graduate work

1.4 TEA

poultry soup fish dish cooking

Characteristics of products.

Tea (Chinese 'ѓ - "cham" in Peking and Guangdong dialects, "te?" In Amoy and "tsai-e" in Taiwanese) is a drink obtained by boiling, brewing or infusing a leaf of a tea bush, which is previously prepared with a special way. Tea is also called the leaf itself, intended for the preparation of this drink. Sometimes the word "tea" is also used as the name of a tea bush - a species of plants of the genus Camellia of the Tea family; in the botanical scientific literature, the name Camellia sinensis is commonly used for this species.

Cooking technology.

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

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

Cooking technology

Brief description of the technological process.

Green tea grind before brewing.

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

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

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

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

Submission methods

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

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

Terms of sale and shelf life

The organoleptic characteristics of the tea infusion are checked by comparing the infusion with the control one brewed from the same tea. Boiling tea infusion leads to loss of aroma, transparency, deterioration of color, which turns from orange-yellow to dirty brown. Freshly brewed tea should be golden, with secondary brewing - lemon, when boiling or under-adding tea, the liquid should be colored in a light yellow color.

2.Instructional technological maps

Instruction card: Boiled poultry with garnish

Product name				Quality requirement. Storage periods
Onion Boiled poultry mass			Equipment: PESM-4SHB, VNTs-10, vegetable cutter, production tables. Inventory: pots, pans, chef knives, chopping boards, baking sheet, tableware (plates) for serving.	Prepared poultry carcasses are placed in hot water(2 - 2.5 liters per 1 kg of product), quickly bring to a boil, and then reduce the heat. Foam is removed from the Boiled broth, chopped roots, onions, salt are added, boiled at low boil in a sealed container until tender, after which the cooked carcasses are removed from the broth, allowed to cool and, as required, are chopped into portions.	Boiled meat is served in the form of pieces (1-2 per serving), cut across the fibers, or small pieces of a uniform shape, and for younger children - in the form of chopped puree. The meat is placed on a plate next to the side dish, sprinkled with oil, broth or sauce. The ground meat is laid out in a slide. Poultry realization period is 12 hours.
Safe working conditions 3. Check grounding.

Instruction card: Potato soup with peas

Product name		Dishes, equipment, inventory.	Cooking technology. Vacation.	Quality requirement. Storage periods
Broth (bone, meat and bone) Cooking oil Potato Parsley root Fresh tomatoes or tomato puree			Equipment: SESM-0.5D1, production tables. Pots with a capacity of 2,3,5 liters; floor-standing boilers with a capacity of 10, 20, 30, 50 liters; frying pan, slotted spoon, stewpan, baking sheets, sieve, pouring spoons and tablespoons.	Sort the peas, rinse, soak for five to six hours, cook until tender. Put diced potatoes in the strained meat broth and cook until half cooked, put boiled peas, browned vegetables and continue to cook for ten to fifteen minutes. Before the end of cooking, add spices and salt.	Appearance - the roots have preserved the shape of the cut, potatoes without eyes and dark spots, can be partially boiled, on the surface of the soup there are glitters of fat, dill. Consistency - roots and potatoes are soft. The color of the fat is light yellow on the surface of the soup. The taste and smell are moderately salty, the aroma of vegetables, spices and broth from which it is prepared.
Safe working conditions 1. Correctly organize the workplace. 2.When cutting food. Hold your hand and knife correctly. 3. Check grounding.

Instruction card: Fish baked with milk sauce

Product name		Dishes, equipment, inventory.	Cooking technology. Vacation.	Quality requirement. Storage periods
or pike perch or sea bass * or ocean horse mackerel or whiting * or spotted catfish (variegated) * or pollock Poached fish mass Onion Butter Semi-finished product weight			Equipment: Electric scraper RO-1, refrigerator, table dial scales, production tables, tables for fish processing, bath. Electric stove with 4 square burners. Inventory, tools, utensils: Cutting board marking "RS", hand fish peelers, knife - scraper for gutting fish, average chef's knife, Trays for storing semi-finished products, pots, skewers.	1. The fish is cut into portions and simmered in a little water. 2.Pasta is boiled and seasoned with butter. 3.Prepare milk sauce medium density. 4.Passage onion, combine with the sauce, bring to a boil. 5. The cheese is peeled and grated on a fine grater. Grease a portioned pan with oil and put pasta on it, make a depression in the middle and put portioned piece poached fish. The dish is poured with hot milk sauce, sprinkled with cheese, drizzled with butter and baked in an oven. 6. The finished dish is immediately released.	Baked fish is cooked with or without garnish. The dish is released in a portioned pan or in the form of one piece of a square or rectangular shape, The fish and garnish are juicy, the sauce is thickened, slightly dried out on the surface. Boiled and steamed fish can be stored at a temperature of 60-65 ° C for up to 30 minutes, fried fish- up to 2 hours. Steamed cutlet mass products are stored in a steamer box for up to 40 minutes at a temperature of 60-65 ° C. Baked dishes cannot be stored. ka.
Safe working conditions 1. Correctly organize the workplace. 2.When cutting food. Hold your hand and knife correctly. 3. Check grounding.

Instruction card: Tea

Product name		Dishes, equipment, inventory.	Cooking technology. Vacation.	Quality requirement. Storage periods
Extra and premium tea Premium and first grade tea			Equipment: PESM-4SHB, boilers with a capacity of 10, 20, 30, 50 liters; Crockery inventory: Porcelain teapot, heating pad, samovar, cups, glasses, saucers, tea utensils (spoons, etc.)	A porcelain teapot is rinsed with boiling water to warm it up, dry tea is added according to the recipe for a certain number of servings, and boiled water is poured over 1/3 of the teapot volume. After closing with a lid, cover with a napkin or a special heating pad and soak the tea for up to 10 minutes so that it is infused, after which the rest of the boiling water is added.	Tea quickly perceives odors and moisture, which deteriorates its quality, therefore it is packed in several types of paper - inner and label paper, cardboard, parchment, commercial paper, and foil is used for packaging the highest grades of tea. Tea is packaged in 25, 50, 75 100, 125, 500 g. Tea is stored at a relative humidity of not more than 70%. Guaranteed shelf life of tea is 8 months
Safe working conditions 1. Correctly organize the workplace. 2.When cutting food. Hold your hand and knife correctly. 3. Check grounding.

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

Technological map number 11

Product name: Milk tea with sugar

Recipe number:

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

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

Cooking technology:

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

Technological map number 12

Product name: Natural juice

Recipe number:

The name of the collection of recipes:

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

Chemical composition of this dish

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

Cooking technology:

The juice is poured into glasses immediately before use.

Technological map number 13

Product name: Tea with sugar

Recipe number:

The name of the collection of recipes:

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

The chemical composition of this dish

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

Cooking technology:

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

Technological map number 14

Product name: Kefir with sugar

Recipe number:

The name of the collection of recipes:

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

The chemical composition of this dish

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

Cooking technology:

Industrial finished product.

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

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

Serving temperature: not lower than 15 C.

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

Technological map number 15

Product name: Kissel

Recipe number:

The name of the collection of recipes:

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

The chemical composition of this dish

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

TECHNOLOGICAL CARD No. 10031

Tea with sugar rec. 2

Product name
	Gross weight, g	Net weight, g
Black tea DP (210401003) or
Drinking water
Granulated sugar
Output:

Nutrients, g
		Carbohydrates

Mineral substances, mg

Vitamins, mg

Cooking technology: for making tea-brewing I use a porcelain or earthenware teapot, or stainless steel dishes. The container is initially rinsed with boiling water, black long tea is poured into a certain number of portions, boiled water is poured onto 1 / 3-1 / 2 of the kettle's volume, covered with a lid, covered with a napkin, insisted

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

Serving temperature: 65 ± 5 ° C.

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

TECHNOLOGICAL CARD No. 10032

Green tea with sugar

Product name	Consumption rate of products for 1 portion of net weight 100 g
	Gross weight, g	Net weight, g
Green tea DP (210401001)
Drinking water
Granulated sugar
Output:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Mineral substances, mg

Vitamins, mg

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

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

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

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

Serving temperature: 65 ± 5 ° C.

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

TECHNOLOGY CARD No. 10033

Milk tea with sugar

Product name	Consumption rate of products for 1 portion of net weight 100 g
	Gross weight, g	Net weight, g
Black tea DP (210401003) or Black tea in packages DP (210401004)
Drinking water
UHT enriched milk DP
Granulated sugar
Output:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Mineral substances, mg

Vitamins, mg

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

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

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

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

Serving temperature: 65 ± 5 ° C.

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

Green tea (large teapot)

Techno- routing № Green tea (large teapot)(SR-619 option 2-2002)

Publishing house Kiev "ASK" 2003

1. APPLICATION AREA

This technical and technological map applies to green tea (large teapot), generated in the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, foodstuffs and semi-finished products used for cooking green tea (large teapot), 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 certification, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological guidelines for imported raw materials.

1. RECIPE

1. Cooking technology

The kettle is poured over with boiling water, tea is poured and water with a temperature of 100 * C is poured, and the lid is closed.

1. Characteristics of the finished dish

Appearance- tea is brewed in a large teapot. The color of the tea is golden greenish.

Taste- corresponds to green tea, without foreign smell and taste.

Smell- pleasant, typical for brewed green tea.

1. Requirements for registration, implementation and storage

Tea prepared to order. Do not store.

microbiological indicators green tea must meet the requirements SanPiN 2.3.2.1078-01.

1. THE NUTRITIONAL VALUEgreen tea:

Technologist / ______________ / __________ Full name ___________

Bar manager / ______________ / _________ Full name ___________