Technological map of tomato sauce for school. Tomato sauce with vegetables, semi-finished product (TK1052)

Technological maps of recipes for preschool institutions - part 19

Technological map No.

Product name: Cabbage stewed with apples

Recipe number 338

Name of products and semi-finished products	Weight, g
	gross	net
White cabbage
Butter
Wheat flour
Exit		1000

1 Weight of finished apples

1000 g.

Nutrients (g)				Energy cal value (kcal)	Vitamins (mg)			Minerals (mg)
	including animals

Cooking technology

Fresh cabbage cut into strips is placed in a cauldron with a layer up to 30 cm , add the broth to the water (20 - 30% by weight raw cabbage), butter and stew until half cooked with occasional stirring. Then add the chopped apples and stew until tender. 5 minutes before the end of the stewing, the cabbage is seasoned with dried flour, sugar, salt and brought to a boil again.

quality requirements

Appearance: a mixture of stewed cabbage with vegetables, cabbage, straw-shaped apples

Consistency: juicy, slightly crispy

Color: light brown

Taste: characteristic of cabbage with apples, moderately salty, sweet and sour

Smell: stewed cabbage and products included in the dish

Technological map No.

Product name: Beetroot stewed in white sauce

Recipe number 339

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

Name of products and semi-finished products	Weight, g
	gross	net
	1188	950
Vegetable oil
Sauce №347	-	240
Exit		1000

Chemical composition this dish on the 1000 g.

Nutrients (g)				Energy cal value (kcal)	Vitamins (mg)			Minerals (mg)
	including animals

Cooking technology

Pre-peeled, boiled beets are cut into cubes, heated with butter, seasoned with sugar, white sauce and stewed for 10-15 minutes.

Serving yield is determined by age group.

quality requirements

Appearance: boiled and peeled beets cut into cubes and mixed with white sauce

Consistency: beets - moderately soft, sauces - semi-liquid, viscous

Color: beets - dark cherry, sauces - from white to light cream

Taste: stewed beets and white sauce

Smell: stewed beets

Technological map No.

Product name: White main sauce

Recipe number 347

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

	Weight, g
	Gross	Net
broth or water		1100
Butter
Wheat flour
Onion
Parsley (root)
Salt	-
Exit		1000

The chemical composition of this dish 1000 g.

Nutrients (g)				Energy cal value (kcal)	Vitamins (mg)			Minerals (mg)
	including animals

Cooking technology

The sifted flour is dried in an oven to a slightly creamy color, avoiding burning. The flour is cooled to 60-70 ° C, a quarter of water or broth is poured in and kneaded until a homogeneous mass is formed; then gradually introduce the remaining liquid. Stir, bring to a boil. After that, chopped onion, parsley are put in the sauce and boiled for 25-30 minutes.

Salt is added at the end of cooking. The finished sauce is filtered, while rubbing the boiled vegetables, and brought to a boil. Ready sauce is used for preparation of derivative sauces. If the sauce is used as an independent, it is seasoned citric acid ( 1 g ) and butter ( 30 g).

The main white sauce is served with boiled and stewed meat and poultry dishes, and is also used to prepare other sauces.

Technological map No.

Product name: Tomato sauce

Recipe number 348

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

	Weight, g
	Gross	Net
broth or water	-	1000
Butter
Wheat flour
Carrot
Onion
Parsley (root)
tomato puree
Butter
Sugar
Salt	-
Exit	-	1000

The chemical composition of this dish 1000 g.

Nutrients (g)				Energy cal value (kcal)	Vitamins (mg)			Minerals (mg)
	including animals

Cooking technology

The sifted flour is dried in an oven to a slightly creamy color, avoiding burning, stirring occasionally to remove lumps. Properly sautéed flour should have a slightly creamy color. The flour is cooled to 60-70 ° C, a quarter of the hot liquid is used and kneaded until a homogeneous mass is formed, then the remaining liquid is gradually added, brought to a boil.

Finely chopped roots, simmer onion, add tomato puree, continue stewing for another 15-20 minutes.

Prepared put in the sauce vegetable stew and cook for 25-30 minutes. At the end of cooking, salt and sugar are added. The finished sauce is filtered, while rubbing the boiled vegetables, and brought to a boil. Tomato sauce serves as the basis for the preparation of derivative sauces. When used as a standalone, tomato sauce is seasoned with citric acid ( 0.5 g ) and butter ( 30 g).

Tomato sauce is served with dishes of boiled, stewed, baked fish and fish cutlet mass, baked meat dishes, vegetable dishes for children of the second age group.

quality requirements

Appearance: homogeneous mass with a smooth velvety surface, without lumps of flour, floating fat on the surface

Consistency: viscous, elastic, tender

Color: red

Taste: saturated, corresponding to the products used, characteristic of tomato

Smell: products included in the sauce

Technological map No.

Product name: Milk sauce (for serving with a dish)

Recipe number 350

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

Name of products, semi-finished products	Weight, g
	gross	net
Powdered milk
Butter
Wheat flour
Exit

The chemical composition of this dish 30 g.

Nutrients (g)				Energy cal value (kcal)	Vitamins (mg)			Minerals (mg)
	including animals

Cooking technology

The sifted flour is dried in an oven to a slightly creamy color, avoiding burning. The flour is cooled and diluted with hot milk or milk with the addition of water and boiled for 7-10 minutes at a low boil. Then put sugar, salt, filter and bring to a boil.

quality requirements

Appearance: homogeneous mass with a smooth velvety surface, without lumps of flour, film and floating fat

Consistency: semi-liquid, homogeneous, tender

Color: cream

Taste: full-bodied, corresponds to used products, milk

Smell: products included in the sauce

Technological map No.

Product name: Milk sauce (on condensed milk)

Recipe number 351

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

Name of products, semi-finished products	Weight, g
	gross	net
Condensed milk
Butter
Wheat flour
Exit

The chemical composition of this dish 50 g.

Nutrients (g)				Energy cal value (kcal)	Vitamins (mg)			Minerals (mg)
	including animals

Cooking technology

The sifted flour is dried in an oven, avoiding burning to a slightly creamy color. The flour is cooled and diluted with hot milk with melted butter. knead until a homogeneous mass is formed and cook for 7-10 minutes at a low boil. Sugar and vanillin, previously dissolved in hot boiled water, are added to the milk sauce at the end of cooking.

The sauce is served with puddings, casseroles, cereals and vegetable dishes.

quality requirements

Appearance:homogeneous mass with a smooth, velvety surface, without lumps of undigested flour, film and floating fat

Consistency:semi-fluid, elastic. tender

Color: cream

Taste: delicate, sweet, milky

Smell:boiled milk, vanillin flavor

Technological map No.

Product name: Milk sauce (for baking vegetables, meat, fish)

Recipe number 352

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

Name of products, semi-finished products	Weight, g
	gross	net
Milk	500	500
Butter	110	110
Wheat flour	110	110
Water	500	500
Salt
Exit	-	1000

The chemical composition of this dish 1000 g.

Nutrients (g)				Energy cal value (kcal)	Vitamins (mg)			Minerals (mg)
	including animals

Cooking technology

Milk sauce of medium density is prepared according to the recipe. No. 350.

To improve the taste and elasticity, you can add raw egg yolks to the sauce (2-3 pcs per 1 kg sauce).

quality requirements

Appearance: homogeneous mass with a smooth velvety surface, without lumps of flour, film and floating fat

Consistency: semi-fluid, elastic, tender

Color: cream

Taste: tender, sweet, milky

Smell: pronounced smell of milk and products included in the sauce

Technological map No.

Product name: Sour cream sauce

Recipe number 354

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

Name of products, semi-finished products	Weight, g
	gross	net
Wheat flour
Water or decoction
Weight of white sauce
Exit

The chemical composition of this dish 1000 g.

Nutrients (g)				Energy cal value (kcal)	Vitamins (mg)			Minerals (mg)
	including animals

Cooking technology

The sifted flour is dried in an oven to a slightly creamy color, avoiding burning. In the prepared flour, cooled to 60-70 ° C, pour 1/4 of hot water or decoction and knead.

To prepare hot sour cream sauce white sauce put boiled sour cream, salt and boil for 3-5 minutes, filter and bring to a boil again.

Serve sauce with meat, vegetables and fish dishes or used for baking fish, meat, vegetables.

quality requirements

Appearance: homogeneous mass, without lumps of undigested flour, film and floating fat

Consistency: viscous, semi-fluid, elastic

Technological map No.Tomato sauce with vegetables, semi-finished product(SR-recipe No. 234)

Publishing house Kyiv "A.S.K" 2003

1. REQUIREMENTS FOR RAW MATERIALS

food raw materials, food products and semi-finished products used to prepare a semi-finished producttomato sauce with vegetables, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for enterprises Catering and technological recommendations for imported raw materials.

1. RECIPE

Name	Consumption of raw materials per serving, g
	Gross weight, g	% cold working	Net weight, g	% during heat treatment	Yield, g
Peeled onion, semi-finished	351,0	0,00	351,0	26,00	260,0
Carrots, peeled	300,0	2.00 (loss on grinding)	294,0	32,00	200,0
Vegetable oil	80,0	0,00	80,0	37,50	50,0
Wheat flour	30,0	0,00	30,0	50,00	15,0
tomato paste	120,0	0,00	120,0	33,33	80,0
Salt	6,0	0,00	6,0	100,00	0,0
Sugar	10,0	0,00	10,0	100,00	0,0
Water	600,0	0,00	600,0	33,33	400,0
Exit					1000

1. Cooking technology

Onions are cut into small cubes, carrots are chopped into thin strips or grated. Spread in a saucepan, sauté in oil at moderate heat, stirring occasionally. Then add tomato paste, flour, continue to sauté.

Add water, bring to a boil. Seasoned with salt and sugar. Cook over low heat for 10-15 minutes. Cool down to room temperature. Used as a semi-finished product for stuffed cabbage sauce.

1. Characteristic ready meal, semi-finished product

Appearance- tomato sauce with vegetables has a creamy consistency with inclusions of browned vegetables. The color of the sauce is reddish-orange.

Taste and smell- tomato, browned vegetables, slightly sweet. Without foreign taste and smell.

1. Requirements for registration, implementation and storage

prepare as needed, do not store. Permissible shelf life of the semi-finished sauce, according to SanPin 42-123-4117-86 at a temperature of + (2 + 4) degrees C, no more than 6 hours from the end technological process followed by heat treatment.

Tomato sauce with vegetables, semi-finished productmust comply with the requirements of SanPin 42-123-4117-86.

microbiological indicators
Index, product group	KMAFAnM,	Product weight (g), in which are not allowed					Note
	CFU/g, no more	BGKP (coli-forms)	E. coli	S. aureus	Proteus	Pathogenic, including salmonella
1	2	3	4	5	6	7	8
1.9.15. Prepared culinary products, including catering products
1.9.15.15. Sauces and dressings for second courses, salads	5 10 3	1,0	–	1,0	0,1	25

1. THE NUTRITIONAL VALUEtomato with vegetables for the output of 100 g:

the date

Technologist /______________/__________Name___________

Chef /______________/_________ FULL NAME___________

Example. TTC

"I approve"

restaurant director K. Ivanov

"__" ___________200__

Technical routing No. 1 for red main sauce

1 area of ​​use

1.1. This technical and technological map (TTK) applies to the main red sauce produced by the restaurant and its branch.

2. List of raw materials

2.1. To prepare the main red sauce, the following raw materials are used:

Bouillon brown
Cooking fat
Wheat flour
tomato puree	GOST 1725-85
	GOST 1721-85
Onion

My note. brown broth. Raw meat bones, washed, finely chopped, put on a baking sheet and roasted in the oven until brown. 20-30 minutes before the end of frying the bones, add chopped large pieces roots and onions. Put the fried bones in a saucepan, pour in water, quickly bring to a boil, and then cook at a low boil in an open container for 9-12 hours. Salt the broth, add thin celery roots, parsley remaining when cleaning these vegetables, as well as greens from them. The boiled broth should have a dark brown color with a reddish tinge, a strong taste. meat broth and the smell of roots. Ready brown broth is used to prepare the main red meat sauce.

2.2. The raw materials used for the preparation of the main red sauce must comply with normative documentation, to have certificates and certificates of quality.

3. Recipe

3.1. Recipe for red base sauce.

name of raw materials	Gross weight (g)	Net weight (g)
Bouillon brown
Cooking fat
Wheat flour
tomato puree
Onion

4. Technological process

4.1. Chopped onions, carrots are sautéed with fat, tomato puree is added, and they continue to sauté for another (10-15) minutes.

4.2. The preparation of raw materials for the production of the main red sauce is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments. (1996)

sifted wheat flour sauté at t=(150-160)°C, periodically stirring in a plate dish or a baking sheet in an oven with a layer of no more than 4 cm until light brown. Cooled to (70-80) ° C, flour sautéing is diluted with warm broth in the ratio (1: 4), thoroughly stirred and boiling brown broth is added, then sautéed with tomato puree vegetables and cook at a low boil (40-50) minutes. At the end of cooking add salt, sugar, black peppercorns, bay leaf. The sauce is filtered, boiled vegetables are rubbed into it and brought to a boil.

5. Registration, submission, sale and storage

5.1. The main red sauce is served in small portions in gravy boats different capacity- from one to several portions.

5.2. The serving temperature of the dish is (65-75) ° С.

5.3. For distribution, the sauce is served in small batches for sale within 1 hour.

6. Quality and safety indicators

6.1. Organoleptic indicators of the dish

Appearance	homogeneous mass no film on the surface
Consistency	semi-fluid, slightly viscous, free-flowing, elastic
	from light brown with a velvety orange tinge
	broth with browned tomato and vegetables
	rich bone or meat and bone broth with spices, roots, slightly spicy

6.2. physical and chemical indicators

6.3. microbiological indicators

The number of mesophilic aerobic and facultative anaerobic microorganisms CFU in 1 g of the product, not more than
BGKP is not allowed in the mass of the product, g
Prooteus are not allowed in the mass of the product, g
Pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g

7. Food and the energy value dishes

		Carbohydrates, g	Energy value, kcal

Technological scheme for the production of red main sauce

Example. TC

ROUTING

Name of the dish "Beef Stroganoff"

Recipe No. 000 "Collection of recipes for dishes", 1996, part 1.

Brief description of the technological process	Brief description of the finished dish
Beef meat cut into wide pieces is beaten to a thickness of 5-8 mm and cut into sticks 30-40 mm long, weighing 5-7 g each. The meat is fried. Sauce is prepared from sautéed beta fat flour, sour cream, "Southern" sauce. Browned onions are placed in the sauce, meat is poured, brought to a boil.	Beef stroganoff is released with sauce in a deep metal bowl with a lid, a side dish is served separately - potatoes, deep-fried straws. Vacation temperature 65°C.

Product name	The norm of products per serving, g	Serving Calculation
		Number of products, kg (net)
Beef
Onion
table margarine
Weight of sautéed onion
Wheat flour
Sauce "Southern"
Weight fried meat
Mass of sauce and browned onions
Garnish: fried potatoes

Semi-finished product output 400

Dish yield 100/100/150 (my note: mass of fried meat; sauce with onions; garnish - potatoes)

Head of the enterprise _______________________

Head production _____________________________

Example. Calculation card

Business name Table-form No. 87 Calculation card No. _ 1 _ Name of dish _______ The vinaigrette ___________ Collection recipe number ____103/ I-82 _________
No. 1 ________ 2000
	Name products	Norm for 1 serving	Norm for 100 servings	discount price
	Potato
	fresh cucumbers
	Sauerkraut
	Green onion
	Vegetable oil
The total cost of the set at discount prices for 100 servings……………………………………..126-18 Account price of one product………………….1-26 Mark-up, %.................................................. .........166 Selling price of the dish…………………………3-35 Discount, %............................................... ...........twenty Sale price with discount…………………...2-68 Finished output…………………………..100 g Production director: The calculation was made by: Approved by the Director:

1. Application area

1.1. This technical and technological map (TTK) applies to the main red sauce produced by the restaurant and its branch.

2. List of raw materials

2.1. To prepare the main red sauce, the following raw materials are used:

My note. brown broth. Raw meat bones, washed, finely chopped, put on a baking sheet and roasted in the oven until brown. 20-30 minutes before the end of the frying of the bones, add the roots and onions cut into large pieces. Put the fried bones in a saucepan, pour in water, quickly bring to a boil, and then cook at a low boil in an open container for 9-12 hours. Salt the broth, add thin celery roots, parsley remaining when cleaning these vegetables, as well as greens from them. The boiled broth should have a dark brown color with a reddish tinge, the taste of strong meat broth and the smell of roots. Ready brown broth is used to prepare the main red meat sauce.

2.2. The raw materials used for the preparation of the main red sauce must comply with regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1. Recipe for red base sauce.

4. Technological process

4.1. Chopped onions, carrots are sautéed with fat, tomato puree is added, and they continue to sauté for another (10-15) minutes.

4.2. The preparation of raw materials for the production of red main sauce is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments" (1996)

The sifted wheat flour is sautéed at t = (150-160)°C, periodically stirring in a stove-top dish or a baking sheet in an oven with a layer of no more than 4 cm until light brown. Cooled to (70-80) ° C, flour sautéing is diluted with warm broth in a ratio (1: 4), thoroughly stirred and boiling brown broth is added, then vegetables sautéed with tomato puree are added and boiled at low boil (40-50) minutes. At the end of cooking add salt, sugar, black peppercorns, bay leaf. The sauce is filtered, boiled vegetables are rubbed into it and brought to a boil.

5. Registration, submission, sale and storage

5.1. The main red sauce is served in small portions in gravy boats of various capacities - from one to several portions.

5.2. The serving temperature of the dish is (65-75) ° С.

5.3. For distribution, the sauce is served in small batches for sale within 1 hour.

6. Quality and safety indicators

6.1. Organoleptic indicators of the dish

6.2. physical and chemical indicators

6.3. microbiological indicators

7. Nutritional and energy value of the dish

Technological scheme for the production of red main sauce

The procedure for compiling a technological map. Routing — departmental technical document, compiled for production workers (cooks, confectioners) in order to ensure the correct conduct of the technological process and to ensure the calculation of the amount of raw materials and semi-finished products required for the preparation of a batch of products.

AT technological map given:

Recipe of a dish (product) for one serving (in pieces);

Consumption of products for the number of servings (products) most often produced by the enterprise (100, 150, etc.);

Description of the technological process and method of decorating the dish (product);

Quality indicators finished products.

The recipe for a dish (product) is given in accordance with the current collections of recipes, price lists or other departmental technical documentation, indicating the norms for laying raw materials in gross and net weight. Consumption of products per batch (100, 150 servings) is indicated by net weight.

The technology for preparing a dish (product) is described in detail, indicating the processing features of this type of raw material, the temperature and duration of the heat treatment, as well as the way the dish is issued.

The quality of the finished product is characterized by organoleptic indicators, noting the special features of this dish (product).