Technological map 311 cottage cheese casserole. Cottage cheese casserole: technological map, cooking secrets

Curd dishes

TECHNOLOGICAL CARD No. 06001

Cheese casserole

Cooking technology: grated cottage cheese is mixed with sifted semolina, liquid pasteurized egg product, granulated sugar, salt. The resulting mass is thoroughly mixed and spread with a layer of 3-4 cm on a baking sheet or form greased with butter and sprinkled with breadcrumbs. The surface of the mass is leveled, smeared with sour cream. The prepared semi-finished product is baked in an oven at a temperature of 250-280 ° C for 20-30 minutes until cooked.

Serving temperature: 65±5° С.

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

TECHNOLOGICAL CARD No. 06002

Baked cottage cheese pudding

In 100 grams this dish contains:

Cooking technology: V hot water dissolve vanillin and pour semolina in a thin stream and, stirring, brew. Raisins are sorted, washed and soaked in hot water for 30 minutes. The water is drained, the raisins are cooled. In grated cottage cheese, add pasteurized liquid egg product (yolk), pounded with granulated sugar, chilled brewed semolina, softened butter (1/2 of the prescription rate), prepared and dried raisins. The mass is thoroughly mixed. Pasteurized liquid egg product (protein) is whipped to a thick foam and introduced into the prepared mass before baking.

The resulting mass is spread in a layer 3-5 cm thick on baking sheets (or molds) greased with butter and sprinkled with breadcrumbs, greased with sour cream and baked in an oven at a temperature of 250-280 ° C for 25-35 minutes. The finished pudding is kept for 5-10 minutes and removed from the molds. The pudding, baked on a baking sheet, without spreading, is cut into portions.

Supply temperature: 65±5° С.

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

TECHNOLOGICAL CARD No. 06003

Baked curd soufflé

100 grams of this dish contains:

Cooking technology: pasteurized liquid egg product (yolk), granulated sugar, salt, milk, sifted wheat flour are added to the shabby cottage cheese, knead well. Pasteurized liquid egg product (protein) is whipped into a thick foam, carefully injected into curd mass kneading from bottom to top. The prepared mass is laid out in a layer of 3-4 cm on a baking sheet, greased with butter, sprinkled with melted butter on top. Bake in an oven or combi oven at a temperature of 220-230 ° C for 20-30 minutes.

Requirements technical-technologicalkartonmanufacturingculinaryproductsFororganizationsfoodstudents, pupilseducationalinstitutions given in sectionVIII. Works, services organizationsfoodstudents And pupils ...

Technological map "stewed cabbage"

Technological map No. 3

The name of the dish (product) "stewed cabbage No. 315"

Finely chop the cabbage. In a small amount vegetable oil fry finely chopped onion. Fry the carrots and then cover with a lid. Cut red lettuce into cubes. We throw red pepper to carrots. Simmer until half done, about 3-4 minutes. Add chopped fresh cabbage to the fried vegetables. We mix everything well. Put in cabbage tomato paste. Cover the cabbage with a lid and simmer over low heat for 15 minutes. When the cabbage is almost ready, add the grated apple. Cover the cabbage with a lid and simmer for a couple more minutes. Ready stewed cabbage put on a dish and serve.

Terms and conditions of implementation:

Keep hot for no more than 2 hours at a temperature of 65 C.

Head production:

Calculator

Technological map "Curd casserole"

GOST R 53105-2008 Canteen "Minute"

Recipe source: "Collection of recipes for dishes and culinary products for enterprises Catering. Khlebproinform Publishing House, Moscow 1996

Technological map No. 4

Name of the dish (product) " Cottage cheese casserole No. 469"

The technological process of manufacturing, decorating and serving a dish (product):

Grated cottage cheese is mixed with flour, eggs, sugar. The prepared mass is laid out in a layer of 3-4 cm on a baking sheet or form greased and sprinkled with breadcrumbs. The surface of the mass is smeared with sour cream, baked in an oven for 20-30 minutes until a golden crust forms on the surface. Released cold, with jam or jam.

Terms and conditions of implementation:

Store no more than 2 hours from the moment of preparation. Store at a temperature of 0-6 C.

Head production:

Calculator:

Technological map "Buckwheat mini pancakes with smoked salmon and caviar"

Recipe source: “good-menu.ru›fiestas/masleniza-recepty.html”

Technological map No. 4

Name of the dish (product) “Buckwheat mini pancakes with smoked salmon and caviar"

The technological process of manufacturing, decorating and serving a dish (product):

Dissolve yeast and sugar in warm milk. Sift the flour, make a well in the center and add the egg yolks and milk mixture. Mix well, cover and leave in a warm place for 45 minutes. Melt butter and add to the dough. egg whites whisk into a strong foam. Gradually mix in a third of the protein mixture into the dough. Spread 0.5 tablespoons of dough for each pancake. Fry until golden brown. Cool down. For each pancake, put a piece of fish, 1 teaspoon of fresh cream and 0.25 teaspoon of caviar. Garnish with dill sprigs.

Terms and conditions of implementation:

Store no more than 2 hours from the moment of preparation.

Head production.

TECHNOLOGICAL CARD No. 1

OUTPUT: NURSER - 120/16gr. GARDEN - 190/20gr.

COTTAGE COTTAGE PUDDING WITH CONDENSED MILK

We wipe the cottage cheese through a sieve, add semolina (soaked in milk and swollen), sugar, salt, yolk, mix thoroughly. Then we introduce whipped proteins into the finished mass, mix from the bottom up. We spread the prepared mass in a mold, greased with oil and sprinkled with breadcrumbs, you can cover it with oiled paper. Boil the pudding in a water bath for 40-50 minutes. Pour the finished pudding with condensed milk on vacation.

Implementation time is not more than 1 hour.

Head of MDOU

Senior nurse

TECHNOLOGICAL CARD No. 2

OUTPUT: NURSER - 160/20gr. GARDEN - 190/25gr.

COTTAGE COTTAGE CASTLE - CARROT

WITH JAM

Brief preparation technology:

Purified raw carrots cut into strips, stew with milk and butter until tender and cool. Pureed cottage cheese, eggs, sugar, semolina, salt are added to the chilled mass and mixed. The prepared mass is laid out with a layer of 30 - 40 mm. In an oiled container. The surface of the mass is leveled, smeared with an egg, baked in an oven for 20-30 minutes. The casserole is served with sour cream (from industrial packaging) or sweet sauce.

Organization of nutrition for children in preschool educational institutions, 2001

Head of MDOU

Senior nurse

TECHNOLOGICAL CARD No. 3

EXIT: CRASH - 100/30 GARDEN - 150/50

COTTAGE COTTAGE CASTLE WITH SWEET SAUCE

Cottage cheese casserole is a dish loved by many since childhood. Delicate, airy texture, mild taste, vanilla aroma... And it is also very useful, because its main component is cottage cheese, which contains many useful trace elements: calcium, phosphorus, iron, and various vitamins. And also the product is rich in zinc, sodium and potassium and is a source of protein necessary for our body. Therefore, every housewife should learn how to cook a cottage cheese casserole.

What products will be needed

For cooking delicious casserole that will delight you and your loved ones, it is important to choose the right products. According to the technological map of the cottage cheese casserole, you will need half a kilogram of cottage cheese, three eggs, a couple of tablespoons of flour, the same amount of sour cream, a bag of vanillin, half a teaspoon of soda and a little lemon juice to pay it off, add sugar to taste. In addition, you will need butter to grease the mold.

Selection of ingredients

The main thing is to choose good cottage cheese. It is better if it is fat - from nine to eighteen percent. Farmer is good cottage cheese, but in no case do not buy it in unverified places - it may be unsafe for your health! Another condition - the cottage cheese must be fresh.

Choose flour premium, it is more airy, tender. Take eggs of a selective category, but if you have others, then you will need more of them than indicated in the technological map of the cottage cheese casserole. Sugar is preferably fine, it will dissolve better in the dough. To give the dish a caramel flavor and a pleasant brownish tint, you can replace the regular beet sugar with cane sugar.

A few words about baking

Another success factor in the preparation of cottage cheese casserole is its competent baking. You can choose where you will cook the dish: you can bake dessert in a slow cooker or give preference to the good old gas oven, but electric furnaces will also cope with this task. If your choice is on a multicooker, then we advise you to carefully read the baking recommendations in the instructions for your particular model.

When baking in the oven, it is important to remember that you need to put the baking sheet in a preheated cabinet. If the form is glass, then first you should put it in a cold oven, and then turn it on. While the oven is preheating to the desired temperature, the form will also be prepared, otherwise it may crack from a sharp temperature drop.

Technological map of cottage cheese casserole

This dessert is easy to make. Even a novice hostess will cope with it. The technological map of the cottage cheese casserole does not contain many items:

1. First, prepare the ingredients. They should be room temperature. Sift the flour, wipe the cottage cheese through a sieve.

2. Mix cottage cheese, flour, sour cream and sugar in a bowl.

3. In a separate bowl, beat the eggs until light foam.

4. Add vanillin and slaked soda to beaten eggs lemon juice(possibly with vinegar).

5. Gently mix the egg mixture with the curd mixture.

6. Now put the resulting dough in a greased form and bake at 200 degrees for forty minutes.

It’s worth getting the casserole out of the mold when it cools down a bit and “grabs”, that is, it becomes denser in consistency. Bon appetit!

Comes from childhood

For many, cottage cheese casserole is associated with childhood, because it was this dish that was most favorite in kindergarten. What is the chef's secret? In fact routing cottage cheese casserole kindergarten little different from classic recipe. The difference, perhaps, is that instead of flour, semolina, and when baking for 5-7 minutes before removing the dessert from the oven, its surface is smeared with an egg or sour cream to form a delicious golden crust.

Always a different constant dessert

With jam, with honey, with sour cream, with condensed milk... The technological map of cottage cheese casserole is the same, but the dessert is always different! In order to diversify the dish, you just need to change the toppings with which you serve it. Cottage cheese casserole goes well with various jams, sour cream, chocolate sauce, and condensed milk. In general, every sweet tooth will find something to their taste.

You can make dessert with various additives to the dough itself: berries, fruits, dried grapes. The technological map of cottage cheese casserole with raisins differs little from the usual one. Items such as rinse the raisins in warm water, dry and add to almost ready dough. Mix the mass well to evenly distribute the berries and bake as in standard recipe.

Can you come up with own recipe cottage cheese casserole. Experiment and let culinary masterpieces make your loved ones happy.