Teh card for tea. Green tea with sugar

TECHNOLOGICAL CARD №10031

Tea with sugar 2

Product name
	Gross weight, g	Net weight, g
Black tea DP (210401003) or
Drinking water
Sugar
Exit:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: for making tea leaves I use a porcelain or faience teapot, or stainless steel dishes. The container is initially rinsed with boiling water, black long leaf tea is poured into a certain number of servings, poured with boiling water for 1/3-1/2 of the teapot volume, closed with a lid, covered with a napkin, insisted

To prepare tea, tea leaves are poured into a glass or cup and topped up with boiling water.

Supply temperature: 65±5°С.

Implementation period: no more than 1 hour from the moment of preparation of tea leaves.

TECHNOLOGICAL CARD No. 10032

Green tea with sugar

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Green tea DP (210401001)
Drinking water
Sugar
Exit:

In 100 grams this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: to prepare brewing tea, I use a porcelain or earthenware teapot, which is initially rinsed with boiling water, pour green tea into a certain number of servings, pour boiling water over 1/3-1/2 of the teapot volume, close the lid, cover the teapot with a napkin, insist

5-10 minutes, then add boiling water to the required volume. It is not recommended to boil brewed tea and keep it on the stove for a long time, as the taste and aroma of tea deteriorate. For one serving of tea (200 ml), 50 ml of tea leaves are consumed. Do not mix brewed tea with dry tea.

To prepare tea, tea leaves are poured into a glass or cup and topped up with boiling water.

Sugar per child is transferred to the group and added to the drink at the request of the child in an amount not exceeding that indicated in the technological card.

Serving temperature: 65±5°С.

Implementation period: no more than 30 minutes from the moment of preparation.

TECHNOLOGICAL CARD No. 10033

Tea with milk and sugar

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Black tea DP (210401003) or Black tea in bags DP (210401004)
Drinking water
UHT milk enriched with DP
Sugar
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: to prepare brewed tea, I use a porcelain or faience teapot, which is initially rinsed with boiling water, black long leaf tea is poured into a certain number of servings, poured with boiling water for 1/3-1/2 of the teapot volume, cover with a lid, cover the teapot with a napkin, insist

5-10 minutes, then add boiling water to the required volume. It is not recommended to boil brewed tea and keep it on the stove for a long time, as the taste and aroma of tea deteriorate. For one serving of tea (200 ml), 50 ml of tea leaves are consumed. Do not mix brewed tea with dry tea.

To prepare tea, tea leaves are poured into a glass or cup and topped up with boiling water. Hot boiled milk is added to the finished tea. It is allowed to serve milk separately in a portioned milk jug.

Sugar per child is transferred to the group and added to the drink at the request of the child in an amount not exceeding that indicated in the technological card.

Serving temperature: 65±5°С.

Implementation period: no more than 30 minutes from the moment of preparation of tea leaves.

Remove the zest from the washed lemons, put it in a saucepan, close the lid and simmer over low heat for 30 minutes from the moment of boiling. Allow to cool, strain through a sieve, add previously squeezed lemon juice, sugar and stir.

Routing № 11

Product name: Milk tea with sugar

Recipe number:

name of raw materials	Consumption of raw materials and semi-finished products
Gross, g

Nutrients	Miner. substances, mg	Vitamins, mg
		Carbohydrates,	Energy value, kcal

Cooking technology:

Pour tea and sugar into a saucepan for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, add hot boiled milk, cool to a temperature of 40-45°C. It is not recommended to boil brewed tea and keep it on the stove for a long time.

Technological map No. 12

Product name: Natural juice

Recipe number:

Name of the collection of recipes:

name of raw materials	Consumption of raw materials and semi-finished products
Gross, g
Natural juice

The chemical composition of this dish

Nutrients	Miner. substances, mg	Vitamins, mg
		Carbohydrates,	Energy value, kcal

Cooking technology:

Juice is poured into glasses immediately before drinking.

Technological map No. 13

Product name: Tea with sugar

Recipe number:

Name of the collection of recipes:

name of raw materials	Consumption of raw materials and semi-finished products
Gross, g
Black tea

The chemical composition of this dish

Nutrients	Miner. substances, mg	Vitamins, mg
		Carbohydrates,	Energy value, kcal

Cooking technology:

Pour tea and sugar into a saucepan for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, cool to a temperature of 40-45 ° C. It is not recommended to boil brewed tea and keep it on the stove for a long time.

Technological map No. 14

Product name: Kefir with sugar

Recipe number:

Name of the collection of recipes:

name of raw materials	Consumption of raw materials and semi-finished products
Gross, g

The chemical composition of this dish

Nutrients	Miner. substances, mg	Vitamins, mg
		Carbohydrates,	Energy value, kcal

Cooking technology:

Finished industrial product.

Pour the fermented milk drink into glasses, add sugar syrup. Prepare immediately before serving.

For cooking sugar syrup water is brought to a boil, sugar is added, boiled, with stirring, on low heat for 7-10 minutes (100 g of sugar per 100 ml of water). The syrup is filtered through sterile gauze, folded several times. Strained syrup is poured into boiled sterile dishes, the water missing to the original volume is added and stored in the refrigerator.

Serving temperature: not lower than 15 C.

Implementation period: no more than one hour from the moment of violation of the tightness of the package.

Technological map No. 15

Product name: Kissel

Recipe number:

Name of the collection of recipes:

name of raw materials	Consumption of raw materials and semi-finished products
Gross, g
Kissel dry

The chemical composition of this dish

Nutrients	Miner. substances, mg	Vitamins, mg
		Carbohydrates,	Energy value, kcal

TECHNOLOGICAL CARD No. 10030

Tea with lemon

Product name
	Gross weight, g	Net weight, g
Black tea DP (210401003) or
Drinking water
Drinking water
Sugar
Exit:

Minerals, mg

Vitamins, mg

Cooking technology: I use a porcelain or faience teapot, or stainless steel dishes to make tea leaves. The container is initially rinsed with boiling water, black long leaf tea is poured into a certain number of servings, poured with boiling water for 1/3-1/2 of the teapot volume, closed with a lid, covered with a napkin, insisted

To prepare tea, tea leaves are poured into a glass or cup and topped up with boiling water, put a slice of lemon. Sugar per child is transferred to the group and added to the drink at the request of the child in an amount not exceeding that indicated in the technological card.

Serving temperature: 65±5°С.

Implementation period:

TECHNOLOGICAL CARD №10031

Tea with sugar 2

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Black tea DP (210401003) or Black tea in bags DP (210401004)
Drinking water
Sugar
Exit:

100 grams of this dish contains:

Minerals, mg

Vitamins, mg

Cooking technology: for making tea leaves I use a porcelain or faience teapot, or stainless steel dishes. The container is initially rinsed with boiling water, black long leaf tea is poured into a certain number of servings, poured with boiling water for 1/3-1/2 of the teapot volume, closed with a lid, covered with a napkin, infused for 5-10 minutes, then topped up with boiling water to the required volume. It is not recommended to boil brewed tea and keep it on the stove for a long time, as the taste and aroma of tea deteriorate. For one serving of tea (200 ml), 50 ml of tea leaves are consumed. Do not mix brewed tea with dry tea.

To prepare tea, tea leaves are poured into a glass or cup and topped up with boiling water. Sugar per child is transferred to the group and added to the drink at the request of the child in an amount not exceeding that indicated in the technological card.

Supply temperature: 65±5°С.

Implementation period: no more than 1 hour from the moment of preparation of tea leaves.

TECHNOLOGICAL CARD No. 10032

Green tea with sugar

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Green tea DP (210401001)
Drinking water
Sugar
Exit:

100 grams of this dish contains:

Minerals, mg

Vitamins, mg

Cooking technology: to prepare brewing tea, I use a porcelain or earthenware teapot, which is initially rinsed with boiling water, pour green tea into a certain number of servings, pour boiling water over 1/3-1/2 of the teapot volume, close the lid, cover the teapot with a napkin, insist

5-10 minutes, then add boiling water to the required volume. It is not recommended to boil brewed tea and keep it on the stove for a long time, as the taste and aroma of tea deteriorate. For one serving of tea (200 ml), 50 ml of tea leaves are consumed. Do not mix brewed tea with dry tea.

To prepare tea, tea leaves are poured into a glass or cup and topped up with boiling water.

Serving temperature: 65±5°С.

Implementation period: no more than 30 minutes from the moment of preparation.

TECHNOLOGICAL CARD No. 10033

Tea with milk and sugar

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Black tea DP (210401003) or Black tea in bags DP (210401004)
Drinking water
UHT milk enriched with DP
Sugar
Exit:

100 grams of this dish contains:

Minerals, mg

Vitamins, mg

Cooking technology: to prepare brewed tea, I use a porcelain or faience teapot, which is initially rinsed with boiling water, black long leaf tea is poured into a certain number of servings, poured with boiling water for 1/3-1/2 of the teapot volume, cover with a lid, cover the teapot with a napkin, insist

5-10 minutes, then add boiling water to the required volume. It is not recommended to boil brewed tea and keep it on the stove for a long time, as the taste and aroma of tea deteriorate. For one serving of tea (200 ml), 50 ml of tea leaves are consumed. Do not mix brewed tea with dry tea.

To prepare tea, tea leaves are poured into a glass or cup and topped up with boiling water. Hot boiled milk is added to the finished tea. It is allowed to serve milk separately in a portioned milk jug.

Sugar per child is transferred to the group and added to the drink at the request of the child in an amount not exceeding that indicated in the technological card.

Serving temperature: 65±5°С.

Implementation period: no more than 30 minutes from the moment of preparation of tea leaves.

graduate work

1.4 TEA

poultry soup fish dish cooking

Product characteristics.

Tea (Chinese 'ѓ - "cham" in Beijing and Guangdong dialect, "te?" in Amoi and "tzai-e" in Taiwanese) is a drink obtained by boiling, brewing or infusing a leaf of a tea bush, which is previously prepared by a special manner. Tea is also called the leaf itself, intended for the preparation of this drink. Sometimes the word "tea" is also used as the name of a tea bush - a plant species of the Camellia genus of the Tea family; in botanical scientific literature, this species is commonly referred to as Chinese camellia (Camellia sinensis).

Cooking technology.

To prepare a refreshing and tonic drink, various types of tea are used: long leaf, tile and brick, black and green. Dry tea contains a significant amount of extractives. Soluble in water and giving a drink from tea, a special tart, astringent taste, aroma, color. The tannins of tea - tannins and catechins, dissolve in water, precipitate when cooled (brewed tea darkens), but, having the properties of vitamin P, strengthen blood vessels.

Tea contains the alkaloid caffeine, which stimulates the central nervous system, improves the functioning of the heart, kidneys, and digestive organs. The aroma of tea depends on the essential oils, which volatilize during prolonged heating or boiling. Vitamins C, P, B 1 , B 2 , PP pass into the tea infusion and are well preserved in it. In order not to lose aromatic substances, dry tea is stored packaged.

Cooking technology

Brief description of the technological process.

Green tea crushed before brewing.

Do not add dry tea to brewed tea, boil it and keep it for more than 1 hour, because. it will acquire an unpleasant odor, losing its aroma and taste.

For a serving of tea (200g), 50ml of tea leaves or 1-2g of dry tea are consumed.

Tea is served in cups or glasses with glass holders. You can serve tea dry in a special paper packaging(2g) for brewing it in a tea dish with boiling water and keeping it for 2-3 minutes.

Separately, tea is served with sugar, jam, jam, jam, lemon, honey, sweets, bagels, bagels, crackers, gingerbread, cakes, pastries and various products from yeast dough. Milk or cream is served in a milk jug.

Submission methods

In teahouses, brewed tea is served in a small porcelain teapot, and boiling water is served in a large teapot with the same pattern (tea in pairs) or in samovars.

Peculiar tea traditions and rituals are typical for a number of countries: Russia, England, China, Japan, Central Asian countries.

Terms of sale and terms of storage

The organoleptic characteristics of the tea infusion are checked by comparing the infusion with the control brewed from the same tea. Boiling the infusion of tea leads to a loss of aroma, transparency, and a deterioration in color, which turns from orange-yellow to dirty brown. Freshly brewed tea should be golden, with secondary brewing - lemon, when boiling or not adding tea, the liquid should be colored light yellow.

2.Instruction-technological cards

Instruction card: Boiled poultry with garnish

Name of products				Quality requirement. Shelf life
Onion Weight of boiled poultry			Equipment: PESM-4SHB, VNTs-10, vegetable cutter, production tables. Inventory: pots, pans, chef's knives, cutting boards, baking sheet, tableware (plates) for serving.	Prepared bird carcasses are placed in hot water(2 - 2.5 liters per 1 kg of product), quickly bring to a boil, and then reduce the heat. Remove the foam from the boiled broth, add chopped roots, onions, salt, cook at a low boil in a sealed container until tender, after which the cooked carcasses are removed from the broth, allowed to cool and chopped into portions as needed.	Boiled meat is served in the form of pieces (1-2 per serving), cut across the fibers, or small pieces of uniform shape, and for young children - in the form of chopped mashed potatoes. The meat is placed on a plate next to the side dish, poured over with oil, broth or catfish sauce. Ground meat is laid out in a slide. The term of realization of a bird is 12 hours.
Safe working conditions 3.Check grounding.

Instruction card: Potato soup with peas

Name of products		Crockery, equipment, inventory.	Cooking technology. Vacation.	Quality requirement. Shelf life
Broth (bone, meat and bone) cooking oil Potato parsley root Fresh tomatoes or tomato puree			Equipment: SESM-0,5D1, production tables. Pots with a capacity of 2.3.5 liters; stove-top boilers with a capacity of 10, 20, 30, 50 liters; frying pan, slotted spoon, stewpan, baking sheets, sieve, pouring and tablespoons.	Sort the peas, rinse, soak for five to six hours, cook until tender. Put diced potatoes into the meat broth and cook until half cooked, put boiled peas, sautéed vegetables and continue to cook for ten to fifteen minutes. Before the end of cooking, add spices, salt.	Appearance - the roots have retained the shape of the cut, potatoes without eyes and dark spots, may be partially boiled, on the surface of the soup there are spangles of fat, dill. Consistency - roots and potatoes are soft. The color of the fat on the surface of the soup is light yellow. Taste and smell - moderately salty, aroma of vegetables, spices and broth from which it is made.
Safe working conditions 1. Correctly organize the workplace. 2. When cutting products. Hold your hand and knife correctly. 3.Check grounding.

Instruction card: Fish baked with milk sauce

Name of products		Crockery, equipment, inventory.	Cooking technology. Vacation.	Quality requirement. Shelf life
or zander or sea bass* or ocean horse mackerel or whiting* or catfish spotted (variegated) * or pollock Mass of fish poached Onion Butter Semi-finished product weight			Equipment: electric scraper RO-1, refrigerated cabinet, dial table scales, production tables, fish processing tables, bath. Electric stove with 4 square burners. Inventory, tools, utensils: Chopping board marked "RS", manual fish scalers, knife-scraper for gutting fish, medium chef's knife, trays for laying semi-finished products, pots, skewers.	1. The fish is cut into portions and stewed in a small amount of water. 2. Pasta is cooked and seasoned butter. 3. Prepare milk sauce medium density. 4. Saute onions, combine with sauce, bring to a boil. 5. The cheese is cleaned and rubbed on a fine grater. Grease a portioned pan with oil and spread pasta on it, make a recess in the middle of them and put a portioned piece of poached fish. The dish is poured with hot milk sauce, sprinkled with cheese, sprinkled with butter and baked in an oven. 6. The finished dish is immediately released.	Baked fish is prepared with or without a side dish. The dish is released in a portioned frying pan or in the form of one piece of a square or rectangular shape. Fish and garnish are juicy, the sauce is thickened, slightly dried out on the surface. Boiled and stewed fish can be stored at a temperature of 60-65 ° C for up to 30 minutes, fried fish- up to 2 hours. Steamed meat products are stored in a steam box for up to 40 minutes at a temperature of 60--65 ° C. Baked dishes are not subject to storage. ka.
Safe working conditions 1. Correctly organize the workplace. 2. When cutting products. Hold your hand and knife correctly. 3.Check grounding.

Instruction card: Tea

Name of products		Crockery, equipment, inventory.	Cooking technology. Vacation.	Quality requirement. Shelf life
Tea "extra" and premium Tea of ​​the highest and first grade			Equipment: PESM-4SHB, boilers with a capacity of 10, 20, 30, 50 liters; Crockery inventory: Porcelain teapot, heating pad, samovar, cups, glasses, saucers, tea utensils (spoons, etc.)	Porcelain teapot is rinsed with boiling water for heating, dry tea is added according to the recipe for a certain number of servings, poured with boiling water for 1/3 of the teapot volume. Having closed the lid, cover with a napkin or a special heating pad and let the tea stand for up to 10 minutes so that it is infused, after which the rest of the boiling water is added.	Tea quickly perceives odors and moisture, which degrades its quality, so it is packed in several types of paper - inner and label paper, cardboard, parchment, commercial paper, and for tea packaging higher grades use foil. Tea is packaged in 25, 50, 75 100, 125, 500 g. Tea is stored at a relative humidity of no more than 70%. Guaranteed shelf life of tea 8 months
Safe working conditions 1. Correctly organize the workplace. 2. When cutting products. Hold your hand and knife correctly. 3.Check grounding.