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Technological map for the preparation of carrot cutlets. Technological map carrot cutlets

Routing

carrot cutlets

Recipe No. 179

Table margarine (or butter) or:

Sour cream

Sauce (recipes No. 384, No. 388))

10.

Output: with fat

155

11.

with sauce

200

12.

With sour cream

170

Cooking technology.

Peeled potatoes are boiled, dried, rubbed hot. The mass, cooled to 40-50, is mixed, cutlets are formed from it (2 pieces per serving) and breaded in breadcrumbs or in flour.

Prepared cutlets are fried on all sides. When on vacation, they are poured with melted margarine or butter, or sour cream or sauces are added to the cutlets on the side: tomato, sour cream with onions or mushrooms. Sour cream or sauces can be served separately.

Routing

sour cream sauce

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 388

Cooking technology

To prepare sour cream sauce with the addition of white sauce to hot white sauce put boiled sour cream, salt, cook for 3-5 minutes, filter and bring to a boil.

The sauce is served with meat, vegetable and fish dishes, used for preparing hot appetizers, for baking mushrooms, fish, meat and vegetables.

Routing

Basic white sauce

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 372

Parsley (root) or

Celery (root)

0.5

0.6

0.5

0.6

Exit

37.5

Cooking technology

Sifted flour is poured into the melted fat and sautéed with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. In browned flour, cooled to 60 - 70, pour ⅟ 4 hot broth and knead until smooth, then gradually add the remaining broth. After that, chopped parsley, celery, onion are put in the sauce and boiled for 25-30 minutes. At the end of cooking add salt, black peppercorns, bay leaf. Then the sauce is filtered, while rubbing the boiled vegetables, and brought to a boil. The finished sauce is used to prepare derivative sauces. If the sauce is used as an independent sauce, it is seasoned with citric acid (1g) and fat (30g).

Routing

Bouillon

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 371

Parsley (root) or

Celery (root)

Exit

1000

Cooking technology

The bones, washed and chopped into pieces 5-7 cm long (the bone marrow is removed from the vertebral bones), are poured with cold water, brought to a boil, the foam is removed and boiled at a low boil for 3-4 hours, periodically removing fat. 40-60 minutes before the end of cooking, put vegetables in the broth. Ready broth is filtered.

Routing

Milk sauce (for serving)

Collection of recipes for dishes and culinary products: textbook for the beginning of vocational education / N.E. Kharchenko. - 3rd ed., Ster.-M .: Publishing Center "Academy", 2008.

Recipe No. 384

Cooking technology

Flour browned in butter is diluted with hot milk or milk with the addition of broth or water and boiled for 7-10 minutes at a low boil. Then put sugar, salt and filter, bring to a boil.

To prepare milk sauce with onions, onions are sautéed, combined with ready-made milk sauce (1000 g) and boiled for 7-10 minutes. The sauce is filtered, while rubbing the onion, brought to a boil and seasoned with red pepper. Net weight of onion 150 g, butter 50 g per 1000 g of sauce output.

From the potato mass, prepared as for cutlets, cakes are formed in 2 pieces. per serving. Minced meat is placed in the middle of the cake and its edges are connected so that the minced meat is inside the product. Then the product is breaded in breadcrumbs or flour, giving the shape of a brick with oval edges, and fried on both sides.

For minced meat: onion is cut into strips and sautéed, boiled mushrooms finely cut and fried, carrots, cut into strips, stew with fat. Onion mixed with fried mushrooms, or boiled finely chopped eggs, or stewed carrots, salt and add ground pepper. On vacation, zrazy is poured over with fat, sour cream or tomato, sour cream, mushroom sauce.

Quality requirements:

Appearance: must be of the correct shape without cracks

Consistency: lush, not viscous, without lumps of unmashed potatoes

Taste: specific to this dish

Smell : corresponding to potato slices

Color: cut white or cream

Technological map No. 6

"Carrot cutlets". Collection of recipes for dishes and culinary products rec. No. 361

Raw material	The consumption of raw materials per serving in gr.		Net weight in kg.
Raw material	Gross weight	Net weight

table margarine


Semolina


Wheat crackers
Semi-finished product weight
cooking oil
Weight fried cutlets
Butter
Exit:

Cooking technology.

Carrots are cut into thin strips or passed through a vegetable cutter, then they are stewed with fat in milk, or in milk with the addition of broth, or in water. Before the end of the seasoning, pour in a thin stream semolina, stirring well, and cook until tender.

The resulting mass is cooled to 40-50 0 C, salt, eggs are added, mixed, cutlets are formed in 2 pieces. per serving, breaded in breadcrumbs or flour and fried on both sides

When you leave, pour over fat or pour sour cream on the side, or milk sauce, or sour cream.

Quality requirements:

Appearance: must be the correct form

Consistency: loose, homogeneous, without large pieces of carrots and lumps of semolina

Taste: slightly sweet

Smell : appropriate for the given dish

Color: cut light orange

Technological map No. 7

Carrots are cut into thin strips or passed through a vegetable cutter, put in a deep bowl, add either milk, or milk with broth, or water, margarine or butter, and simmer until almost cooked. Then pour semolina in a stream, stir well and cook until tender. The resulting mass is cooled to 40-50 ° C, eggs, salt, grated cottage cheese are added and everything is mixed well.

Cutlets can be cooked without cottage cheese, and semolina can be replaced with a thick milk sauce.

The resulting mass is cut into portions, breaded in breadcrumbs or flour, shaped into cutlets, placed on a baking sheet with heated fat, fried on both sides and brought to readiness in an oven.

Carrot cutlets can be prepared in another way. To do this, peeled carrots are cut into pieces and stewed with a little water. Then the carrots are crushed in a mashing machine or meat grinder, milk and margarine are added, heated to a boil, semolina is added and boiled. After that, they are cooled, eggs, salt are introduced and everything is mixed well. Sugar can be added to the mass (3-5 g per serving). The finished mass is cut into portions, breaded and fried.

When you leave cutlets put 2 pcs. per serving on a plate or serving dish, pour over butter or margarine. Sour cream, milk or sour cream sauce are served separately in a gravy boat.

3. Cooking technology: "Krupenik"

Soft crumbly buckwheat porridge is boiled in a mixture of milk and water, sugar, eggs, sour cream, mashed cottage cheese are added and mixed. The resulting mass is spread on a baking sheet, greased with oil and sprinkled with breadcrumbs. The surface is leveled, smeared with sour cream and baked in an oven until a crispy crust forms. Having cooled slightly, the krupenik is cut into portioned pieces. Released one per serving with butter or sour cream.

Ticket number 23

1. Cooking technology: "Noodles with cottage cheese"

Cottage cheese is wiped, mixed with raw eggs, seasoned to taste with salt and sugar. Non-drained noodles or vermicelli are mixed at 60°C with prepared curd. The mixed mass is spread on a baking sheet, greased with oil and sprinkled with breadcrumbs or in a mold. The surface is leveled, smeared with sour cream and baked in an oven at a temperature of 250 ° C. Slightly chilled noodles are cut into pieces and released one per serving with butter, sour cream or sweet sauce.

2. Cooking technology: "Boiled meat"

Meat prepared for cooking (beef, lamb, goat, pork or veal) weighing up to 2 kg is placed in hot water, quickly brought to a boil, the foam is removed and cooked without boiling (at a temperature of 90 ° C) until tender. With this mode of cooking, the loss of soluble nutrients and water is reduced, the meat is juicy, the cooking process is more even. To flavor the meat, 30-40 minutes before the end of cooking, put raw carrots, onions, parsley, and 10-15 minutes - salt. You can put bay leaves and peppercorns.

The finished meat is cut across the fibers into portions of 1-2 pieces. per serving (yield: 50.75.100 g), pour hot broth, bring to a boil and store on a food warmer so that it does not wind up and dry out.

When on vacation, a side dish is placed on a plate or dish, next to the meat, poured with butter or broth, sour cream with horseradish, red, onion sauces are served separately, or meat is poured with sauce.

Beef is served with boiled potatoes, mashed potatoes, stewed vegetables, carrots or green peas in milk sauce, with crumbly cereals; lamb - better with stewed rice; pork stewed cabbage. Beef and pork go well with red sauce, while lamb goes well with white.

1.Enterprise characteristics

Cafe "Zvezda" - enterprise Catering and recreation of consumers of the middle category. It sells branded, custom-made dishes, products and drinks. Cafe Zvezda is a private enterprise operating on the basis of private property rights using the labor of hired workers. The enterprise operates on the basis of a license for the right to trade and provide public catering services and a registration certificate.

The operating mode of the enterprise is from 10.00 to 22.00 hours without a break for lunch and days off.

The cafe is located in the city center in a recreation area, designed for 30 seats.

Cafe Zvezda sells a wide range of products: specialty of the house- 2 items, hot drinks - 7 items, cold drinks - 9 items, first courses - 4 items, second hot dishes - 19 items, side dishes - 6 items, cold dishes and snacks - 10 items, sweet dishes - 10 items.

The company uses a shop structure of production, there is a hot shop, a cold shop and a shop for the refinement of semi-finished products. The following technological processes are carried out in the hot shop: completion of cooking, heat treatment products and semi-finished products, cooking broths, cooking soups, sauces, side dishes, second courses, heat treatment of products for cold and sweet dishes. The following technological processes are carried out in the cold shop: cutting raw and boiled vegetables, fruits, combining the components of salads, vinaigrettes, mixing them, squeezing juice from fruits and vegetables, whipping creams, cream, sour cream, portioning cold dishes and snacks, cold soups, sweet dishes and cold drinks. Semi-finished products refinement shop is designed to provide the hot shop with semi-finished products of a high degree of readiness in accordance with the range of prepared dishes according to the menu plan. Separate workplaces for the production of semi-finished products from meat, fish, and poultry are organized in this workshop.

Service is provided by waiters and bartenders.

List of services provided

.Output own production for sale on the trading floor.

.Realization of products of own production and purchased goods.

.Organization of consumption of culinary products at the enterprise.

.Cooking technology

Carrot cutlets. Carrots are cut into thin strips or passed through a vegetable cutter, put in a deep bowl, add either milk, or milk with broth, or water, margarine or butter, and simmer until almost cooked. Then pour semolina in a stream, stir well and cook until tender. The resulting mass is cooled to 40-50 ° C, eggs, salt, grated cottage cheese are added and everything is mixed well. Cutlets can be cooked without cottage cheese, and semolina can be replaced with a thick milk sauce.

The resulting mass is cut into portions, breaded in breadcrumbs or flour, shaped into cutlets, placed on a baking sheet with heated fat, fried on both sides and brought to readiness in an oven.

Sour cream sauce. A white dry or fat sauté is prepared and diluted with hot broth. Sour cream is brought to a boil, combined with the resulting white sauce, stirred, seasoned with salt (pepper for some dishes) and boiled for 3-5 minutes. The sauce is filtered, brought to a boil and pinched with butter.

1 Commodity characteristic of raw materials

Carrot - contains 79.2-91.8% water, 3.4-12.0% sugar, 0.05-0.25% organic acids, as well as vitamins (up to 14 mg), carotene (up to 24 mg). It contains vitamins E, PP, H, B 1, IN 2, folic acid. In cooking, carrots are used for seasoning soups and sauces in a passivated form, for preparing second courses, cold appetizers.

Table margarine is a solid edible fat. By appearance, taste, texture, chemical composition, calorie content and digestibility of table margarine is similar to butter. It is an enriched vegetable and animal (or only vegetable) fat that significantly complements the range of solid dietary fats. Margarine contains high quality edible fats, water, milk, salt and sugar. Used to add to the first, second courses, sauces.

Milk - contains more than 100 components: water, milk fat, proteins, acids, amino acids, milk sugar (lactose) - gives sweet taste, minerals, enzymes, vitamins. This essential product nutrition, containing all the nutrients necessary for the body in an easily digestible form. They are used as an independent product, as well as for adding to soups, sauces.

Broth - broth is rich in phosphorus, magnesium, zinc, contains a whole range of vitamins, especially B vitamins, which is important for the human body. Magnesium is responsible for the normal functioning of nerve cells, helps to cope with fatigue, relieves irritability, and also improves memory. Phosphorus strengthens muscles, bones and teeth. Zinc is also needed to strengthen bones, which also contributes to the rapid healing of wounds and is especially useful for improving brain function in older people. The content of B vitamins increases the body's resistance to stress and helps stabilize blood sugar levels. B vitamins also have a beneficial effect on the nervous and digestive systems.

Semolina - has a high energy value, but is poor in vitamins and minerals, quickly boils soft - in 4-8 minutes.

Eggs are a high-calorie food. A chicken egg contains proteins - 12.8%, fats - 11.8; carbohydrates - 1; minerals - 0.8%. in protein chicken egg fat is absent, and its yolk contains 32.6%. Fats and egg proteins are biologically complete and easily absorbed by the body. Eggs contain many valuable vitamins - A, B, E, K, P, as well as dyes, enzymes. Due to the content of cholesterol, the consumption of eggs should be limited in case of liver diseases, atherosclerosis.

Cottage cheese - protein fermented milk product. In addition to high-grade milk protein, it contains minerals valuable for humans. Useful cottage cheese for the elderly (fat-free), as well as tuberculosis of the lungs and bones, diseases of the stomach, kidneys.

Wheat flour - is a powdered product obtained by grinding cereals. The name of the flour determines the type of grain taken. It can be wheat, rye, rye-wheat, corn, etc. Wheat baking flour contains water - 14-15%, proteins - 10.3-12.9%, fats - 0.9-1.8%, starch - 55 ,8-67.7%, fiber - 0.1-1.9%, ash - 0.5-2%, vitamins B1, B2, PP. Flour contains all the substances found in grain. The higher the grade of flour, the more carbohydrates in it, but less proteins, vitamins, fats, minerals, its digestibility is high. Squirrels wheat flour when swollen, they form gluten. Flour enzymes play an important role in kneading and fermenting dough.

Cooking fat - the fat content in cooking oils is not less than 99.7%, water - not more than 0.3%. The energy value of 100 g of fat is 897 kcal. Of the vitamins, vitamin E is mainly contained. From polyunsaturated fatty acids in cooking fats, linoleic prevails, from monounsaturated - oleic. Sour cream is a product made from cream by fermentation with leaven prepared on pure cultures of lactic acid streptococci. According to the fat content, sour cream is 10, 20, 30 and 36%. Sour cream contains: water 54.2-82.7%, proteins 2.4-2.8%, fats 10-40%, carbohydrates 2.6-3.2%, minerals 0.4-0.5%, vitamins A, E, B1, B2, PP, C. The energy value of 100 g of sour cream differs in fat content and production technology. Sour cream is used to make sauces, dressings, salads, borscht, puddings, casseroles, cheesecakes, dumplings and as an independent dish.

2 Calculation of raw materials for a given number of servings

carrot cutlet sauce quality

Calculation of products for one and 30 servings

Carrot cutlets No. 361 according to the Collection of recipes

Name of ProductGross CompilationNet CompilationGross for 30 servingsNet for 30 servingsCarrots15612546803750Table margarine55150150Milk1515450450Bouillon1515450450Semolina1515450450Eggs1 /10 pcs.

Sour cream sauce No. 863 according to the Collection of recipes

Product nameGross Net Gross for 30 servings Net for 30 servings Sour cream37,537,511251125Wheat flour3,753,75112,5112,5Bouillon37,537,511251125White sauce weight-37,5-1125Yield-75-2250

2.3 Quality requirement, serving rule

quality requirements

Appearance - oval cutlets with one pointed end; the surface is smooth, without cracks; at a break, the product is homogeneous mass without lumps.

The consistency is fluffy, loose, without lumps of unmashed vegetables or semolina.

Color - corresponding to stewed vegetables; dark golden surface.

Taste and smell - slightly sweet, with the aroma of roasted carrots.

Submission rules

Carrot cutlets are served on portioned dishes or plates (preheated), 2-3 pieces each. per serving, drizzle with melted butter or margarine. Separately, sour cream or milk or sour cream sauce or their derivatives are served in a gravy boat.

Shelf life

Carrot cutlets are stored hot, sold within no more than 2 hours from the moment of preparation.

.Equipment and inventory

vegetable cutting machine

Rubbing machine

oven

1 Types of device and operating rules

vegetable cutting machine

For cutting raw and boiled vegetables On pieces of a certain form at catering establishments vegetable cutters are used. The industry produces vegetable cutters with a mechanical and manual drive. The shape of the particles of the cut product depends on the design of the knife. They are driven by individual or universal drives.

The safety and operation of the machine is as follows. The electric motor is turned on and the washed raw vegetables. Vegetables must be supplied evenly and in sufficient quantities, otherwise the quality of cutting deteriorates. It is forbidden to push the chopped vegetables to the rotating knife disk with your hands, for this purpose you should use a wooden pusher.

When working on a machine, employees must have dry and special clothing, it is strictly forbidden to be distracted during work and leave the workplace until the end of work with the machine. After work, the machine is disassembled, washed and dried. Then, in order to avoid the appearance of rust, the working shaft and knives are lubricated with edible unsalted fat.

Rubbing machine

Designed for wiping boiled vegetables, as well as cottage cheese, liver, fish and meat.

Before starting work on the rubbing machine, they check the sanitary condition, correct assembly and reliability of fastening of the sieve, grater discs, replaceable rotor, and reliability of fastening of all parts of the machine. After that, the reliability and serviceability of the installed grounding are checked. Then the car is checked at idle. When working on this machine, persons assigned to this machine and having a special uniform and dry shoes are allowed.

It is strictly forbidden to correct and push the products with your hands during operation. You can correct and push only with a special pusher or by stopping and turning off the machine. In the event of a noticed malfunction in the operation of the machine, it is immediately stopped and inspected. Replacing discs and knives must be done after stopping the engine of the machine and disconnecting it from the mains. After finishing work on the machine, it is turned off, disassembled, all working parts are washed well, wiped and dried.

At long-term storage all working parts are lubricated with unsalted fat.

oven

Roasting cabinets are designed for frying meat and fish products, as well as baking vegetable and cereal dishes.

Persons who know its structure and safety regulations are allowed to work with the cabinet. Every day, before turning on the cabinet, check the serviceability of grounding and sanitary condition, as well as the serviceability of ballasts. Then set the thermostat dial to the required temperature, connect the cabinet to the mains and, using package switches, turn on the working chambers for strong heating. At the same time signal lamps light up. As soon as the chamber warms up to the set temperature, the signal lamps go out, indicating that the cabinet is ready for operation. Carefully open the doors, install baking sheets or confectionery sheets with products. After that, the batch switches are switched to low or high heat, depending on the requirements of the technology for preparing culinary products. When transferring the cabinet to a lower heating temperature, the heaters are turned off and the cabinet is allowed to cool to the required temperature. After that, the thermostat dial is transferred to a lower degree of heating and the heating elements are turned on.

The amount of steam escaping from baking products is regulated by means of a vent, depending on the requirements. technological process cooking.

2Labor safety rule

The cook is obliged during work to wear the sanitary clothes due to him: the hair is pulled back under the headdress, the sleeves of the clothes are turned up to the elbow or fastened at the wrist. It is not recommended to stab sanitary clothing with needles and keep pins, glass and other breaking and sharp objects in pockets.

Safety requirements before starting work

The cook must tidy up his workplace for safe work and check:

-serviceability and idling of the equipment;

-availability and serviceability of grounding;

-serviceability of other equipment used;

-make sure that the switches of the electric stoves and the oven are in the zero position;

-serviceability and operation of local exhaust ventilation, air showering.

If any malfunctions or malfunctions in the equipment are found, the cook must immediately notify the production manager or the administration of the enterprise and do not start work until they are eliminated.

Safety requirements during work

To prevent the adverse effects of infrared radiation on the body, the cook must:

-fill the working surface of electric stoves with dishes as much as possible, turn off sections of electric stoves in a timely manner or switch them to a lower power;

-do not allow the burners to turn on at maximum and average power without loading;

-do not allow liquid to get on the heated burners of the stove, fill the cookware on the stove to no more than 80% of the volume;

-do not use stove-top boilers, pots and other kitchen utensils having a deformed bottom or edges, loosely fixed handles or without them;

-remove the boiler with hot food from the stove without jerking, being careful, together, using dry towels or mittens, the boiler lid must be removed.

-to control pressure and temperature in thermal devices within the limits specified in the operating instructions. monitor the presence of draft in the combustion chamber of gas-using equipment and the readings of pressure gauges during the operation of equipment operating under pressure.

Safety requirements in emergency situations

If malfunctions are detected when working with mechanical, steam, electrical and gas equipment, as well as when a safety valve is triggered, soaring, water leakage, you must immediately turn off the equipment, inform the production manager or the administration of the enterprise.

Until the identified problems are fixed, it is not recommended to start work.

Without the permission of the administration, it is not allowed to make any repairs to the equipment or troubleshoot the equipment yourself.

Safety requirements at the end of work

Before disconnecting from the electrical network, you must first turn off all electrical equipment, with the exception of emergency lighting and equipment operating in automatic mode.

After turning off the gas-using installations, remove the spanners from the plug valves.

When carrying out sanitization, do not cool the heated surface of stoves, pans and other heating equipment with water.

Organization of production

1 Requirement for production premises and workplace

vegetable shop

At catering establishments, the vegetable shop is located in such a way that it is located near the warehouse - vegetable store, and on the other hand, has convenient communication with the cold and hot shops. The vegetable shop is intended for culinary mechanized processing of vegetables and root crops and the preparation of semi-finished products from them. Processing includes the following operations: sorting, calibrating, washing, cleaning, cleaning, washing and cutting vegetables.

When organizing jobs in the vegetable shop, the sequence of all operations of the technological process must be ensured.

For washing, use vegetable washers or bathrooms with a plug-in mesh, large colanders. Cold water is connected to the bath hot water. The process of processing tubers and root crops is mechanized by machines for cleaning vegetables. For additional cleaning of vegetables, chairs with armrests and low tables with holes for waste are used.

Peeled vegetables are cut on vegetable cutters or manually.

To the left of the worker are vegetables intended for processing, to the right - containers for peeled vegetables.

Onions, garlic, peeled on a separate table with a fume hood. The hood allows you to remove essential oils, which irritate the mucous membrane of the eyes and respiratory organs.

Washed and peeled greens are processed at a special workplace, where there are cutting boards and a tray with processed vegetables. Cut vegetables manually or using a drive with a cutting disc. The temperature in the vegetable shop is maintained at least 16 degrees Celsius, preventing the formation of drafts.

The floor should be flat, non-slip, with a slight slope to the drains for water to drain. Production tables and bathrooms should be without sharp corners. The premises of the vegetable shop are ventilated and sanitized daily. Workplaces are thoroughly washed after each operation. The employee monitors the cleanliness of the workplace and strictly observes safety precautions, sanitary requirements, personal hygiene. Cutting boards and inventory of a vegetable shop must be marked O.S. (raw vegetables, greens), O.V. (boiled vegetables).

Hot shop

In the hot shop, products and semi-finished products are heat treated, broths and main dishes are cooked, and flour products are produced. culinary products, and also perform heat treatment of products for cold and sweet dishes.

Semi-finished products from all procurement shops are sent to the hot shop. Therefore, the hot shop is located in such a way that it has convenient communication with the cold shop, adjacent to the distribution and washing. Important in organizing the work of the hot shop is the specialization of its employees. The most common specialization is the preparation of first and second courses. Therefore, the hot shop is divided into two sections - soup and sauce. The main types of hot shop equipment are stoves, cooking pots, ovens, electric fryers, deep fryers, refrigerated cabinets, as well as production tables (for preparing products for heat treatment) and racks.

The work of the hot shop is headed by a cook of the 6th category. Which is responsible for the organization of the technological process, the quality of cooked dishes and the output of finished products.

Above the thermal equipment of the hot shop, ventilation exhausts are installed that remove vapors, combustion products, directly above their source of emission. Hot shop utensils must meet the requirements of:

Manufactured from non-oxidizing material;

Have a flat bottom, smooth walls, strong handles, marking indicating the capacity.

When working in a hot shop, it is necessary to observe safe working conditions, workers must learn the rules for operating thermal and mechanical equipment, and also receive tools from the production manager. In the places where the equipment is located, the rules for its operation are posted. Workers servicing gas equipment must pass a special technical minimum.

The floor in the hot shop should be flat, without protrusions, not slippery. The temperature in the workshop should not exceed 26 degrees Celsius.

Workplace

This is a section of the production area, which contains equipment, inventory, tools, fixtures necessary for an employee to perform a certain technological operation.

The area of the workplace should be sufficient to accommodate equipment and inventory (1.25 m2), the depth of the workplace is 80 cm. Tools and inventory are placed to the right of the worker, products to the left, scales, spices and seasonings are installed in the back of the table, at arm's length, put the cutting board in front of you.

By the beginning of work there should be a complete preparation for the technological process. This gives great time savings.

2 Rule of personal hygiene and sanitation

Cook's personal hygiene

Only healthy people are allowed to work with food. A sick worker or carrier of disease-causing bacteria can contaminate food, which in turn can contaminate those who consume it. In order to prevent the occurrence of diseases, it is necessary to carefully follow the rules of personal hygiene for all employees of a public catering enterprise. Only persons who have passed a special medical examination are allowed to work. It includes:

Study of the microflora of the gastrointestinal tract;

Absence of causative agents of acute intestinal diseases and helminths; 3. Absence of causative agents of infectious diseases dangerous for humans - tuberculosis, skin and venereal diseases.

Each worker is issued a medical book, which records the results of a medical examination and laboratory tests. In the future, medical examinations are carried out regularly in accordance with established rules.

Before starting work, you must wash your hands, put on special clothes, remove your hair under a special cap or scarf. The sanitary doctor daily checks the condition of the workers. Employees of the enterprise who have purulent diseases, cuts and burns are temporarily suspended from work. Also, personnel with signs of sore throat and other diseases of the nasopharynx are not allowed to work. Microbes contained in saliva can get into food and raw materials when talking and coughing and cause infection. During the work it is necessary to wash hands after each technological operation. Sanitary requirements

The premises of the workshops are sanitized daily. Before using equipment and inventory, it is necessary to check their sanitary condition. Tables are thoroughly wiped after each technological operation. At the end of the working day, the general sanitary condition of the premises is checked. The room is disinfected with a solution. Workers in production shops can only be in special work clothes. When leaving the workshop, clothes are removed. The employee must monitor not only the cleanliness of the workplace, but also personal hygiene.

The grafical part

1 Process flow diagram

"I approve" Head. Laboratory of N. V. Solomatin

Technological map Name of the dish "Carrot cutlets"

Recipe No. 361 "Collection of recipes for dishes and culinary products"

Brief description of the technological process Brief characteristics of the dish Carrots are cut into thin strips or passed through a vegetable cutter, then it is stewed with fat in milk or water. Before the end of the seasoning, pour semolina in a thin stream, stirring well, and cook until tender. The resulting mass is cooled to 40-50 ° C, salt is added, mixed, cutlets are formed, breaded in breadcrumbs or flour and fried on both sides. Cutlets are released in 2 pieces. per serving. When you leave, pour over with fat or pour sour cream sauce on the side.

Product nameProduct norm for 1 servingCalculation of products for 30 servingsCarrots1561253750Table margarine55150Milk1515450Bouillon1515450Semolina1515450Eggs1 /10 pcs.

The name of the dish "Sour cream sauce"

Recipe No. 863 "Collection of recipes for dishes and culinary products"

Brief description of the technological process Brief description of the dish For the preparation of sour cream sauce with the addition of white sauce in hot sauce white put boiled sour cream, salt, cook for 3-5 minutes, filter and bring to a boil. Serve the sauce for meat, vegetable and fish dishes or use it to prepare hot mushroom appetizers, to bake mushrooms, fish, meat and vegetables.

Product nameProduct norm for 1 servingCalculation of products for 30 servingsSour cream37,537,51125Wheat flour3,753,75112,5Bouillon37,537,51125White sauce mass-37,51125Yield752250

5.2 Floor plan

Conclusion

vegetable dishes valued for the content of vitamins, carbohydrates, minerals, organic acids, which are necessary for the normal functioning of the body.

IN diet food vegetables are widely used in different form: fresh, stewed, boiled, fried. An interesting option cooking vegetables are meatballs. Besides, carrot cutlets recommended for various therapeutic diets.

Dishes from carrots are recommended to be used for the prevention of vitamin deficiency, maintaining immunity, with visual impairment and a general breakdown. Carrot dishes, in particular cutlets, are especially useful for children, pregnant women and nursing mothers.

Literature

1.Goncharova V.N., Romanenkova V.V. Merchandising of food products.

.N. A. Anfimova, T. I. Zakharova, L. L. Tatarskaya Culinary

.Zolin V.P. Equipment for catering establishments.

.Zdobnov A.I., Tsyganenko V.A., Collection of recipes for dishes and culinary products.

.V. P. Androsov, T. V. Pyzhova, L. I. Fedorchenko Industrial training for the profession "Cook". Part 1. Mechanical culinary processing of products

.V. P. Androsov, T. V. Pyzhova, L. V. Ovchinnikova Industrial training for the profession "Cook". Part 3. Cold dishes and snacks, fish and meat hot dishes

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1. Characteristics of the enterprise

Cafe "Zvezda" is a public catering and leisure enterprise for middle-class consumers. It sells branded, custom-made dishes, products and drinks. Cafe Zvezda is a private enterprise operating on the basis of private property rights using the labor of hired workers. The enterprise operates on the basis of a license for the right to trade and provide public catering services and a registration certificate.

The operating mode of the enterprise is from 10.00 to 22.00 hours without a break for lunch and days off.

The cafe is located in the city center in a recreation area, designed for 30 seats.

The cafe "Zvezda" sells a wide range of products: signature dish - 2 items, hot drinks - 7 items, cold drinks - 9 items, first courses - 4 items, second hot dishes - 19 items, side dishes - 6 items, cold dishes and snacks - 10 items, sweet dishes - 10 items.

The company uses a shop structure of production, there is a hot shop, a cold shop and a shop for the refinement of semi-finished products. The following technological processes are carried out in the hot shop: the completion of cooking, the heat treatment of products and semi-finished products, the cooking of broths, the preparation of soups, sauces, side dishes, main courses, the heat treatment of products for cold and sweet dishes. The following technological processes are carried out in the cold shop: cutting raw and boiled vegetables, fruits, combining the components of salads, vinaigrettes, mixing them, squeezing juice from fruits and vegetables, whipping creams, cream, sour cream, portioning cold dishes and snacks, cold soups, sweet dishes and cold drinks. Semi-finished products refinement shop is designed to provide the hot shop with semi-finished products of a high degree of readiness in accordance with the range of prepared dishes according to the menu plan. Separate workplaces for the production of semi-finished products from meat, fish, and poultry are organized in this workshop.

Service is provided by waiters and bartenders.

List of services provided

1. Release of products of own production for sale on the trading floor.

2. Sales of own production and purchased goods.

3. Organization of consumption of culinary products at the enterprise.

2. Cooking technology

The resulting mass is cut into portions, breaded in breadcrumbs or flour, shaped into cutlets, placed on a baking sheet with heated fat, fried on both sides and brought to readiness in an oven.

2.1 Commodity characteristics of raw materials

Carrot - contains 79.2-91.8% water, 3.4-12.0% sugar, 0.05-0.25% organic acids, as well as vitamins (up to 14 mg), carotene (up to 24 mg). It contains vitamins E, PP, H, B 1 , B 2 , folic acid. In cooking, carrots are used for seasoning soups and sauces in a passivated form, for preparing second courses, cold appetizers.

Table margarine is a solid edible fat. In appearance, taste, texture, chemical composition, calorie content and digestibility, table margarine is similar to butter. It is an enriched vegetable and animal (or only vegetable) fat that significantly complements the range of solid dietary fats. Margarine contains high quality edible fats, water, milk, salt and sugar. Used to add to the first, second courses, sauces.

Milk - contains more than 100 components: water, milk fat, proteins, acids, amino acids, milk sugar (lactose) - gives a sweet taste, minerals, enzymes, vitamins. It is an essential food product that contains all the nutrients necessary for the body in an easily digestible form. They are used as an independent product, as well as for adding to soups, sauces.

Semolina - has a high energy value, but is poor in vitamins and minerals, quickly boils soft - in 4-8 minutes.

Eggs are a high-calorie food. A chicken egg contains proteins - 12.8%, fats - 11.8; carbohydrates - 1; minerals - 0.8%. There is no fat in the protein of a chicken egg, and its yolk contains 32.6%. Fats and egg proteins are biologically complete and easily absorbed by the body. Eggs contain many valuable vitamins - A, B, E, K, P, as well as dyes, enzymes. Due to the content of cholesterol, the consumption of eggs should be limited in case of liver diseases, atherosclerosis.

Cottage cheese is a protein fermented milk product. In addition to high-grade milk protein, it contains minerals valuable for humans. Useful cottage cheese for the elderly (fat-free), as well as tuberculosis of the lungs and bones, diseases of the stomach, kidneys.

Wheat flour - is a powdered product obtained by grinding cereals. The name of the flour determines the type of grain taken. It can be wheat, rye, rye-wheat, corn, etc. Wheat baking flour contains water - 14-15%, proteins - 10.3-12.9%, fats - 0.9-1.8%, starch - 55 ,8-67.7%, fiber - 0.1-1.9%, ash - 0.5-2%, vitamins B1, B2, PP. Flour contains all the substances found in grain. The higher the grade of flour, the more carbohydrates in it, but less proteins, vitamins, fats, minerals, its digestibility is high. Wheat flour proteins form gluten when swollen. Flour enzymes play an important role in kneading and fermenting dough.

Cooking fat - the fat content in cooking oils is not less than 99.7%, water - not more than 0.3%. The energy value of 100 g of fat is 897 kcal. Of the vitamins, vitamin E is mainly contained. Of the polyunsaturated fatty acids in cooking fats, linoleic fat predominates, and of the monounsaturated fatty acids, oleic acid predominates. Sour cream is a product made from cream by fermentation with leaven prepared on pure cultures of lactic acid streptococci. According to the fat content, sour cream is 10, 20, 30 and 36%. Sour cream contains: water 54.2-82.7%, proteins 2.4-2.8%, fats 10-40%, carbohydrates 2.6-3.2%, minerals 0.4-0.5%, vitamins A, E, B1, B2, PP, C. The energy value of 100 g of sour cream differs in fat content and production technology. Sour cream is used to make sauces, dressings, salads, borscht, puddings, casseroles, cheesecakes, dumplings and as an independent dish.

2.2 Calculation of raw materials for a given number of servings

carrot cutlet sauce quality

Calculation of products for one and 30 servings

Carrot cutlets No. 361 according to the Collection of recipes

Product name	Compilation Gross	Net by Collection	Gross for 30 servings	Net for 30 servings

table margarine


Semolina


Wheat flour
Semi-finished product weight
cooking oil
Mass of fried cutlets

Sour cream sauce No. 863 according to the Collection of recipes

2.3 Quality requirement, serving rule

quality requirements

Appearance - oval cutlets with one pointed end; the surface is smooth, without cracks; at a break, the product is a homogeneous mass without lumps.

The consistency is fluffy, loose, without lumps of unmashed vegetables or semolina.

Color - corresponding to stewed vegetables; dark golden surface.

Taste and smell - slightly sweet, with the aroma of roasted carrots.

Submission rules

Shelf life

Carrot cutlets are stored hot, sold within no more than 2 hours from the moment of preparation.

3. Equipment and inventory

vegetable cutting machine

Rubbing machine

oven

3.1 Types of device and operating rules

vegetable cutting machine

For cutting raw and boiled vegetables into pieces of a certain shape, vegetable cutters are used in catering establishments. The industry produces vegetable cutters with a mechanical and manual drive. The shape of the particles of the cut product depends on the design of the knife. They are driven by individual or universal drives.

The safety and operation of the machine is as follows. The electric motor is turned on and washed raw vegetables are poured through the hopper. Vegetables must be supplied evenly and in sufficient quantities, otherwise the quality of cutting deteriorates. It is forbidden to push the chopped vegetables to the rotating knife disk with your hands, for this purpose you should use a wooden pusher.

Rubbing machine

Designed for wiping boiled vegetables, as well as cottage cheese, liver, fish and meat.

For long-term storage, all working parts are lubricated with unsalted fat.

oven

Roasting cabinets are designed for frying meat and fish products, as well as baking vegetable and cereal dishes.

The amount of escaping steam generated during the baking of products is regulated using a vent, depending on the requirements of the technological process of cooking.

3.2 Work safety rule

Safety requirements before starting work

The cook must tidy up his workplace for safe work and check:

Serviceability and idling of equipment;

Availability and serviceability of fences;

Availability and serviceability of grounding;

Serviceability of other equipment used;

Make sure that the switches of the electric stoves and the oven are in the zero position;

Serviceability and operation of local exhaust ventilation, air showering.

Safety requirements during work

To prevent the adverse effects of infrared radiation on the body, the cook must:

Fill the working surface of electric stoves with dishes as much as possible, turn off sections of electric stoves in a timely manner or switch them to a lower power;

Do not allow the burners to turn on at maximum and medium power without loading;

Do not allow liquid to get on the heated burners of the stove, fill the cookware to no more than 80% of the volume;

Do not use stove-top boilers, pots and other kitchen utensils that have a deformed bottom or edges, loose handles or without them;

Remove the boiler with hot food from the stove without jerking, being careful, together, using dry towels or mittens, the boiler lid must be removed.

Control pressure and temperature in thermal devices within the limits specified in the operating instructions. monitor the presence of draft in the combustion chamber of gas-using equipment and the readings of pressure gauges during the operation of equipment operating under pressure.

Safety requirements in emergency situations

Until the identified problems are fixed, it is not recommended to start work.

Without the permission of the administration, it is not allowed to make any repairs to the equipment or troubleshoot the equipment yourself.

Safety requirements at the end of work

Before disconnecting from the electrical network, you must first turn off all electrical equipment, with the exception of emergency lighting and equipment operating in automatic mode.

After turning off the gas-using installations, remove the spanners from the plug valves.

When carrying out sanitization, do not cool the heated surface of stoves, pans and other heating equipment with water.

4. Organization of production

4.1 Requirements for production premises and workplace

vegetable shop

When organizing jobs in the vegetable shop, the sequence of all operations of the technological process must be ensured.

For washing, use vegetable washers or bathrooms with a plug-in mesh, large colanders. Hot and cold water is supplied to the bath. The process of processing tubers and root crops is mechanized by machines for cleaning vegetables. For additional cleaning of vegetables, chairs with armrests and low tables with holes for waste are used.

Peeled vegetables are cut on vegetable cutters or manually.

To the left of the worker are vegetables intended for processing, to the right - containers for peeled vegetables.

Onions, garlic, peeled on a separate table with a fume hood. The extract allows you to remove essential oils that irritate the mucous membrane of the eyes and respiratory organs.

The floor should be flat, non-slip, with a slight slope to the drains for water to drain. Production tables and bathrooms should be without sharp corners. The premises of the vegetable shop are ventilated and sanitized daily. Workplaces are thoroughly washed after each operation. The employee monitors the cleanliness of the workplace and strictly observes safety, sanitary requirements, and personal hygiene. Cutting boards and inventory of a vegetable shop must be marked O.S. (raw vegetables, greens), O.V. (boiled vegetables).

Hot shop

In the hot shop, heat treatment of products and semi-finished products is carried out, broths and main courses are cooked, flour culinary products are produced, and products for cold and sweet dishes are heat treated.

*Made from non-oxidizing material;

*Have a flat bottom, smooth walls, strong handles, marking indicating the capacity.

The floor in the hot shop should be flat, without protrusions, not slippery. The temperature in the workshop should not exceed 26 degrees Celsius.

Workplace

This is a section of the production area, which contains equipment, inventory, tools, fixtures necessary for an employee to perform a certain technological operation.

By the beginning of work there should be a complete preparation for the technological process. This gives great time savings.

4.2 Rule of personal hygiene and sanitation

Cook's personal hygiene

1. Study of the microflora of the gastrointestinal tract;

2. Absence of pathogens of acute intestinal diseases and helminths; 3. Absence of causative agents of infectious diseases dangerous for humans - tuberculosis, skin and venereal diseases.

5. Graphic part

5.1 Process flow diagram

"I approve" Head. Laboratory of N. V. Solomatin

Technological map Name of the dish "Carrot cutlets"

Recipe No. 361 "Collection of recipes for dishes and culinary products"

Product name	The norm of products for 1 serving	Calculation of products for 30 servings

table margarine


Semolina


Wheat flour
Semi-finished product weight
cooking oil
Mass of fried cutlets

The name of the dish "Sour cream sauce"

Recipe No. 863 "Collection of recipes for dishes and culinary products"

5.2 Floor plan

Conclusion

Vegetable dishes are valued for the content of vitamins, carbohydrates, minerals, organic acids, which are necessary for the normal functioning of the body.

Fiber and bactericidal substances (phytoncides) favorably affect the digestion process. Vegetables, especially greens, contain substances that have an anti-sclerotic effect.

In dietary nutrition, vegetables are widely used in a variety of forms: fresh, stewed, boiled, fried. Cutlets are an interesting option for cooking vegetables. In addition, carrot cutlets are recommended for various therapeutic diets.

Literature

1. Goncharova V.N., Romanenkova V.V. Merchandising of food products.

2. N. A. Anfimova, T. I. Zakharova, L. L. Tatarskaya Culinary

3. Zolin V.P. Equipment for catering establishments.

4. Zdobnov A.I., Tsyganenko V.A., Collection of recipes for dishes and culinary products.

5. V. P. Androsov, T. V. Pyzhova, L. I. Fedorchenko Industrial training for the profession “Cook”. Part 1. Mechanical culinary processing of products

6. V. P. Androsov, T. V. Pyzhova, L. V. Ovchinnikova Industrial training for the profession “Cook”. Part 3. Cold dishes and snacks, fish and meat hot dishes

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Technological map for the preparation of carrot cutlets. Technological map carrot cutlets

"Carrot cutlets". Collection of recipes for dishes and culinary products rec. No. 361

Cooking technology.

3. Cooking technology: "Krupenik"

Ticket number 23

1. Cooking technology: "Noodles with cottage cheese"

2. Cooking technology: "Boiled meat"

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