home / Main dishes/ Calculation card Caesar with chicken. Coursework normative and technical documentation for the signature dish Caesar salad with trout

Calculation card Caesar with chicken. Coursework normative and technical documentation for the signature dish Caesar salad with trout

For almost a hundred years, the dish from Caesar Cardini has been one of the brightest representatives of gourmet cuisine. This overseas dish was never able to enter our usual home menu. Meanwhile, the American snack is still one of the most coveted and expensive dishes served in elite restaurants. Is it really that difficult and impossible? We will try to contribute to the popularization of an unsurpassed dish.

A bit of history

A French proverb says that a woman can make a hat, a scandal and a salade out of nothing. classical routing Caesar salad with chicken appeared exactly according to this principle, only its author was a man - Caesar Cardini. Like many natives of Italy, after the First World War, he and his family emigrated to the North American States.

As very enterprising people, the Cardini brothers opened a small restaurant. In general, the business was going well, although sometimes it was necessary to cheat and dodge here and there. In the summer of 1924, just before closing time, a large company of Hollywood filmmakers showed up at the restaurant. There was enough booze, but the food turned out to be tense - the owner did not count on such a number of guests at the end of the day.

There were some eggs, greens, cheese left in the kitchen, white bread, Worcestershire sauce and olive oil. Cardini, without thinking twice, rubbed the plates with garlic, tore the romaine leaves with his hands, mixed the butter with the boiled eggs, and added a little sauce. Then he fried the bread, mixed it all up, seasoned it with Parmesan and served it.

Whether it was drunk a lot, or the stars converged so, but the new dish delighted the Hollywood brethren. A little later, the culinary brother suggested adding anchovies to the recipe, but the version was not widely used. However, chefs who know how to make chicken Caesar salad can come up with over ten recipes for this signature dish.

In the mid-fifties of the last century, at a competition in Paris, the salad was awarded the title the best dish in the US for 50 years. Furthermore, snack repeatedly appeared on the pages of the Guinness Book of Records. So in terms of popularity, it can be compared with ours. or olive oil.

Traditional flow chart for Caesar salad with chicken and classic sauce

Recently, some restaurants and cafes have been adding their own nuances to the recipe, trying to make the Italian family dish the “highlight” of their menu. But most often, all attempts end in fantasies about the presentation - decor, dishes and decoration. As for the cooking technology itself, it remains virtually unchanged. Below we briefly consider the standard regulatory document of a public catering enterprise.

Recipe and cooking technology

Products and semi-finished products that are used to prepare classic Caesar Salad must comply with regulatory and technical documents. Accompanying documentation confirms their quality and safety. Below is a table of the raw materials used and its consumption per serving.

Technical and technological process

Cut the breast fillet into thin slices, sprinkle with salt, pepper, pour olive oil.
Rinse Romano leaves, cut or tear into checkers.
Cut cherry tomatoes into halves.
Fry the meat in a pan for 5-7 minutes.
Mix lettuce leaves, crackers, part grated cheese and a piece of tomato with sauce.
Put the product on a dish, sprinkle the remaining Parmesan on top, put the fried meat and tomatoes. Garnish with a sprig of thyme if possible.

Requirements for registration and storage

According to the proprietary technological map for the preparation of Caesar salad with chicken, the product is sold immediately after serving. Products should be without signs of weathering, and the consistency fresh vegetables- thick and crispy. Dressing is evenly distributed over all components of the dish.

Permissible shelf life at a temperature of +4°C: 12 hours, and without dressing - 18. At the same time, the taste and smell will remain pleasant, characteristic of the components used. The presence of foreign impurities and odors is unacceptable.

Time-tested or how to make a real Caesar salad with chicken at home

How many times have I seen on culinary forums the angry attacks of adherents of the classics about a non-standard approach to cooking a dish. For example, one chef had iceberg leaves in his ingredients, while traditionalists say crunchy romaine is needed. It is useless to argue here, although the basic version provides for exactly romen.

Cooking, like any other field, evolves, each recipe changes over time. Evolution is irreversible, but it will absolutely not prevent us from implementing the canonical recipe, which was reproduced from the words of Cardini's daughter. However, some technological details have been added that will only improve the impression of the salad.

Ingredients

100 g white bread for croutons.
400 g romaine leaves.
2 cloves of garlic.
2 chicken eggs.
200 g chicken fillet.
100 g cherry tomato.
1 tsp lemon juice.
1 tbsp wine vinegar.
50 g Parmesan cheese.
2 tsp Worcestershire sauce.
50-60 ml of olive oil.
Salt and ground black pepper to taste.

The main stages of cooking

Before doing original salad Caesar with chicken, we will disassemble the head of romaine, wash the leaves and put them in the refrigerator for 40-60 minutes. After that, they will become juicy and crispy. The next step-by-step process consists of the following transitions:

Cut the veins from the breasts and beat off thick sections of the fillet so that its thickness is the same. In this case, roasting will be uniform.
Salt and pepper the meat, fry it in a pan for 3-4 minutes on each side. After cooling, cut the fillet into oblong pieces across the fibers.
Crush a clove of garlic, pour olive oil, salt. Heat the mass in the microwave for 30 seconds so that the garlic flavor goes into the oil.
Cut off the crust from the loaf, cut into cubes 1.5x1.5 cm for making croutons. Put the sliced bread on a baking sheet, drizzle it with garlic oil and dry it in the oven at 150°C for a few minutes until crispy. The procedure can be performed in a pan, periodically stirring the cubes.

Classic Caesar salad dressing with chicken and croutons or authentic dressing

unsurpassed and exquisite taste The dish is primarily due to the sauce. If anyone treats the preparation stage of dressing dismissively, then in vain - the procedure deserves special attention. This multi-component and complex sauce, if you fill your hand, is prepared quite simply:

Let's boil the eggs. It is worth considering that you need to cook no more than one minute. That is, bring to a boil and after a minute put in cold water.
Add vinegar, salt, pepper, Worcestershire sauce, lemon juice to the mixture. Whisk everything. To make the Caesar salad dressing with chicken take on a liquid form, add olive oil in small portions (only 5 tablespoons) to it, while constantly stirring the mixture.
Finely grate 25 g of Parmesan, add to the sauce, mix thoroughly.
If, after adding all the components, the seasoning is heterogeneous, then it must be set aside so that it is infused. After 20-30 minutes, the gravy should be whipped again.

You can prepare the components for the dish in advance, but it is better to arrange the finished dish just before serving. For example, tomatoes drain very quickly, which is why their juice spoils the taste picture of a salad, as well as the appearance of a spectacular dish. Here are some simple tips to help you avoid these problems:

Tear dried lettuce leaves or cut into pieces, put in a container. Thick veins can be set aside.
Drizzle the prepared dressing over the leaves and mix well with your hands.
Put a serving of leaves on a plate, then - meat and croutons.
Coarsely grate the remaining Parmesan on top and pour over the sauce.
For piquancy, cut the washed cherry tomatoes into halves and arrange them along the contour of the dish or simply put them on top.

An alternative or how to season a classic Caesar salad besides mayonnaise: solutions

Some housewives prefer not to bother and use a mayonnaise mixture for seasoning. We have nothing against this - in some dishes, for example, in , it is in place and forms a certain taste and charm. But what about those who decide to limit themselves in calories?

That is why experienced chefs have at least 5-6 recipes in their arsenal. various sauces for the Caesar dish. We examined one of them above, and now we will find out how you can season Caesar salad besides mayonnaise, to the delight of apologists for proper nutrition.

Quail egg sauce

Ingredients:

3 pcs. quail eggs.
2 tbsp. l. lemon juice.
1 tsp natural honey.
50 ml olive oil.
1 tsp Worcestershire sauce.
1 tsp mustard.
1 clove of garlic.
Salt, black ground pepper taste.

Quail eggs do not need to be boiled; they are driven raw into a container, where the remaining components are subsequently added. Everything is mixed in one bowl using a mixer or whisk.

Cheese based sauce

Ingredients:

450 g soft tofu.
2 tbsp lemon juice.
2 tbsp sweet mustard.
90 ml olive oil.
2 pcs. anchovy fillet.
5 cloves of garlic.
Salt, black and white ground pepper to taste.

Garlic is fried in olive oil, after which it must be skipped
through a food processor along with mustard and anchovies. Add tofu, lemon juice, salt, pepper to the prepared mixture and mix thoroughly.

American style sauce

The dressing mix includes:

2 pcs. chicken eggs.
70 g Parmesan cheese.
1 clove of garlic.
3 tbsp lemon juice.
1 tsp natural honey.
1 tsp Worcestershire sauce.
1 tsp sweet mustard.
Salt, ground black pepper to taste.

Beat raw yolks with a mixer or whisk, add crushed garlic, mustard, Worcestershire sauce. While stirring the mixture, slowly pour in a portion of the olive oil. Set aside the sauce until it thickens. Then sprinkle with lemon juice, put honey and finely grated parmesan in a container. Add salt and pepper, mix.

Oven-dried cubes of white bread are the well-known croutons, without which the technological map for making Caesar salad with chicken is unthinkable. Please note, this is not about crackers! The top of the toast should have a dry crust, and the middle should remain soft.

You don't have to be a culinary genius to achieve this result. It is enough to follow simple rules:

The baking sheet must be placed in a well-heated oven.
elevated temperature regime turns bread into fragrant embers.
At a low temperature, ordinary crackers will turn out.
The optimum temperature is 150-180°C. You should constantly monitor the condition of the pieces of bread - as soon as a crust appears, immediately get it out.

Don't put too much bread on the baking sheet. Air will not circulate freely between the pieces, so it will dry out at the edges and remain wet from the sauce in the middle. If necessary, it is better to cook croutons in two steps, providing free access to heat.

Salad "Caesar" 1 serving (~190g) rich in vitamins and minerals such as: vitamin A - 18.1%, beta-carotene - 22.4%, vitamin B5 - 11%, vitamin B6 - 13%, vitamin B12 - 11.4%, vitamin E - 24, 8%, vitamin K - 17.4%, vitamin PP - 23.9%, calcium - 17.9%, phosphorus - 18.8%, chlorine - 15.5%, cobalt - 63.8%

Benefits of Caesar Salad 1 serving (~190g)

Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintaining immunity.
B-carotene is a provitamin A and has antioxidant properties. 6 micrograms of beta-carotene is equivalent to 1 microgram of vitamin A.
Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. A lack of pantothenic acid can lead to damage to the skin and mucous membranes.
Vitamin B6 participates in the maintenance of the immune response, the processes of inhibition and excitation in the central nervous system, in the transformation of amino acids, the metabolism of tryptophan, lipids and nucleic acids, contributes to the normal formation of red blood cells, maintaining a normal level of homocysteine in the blood. Insufficient intake of vitamin B6 is accompanied by a decrease in appetite, a violation of the condition of the skin, the development of homocysteinemia, anemia.
Vitamin B12 plays an important role in the metabolism and transformations of amino acids. Folate and vitamin B12 are interrelated vitamins involved in hematopoiesis. A lack of vitamin B12 leads to the development of partial or secondary folate deficiency, as well as anemia, leukopenia, and thrombocytopenia.
Vitamin E has antioxidant properties, is necessary for the functioning of the gonads, the heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
Vitamin K regulates blood clotting. A lack of vitamin K leads to an increase in blood clotting time, a reduced content of prothrombin in the blood.
Vitamin PP participates in redox reactions of energy metabolism. Inadequate vitamin intake is accompanied by a violation of the normal state of the skin, gastrointestinal tract and nervous system.
Calcium is the main component of our bones, acts as a regulator of the nervous system, is involved in muscle contraction. Calcium deficiency leads to demineralization of the spine, pelvic bones and lower extremities, increases the risk of osteoporosis.
Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
Chlorine necessary for the formation and secretion of hydrochloric acid in the body.
Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folic acid metabolism.

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Any dish must be prepared correctly, regardless of whether it is an author's recipe or something fancy. In any case, you must follow some rules - this is the only way to repeat finished product. It is for this purpose that the technological map of the Caesar salad is needed.

Application area

This document is valid and defines the requirements for catering establishments. It is used as an instruction, it is necessary when preparing a specific dish, deviations from the recipe are unacceptable and are a gross mistake.

Raw material requirements

In the cooking process, natural food products, food raw materials, semi-finished products that have the necessary documentation and comply with the standards established by law. The safety and quality of raw materials must be confirmed in certificates or other attached papers.

Products with an expired shelf life, without documentation, as well as with visible defects are not allowed. Preparation, storage, use of raw materials is carried out in accordance with the recommendations set out in the "Collection of technological standards for enterprises Catering".

Recipe

The specified dish must be prepared according to the technological map of Caesar salad with chicken. The number of ingredients is presented in the table.

Name	Amount in grams
Iceberg lettuce	forty (40)
Romaine lettuce	thirty (30)
Dressing for Caesar salad	thirty two (32)
smoked bacon	twenty (20)
baked croutons	fifteen (15)
Ground black pepper	one (1)
Chicken fillet	one hundred seven (107)
Cherry tomatoes	fifteen (15)
Fresh cucumbers	twenty (20)
parmesan cheese	nine (9)
Vegetable oil	ten(10)
Sea salt	zero point five tenths (0.5)
Technological exit Caesar salad card for 1 serving	two hundred fifty five (255)

Accurate observance of the number of ingredients will help to achieve perfect taste.

Cooking technology

Before you start cooking a dish, you need to rinse and clean all the raw materials used, and also make sure that they comply with the standards. Cooking process:

and Iceberg are torn into large, but neat pieces.
Fresh cucumbers and cherry tomatoes are peeled. The former are cut into thin slices, the latter are divided in half.
According to the technological map of the Caesar salad, it is allowed to use ready-made sauce and croutons.
Smoked bacon is cut into thin strips and fried in a pan without adding oil until crispy. Then it is laid out on a paper towel, and removed from it only after all the fat comes out.
Chunks of lettuce are tossed with the sauce, mostly croutons and chopped cucumber and tomatoes.
Chicken fillet is rubbed with ground black pepper, salt and vegetable oil for the pickling process. It is left for about five minutes to absorb the spices. Then cut into thin slices.
The chopped fillet is fried in a josper at a temperature of 250 degrees until a golden crust appears.
Parmesan cheese is cut into thin slices.

The next step is the design of the dish for serving, according to the technical and technological map of the Caesar salad. The base is laid out in a deep plate: a mixture of vegetables, croutons, sauce and Iceberg and Romaine leaves. Next, lay out slices of cheese and finely chopped bacon. On the edges are pieces of chicken fillet. This is how food is served to customers.

Characteristics of the finished dish

The assessment of the quality of taste, smell and appearance is carried out according to the technical and technological map of the Caesar salad. The use of damaged raw materials is not allowed. When making a salad, care must be taken in processing and serving products. The following requirements must be met:

Appearance. The base of the salad lies in a slide in a deep plate, the rest of the ingredients are distributed over its surface, not stacked in one place, do not overlap each other.
Taste. It does not have the shade of a spoiled dish. All products are felt, there is no specific aftertaste.
Smell. It does not have a sour or spoiled tint. Unobtrusive, light and pleasant. Reflects the notes of some ingredients.

The technological map of the Caesar salad is a regulatory document containing a sample of the preparation of a dish, qualitative and quantitative characteristics. Deviation from the recipe is not allowed.

Caesar salad is probably one of the most popular salads in our country for the last 20 years. With what they just don’t cook it - and with seafood, for example, crabs or shrimp, with eggs and even with boiled pork, bacon or mushrooms. Today we have the most recognizable version of the recipe - Caesar salad with chicken.

Publication author

Recipe author: Natalia Vinogradova
After cooking you will receive 6
Cooking time: 30 min

Ingredients

300 gr. chicken fillet
250 gr. iceberg lettuce
150 gr. white bread
150 gr. cherry tomatoes
150 gr. cheese hard varieties
100 ml. vegetable oil
1 PC. egg
1 tsp mustard
1 clove of garlic
1/2 piece lemon
ground black pepper

Cooking method

Prepare the ingredients.

You should start by cooking the chicken fillet. Rub the fillet with salt and ½ tsp. mustard, leave to marinate for 15-20 minutes, then wrap in foil and bake at a temperature of 180 degrees for about 15 minutes. Then unfold the foil and bake for another 5 minutes (until a slightly noticeable crust forms). After baking, cool down.

Cut off the crusts from the bread, cut into equal cubes with a sharp knife and dry in the oven for 5 minutes at a temperature of 180 degrees. Cool down.

For the sauce: Separate the protein from the yolk. Squeeze out 2 tbsp. spoons of lemon juice. Combine the yolk with mustard and lemon juice, add vegetable oil and beat it all up homogeneous mass immersion blender for 3-5 minutes. Pass the garlic through a press and add to the sauce. Add salt and pepper to taste, stir.

Wash lettuce leaves and tomatoes and pat dry with paper towels. Cut the tomatoes into 2-4 parts, cut lettuce leaves in random order. Cheese grate on a fine grater. chicken breast cut into pieces.

Form before serving Caesar salad. To do this, put the lettuce leaves on the bottom of the dish, then lay out the chicken, croutons and tomatoes. Sprinkle with grated cheese.

The sauce can be served separately, or just season the lettuce leaves with it, and only then lay out the rest of the ingredients.

Enjoy your meal!

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Calculation card Caesar with chicken. Coursework normative and technical documentation for the signature dish Caesar salad with trout

A bit of history

Traditional flow chart for Caesar salad with chicken and classic sauce

Recipe and cooking technology

Technical and technological process

Requirements for registration and storage

Time-tested or how to make a real Caesar salad with chicken at home

Ingredients

The main stages of cooking

Classic Caesar salad dressing with chicken and croutons or authentic dressing

An alternative or how to season a classic Caesar salad besides mayonnaise: solutions

Quail egg sauce

Cheese based sauce

American style sauce

Benefits of Caesar Salad 1 serving (~190g)

Application area

Raw material requirements

Recipe

Cooking technology

Characteristics of the finished dish

Publication author

Ingredients

Cooking method

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