EntranceTechnological map of the dish for students. Technological maps of cooking in dow according to the new sanpin
Plan.
1. Brief description of vegetable dishes.
2. Technological process cooking: Potato casserole.
3. Commodity characteristics of raw materials.
4. Organization of work production shops when preparing the dish: "Potato casserole".
III. Safe working practices.
IV. The grafical part.
1. Technology system: Potato casserole.
2. Technological map: "Potato casserole".
II. Calculation and technological part.1. Brief description of vegetable dishes.
A variety of main dishes and side dishes for meat and fish dishes are prepared from vegetables. Depending on the type of heat treatment, boiled, poached, fried, stewed, baked vegetable dishes are distinguished.
For baking vegetables, they are pre-boiled, stewed, stewed or fried, and sometimes used raw. Vegetables are baked on baking sheets or portioned pans.
Baked vegetables can be divided into groups: vegetables baked in sauce, casseroles; stuffed vegetables. Before baking, the surface of casseroles, rolls is smeared with sour cream, and vegetables baked in sauce are sprinkled with grated cheese or ground breadcrumbs and spray with oil.
2. Technological process of preparation: "Potato casseroles".
Peeled potatoes are boiled, dried, wiped hot, then cooled to 40-50 ºС; add eggs and mix well. On a baking sheet, oiled and sprinkled with breadcrumbs, spread half the potato mass, a layer of 2 cm, put the minced meat on it, distribute it in an even layer. The top is covered with the other half of the potato mass, the surface is leveled, smeared with sour cream, a pattern is drawn and baked.
For minced meat: Mushrooms are boiled, chopped into strips, lightly fried. Onion cut into strips and lightly fried (passivated). Mushrooms are combined with onions, boiled chopped eggs, salt, pepper are added and mixed. You can add parsley or dill.
On vacation, the casserole is cut into portions, placed on a portioned dish or plate, poured with oil or poured with sauce.
quality requirements. Casserole has flat surface without cracks, with a ruddy crust. On the cut, the thickness of the upper and lower layers is the same, the minced meat is evenly distributed. Color and taste - potato. The consistency is soft.
3. Commodity characteristics of raw materials.
Potato- contains an average of 25% dry matter, of which starch is the main one (18%). In addition, there are nitrogenous substances (2%), sugars (1.5%), minerals (1%), fiber (1%), acids (0.1%), up to 20 ml. g. % vitamin C and a small amount of vitamin C; IN 2 ; AT 6 ; RR; E; TO; U.
Onion– contains up to 6 ml.% essential oil, sugar (up to 9%), vitamins C; IN 1 ; IN 2 ; AT 6 ; PP and folic acid, minerals (calcium, phosphorus, potassium, sodium, magnesium, iron), nitrogenous substances.
Mushrooms- the main nutrient part is nitrogenous substances (1.5-3%), of which half are proteins and extractive substances, contains a small amount of carbohydrates, minerals, vitamins A; AT; C and D.
Egg- contains proteins (12.7%), fats (11.5%), carbohydrates (0.7%), minerals (1.0%), water (74.0%), vitamins B1; IN 2 ; RR.
Sour cream- contains from 10 to 40% fat, 2.4-2.8% protein, 2.6-3.2% carbohydrates, 54.2-82.7% water, vitamins A; E; IN 1 ; IN 2 ; RR.
4. Organization of the work of production shops in the preparation of the dish: "Potato casseroles".
vegetable shop– designed for mechanical cooking of vegetables. In this workshop, I carry out the primary processing of vegetables. Potatoes - sorted, peeled, washed. Cabbage - mine, peel, cut into strips. Onions and carrots - peeled and cut into strips. My mushrooms.
Hot shop- designed for cooking first, second courses and sauces. I'm making potato rolls here.
Equipment and utensils:
Knives marked "O. FROM.";
Cutting boards marked "O. FROM.";
pans
frying pans
a baking sheet
· plates.
Equipment:
potato peeler - MOK-25;
plate PESM - 4SHB;
wiping machine.
III. Safe working practices.1. Electrical equipment must be grounded.
2. Persons who have been instructed are allowed to work with the equipment.
4. Fill the boilers to 80%.
5. The workplace should be well lit.
6. Cutting should be done with special knives marked "O.S", "O.V" and "M.S".
7. Remove the lid from the boilers with a rag, move your hand towards you.
8. The cook at the workplace must be in clean overalls.
9. Hair must be collected and put away under the cap.
10. Nails should be trimmed, processed, but not varnished.
IV. The grafical part.
1. Technological scheme "Potato casseroles".
potatoes egg mushrooms egglane change
cook chopping cook
wipe fried cut
 |
cool down
40-50°Сconnect
addstir
stirspread
to the middle
shape
lubricate
surface of sour cream sprinkled with breadcrumbsROUTING
Dry breakfast from cereals fortified with milk
ROUTING
Breakfast grain fortified with milk
ROUTING
Recipe No. 61
112,8
Cooking method:
Boil the milk, cool to a temperature of 30-400C, pour over the prepared breakfast, let it brew for 3-5 minutes. Prepare the dish immediately before use.
Recipe No. 62
Energy value (kcal): 82,47
Cooking method:
Boil the milk, cool to a temperature of 30-400C, pour over the prepared breakfast. Prepare the dish immediately before use.
Recipe No. 95
| Product name | Product consumption for 1 ed. | |
| Gross weight, g | Net weight, g | |
| Potato | ||
| from 01.09 to 31.10 x/o-25% | 79,3 | 59,5 |
| from 01.11 to 31.12 x / o - 30% | 85,0 | 59,5 |
| from 01.01 to 28-29.02 x/o-35% | 91,5 | 59,5 |
| from 01.03 to 31.08 x/o - 40% t/o - 3% | 99,2 | 59,5 |
| Mass of boiled potatoes | 58,0 | |
| Beef (cutlet meat) (x / o-loss during defrosting and cleaning - 9%, t / o-cooking - 38%) | 41,5 | 37,8 |
| Mass of boiled meat | ||
| Bulb onion (x/o-16%) | 6,0 | 5,0 |
| Diet chicken egg | 0,125 | 5,0 |
| Sterilized milk 3.2% fat fortified | 22,0 | 22,0 |
| Refined sunflower oil for greasing the baking sheet | 1,0 | 1,0 |
| Butter unsalted | 2,0 | 2,0 |
| Low sodium iodized salt | 0,5 | 0,5 |
| Weight of semi-finished product t / o baking - 10% | ||
| Exit |
Energy value (kcal): 151,94
Cooking method:
Rinse the meat, remove tendons, boil, cool, cut into pieces and pass through a meat grinder 2 times together with onions. Mix well. Peel potatoes, wash and boil until tender. Drain the water, dry the potatoes and rub them hot. In mashed potatoes (chilled to 50 ° C), add a raw egg(eggs are pre-processed according to SanPin 2.3.6.1079-01), milk and knead well. Spread 1/2 of the mashed potatoes on a greased baking sheet. Lay on it chopped meat, top with the remaining mashed potatoes, grease with butter and bake in an oven for 15-20 minutes at a temperature of 220-280 C with a layer of no more than 4-5 cm.
Requirements: The surface is smooth, without cracks. The taste and smell are characteristic of potatoes with a taste of boiled meat.
CONTENTIntroduction 4
Rational nutrition 8
Catering 8
Modern requirements for the organization of rational nutrition of students of secondary schools 9
Importance of essential nutrients for a growing organism 10
Children's diet 14
Brief description of the nutritional value of food 16
Dietary nutrition in secondary schools 18
Menu planning 19
Cold dishes 19
Sandwiches 20
Gastronomic products (in portions) 23
Salads and vinaigrettes 23
Vegetable dishes 39
Herring dishes 40
Soups 41
Hot soups 41
Filling soups »42
Borscht 43
Shchi 46
Rassolniki 49
Potato soups, with vegetables, cereals, legumes and pasta 60
soups with pasta, homemade noodles, cereals and legumes 56
Milk soups in 59
Potato and vegetable dishes 61
Boiled potatoes and vegetables 62
Potatoes and vegetables poached and stewed 66
Fried potatoes and vegetables 69
Baked potatoes and vegetables 75
Cereal Dishes 62
Kashi 62
Porridge products 69
Bean dishes 93
Pasta Dishes 95
Egg dishes 97
Curd dishes 101
Fish and seafood dishes 107
Boiled fish 107
Poached fish 108
Fish stew 111
Fried fish 112
Fish baked IZ
Dishes from cutlet mass 117
Seafood dishes 126
Dishes from meat and meat products 129
Boiled meat, offal 130
Fried meat, offal 133
Stewed meat, offal 138
Minced meat dishes 145
Meat baked 159
Poultry and rabbit dishes 164
Side dishes 171
Side dishes for cereals, legumes and pasta 172
Potato and vegetable side dishes 173
Sauces 177
Hot sauces 178
Dairy sauces 178
Sour cream sauces 179
Sauces sweet 180
Sweet dishes 182
Fresh fruits and berries 182
Compotes 183
Kiseli 185
Jelly and other slalky dishes 189
Drinks 192
Tea 192
Coffee drinks 94
Cocoa 194
Milk, sour milk drinks ¡95
Fruit and berry soft drinks 195
Flour products 197
Flour dishes 195
Flour culinary products old
Minced meat 207
Applications 212
An indicative list of dishes recommended for diet food 212
Chemical composition and energy value of dishes and products marked in Collection 216
Approximate 12-day menu of comprehensive school lunches, lunches and afternoon snacks for children of 4 age groups (per 1 student) for the autumn-winter period 275
Approximate 12-day menu of comprehensive school second breakfasts, lunches and afternoon snacks for children of 4 age groups (per 1 student) for the winter-spring period 290
List of dishes and culinary products placed in Collection 306
Team of developers: G. V. Shomko, G. P. Vorona, T. I. Kulchitskaya, N. B. Zabashta, L. A. Khmostovaya, A. F. Scheritsa. M. I. Goryuk, T. N. Dyatcheiko, N. I. Kovalenko, G. I. Kushch, V. D. Zhidkova, L. N. Krasnolobova, L. A. Kravchenko, O. A. Kostina, L. A. Abakumova, L. G. Chernyavskaya, L. G. Deputatova, V. A. Zaslavskaya, M. S. Paraeotskaya, A. I. Kondratyuk, II. D. Kolodyazhyaya, N. S. Bystrova, I. D. Vavrnkovich, N. S. Kostyrko, G. G. Khokhlova, N. V. Melnik, A. G. Perepelitsa, E. I. Palagshok, S. P. Petrova, L. G. Morozova, G. V. Chernysh, G. f. Cherschanskaya.
The general management of the development of the Collection was carried out by L. L. Shevchenko, L. P. Kuleshov, K. V. Sitnik.
Ministry of Trade of the Ukrainian SSR (Ministry of Trade of the Ukrainian SSR)
Order of December 24, 1985 No. 341, Kyiv
On the introduction of the Collection of recipes for meals for schoolchildren
In addition to the Collection of recipes for dishes and culinary products for enterprises Catering, approved by order of the Ministry of Trade of the USSR dated 12.12.80 No. 310,
I ORDER:
1. Approve the Collection of recipes for meals for schoolchildren, developed by the Main Directorate of Public Catering in conjunction with the Kyiv Research Institute of Food Hygiene of the Ministry of Health of the Ukrainian SSR, the United Sanitary-Technological Food Laboratories of the Public Catering Directorates of the Council (city) executive committees and practitioners of the industry.
Establish that the Collection of recipes for meals for schoolchildren, along with the standards in force in the "Trade" industry, technological instructions is the main technological regulatory document containing uniform requirements for raw materials, finished products, determining the consumption of raw materials in the preparation of dishes and products in school catering establishments.
2. To the heads of public catering departments of the regional (city) executive committees, glavurs (urs) of ministries and departments of the Ukrainian SSR:
2.1. To put into effect the Collection of Recipes for Food for Schoolchildren from the moment it is received. When introducing the specified Collection, not to allow an increase in the current prices for dishes and products;
2.2. Provide all school catering establishments with a Collection of recipes for meals for schoolchildren, as well as technological maps of dishes and products to be prepared;
2.3. Develop and implement activities for in-depth study of the Collection in school catering establishments;
2.4. Allow to supplement the assortment of the Collection with dishes according to branded recipes and new dishes easy cooking acceptable in the nutrition of schoolchildren and taking into account the prevailing taste characteristics.
3. Control over the execution of this order shall be entrusted to the Main Directorate of Public Catering.
INTRODUCTION
This Collection has been prepared on the basis of and in addition to the Collection of Recipes for Dishes and Culinary Products for Public Catering Establishments, approved by order of the Ministry of Culture of the USSR dated 12.12.80. No. 310*.
In preparing the Collection, the following were used: a collection of recipes "Dietary nutrition in the villages" (ed. 1971), a collection of recipes for meals for schoolchildren (ed. 1959), a collection "Recipe I technology for cooking Ukrainian cuisine" (PZTS. 1968 ), the recipes of dishes and culinary products of which were recalculated taking into account the current standards and refined on the basis of the production studies carried out.
The output of some dishes and culinary products has been reduced taking into account the rational nutrition of children.
A collection of recipes for meals for schoolchildren is the main document in the organization of meals for students in secondary schools. The Collection takes into account the peculiarities of children's nutrition.
In addition to materials characterizing the range of dishes and the technology of their production, the Collection also provides information on modern requirements for the organization of rational nutrition.
In connection with the ongoing centralization of production in public catering, the construction of a number of recipes has been changed. So, taking into account the unification of the recipes of the main sauces, dough, minced meat into the recipes of derivative sauces, flour products instead of the raw material set, yut components (sauce, dough, minced meat) are included.
Recipes for soups, side dishes, sauces, sweet dishes, drinks, as well as most salads and vinaigrettes are given in the Collection per 1 kg or I liter, which allows you to determine the yield of a portion of a dish, taking into account the age groups of students. In the relevant sections of the Collection, the most rational norms for the release of these dishes are recommended. It is allowed to leave dishes in half portions and without side dishes.
If it is necessary to increase the yield of meat and fish dishes, dishes from offal, poultry and rabbit, you should use tables 15-29 given in the appendix of the Collection of recipes for dishes and culinary products.
Based on the principles of rational nutrition, a wider use is recommended. fresh vegetables, fruits and berries. In the recipes of soups, sauces, sweet dishes (compotes, jelly, etc.), drinks, the liquid rate is indicated, taking into account losses due to boiling.
The name of the raw materials and products included in the Collection, as well as the methods of their industrial processing, are brought into line with the current regulatory technical documentation on raw materials and products and retail price lists.
The calculation of the consumption of raw materials, the yield of semi-finished products and ready meals was made on the basis of the current standards and the orders of the USSR Ministry of Trade introduced in the effective.
1 Next - Collection of recipes for dishes and culinary products.
In recipes meat dishes included semi-finished products portioned natural, breaded, small-sized, chopped in accordance with OST 49-208-84 "Semi-finished products meat", OST 49-121-84 "Semi-finished meat chopped".
The recipes for poultry dishes include semi-finished products in accordance with OST 28.6-79 “Semi-finished products chopped from poultry meat. Cutlets special "; OST 28.8-79 "Semi-finished products from turkey meat" and OST 49-138-79 "Semi-finished products from chicken meat"
The recipes for flour products include meat dumplings (OST 49-120-78), fish dumplings (TU 15-177-75); vareniki industrial production in accordance with the current technical documentation; semi-finished products from flour (dough) in accordance with OST 28.5-78 "Semi-finished products from flour (dough)".
The investment rates for gross weight products in recipes are calculated for standard raw materials of the following conditions:
beef - category 1, pork - meat; offal (except udder) - frozen; udder - chilled; poultry (chickens, turkeys) - semi-gutted category II; rabbit - gutted II category;
fish - frozen, large or medium, uncut, with the exception of sea bass, cod, catfish spotted (variegated), whiting, supplied gutted without a head;
for potatoes, waste standards have been adopted that are valid until October 31, for carrots and beets - until January 1;
intended use: tomato puree with a solids content of 12%; chicken eggs of category II - with an average weight of 46 g in shell or 40 g without shell (the norms of waste per shell and losses are 12.5%); when using eggs of a different category and weight, you should be guided by the calculation method given in the introduction to the section "Dishes from eggs".
The recipes include the laying of unsalted cow butter various kinds(amateur, peasant) and vegetable oils.
The cheese investment rate in the recipes is given for Dutch cheese.
The recipes of dishes include the main types of raw materials and products, the range of which can be expanded in accordance with the tables given in the appendix of the Collection of recipes for dishes and culinary products.
The recipes indicate: the name of the products included in the dish, the norms for investing products in gross weight, the norms for investing products in net weight, the yield (weight) of individual finished components and the dish as a whole.
The yield rates of semi-finished products and ready meals are given taking into account losses during their manufacture, cooling, and portioning. The waste and loss rates during cold processing of meat include losses during stripping shiny tendons from thick and thin edges, cutting large-sized semi-finished products into portions or small pieces and storing them. In the norms of waste and losses during the processing of poultry and rabbit, losses are provided for when chopping raw poultry into portioned and small pieces for stewing, as well as when portioning poultry and rabbit after heat treatment (boiling, frying).
The collection includes 17 sections, which provide information about the rational nutrition of schoolchildren, recipes and cooking technology. Regulatory materials that allow you to determine the consumption of raw materials, the yield of semi-finished products and ready meals, the amount of losses during the heat treatment of dishes and culinary products; tables of the duration of the heat treatment of some products and their interchangeability should be taken in the appendix of the Collection of recipes for dishes and culinary products.
In addition to the instructions given in the order for the introduction of the Collection, when using it, you must be guided by the following provisions:
1. A prerequisite for the high-quality preparation of semi-finished products, dishes and culinary products at catering establishments is the use of raw materials that meet the requirements of state and industry standards, specifications and other current regulatory and technical documentation.
When using standard raw materials of other conditions or industrial processing methods that differ from those provided for in the recipes, the rate of input of raw materials should be determined in accordance with the tables given in the appendix of the Collection of recipes for dishes and culinary products.
2. For new types of raw materials, food products manufactured by industry, as well as raw materials for which the normative and technical documentation valid upon approval of the Collection has been changed, temporary norms for waste and losses during cold and heat processing, norms for investing raw materials in dishes are established at public catering enterprises through control studies of each incoming batch of raw materials (products ) with the participation of representatives of a higher organization (canteen trust, trading, orsa, etc.). Control studies are drawn up by the relevant acts. In some cases, such control studies can be carried out directly by higher organizations (canteen trust, trade, ors, etc.), executed in the prescribed manner and sent to public catering enterprises for management when using only this batch of raw materials (products).
3. If necessary, the recipes of dishes or products can be replaced by certain components that are given in the table "Norms of interchangeability of products in the preparation of dishes" of the Collection of recipes for dishes and culinary products or in the description of the technology for their preparation.
4. In some cases, the technology of cooking some dishes allows the possibility of increasing or decreasing the amount of any component with a corresponding change in the yield of the dish.
5. In exceptional cases, in the absence of any raw material that is not the main one in the recipe, it can be replaced by other relevant types of raw materials only with the permission of a higher organization (trust, auction, orsa, etc.).
6. When preparing, storing, dispensing and assessing the quality of semi-finished products, ready meals and culinary products, one should be guided by the current Sanitary Rules for Public Catering Establishments approved by the USSR Ministry of Health*, the USSR Ministry of Trade and the Centrosoyuz, the sanitary rules "Conditions, terms of storage and sale especially perishable products”, approved by the Ministry of Health of the USSR.
7. The recipes of meat dishes provide for the use of parts of carcasses of beef and pork, taking into account their culinary properties and suitability for the specified type of heat treatment. However, due to the increase in the supply of large-sized semi-finished meat products should be guided by the established procedure for their use, so as not to cause an increase in the cost of dishes and products.
8. The Compendium contains recommendations for the holiday and the preparation of dishes, which can be changed taking into account the prevailing working conditions of the enterprise.
9. Products marked with an asterisk in the Collection are given industrial recipes, and any change to them is unacceptable.
10. When selling culinary, flour products, ready meals, as well as piece semi-finished products, deviations from the norms specified in the Collection are allowed within ± 3%, if the technical documentation in force for them (GOST, OST, TU, etc.) does not define other limit sizes weight deviations.
In addition to the basic guidelines outlined in the introduction, additional ones placed in each section of this Collection should be taken into account.
BALANCED DIET
CATERING ORGANIZATION
In accordance with the Decree of the Central Committee of the CPSU and the Council of Ministers of the USSR dated April 12, 1984, the Decree of the Central Committee of the Communist Party of Ukraine and the Council of Ministers of the Ukrainian SSR dated July 10, 1984 “On Further Improvement of the General Secondary Education of Youth and Improving the Working Conditions of the General Education School” in the republic, the task was set to complete in the coming years the widespread introduction of a rational balanced diet for students of general education schools.
The Ministry of Trade of the Ukrainian SSR, the Minlrosom of the Ukrainian SSR, the Ministry of Health of the Ukrainian SSR, the Ukoon Union issued an order dated 10/20/84 "On additional measures to improve the organization of public catering in secondary schools of the republic", which determined the main directions of development school meals.
In accordance with these directions, in schools where there are no after-school groups, a one-time hot meal is organized, for students of after-school groups - two meals a day, for students of preparatory classes of general education schools - three meals a day in accordance with guidelines"Organization of rational litany of students of preparatory classes of general education schools", approved by the USSR Ministry of Trade and the USSR Ministry of Health in 1982.
In order to improve the organization and increase the efficiency of serving students with hot meals, by order of the USSR Ministry of Trade dated December 26, 1985, methodological guidelines for organizing a rational diet for students in secondary schools were approved.
In accordance with these recommendations, students must be fed according to the completed rations (breakfast, lunch, afternoon tea), which are sold by pre-paid subscriptions and by bank transfer.
The preliminary purchase of a subscription and cashless payments provide the student with regular meals for a certain time, excludes the possibility of using money for other purposes; canteen - to plan the work correctly, accurately take into account the number of those who eat, speed up service, increase the coverage of students with meals.
It is possible to achieve successful distribution of subscriptions and maximum provision of children with food only with the active participation of the directorate, teachers, medical personnel, the parent committee and the school community.
To ensure timely meals, the school management, together with the employees of the public litany, should develop and approve meal schedules for classes, and a lunch break of 15-20 minutes is provided during the school day.
Fast and accurate serving of students with hot meals is facilitated by preliminary table setting, the release of completed breakfasts, lunches, afternoon snacks through mechanized distribution lines.
Preliminary table setting for breakfasts, lunches, afternoon snacks is made by students on duty.
After finishing breakfast, lunch or afternoon tea, students themselves clean up the used dishes. The school administration organizes the duty of teachers and high school students in the canteens.
To provide students with a full, balanced diet, school canteens should be provided with all types of semi-finished products, including a high degree of readiness.
When catering in school canteens, children should be instilled with hygiene skills, the rules of cultural behavior at the table, the ability to use cutlery, and polite treatment of service personnel. Nutrition for schoolchildren is an integral part of the educational process. A high percentage of children's nutrition coverage is one of the indicators of the good work of the school.
Schoolchildren should be fed in school canteens or canteens in accordance with approved standards:
in schools with 320 students. there must be a dining room; in schools with 192 students. - buffet (order of the Ministry of Trade of the USSR of 09/01/81 195).
The number of seats in the school canteen must comply with the standard - 250 seats per 1 thousand first-shift students (SNiP P-65-73, resolution of the USSR Gosstroy dated 09/04/73, 01/01/74 No. 176). Public catering enterprises are equipped with the necessary equipment, utensils, inventory according to the equipment standards approved by orders of the USSR Ministry of Trade dated 11/26/71 L® 187 and dated 02/09/73 No. 38.
MODERN REQUIREMENTS FOR THE ORGANIZATION OF RATIONAL NUTRITION OF STUDENTS IN COMPREHENSIVE SCHOOLS
Food is one of the main environmental factors that affect the state of the body, provides all the processes of human life. Influencing the state of all organs and systems of the body (cardiovascular and nervous systems, digestive tract, etc.), food plays an important role in the growth and normal development of a growing organism, in increasing its resistance to infectious diseases, as well as protecting it from negative influences. external environment.
Rationally organized nutrition plays a decisive role in adapting the body to the adverse effects of the external environment, in strengthening the health and harmonious development of children, as well as in increasing the efficiency and improving the performance of schoolchildren.
It has been established that malnutrition can lead to disruption of the vital processes of the body, the occurrence of various diseases, in particular, to metabolic disorders, the functions of the digestive organs, and the cardiovascular system.
Therefore, food must satisfy the energy, plastic and other needs of a developing organism, i.e., be of high quality, varied and contain all the necessary basic nutrients (proteins, fats, carbohydrates, mineral salts, vitamins) in such quantities and in such a ratio among themselves, which would meet the needs of the child, depending on age, gender, health status, living conditions and upbringing.
The diet of schoolchildren should be compiled in accordance with the daily physiological norms 1 of nutrition for children of different ages, which are shown in Table 1-3.
THE SIGNIFICANCE OF KEY NUTRIENTS FOR A GROWING ORGANISM
Proteins occupy a special place in the nutrition of children, since their amino acid composition is the main plastic material from which new cells and tissues are built. With a lack of protein in food, growth is retarded in children, mental development lags behind, the composition of bone tissue changes, resistance to diseases and the activity of the endocrine glands decrease. However, an excess of protein in the diet is also harmful for the body: it leads to a sharp stress on metabolic processes, increased excitability of the nervous system, and indigestion. Proteins do not accumulate in the body, so they must be constantly included in the diet.
The daily protein requirement depends on the age of the children. For 1 kg of body weight of children, protein is needed, g: at the age of 4 to 6 years -
3.5 - 3; 7 - 10 years - 3 - 2.5; 11 - 13 years old - 2.5; 14 - 17 years - 2.
It is important that a child consumes a diet with a sufficient amount of complete animal protein, which is better absorbed than plant proteins due to the content of nutritional factors such as essential amino acids. The body should also receive proteins of plant origin, which contribute to better absorption of animal proteins. The ratio of proteins of animal and vegetable origin should be 1: 1 in the nutrition of schoolchildren, i.e. animal proteins should be at least 50%, but for children 6-10 years old it is desirable that they be up to 60%, With this ratio of animal proteins and vegetable origin, they are better absorbed by the body.
The energy value of proteins in the daily diet should average 14%.
Some essential amino acids have a pronounced effect on the growth of the child. These include methionine, lysine and tryptophan. Proteins of milk and dairy products, meat, fish, eggs are rich in these amino acids. Therefore, in baby food, you should use both dairy and meat products, but the former must prevail over the latter.
Fats play an important role in the development of the child. They act as a plastic, energy material, supply the body with vitamins A, D, E, phosphatides, and unsaturated fatty acids necessary for the development of a growing organism. With insufficient fat intake in children, resistance to disease decreases, and body growth slows down. Excess fat impairs the absorption of other food components, in particular protein, and also causes disorders gastrointestinal tract, metabolism is disturbed.
Therefore, the total amount of fat in the diet of children should not exceed the physiological norm. The main thing is that there should not be more fat in food than protein. Their ratio should be 1:1. The energy value of fats in the daily diet should average 31%.
1 The norms of the physiological need for nutrients and energy for various groups of the USSR population were approved by the Collegium M3 of the USSR on March 22, 1982, protocol No. 6.
Milk fats (butter) are the main source of fats in the diet of children. Milk fat is characterized by high digestibility with minimal irritation of the gastrointestinal tract, a high content of vitamins A and D, lecithin, sterols, etc. nutritional value fats in terms of the content of polyunsaturated fatty acids, it should be noted that it is necessary to supply vegetable oils rich in these acids with the fish. They should come with food 15 - 25% of the daily requirement for fats.
It is not recommended to use beef and lamb fat, unedged pork, margarine in the nutrition of children. They inhibit the secretion of digestive juices, take a long time to digest, and impair the absorption of other food components. The reuse of fats after heat treatment is also not allowed, since in this case fat oxidation products are formed, which are toxic substances. These same substances are also formed during improper storage of fats.
Carbohydrates are the main energy material for the child. An excess of carbohydrates in the diet of children leads to metabolic disorders, obesity, and a decrease in the body's resistance to infections.
The energy value of carbohydrates in the diet should be on average 55% of the daily calories. The optimal ratio of proteins, fats and carbohydrates in diets is 1:1:4.
In the nutrition of children, the ratio of simple (mono- and dnsaccharides) and complex carbohydrates (polysaccharides) should be maintained as 1:2. The simple ones include: glucose, fructose, sucrose, which are found in berries, fruits, bee honey, beet, cane and milk sugar; to complex ones - starch, glycogen, dextrin, fiber, pectin substances that are contained in cereals. The body of children requires more complex than simple carbohydrates. Thanks to nanometers, a stable level of sugar in the blood is maintained for a longer time, which is of great importance for the normal course of glycogen metabolism and the functions of various organs and systems of the body.
Introduction to the child's body of a sufficient amount of vegetables and fruits that are rich in simple sugars, fiber, pectin and vitamins, increases the absorption of proteins, fats and minerals (Table 1).
With a sufficient content of minerals in the diet, lshtsa is absorbed better. Of particular importance is the content in the diet of calcium, phosphorus and iron salts.
Salts of calcium and phosphorus are the main component of the skeletal system. These minerals are found in dairy products, meat, fish, eggs, oatmeal, vegetables. Iron salts are involved in hematopoiesis. In case of a lack of this element in the diet, hematogen is recommended for children. Magnesium is involved in the formation of enzyme systems, in carbohydrate and phosphorus metabolism, sodium and viburnum normalize water metabolism, iodine contributes to the normal function of the thyroid gland, and fluorine - to the construction of teeth.
For a growing organism, the content in food is also important. table salt. With a lack of salt in food, disorders of the nervous and cardiovascular systems can be observed, and with an excess, the functioning of the kidneys and other organs is disrupted (Table 2).
2. Recommended intakes for minerals (mg/day)
Vitamins. Vitamins are of great importance in the nutrition of children, especially during the growth period. A lack of vitamins can cause severe disorders in the body.
There are fat-soluble (A, D, E, K) and water-soluble (groups B, C, PP) vitamins. Each of them plays an important role in metabolic processes organism, as it contributes to the acceleration of various chemical reactions occurring in it.
Vitamin A or retinol is necessary for the growth of the body, the formation of bones, the normal state of skin tissues and mucous membranes. Retinol plays an important role in providing twilight vision.
In its active form, vitamin A is found only in animal products - the liver of many fish, fish oil, butter, cheese, egg yolks, milk and dairy products.
Plant products contain pygmies g carotene, which in the human body turns into vitamin A, in connection with which carotene is called provitamin A. Carrots, lettuce, spinach, pumpkin are the richest in carotene, green pea, apricots, tomatoes and other vegetables and fruits.
Vitamin D (antirachitic) is of exceptional importance for the life of the body. It promotes the formation of bone tissue and stimulates the growth of the body. With a lack or absence of vitamin D in food, the normal absorption of calcium and phosphorus salts by the body stops, as a result of which the process of bone formation is disrupted, and rickets develops in children. This vitamin is found in the liver and meat of some fish, egg yolk, butter, milk.
Vitamin B1 (thiamine) is essential for growth. O" takes an active part in the regulation of carbohydrate metabolism and has a positive effect on other metabolic processes in the body. In the absence of this vitamin in food, a serious disease of the nervous system develops, and cardiac activity is disturbed. The most rich in vitamin B are yeast, wheat, rye, legumes, cereals, wholemeal bread, offal.
Vitamin B2 (riboflavin) also takes an active part in the growth of the body, the metabolism of proteins and especially carbohydrates. The absence of this vitamin increases the sensitivity of the eyes to light, causes tearing, inflammation of the mucous membranes of the tongue, skin, lips, etc. It is found in brewer's and baker's yeast, meat, offal, egg yolk, milk, honey.
Vitamin B6 (pyridoxine) is involved in protein metabolism and the synthesis of polyunsaturated fatty acids, affects the state of the nervous system, skin. The lack of vitamin Ve in the diet causes irritability, weakness, and inflammatory changes in the skin. Its sources are baker's yeast, germinating seeds, wheat and rice bran, liver, meat, fish, egg yolks.
Vitamin C (ascorbic acid) plays an important biological role in the body. It is actively involved in redox processes, affects protein and carbohydrate metabolism, increases the body's resistance to various infections.
Lack of vitamin C leads to fatigue, drowsiness, apathy. With a long-term deficiency, and even more so in the absence of ascorbic acid in food, the disorder of the body intensifies and a serious illness, scurvy, may occur.
Vitamin C is widely distributed in nature and is found in both plant and animal products. Especially rich in vitamin C are rose hips, green walnuts, black currants, a lot of it in lettuce, spinach, dill, parsley, green onions, as well as in apples, strawberries, strawberries, raspberries, gooseberries. From vegetables, the most valuable sources of it are fresh and sauerkraut, tomatoes, swede, green peas, sweet peppers, radishes, turnips, radishes. There is little ascorbic acid in potatoes, but due to the fact that potatoes are used in food in relatively large quantities, they are an important source of vitamin C, especially in winter.
During the heat treatment of products, special attention must be paid to its preservation. Vitamin C is highly soluble in water, so vegetables and fruits should be washed as a whole and not chopped. A lot of vitamin C goes into decoctions of potatoes, vegetables and fruits, therefore, they should be used in food.
Vitamin C is rapidly destroyed under the influence of atmospheric oxygen, especially in the presence of salts of copper and other metals. The process of its destruction is enhanced by heating in an alkaline and neutral environment. It is better stored in an acidic environment. Foods containing vitamin C should be cooked in a non-oxidizing nose / before. For chopping cooked vegetables, use stainless steel utensils, a wooden spoon, a hair sieve.
To reduce the cooking time and preserve vitamins, it is recommended to put vegetables in boiling salted water and cook in a container with a lid.
Reheating cooked foods almost completely destroys ascorbic acid.
Vitamin PP (nicotinic acid, and nations) takes an active part in the metabolic processes of the body, as it is part of the enzyme systems involved in oxidation processes. It has a wide range of therapeutic effects in diseases of various organs, especially in lesions of the digestive system. In the absence of nicotinic acid in food, a person falls ill with pellagra. Vitamin PP is quite widespread in nature.
Rice and wheat bran, dry yeast, meat, offal, barley and buckwheat, wholemeal bread (Table 3).
Water. Along with nutrients, the human body also needs water. The presence of water in the body is an indispensable condition for all processes of its vital activity. Water enters into the composition of all cells and tissues of the body, it is a solvent for nutrients that come with food.
The need for fluid for children is approximately 1 - 1.5 liters per day and depends on age, health status, physical activity, season. Excessive fluid intake adversely affects the functioning of the heart and kidneys.
CHILDREN'S DIET
Of great importance for the formation of a growing organism and the prevention of diseases is the strict observance of the diet * | shya. Under the diet understand the correct distribution of meals during the day, as well as the quantitative and qualitative composition of the daily diet. The distribution of meals has a physiological justification. The most physiological is 4 meals a day at clearly defined hours with sufficient intervals between them (3-4 hours). This ensures rhythm in the work of the digestive tract and all organs, promotes the development of a good appetite, a high degree of digestion and assimilation of food.
For schoolchildren studying in extended day groups, a 5-time meal regimen is recommended with intervals of at least 2 hours between the first and second breakfasts:
1st breakfast (at home) at 7:30 - 8:00;
2nd breakfast (at school) - 10 h 15 min - 10 h 30 min;
lunch - » - 13 h 30 min - 14 h;
afternoon snack - » - 17 h - 17 h 30 min; dinner (at home) - 19:30 - 20:00
For older children, the meal plan is as follows:
1st breakfast (at home) at 7:30 - 8:00; lunch (at school) - 12 h - 12 h 30 min; afternoon tea (at home or at school) - 16 h - 16 h 30 min; dinner (at home) - 19:30 - 20:00
For extended day groups, the second hot breakfast at school should be at the second or third break, then lunch, afternoon tea and dinner (at home) 1.5 - 2 hours before bedtime. For older students, lunch or lunch and afternoon tea are provided at school.
In order to harmonize the home meals of students with school parents, they should be introduced to the mesho used at school.
A very important point is the distribution energy value write a daily ration for separate methods. For children of extended day groups, the first breakfast (at home) should account for 15% of the energy value of the daily diet, for the second breakfast (at school) - 20%; for lunch - 35%, for a snack - 10%, for dinner (at home) - 20%. For older children - for breakfast and dinner, 20 - 25%, lunch - 35 - 40%, afternoon snack - 10 - 15% of the energy value of the daily diet.
Such a distribution of the diet during the day corresponds to the energy costs of schoolchildren and ensures the timely replenishment of the body with the necessary nutrients.
It is important to correctly determine the amount of servings for children of different ages. The volume of food taken in each of the receptions should correspond to the volume of the stomach, and therefore to the age of the children (Table 4).
For the first breakfast, children should be given salads, vinaigrettes, hot dishes from vegetables, cereals, eggs, meat and other products. Then tea is given coffee drinks, cocoa, etc.
For second breakfasts and afternoon snacks, milk, sour-milk and other drinks (tea, coffee drinks, compote, etc.), pastries are recommended.
Lunch should consist of three courses: the first (soups, borscht, etc.), the second (meat or fish with side dishes), the third (sweet dishes, drinks, fruits, etc.).
Dinner should also consist of hot dishes: vegetables, cereals, dairy, cottage cheese, eggs.
For a pre-laid, clean, well-served table, students should sit in their permanent place.
It is also necessary to teach schoolchildren to cleanliness, neatness, instill in them sanitary and hygienic skills - washing hands with running water and soap before and after meals, rinsing the mouth after eating, the ability to use a napkin, cutlery, etc. The dining room should be clean, comfortable and quiet. While eating, children should not be distracted by toys, reading, music, etc.
BRIEF DESCRIPTION OF THE NUTRITIONAL VALUE OF FOOD PRODUCTS
Milk and dairy products. Milk is an indispensable product in baby food. This is due to its high biological value. Milk contains complete protein - up to 3.26% in the form of casein, albumin and globulin, fat - from 2.5 to 4.5%, milk sugar - 4.41%, mineral salts - 0.7% and water - 87 %. Fresh milk also contains vitamins A, Bb, Bg, PP, D. E, but their amount varies depending on the time of year and the feed that the animals receive.
Milk is a valuable source of mineral salts; it contains significant amounts and optimal ratios of easily digestible calcium and phosphorus. Calcium from milk and dairy products is absorbed better than any other products, and phosphorus is one of the main sources of body growth. Milk contains a number of enzymes (protease, amylase; catalase, phosphatase), which are biological catalysts and play an important role in digestion. Milk is characterized by high digestibility, in particular, milk proteins are digested by 95 - 96%, fats - by 96%, carbohydrates - by 98%. In the diet of children, boiled, sterilized or pasteurized milk should be used.
In baby food, lactic acid products should be widely used: cottage cheese, sour cream, cheeses, fatty and low-fat kefir, acidophilus milk, aerin, yogurt, etc. Cottage cheese is of particular importance in the nutrition of children. It contains up to 14% protein, and the amount of fat in it ranges from 0.5% to fat-free cottage cheese, up to 17 - 18% in fat. Cottage cheese is rich in calcium and phosphorus, in addition, it contains a significant amount of essential amino acids, in particular methionine.
Milk and dairy products are easily and completely absorbed by the body, leaving behind a small amount of decay products (slags).
Meat and meat products. In the nutrition of children, beef, lean pork, rabbit meat, poultry, as well as offal are used. Meat is an important source of complete proteins, the amount of which ranges from 10 to 20%
Meat proteins contain all the essential amino acids, as well as salts of phosphorus, potassium, sodium, magnesium, iron calcium. The composition of meat includes B vitamins. The amount of fat in meat depends on many factors and ranges from 0.32 to 33%. Meat contains various extractive substances (soluble proteins, creatine, carnosine, etc.).
Of the by-products, the most valuable for baby food is the liver, which contains about 15% protein, fat, salts of potassium, phosphorus, iron, cobalt, copper and a number of other trace elements necessary for normal hematopoiesis. In addition to the liver, other offal can be used in the nutrition of children: tongues, heart, udder.
Fish. Fish, like meat, is a protein food. Fish proteins contain all essential amino acids. The amount of protein in fish ranges from 9 to 18%, fat - from I to 28%. Fish fat has a liquid consistency, as it contains a significant amount of polyunsaturated fatty acids. The fat of some fish species contains a large amount of vitamins A, D, E. Fish contains various minerals: phosphorus, iron, iodine, zinc, etc. Fish is an easily digestible and assimilated food, so it should be widely used in baby food. The most suitable for feeding children are pike perch, cod, hake, pollock or fillets of these fish. It is especially recommended to use fillets in the nutrition of young children. In not in large numbers you can use salted herring.
Eggs. Only used in baby food chicken eggs. They contain almost all the necessary substances - high-value proteins, fats, salts of calcium, phosphorus, iron, iodine and other trace elements, vitamins A, D and group B. The yolk contains lecithin and cholesterol. The egg is well digested and almost completely absorbed in the body (96 - 97%).
Dietary fats. Butter and vegetable oils are the main sources of fat in baby food. The most valuable for children is butter, which is well absorbed (up to 98%). Butter contains up to 78% fat, 0.4% protein, 0.5% carbohydrates, vitamins A and D, a small amount of unsaturated fatty acids.
Vegetable oils are made from the seeds of oil plants. In baby food, it is recommended to use sunflower, olive and corn oils, which contain up to 93 - 94% fat. In unrefined vegetable oil contains vitamin E, phosphatides, polyunsaturated fatty acid. Refined butter has fewer of them, but thanks to the exemption from non-food additives, it is also recommended for baby food.
Flour, cereals and pasta. These products are prepared from various types of grain crops - wheat, rye, barley, oats, buckwheat, etc., they are the main source of carbohydrates in the diet. They contain 60 - 70% carbohydrates, 6 - 12% protein and 1 - 5% fat, a small amount of minerals, B vitamins and 3% fiber.
In baby food, wheat flour, rye and wheat bread are used. Flour is used to make pancakes, dumplings, pies, sauces, etc. Cereals are widely used in baby food. For children, the most useful are oatmeal, buckwheat and semolina, as well as rice, barley, barley, millet groats.
Legumes (peas, beans) contain up to 15 - 16% protein, 1.5 - 2% fat and up to 50% carbohydrates. They are poorly digested due to the presence of a large amount of coarse fiber in them.
Sugar, honey and other sweets are flavoring agents. They contain 90 - 95% easily digestible monosaccharides, mainly sucrose. There are other types of sugars: grape (glucose), milk (lactose), fruit (fructose) and others. In addition to sucrose (77.7%), honey contains mineral salts, some vitamins, organic acids, enzymes that improve digestion.
Children are advised to give jam, jam, marmalade, berries with sugar or honey, but in moderation.
Vegetables and fruits. The chemical composition of vegetables and fruits is very diverse and is not strictly constant. It depends on the type of fruits and vegetables, their variety, area of growth, soil, etc. Therefore, the more various vegetables and fruits are included in the diet of children, the more fully the body's need for various substances is satisfied.
Fruits and berries, as well as some types of vegetables (carrots, beets) can serve as a source of easily digestible sugars and starch. Most starch is found in potatoes (up to 20%). This group of products practically does not contain protein and fat. Vegetables and fruits are the main source of vitamins (C, carotene, Bb, B2, B12, Bb, PP) and mineral salts (potassium, sodium, iron, copper, etc.).
Berries, fruits and vegetables contain a significant amount of organic acids, fiber, tannins and pectin, enzymes that promote the release of digestive juices, normalize digestion, absorption and motor activity of the intestine. Therefore, it is very important in the nutrition of children to combine vegetable and fruit dishes with foods containing an increased amount of fat, as this reduces the ability of fats to inhibit the secretion of the digestive glands.
In addition to potatoes, cabbage, carrots, beets, tomatoes, eggplants, zucchini, peppers, cucumbers, pumpkins, watermelons, melons, lettuce, spinach, onions, garlic, dill, parsley, etc. should be widely used.
DIETARY FOOD IN COMPREHENSIVE SCHOOLS
Schoolchildren who are on dispensary records (lagging behind in physical development, overweight or obese, weakened after a serious illness, often ill, as well as with chronic diseases of the liver, kidneys, digestive tract, etc.) should receive dietary nutrition.
In schools for such children, basically, one or two diets are prepared, the most suitable for many diseases. Considering that the peculiarity of school meals is the maximum sparing of products during heat treatment of food, the use of a limited range of fats, meat of a certain type and category is advisable for children who are registered with the dispensary to recommend a sparing diet No. the state of the liver and biliary tract, regulates cholesterol and fat metabolism, promotes the accumulation of liver glycogen.
Diet No. 5 maximally limits the intake of cholesterol, nitrogenous, extractive substances contained in meat and fish broths. Excluded fatty foods spicy snacks, pickles, rye bread, legumes.
The diet is necessarily enriched with vegetables, fruits, which enhance intestinal motility, bile secretion and excretion of cholesterol and toxins from the body, the absorption of food proteins increases, which is important for a growing organism.
Dairy products (cottage cheese, lactic acid drinks) are widely included in the diet; salads are used raw vegetables seasoned with vegetable oil.
The main culinary processing of food is boiling in water, baking vegetables, cereals in the oven, after boiling, meat and fish dishes. Frying products, as well as browning flour and vegetables (for soups, sauces and other dishes) is excluded. The food is cooked unground.
Diet No. 5 is acceptable for almost all diseases or deviations in the state of health of children under dispensary observation.
In some cases, when compiling the menu, a single diet can be organized for healthy and sick children. An approximate list of dishes recommended for dietary nutrition is given in the appendix of the Collection.
COMPOSITION OF THE MESHOT
The preparation of the menu provides for the selection of dishes that are included in the daily diet of the child. At the same time, it is necessary to provide children with all the main nutrients and energy in the optimal amount and ratio.
Taking into account the new reform of the general education school on the introduction of education from the age of six, 12-day rations for schoolchildren have been developed / differentiated into 4 groups for children 6 years old, 7 - 10, 11 - 13 and 14 - 17 years old (see Appendix).
The proposed 12-day menu has been compiled in relation to the winter-spring and autumn-winter periods, as well as taking into account the basic principles of rational nutrition for schoolchildren.
An approximate 12-day menu of school breakfasts, lunches and afternoon snacks for children of all age groups provides for the following requirements and restrictions: the range of dishes included in the diet corresponds to a certain type of meal (breakfast, lunch, afternoon tea) and consists of a given number of dishes; the list of dishes is presented in a certain sequence; in different meals on the same day, the repetition of the same dishes is not allowed (except for drinks); if there are first courses containing cereals, potatoes, the side dish for the second course should not be similar; for each two-week meal group, diversity is achieved by using different foods and cooking methods.
Based on the sample menus other versions of it can be compiled taking into account seasonality and availability of products, local conditions and characteristics, as well as supplemented with new dishes.
COLD DISHES
This section includes sandwiches, salads, vinaigrettes and other dishes and culinary products that are usually consumed cold. For their preparation, fresh, pickled, salted vegetables, fruits and berries, eggs and gastronomic products - butter, cheese, fish and sausages etc. Sour cream and vegetable oil are used as dressings for cold dishes.
Information about cooking products are given in the introductions to each group of dishes.
The consumption rates of vegetables, fruits and herbs for salads, vinaigrettes given in the recipes can be increased or decreased (within 10 - 15%), and also replaced by other similar products, provided that the output of the dish is preserved.
The recipes for cold dishes include salted, spicy, marinated uncut medium herring.
For jam and marmalade used to make sandwiches, production losses (during portioning) are 1%.
Consumption of salt, lettuce, parsley, green onions, dill for decorating dishes is not indicated in the recipes.
The consumption rate for one dish is as follows: salt - 2 - 3 g, lettuce or green onions - 5 - 10 g, sweet pepper - 5 - 10 g, dill or parsley - 2 - 3 g net.
These products are included in the cost estimate as needed.
SANDWICHES
This product group includes open and closed sandwiches. Gastronomic and other products for sandwiches are prepared as follows: the twine and cones of the shells are removed from the sausages. Without a casing, the sausage deteriorates faster, and therefore the casing is removed only from the part of the loaf intended for cutting.
Sausages, in which the casing is difficult to remove, are dipped in hot water for 1-2 minutes, the casing is cut lengthwise and removed. The cheese is cut into large pieces rectangular or triangular shape, peeled.
The peeled sausage is cut obliquely into 2-3 pieces per sandwich. The cheese is cut into slices 2-3 mm thick.
Butter is cleaned and cut into portions.
Bread is cut into slices 1-1.5 cm thick. Thin pieces of the main product (sausages, cheese, etc.) are placed on it, trying to cover the entire surface of a slice of bread with them.
Open sandwiches with jam, jam, cheese are prepared with butter.
You can release them without oil. In this case, the output of sandwiches decreases accordingly.
In the manufacture of sandwiches with cheese and other products, butter is spread on bread in an even layer; a sandwich with jam, marmalade can be decorated with oil, placing it on the side of the main product.
Open sandwiches can be decorated with lettuce, spinach, sprigs of parsley, dill, slices of tomato, fresh or hot cucumber, radish, slices of fresh sweet pepper, etc. At the same time, the yield is increased accordingly.
Closed sandwiches differ from open sandwiches in that they are made with two slices of bread, on one of which a product is placed and covered with another.
For closed sandwiches, mainly small-piece wheat bread(school and other buns weighing 50 g).
It is allowed to use long loaves, as well as shaped pieces of syllables and rye bread. Small pieces of bread are cut lengthwise into two halves so that they do not fall apart.
Shaped bread and loaves are cut into two slices per sandwich. Each half of a bun or slice of bread is smeared with oil, if it is provided for in the recipe, and the prepared product is put in.
Products intended for sandwiches are cut no earlier than 30-40 minutes before vacation and stored in the cold.
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SALADS AND VINAIGRETS
Salads and vinaigrettes are prepared from various vegetables, herbs, and fish products are also added to some of them.
Most recipes for salads and vinaigrettes are made for an output of 1 kg. This makes it possible to choose the most appropriate portion weight, taking into account the age groups of schoolchildren.
The most appropriate norm for the release of salads and vinaigrettes is 50, 75, 100 g per serving.
However, this norm can be changed (increased or reduced) depending on the age of the students.
The processing of all products used must be carried out in strict accordance with established sanitary rules.
Potatoes, vegetables are sorted, washed. Potatoes, beets, carrots for salads and vinaigrettes are boiled in their skins and then peeled.
Potatoes and root vegetables can be boiled in water and steamed. When cooking in water, potatoes and vegetables are immersed in boiling water - in this case, vitamins are better preserved. So that the potatoes do not boil soft, they are boiled at a low boil until half cooked, then merged.
almost all the water is poured in and steamed with the lid closed.
If enterprises have steam cooking equipment to improve the sanitary condition and quality of salads, vinaigrettes and other cold dishes, potatoes are steamed and peeled.
Carrots and beets are peeled, cut and stewed in a small amount of water until tender. Carrots used for cooking raw are washed, peeled, washed and cut.
Sweet peppers are washed before use, then the flesh is cut around the stem and removed along with the seeds. Peppers intended for salads are scalded and thinly sliced.
Lettuce, green onions, parsley, dill, etc. are sorted out, impurities, rotten leaves are removed and washed in plenty of water.
Onions are peeled by cutting off the bottom and neck of the bulb, dry leaves are removed, then cut into rings, half rings or chopped.
After removing the upper contaminated and rotten leaves, the white cabbage is washed, cut into two or four parts, the stalk is cut out and chopped. Sauerkraut is sorted out, large pieces are additionally crushed. If the cabbage is very sour, it is washed in cold water and squeezed.
Cauliflower inflorescences are freed from leaves, damaged areas are cleaned and placed in salted water for 15-20 minutes. Large cauliflower inflorescences are divided into 2 - 4 parts. It is cooked in boiling salted water.
Fresh and pickled cucumbers are washed, and cucumbers with rough skin are peeled. For some dishes, pickles are peeled and seeds are removed.
Prepared cucumbers are cut into circles, slices, cubes, etc. Greenhouse and rash cucumbers are not peeled, in this case they are reduced accordingly.
Fresh tomatoes are washed, the place of attachment of the stalk is cut out and cut into circles, slices or served whole. Salted tomatoes are washed and cut into slices.
The remains of the tops and roots are cut off from the radish, washed, cut into slices or served whole.
In the manufacture of salads and vinaigrettes, the following basic rules must be observed: the products used for the preparation of salads and vinaigrettes must be pre-cooled to a temperature of +8 to +10 ° C; vegetable sets for salads and vinaigrettes from boiled vegetables can be prepared in advance (1-2 hours before the holiday) and stored in a refrigerated room, and fresh vegetable salads can be prepared only in portions as needed. Dressing salads and vinaigrettes should be just before the holiday, so that the taste and their appearance do not deteriorate.
Stir the products carefully so that the shape of the cut is not disturbed. Salads and vinaigrettes are stacked in a serving bowl.
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Soups are prepared vegetarian, on broths (meat and bone, fish, poultry), as well as on milk.
The composition of soups includes a variety of products - potatoes, vegetables, cereals, legumes, pasta, etc.
HOT SOUPS
The group of hot soups includes dressing and milk soups. Soup recipes are designed for an output of 1000 g. The norm of the dispensed portion of the first courses is 200 - 400 g, depending on the age of the students.
Below is the information you need to proper cooking soups.
1. The rate of butter is indicated in recipes for vegetarian soups.
When preparing soups on broth (the amount of broth is equal to the rate of water indicated in the recipes), the rate of investing butter indicated in the recipe should not exceed 10 g per 1000 g of soup. Butter is used for browning vegetables.
2. The recipes for hot soups do not indicate the rate of sour cream used when serving dishes. The rate of laying sour cream is 20 g per 1000 g of soup.
3. The norms of laying the main vegetables (potatoes, cabbage, beets, etc.) indicated in the recipes can be changed (increased or reduced), but not more than 10 - 15%, provided that the total mass of vegetables to be laid is maintained.
4. Bay leaf and salt are not indicated in the recipes, but they should be added to all soups, except dairy, in the following quantity: bay leaf - 0.04 g, salt - 6 - 10 g per 1000 g of soup. The norm of laying salt in milk soups is 6 g per 1000 g of soup. Bay leaf and salt are put into the soup 5-10 minutes before the end of cooking.
5. Greens (parsley, dill, celery) are also not indicated in the recipes, but it should be added finely chopped to all soups in the boiler before sending it for distribution to improve their taste in the amount of 2 - 3 g netto per serving (except dairy).
6. Vegetables for dressing soups cut according to the established form for each type of soup.
7. Carrots, onions, tomato puree are sautéed before being put into dressing soups. It improves taste qualities and the appearance of the soup. Sauteing should not be long, overheating of fat is not allowed. Parsley root should be put into the soup in a shlrom^ form 20 - 25 minutes before the end of cooking. Sweet peppers are finely chopped and put into the soup in a browned or raw form.
8. When preparing soups, you should observe the terms of cooking products, put them into the boiler in the required sequence, since during long-term cooking a significant part of the vitamins is lost, the taste of soups decreases, and potatoes and other products are digested and lose their shape.
9. When cooking soups, which include pickles, cabbage, sorrel, potatoes are laid first. And only after a while - products containing acid, since potatoes are poorly boiled under the action of acid. It is necessary that after laying each type of product, the liquid boils quickly again.
10. Soups should be cooked at a low boil, because during a rapid boil, the aromatic substances contained in vegetables evaporate with the steam, in addition, the vegetables are very boiled, changing their shape.
11. Flour for dressing soups use the highest and 1st grade. The flour is sifted, sautéed without oil until light yellow, cooled, diluted with a small amount of cold vegetable broth (4 liters per 1 kg of flour), stirred with a whisk to obtain homogeneous mass, filter. Season the soup with it 5-10 minutes before the end of cooking.
12. Hot soups should have a temperature of 75 - 80 ° C when you leave.
REFILLING SOUPS
Depending on the products used, dressing soups are divided into cabbage soup, borscht, pickles, soups with potatoes, cereals, legumes, and pasta.
For cooking dressing soups, products are prepared in accordance with the technology of their preparation.
Grains are sorted, washed several times, changing the water. Pearl barley after washing, they put it in boiling water, until half cooked, the broth is drained, and the grits are washed, since the broth from it has a dark color and a slimy texture, which gives the soups an unpleasant appearance.
Legumes are sorted, washed, put in cold water(2 - 3 liters per 1 kg), beans and lentils - for 5 - 8 hours, shelled peas - for 3 - 4 hours, then the water is drained. Boil legumes in water without salt with the lid closed until softened.
Pasta is sorted, broken, poured into a boiling liquid. Cook pasta for 30 - 40 minutes, noodles for 20 - 25 minutes, homemade noodles, vermicelli for 10 - 15 minutes, figured products for 10 - 12 minutes.
Tomato puree is sautéed separately. You can sauté tomato puree with vegetables: first, the vegetables are sautéed until softened, and then they put the tomato puree and sauté until tender.
BORSCH
According to the composition of the products used, the methods of preparation, and, accordingly, to your taste, appearance wrestling is varied.
The main products that determine the specifics of borscht are beets and tomato shore. Carrots, onions, parsley, greens are put in all borscht.
Depending on the type of borscht, cabbage, potatoes, beans, sweet peppers and other products are added to it.
Vegetables and potatoes are cut and prepared for borscht in different ways, depending on its type.
Beets for borscht are prepared in two ways.
The first way: beets, cut into strips or buttercups, are stewed in a thick-walled sealed container with the addition of tomato puree, oil and a small amount of water (15 - 20% by weight of the beets).
When stewing, beets reach readiness faster if tomato shore is added to it 10 minutes before the end of stewing.
The second way: the beets are boiled whole, unpeeled, after cooking they are peeled. Boiled beets are cut into strips or slices, put in borscht along with sautéed vegetables and tomato puree.
Cooking borscht with beets prepared according to the second method is easier; in addition, the color of borscht is brighter and the taste is more tender. This method is recommended for cooking borscht with potatoes.
Fresh white cabbage chop or cut into squares (in the case when the beets are cut into slices).
Sauerkraut is stewed. To do this, the cabbage is sorted out, large specimens are crushed, put in a boiler, oil (10 - 15%), water (20 - 25% by weight of the cabbage) are added and stewed for 1.5 - 2.5 hours, stirring occasionally.
Carrots are chopped on a vegetable cutter, onions are chopped and sautéed.
Fresh cabbage is placed in boiling water, brought to a boil and cooked until half cooked. Then add stewed beets, white roots, browned carrots, onions and boil for 10 - 15 minutes, after which the borsch is seasoned with browned flour, diluted with water, put sugar, salt and boil until tender. Prepared sauerkraut laid simultaneously with beets.
When making borscht with potatoes, it is put into the cauldron before laying the beets, because if it is added at the same time as the stewed beets or after, it will not boil for a long time.
KOHETS FRAGMEHTA BOOKS
Technological maps of cooking in preschool educational institutions according to the new SanPiN
Technological maps for cooking in kindergartens (DOE) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and the nutritional value dishes, permitted dishes.
In this section you will find a new recipe book(reference book, recipe book), which contains flow charts (recipes) for the preparation of 178 dishes for kindergarten(DOE).
In preparing the collection, the official publication was used: Catering in preschool educational institutions: Guidelines for the city of Moscow, 2007. Designed by: Kon I.Ya. (State Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Department of Rospotrebnadzor for the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents of the State Institution of the National Center for Health and Human Rights of the Russian Academy of Medical Sciences); Tobis V.I., (Moscow Foundation for the Promotion of the Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Department of Education of the city of Moscow) and others.
Published norms for laying products, semi-finished products (nested dishes) gross and net per 100 grams of mass ready meal. The recommended output of the dish for feeding children of both toddler age (1-3 years) - nursery, and children 3-7 years old is indicated. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calories (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (trace elements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) of the preparation of the dish is given.
You can view these cooking recipes both on our website and in the program, the demo version of which you can download for free on our website and install on your computer. This program contains all the technological maps published here, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in preschool and much more.
The recipes here are given per 100 grams net of the finished dish. For your convenience, the program recalculates these masses for a specific output of the dish, for example, when a dish is 200 grams, the weight of the products is multiplied by 2. The program has reports on the chemical composition both for the prospective (planned) menu and for the actual one for any period. There is also a menu-requirement, cumulative statements and other documentation on catering for preschoolers and accounting for products in stock.
Meals included in the diet may consist not only of simple products, but also from semi-finished products (previously cooked dishes), for example, pastries are made from dough, and soup is cooked in broth. In this case, a link to the recipe of the nested dish is given here in the composition of the recipes. All of our computer programs of the series calculate the complete bookmark, including all nested dishes (of any nesting depth), resulting in the composition and weight of elementary products.
You can find out the nutritional value of the product, its chemical composition by clicking on the name of the product in the recipe, and you will go to the Catalog of products and their nutritional value. The figures are given per 100 grams.
Technological map No. 1
Name of the culinary product (dish): BOILED PASTA
Recipe number: No. 309
The name of the collection of recipes: "Collection of recipes for dishes and culinary products for schoolchildren," ed. Mogilny MP, 2007
1 area of use
This technological map applies to boiled pasta produced by the MCP "Healthy Childhood Food Plant" and sold in educational institutions.
2. Requirements for raw materials
Food raw materials, food products used for cooking 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.).
3. Recipe
name of raw materials | Consumption of raw materials and semi-finished products |
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100 servings |
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gross, gr. | net, gr. | gross, kg. | net, kg |
|
Pasta | ||||
Butter | ||||
4.Chemical composition, vitamins and trace elements
In 100 grams this dish contained | |||||||||||||||||||||
Food substances. | Minerals mg. | ||||||||||||||||||||
Carbohydrates | |||||||||||||||||||||
vitamins | |||||||||||||||||||||
Energy value (kcal) per 100 gr. of this dish: 336.51
5. Technological process
Pasta is placed in boiling salted water and boiled in a large amount of water (6-7 liters per 1 kg). Cook pasta for 20-30 minutes. During the cooking process, pasta swells, absorbing water, as a result of which the mass increases by 3 times. The cooked pasta is thrown back and mixed with 1/3 -1/2 part of the melted butter so that they do not stick together and do not form lumps, the rest of the melted butter is seasoned immediately before the holiday.
6. Requirements for registration, implementation and storage
Serve pasta as a side dish. Serving temperature +65 0 C. Implementation period - 2 hours from the moment of preparation. Shelf life according to SanPiN 2.4.5.2409-08 - 2 hours from the moment of preparation. Heating of ready-made hot dishes that have cooled below the serving temperature is not allowed.
6.1. Organoleptic quality indicators:
Appearance - vermicelli is not boiled, the consistency is not stuck together.
Color - characteristic of prescription components.
Taste and smell - the smell is characteristic of boiled vermicelli and butter, the taste is characteristic of prescription components, without foreign tastes and odors.
Developed by: technologist ______________
Verified by: health worker ___________