
Net weight, g |
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or |
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Split peas |
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or Fresh table carrots |
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or Fresh onions |
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Dried parsley roots |
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Butter |
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Drinking water |
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Exit: |
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Nutrients, g |
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Carbohydrates |
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Minerals, mg |
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Vitamins, mg |
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Cooking technology: wash vegetables with running water for 5 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 prepared potatoes are cut into large cubes, the peeled carrots are cut into small cubes, and the onions are finely chopped. Chopped carrots, onions and parsley root are simmered in a small amount of water with the addition of butter for 10-15 minutes.
Peas are sorted, washed, placed in cold water (2-3 liters per 1 kg of legumes): for 3-4 hours, then boiled in the same water without table salt with the lid closed until softened.
The prepared peas are placed in water, brought to a boil, potatoes, stewed onions, carrots, parsley root are added and cooked until tender.
Serving temperature: 70±5°С.
Implementation period:
TECHNOLOGICAL CARD No. 02014
Potato soup with legumes (beans) in meat broth
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Product name |
Product consumption rate for 1 serving with a net weight of 100 g |
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Gross weight, g |
Net weight, g |
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Fresh peeled semi-finished potatoes or Fresh food potatoes |
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Peeled semi-finished table carrots or Fresh table carrots |
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Fresh peeled semi-finished onions or Fresh onions |
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Butter |
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Meat broth |
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Fortified salt with reduced sodium content |
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Dried parsley roots |
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Food beans (white) |
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Parsley (greens) |
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Exit: |
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100 grams of this dish contains:
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Nutrients, g |
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Carbohydrates |
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Minerals, mg |
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Vitamins, mg |
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Cooking technology: To prepare the dish, use the broth obtained when cooking meat for the second course. The broth is filtered through a sieve. Peeled vegetables and parsley are washed with running water. 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 prepared potatoes are cut into large cubes, the carrots into small cubes, and the onions are finely chopped. Chopped carrots, onions, parsley root are simmered in a small amount of water with the addition of butter for 10-15 minutes.
The beans are sorted, washed, placed in cold water (2-3 liters per 1 kg of legumes) for 5-8 hours, then boiled in the same water without salt with the lid closed until softened.
The prepared beans are placed in the broth, brought to a boil, potatoes, stewed onions, carrots, parsley root are added and cooked until tender. At the end of cooking, add finely chopped parsley.
Serving temperature: 70±5°С.
Implementation period: no more than 2 hours from the moment of preparation.
TECHNICAL AND TECHNOLOGICAL CARD No. Potato soup with cereals
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Potato soup with cereals produced by a public catering facility.
Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)
3. RECIPE
Name of raw materials and semi-finished products \Gross\Net
| New potatoes until September 1st. | 75 | 60 | 93,8 | 75 | ||||||||||||||||||
| ***from September 1 to October 31 | 80 | 60 | 100 | 75 | ||||||||||||||||||
| ***from November 1 to December 31 | 85,7 | 60 | 107,1 | 75 | ||||||||||||||||||
| ***from January 1 to February 28-29 | 92,3 | 60 | 115,3 | 75 | ||||||||||||||||||
| ***from March 1 | 100 | 60 | 125 | 75 | ||||||||||||||||||
| Wheat, pearl barley | 8 | 8 | 10 | 10 | ||||||||||||||||||
| or rice, millet | 4 | 4 | 5 | 5 | ||||||||||||||||||
| Carrots until January 1 | 10 | 8 | 12,5 | 10 | ||||||||||||||||||
| ***from January 1 | 10,7 | 8 | 13,3 | 10 | ||||||||||||||||||
| Onion | 9,6 | 8 | 12 | 10 | ||||||||||||||||||
| Vegetable oil | 2 | 2 | 2,5 | 2,5 | ||||||||||||||||||
| Water | 150 | 150 | 187,5 | 187,5 | ||||||||||||||||||
| EXIT: | 200 | 250 | ||||||||||||||||||||
4. TECHNOLOGICAL PROCESS
Finely chop the onion, cut the carrots into small cubes and sauté. Potatoes are cut
cubes.
Prepared according to requirements, place in boiling broth or water
SanPiNa cereals, potatoes, sautéed vegetables and cook until tender. Add salt and spices 5-10 minutes before the end of cooking. Rice groats are placed in broth or water at the same time as
sautéed vegetables.
Potato soup with pearl barley can be prepared with fish; portions of fish are boiled
separately.
Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.
6.1 Organoleptic quality indicators:
Appearance: potatoes and vegetables are distributed in the liquid part of the soup, cereals are well
boiled but not out of shape
Consistency: the vegetables are soft, the cereal is well cooked, the ratio is respected
liquid and thick parts of the soup
Color: soup – golden, fat on the surface – light orange, vegetables –
natural
Taste: potatoes, steamed vegetables, moderately salty
Smell: characteristic of the ingredients in the dish
6.2 Microbiological and physico-chemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)
With wheat cereal
| 200 | 2,14 | 2,24 | 13,71 | 83,60 | ||||||||||||||||||
| 250 | 2,68 | 2,80 | 17,14 | 104,50 | ||||||||||||||||||
| With pearl barley | ||||||||||||||||||||||
| 200 | 2,00 | 2,23 | 13,60 | 82,60 | ||||||||||||||||||
| 250 | 2,50 | 2,79 | 17,00 | 103,25 | ||||||||||||||||||
| With rice | ||||||||||||||||||||||
| 200 | 1,58 | 2,19 | 11,66 | 72,60 | ||||||||||||||||||
| 250 | 1,98 | 2,74 | 14,58 | 90,75 | ||||||||||||||||||
| With millet | ||||||||||||||||||||||
| 200 | 1,74 | 2,27 | 11,43 | 73,20 | ||||||||||||||||||
| 250 | 2,18 | 2,84 | 14,29 | 91,50 | ||||||||||||||||||
Technological engineer.
