Collection of flow charts Caesar salad. Coursework normative and technical documentation for the signature dish Caesar salad with trout

Technical and technological map No. 138732fC

Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to specialty of the house Caesar salad produced by an organization not specified and sold in the Vkus restaurant.
Raw material requirements
food raw materials, food products and semi-finished products used to prepare Caesar Salad with chicken must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc.)
Processing of all products used must be carried out in strict accordance with established sanitary norms and rules.
During the primary processing, the meat is thawed at a temperature of 0 to +6°C in a refrigerator during the day. It is allowed to defrost meat in microwave ovens according to the modes indicated in their passports. Defrost meat in water or near the stove is not allowed. Refreezing defrosted meat is prohibited! After defrosting, the meat is washed, dried, films and tendons are removed.
Vegetables should be fresh, elastic consistency; taste, color and smell must be appropriate for the products used.
Before use, vegetables are recommended to be kept in a 3% solution. acetic acid or 10% solution table salt within 10 min. followed by rinsing with running water.

Recipe
Name of raw materials and products | Bookmark rate for 1 portion |
| Unit of measurement | The weight
gross | The weight
net |
Chicken breast (fillet) | g | 110 | 96 /70 * |
Sunflower oil (for frying) | g | 10 | 10 |
Caesar sauce with anchovies | g | 50 | 50 |
Garlic croutons | g | 10 | 10 |
Salad Lollo Rosso | g | 12 | 10 |
Romano salad | g | 100 | 100 |
Cherry tomatoes | g | 22 | 20 |
Parmesan cheese | g | 11 | 10 |
Salt spicy | g | 1 | 1 |
Exit ready meal, g | 70/130 /50 |
* - mass of fried chicken fillet

Technological process
The processed chicken fillet is fried on both sides, cooled and cut into thin slices. Lettuce leaves are torn into small pieces by hand. Parmesan cheese is ground on a fine grater.
Requirements for registration, implementation and storage
The salad is prepared as needed and sold in portioned dishes (salad bowls, plates) immediately after preparation. On vacation, lettuce leaves are mixed with pieces of chicken fillet, seasoned with sauce and laid out in a salad bowl in a slide. Sprinkle with grated cheese and garlic croutons, decorate with halves of cherry tomatoes.
According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14°C.
According to SanPiN 2.3.6.1079-01, the allowable shelf life of Caesar salad with chicken prior to sale is 1 hour at a storage temperature not exceeding 14°C.
Quality and safety indicators
The organoleptic characteristics of the dish Caesar salad with chicken must meet the following requirements:
Appearance| All products are evenly cut, mixed, seasoned. The dressing is evenly distributed over the components of the dish. Products without signs of weathering. |
Color | Peculiar to the components included in the dish. |
Consistency | Vegetables - dense, crispy, pulp meat products- juicy, does not fall apart, retains its shape. |
Taste and smell | Pleasant, characteristic of these components of the salad. Without foreign impurities and discrediting signs. |

Microbiological parameters of Caesar salad with chicken must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.5.
The nutritional value
The nutritional value of Caesar salad with chicken per 100 g of the product and the yield of 250 g is:
Product weight | Proteins, g | Fats, g | Carbohydrates, g | Caloric content, kcal |
100 g | 8.79 | 16.86 | 3.71 | 201.74 |
250 g | 21.97 | 42.14 | 9.27 | 504.24 |

Justification of the calculation
Technological map was: | | | | / / |

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 norms established by law can be used. 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.

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:

1. and Iceberg are torn into large, but neat pieces.
2. Fresh cucumbers and cherry tomatoes are peeled. The former are cut into thin slices, the latter are divided in half.
3. According to the technological map of the Caesar salad, it is allowed to use ready-made sauce and croutons.
4. 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.
5. Chunks of lettuce are tossed with the sauce, mostly croutons and chopped cucumber and tomatoes.
6. 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.
7. The chopped fillet is fried in a josper at a temperature of 250 degrees until a golden crust appears.
8. 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:

1. 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.
2. Taste. It does not have the shade of a spoiled dish. All products are felt, there is no specific aftertaste.
3. 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 (TTK3131)

Caesar salad

TECHNICAL AND TECHNOLOGICAL CARD № Caesar salad

1. APPLICATION AREA

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the Caesar Salad dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

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

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3. RECIPE

4. TECHNOLOGICAL PROCESS

chicken breast cut into cubes, salt, pepper, marinate in olive oil and spices for 2 hours and fry until tender.

The crusts are cut off slices of bread, cut into cubes, put on a baking sheet and fried in the oven. Garlic cloves are peeled, put in a frying pan heated with olive oil, lightly fried and removed. Crackers are placed in a frying pan with fragrant oil and fried until golden brown, stirring constantly.

For the sauce: rub the yolks of boiled eggs on a fine grater, combine with mustard, mix, add lemon juice, vinegar and whisk continuously. Pour in a thin stream olive oil and stir continuously.

Lettuce leaves are coarsely chopped and laid out on a plate, chicken is laid on top, poured with sauce, halves of cherry tomatoes are laid on the chicken, sprinkled with grated cheese, croutons are laid on top.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared at the request of the consumer, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.

The salad is laid out on a plate on lettuce leaves, sprinkled with croutons on top, decorated with cherry tomato quarters.

Served at 12 C.

Implementation time within 1 hour

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance: the salad is placed in a plate on lettuce leaves, sprinkled with croutons on top, decorated with cherry tomato quarters

Color: corresponds to the products included in the composition

Consistency: dense vegetables, meat tender juicy

Taste and smell: moderately salty taste

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical parameters this dish complies with requirements technical regulations Customs Union "On food safety" (TR TS 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

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. Cut chicken breast 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!

Technical and technological map (TTK) - a document developed for new products and establishes requirements for the quality of raw materials and food products, the formulation of products required for technological process manufacturing, design, sale and storage, quality and safety indicators, as well as nutritional value catering products.

TTCs are developed only for new non-traditional products, manufactured for the first time at a public catering enterprise.

For each technical and technological map, a storage period is set. The technical and technological map is signed by the developer and the director of the enterprise.

Each card is assigned a serial number in the card of the catering establishment.

This section presents TTK for Caesar salad with trout, produced by a cafe with Dutch cuisine.

TECHNICAL AND TECHNOLOGICAL CARD No. 1

Salad "Caesar with trout"

Application area

This technical and technological map applies to Caesar salad with trout, produced in a cafe.

Raw material requirements

Food raw materials, food products and semi-finished products used for the preparation of Caesar salad with trout must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality and etc.).

Recipe

Technological process

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.

Trout, tomato are cut into medium cubes, Parmesan cheese is ground on a grater. The ingredients are all mixed with Caesar sauce. Romaine lettuce is washed, dried and placed on a dish. Preparation of breadcrumbs: crumb wheat bread cut into cubes and roast in an oven for 5-7 minutes, at t=180 C. Then cool. The salad is laid out in a slide and decorated with croutons sprinkled on top of the salad.

Requirements for registration, implementation and storage

Salad "Caesar with trout" is sold immediately after preparation.

Salad "Caesar with trout" according to SanPiN2.3.2.1324 is served at a temperature of 10-14 °C.

Quality and safety indicators

6.1 Organoleptic quality indicators:

Appearance - the salad is stacked in a salad bowl with a slide, seasoned with sauce, the products retain their shape. The form of cutting products - a medium cube.

Consistency - salted trout - soft, bread croutons - crunchy.

The color is non-uniform, corresponding to the products used.

Taste and smell - Pleasant smell fresh food, the taste is typical for prescription components, without foreign tastes and odors.

6.2 Microbiological indicators Caesar salad with trout must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.5.

Microbiological indicators.

Nutritional value Salad "Caesar with trout" with a yield of 180g

Responsible for the design of the TTK in the cafe Tartsan M.Yu.

Head by the production of cafe Lazareva S.M.