Routing

Cookies "Round"

N / a	name of raw materials
	Flour
	Powdered sugar
	Vanilla powder
	Butter
	Eggs
	Melange for lubrication
	Output	1000

Cooking technology

Ready dough rolled into a layer 5 mm thick, greased with an egg and sprinkled with chilled crumbs. After 20 minutes, round cakes are cut out with a circular recess with a diameter of 40 mm and baked on dry confectionery sheets at a temperature of 230 ° C.

For making crumbs "/ 10 part of the dough is cooled by adding I am put some flour and rub through a thin sieve.

Quality requirements

The biscuits are round, not deformed, the edges are even, without tempering, when pressed, the biscuits crumble, moisture content 6%. In 1 kg. Not less than 85 pcs.

Routing

Cookies "Leaves"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Vanilla powder
	Butter
	Melange
	Melange for lubrication
	Ammonium carbonate
	Output	1000

Cooking technology

Butter is ground white with sugar, add p O sedately, without ceasing to interfere, melange (eggs), vanilla poo d ru, after which - flour with ammonium and knead the dough. Oval pointed cakes are formed from the dough, on which the contours of leaf veins are applied with the end of a knife, placed on a dry leaf, greased with an egg and baked at 230-240 ° C.

Quality requirements

The cookies are leaf-shaped, not deformed, the edges are even, without tempering, when pressed, the cookies crumble, humidity 6%. In 1 kg. not less than 60-70 pcs.

Routing

"Zvezdochka" cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Vanilla powder
	Butter
	Melange
	Milk
	Candied fruits or fruits
	Drinking soda
	Output	1000

Cooking technology

Peeled butter is thoroughly ground, mixed with sugar and vanilla powder, soda, whipped for 6-8 minutes. In this

little by little add milk mixed with melange and whisk and they are kept for another 5-8 minutes, and then mixed with flour. If granulated sugar is used instead of powdered sugar, then it is mixed with milk, heating until the sugar dissolves, cooling a whisk and add to the mass, after which is kneaded with flour.

The finished dough is placed in a piping bag with a toothed tube h coy (hole diameter 1.5 cm). Small biscuits in the form of stars are planted on a dry baking sheet at a distance of 3-4 cm from each other. A piece of ducat or raisin is placed in the middle of the cookie. Products are baked at 230-240 ° C.

Quality requirements

The cookies are leaf-shaped, not deformed, the edges are even, without tempering, when pressed, the cookies crumble, humidity 8%. In 1 kg. not less than 140 pcs.

Routing

Cookies "Glagolik"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Vanilla powder
	Butter
	Melange
	Milk
	Invert syrup
	Drinking soda
	Output	1000

Cooking technology

The dough is prepared as for Zvezdochka cookies, but doba v Invert syrup is added and small biscuits in the shape of the letter "g" are placed on a baking sheet using a pastry bag with a toothed tube (hole diameter 6-7 mm). Poi tempera is baked on the round 230-240 ° C.

Quality requirements

Cookies are shaped like the letter "g", not deformed, the edges are even, without tempering, when pressed, the biscuits crumble, moisture content 7%. 1 kg. 122 pcs.

Routing

Lemon cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Sugar sand
	Ammonium carbonate
	Butter
	Soda
	Melange
	Lemon essence
	Honey
	Whole milk
	Output	1000

Cooking technology

Butter is ground white with sugar, l is added and monnaya essence, ammonium, honey and, continuing to whisk, introduce a little melange mixed with milk. Flour mixed with soda is added to the fluffy whipped mass. Rolled out dough a cakes are cut out in a layer 5 mm thick and with a circular recess 40 mm in diameter, which are placed on dry sheets and baked at a temperature of 240 ° C.

Quality requirements

Round biscuits, crumbly, golden brown, with the smell of lemon and honey; in 1 kg. not less than 125 pcs.

Routing

Sand strip with jam

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour	2400
	Sugar sand
	Vanilla essence
	Margarine	1300
	Salt
	Melange
	Jam
	Ammonium carbonate
	Output	100 pcs, 50 gr.

Cooking technology

The finished shortbread dough is rolled out with a rolling pin into a layer 10-15 mm thick, put on a baking sheet and a tourniquet is laid along the edges, cut e made of the same dough in the form of a side. Per seam uniform layer O They put jam on it. From the rest of the dough, thin bundles (strips) are rolled out and placed in the form of a lattice on the cake, fixing the ends on the side. Before baking, the surface of the pie is greased with an egg and baked at a temperature of 240-250 ° C until tender.

Cut into rectangular products weighing 50 g.

Can be prepared in the form of a jam pie, minced meat from i b lok, with fruit filling.

Quality requirements

Rectangular cookies, crumbly, golden in color, with a fruity aroma; in 1 kg. not less than 125 pcs.

Routing

Butter cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Butter
	Melange
	Essence
	Output	1000

Cooking technology

Beat butter with sugar until fluffy homogeneous mass, d O add melange, dissolve the essence and beat. Quickly deputy e sewn with flour. The finished dough is laid out in a pastry m e shock with a toothed tube 0.7-0.8 cm in diameter. e nye round or oval on dry sheets. Bake at a temperature of 240-250 ° C for 5-6 minutes.

Quality requirements

Biscuits are round and oval, crumbly, golden in color, with the scent of essence.

Routing

Sliced ​​biscuits

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Margarine
	Vanilla powder
	Salt
	Drinking soda
	Ammonium carbonate
	Invert syrup
	Output	1000

Cooking technology

Beat margarine with sugar until smooth, add invert syrup, in which salt, soda, ammonium are dissolved, in a nil powder, and then quickly knead with flour until smooth. The finished dough is rolled out into a layer with a thickness of 4.5-5 mm and with the help of grooves, cookies are cut out with a rectangular or round shape. R we. Bake at a temperature of 220-240 ° C for 5-6 minutes.

Quality requirements

Biscuits rectangular or round, not deformed, the edges are even, without hardening, when pressed, the cookies crumble.

Routing

Sand horn with poppy seeds

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour	3100
	Granulated sugar	1133
	Margarine	1200
	Vanilla powder
	Salt
	Drinking soda
	Ammonium carbonate
	Melange
	Poppy for finishing
	Output	100 pieces. 50 gr.

Cooking technology

Prepare shortbread dough divided into pieces weighing 56 g. Shaped in the form of a horseshoe (horns), sprinkle with poppy seeds (3 g) on ​​top and bake on greased sheets at a temperature of 260 ° C.

Quality requirements

The cookies are horseshoe-shaped, crumbly, golden in color, with a vanilla aroma.

Routing

Shortbread cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Butter
	Melange
	Salt
	For finishing
	Sugar
	Nuts
	Output	1000

Cooking technology

Oil with icing sugar beat, add melange, to the cat O Dissolve the salt with rum, and beat for another 10-15 minutes, then quickly knead with flour until smooth. The dough is rolled out into a layer 0.5 cm thick, sprinkled with sugar and chopped nuts, rolled on top with a rolling pin, or grooved. With the help of you e mok cut out cookies of different shapes (Fig. 13). Bake on dry sheets at a temperature of 240-250 ° C for 5-6 minutes.

Quality requirements

The biscuits are round, not deformed, the edges are even, without tempering, when pressed, the biscuits crumble, moisture content 6%. In 1 kg. Not less than 60-70 pcs.

Routing

Curd biscuits

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Butter (margarine)
	Eggs
	Drinking soda
	Essence
	Sugar sand for sprinkling
	Output	1000

Cooking technology

Shortbread dough is kneaded with the addition of grated cottage cheese. The finished dough is rolled out into a layer 5 mm thick, sprinkled with a hard-sand. Cut out cookies of different shapes with the help of you e mok or knife. Bake for 5-8 minutes at a temperature of 220-230 ° C.

Quality requirements

Cookies of various shapes, not deformed, the edges are even, without hardening, when pressed, the cookies crumble.

Routing

Sandpiper with raisins

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour	2600
	Granulated sugar
	Margarine
	Melange
	Drinking soda
	Salt
	Raisin
	Ammonium carbonate
	Grease for lubricating sheets
	Nuts
	Output	100 pieces. 50 g each

Cooking technology

Prepare shortcrust pastry with raisins. Raisins are added along with flour.

The dough is rolled out into a layer 1 cm thick, sprinkled with chopped NS nuts and cut into rectangular products weighing 61 g. Bake at a temperature of 240-250 ° C on greased sheets.

Quality requirements

The cookies are rectangular, not deformed, the edges are even, without tempering, when pressed, the cookies crumble, humidity 6%. In 1 kg. Not less than 85 pcs.

Routing

Chamomile cookies

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Powdered sugar
	Butter
	Melange
	Whole milk
	Essence
	Raisin
	Ammonium carbonate
	Burnt
	Output	1000

Cooking technology

Melange (eggs) beaten with half the norm of sugar at n a heating up to 40 ° C. The remaining half of the sugar is ground and whipped and are added with butter, gradually adding the essence and m O loco. Combine both masses and mix with flour and loose and tels. The finished dough is placed in a pastry bag and a patterned form in the form of a chamomile is deposited. Part of the dough undercr a sewn with burnt and darker dough from another confectionerya bag with a smooth tube fill the middle of the chamomile. Baked a Cookies are placed on dry pastry sheets at a temperature of 240 ° C.

Quality requirements

Figured product in the shape of a chamomile, golden - yellow color with a dark middle, crumbly. In 1 kg. 150 pcs.

Routing

Cupcake "Capital"(piece)

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour	2339
	Granulated sugar	1755
	Butter	1754
	Melange	1404
	Salt
	Essence
	Raisin	1754
	Ammonium carbonate
	For finishing icing sugar
	Output	100pcs 75 gr.

Cooking technology

Beat butter with granulated sugar until smooth, p O melange is gradually added. Salt, essence, ammonium carbonate are preliminarily dissolved in it. Beat the mass for 10-15 minutes, lane e put in a bowl, add raisins, then flour and mix until smooth. For the cupcake, use forms in the form of a truncated n leg cone with a corrugated surface or cylindrical. They are greased, and cylindrical ones can be lined with paper. Put the dough into molds, 82 g each. Bake at a temperature of 205-215 ° C for 25-30 minutes, then cool the muffins, remove them from the background. R we and sprinkle with icing sugar.

Quality requirements

Routing

Cupcake "Capital"(by weight)

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Butter
	Melange
	Salt
	Essence
	Raisin
	Ammonium carbonate
	For finishing icing sugar
	Output	1000

Cooking technology

The dough is prepared in the same way as for a piece cake, but when drinking h ke use rectangular shapes. They are greased or lined with paper. The dough is laid out in molds, the surface is leveled and cut along the entire length with a spatula dipped in vegetable oil, as a result, after baking, the surface is more beautiful. If this is not done, then the cracks are located in different directions. Baked at temperature at pe 160-180 ° C for about 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.

Quality requirements

The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed raisins.

Routing

Cupcake "Tea"

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Margarine
	Melange
	Salt
	Essence
	Raisin
	Ammonium carbonate
	For finishing icing sugar
	Output	1000

Cooking technology

The dough is prepared in the same way as for the Stolichny cake, only together with then butter margarine is used. Bake in straight at nude forms, greased or lined with paper. To improve the appearance, a spatula soaked in oil is carried out along the top of the cake. Bake, chill, remove from the mold, n O sprinkle with powdered sugar.

Quality requirements

The cake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed raisins.

Raw cashew kernels

Vanilla essence

Ammonium carbonate

For finishing icing sugar

Output

1000

Cooking technology

Prepare the dough in the same way as for the Stolichny cake, only together with then the raisins are added with chopped nuts. Lay out in pod O crafted square shapes. Bake at a temperature of 160-180 ° C for 1 hour. After cooling, remove from the mold and sprinkle with powdered sugar.

Quality requirements

The shape is square, the surface is sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed nuts.

Routing

Curd cake

N.G. Buteykis; A.A. Zhukov Technology of preparation of flour confectionery products.

N / a	name of raw materials	Amount of product, in grams
	Flour
	Granulated sugar
	Margarine
	Melange
	Raw cashew kernels
	Vanilla essence
	Ammonium carbonate
	For finishing icing sugar
	Output	1000

Cooking technology

Beat butter with sugar, add grated cottage cheese, etc. O should be whipped, then melange is added, in which the solution I am They use baking soda and ammonium carbonate, continue to beat until fluffy and quickly mix with flour.

The dough is laid out in rectangular molds, greased. Bake at a temperature of 1b0-180 ° C for about 60 minutes. Cool, remove from the mold, sprinkle with powdered sugar.

Quality requirements

The shape is rectangular, the surface is convex, sprinkled with powdered sugar, on the cut the crumb is dense, yellow, with evenly distributed raisins.

Honey cake, portion for the restaurant

Technical and technological map No.Medovik cake, portion for a restaurant (СР-recipe No. 906)

1. APPLICATION AREA

This technical and technological map applies to Honey cake, portion for the restaurant, generated in the name of the object, city

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking honey cake, 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.).

Honey cake, semi-finished product.

Appearance- a cake consisting of cakes soaked in sour cream.

Taste

Smell- matches the incoming ingredients.

Vanilla sauce, p / f

Appearance- the sauce looks like a syrup. White color.

Taste- matches the taste of cream and vanilla. Sweet. No foreign taste.

Smell- matches the smell of cream and vanilla. No foreign smell.

1. RECIPE

1. Cooking technology Cake Medovik, portion for the restaurant
   

Honey cake is portioned. Spread into portioned dishes. The decor is a sprig of mint.

1. Characteristic ready meal

Appearance- a cake consisting of honey cakes soaked in sour cream. The cake is cut into portions, laid out in portioned dishes.

Taste

Smell- matches the incoming cake ingredients.

1. Requirements for registration, implementation and storage

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Posted on http://www.allbest.ru/

• Introduction
• 2. Classification of dishes and culinary (confectionery) products
• 3. Physicochemical processes occurring with food substances during the technological processing of products, their role in the formation of product quality
• 4. Development of technological standards (TC, TTK) for the range of products. Calculation of nutritional and energy value
• 5. Product quality control
• Conclusion
• List of used literature

Introduction

Human health largely depends on the correct organization of nutrition from the first days of life. Indeed, normal growth and development of an organism is possible only if it receives sufficient nutrients of good quality.

Proper nutrition helps to increase a person's ability to work, ensures his longevity and protects against diseases. Nutrition is rational when the body accepts food well, digests it easily, gets tired and, thus, satisfies the need for food as much as possible according to living conditions. To ensure a balanced diet, it is necessary that the body takes in the nutrients it needs with an easily digestible and appetite-stimulating food under the most favorable conditions.

It is worth changing the nature of the diet, reducing or, conversely, increasing the amount of necessary carbohydrates, proteins, fats, vitamins and minerals, deteriorating the quality of food or disrupting the diet, as the body will certainly give an appropriate reaction. It can manifest itself in the form of various painful abnormalities in the activity of the nervous or vascular, digestive or endocrine systems and lead to exhaustion or obesity.

All food products in terms of calorie content can be divided into: high-calorie, low-calorie and high-calorie. Confectionery, along with such products as vegetable and animal fats, are high-calorie foods. Moreover, the calorie content of confectionery products significantly exceeds the calorie content of many other food products.

Confectionery has a high nutritional value due to its sugar, fat and protein content. They are significant sources of low molecular weight, easily digestible carbohydrates, which are converted into fats when they are excessively ingested into the body. Some confectionery products can serve as significant suppliers of fats. The combination of low molecular weight carbohydrates and fats in such confectionery products creates especially favorable conditions for the deposition of fat in the body suffering from disorders of the gastrointestinal tract (colitis, enterocolitis). Observations have shown that inappropriate nutrition contributes to the development of gastritis with secretory insufficiency. So, in 41.5% of inpatients suffering from gastritis, food for a long time was predominantly carbohydrate in nature. At the same time, many people abused sweets and flour products.

A sharp deterioration in the state of blood vessels, as well as various disorders of the activity of many organs, primarily the heart and brain, associated with the deposition of large amounts of cholesterol, are the main signs of atherosclerosis.

Proper nutrition can undoubtedly have a beneficial effect on the course of atherosclerosis. Limiting the consumption of carbohydrates with food (and, above all, due to sweets, flour and confectionery products) is necessary for people prone to obesity.

It is a good tradition to end a meal with a sweet one, which is often disrupted by the haphazard intake of sweets on the go, sometimes just before the main meals. Sweets, if eaten haphazardly, disrupt the mode of activity of the digestive glands. Excessive intake of sugar in the body leads to a decrease in food excitability and lack of appetite.

But the positive role of confectionery in human nutrition is also undoubted. These high-calorie, nutritious foods do not require cooking before eating and can maintain high quality for a long time.

1. Nutritional and biological value of products

Confectionery - high-calorie and easily digestible food products with a high sugar content, distinguished by a pleasant taste and aroma. The following types of products are used as the main raw materials for the preparation of confectionery products: flour, sugar, honey, fruits and berries, milk and cream, fats, eggs, yeast, starch, cocoa, nuts, food acids, gelling agents, flavoring and aromatic additives, leavening agents, food colors.

Flour confectionery is usually high in sugar and fat. Therefore, they are produced using a chemical leavening agent that promotes the formation of a porous structure and an increase in volume.

The nomenclature of chemical disintegrants includes alkaline, alkaline acid and alkaline salt. Of the alkaline disintegrants, the most commonly used are sodium bicarbonate, ammonium carbonate, or mixtures thereof. Sodium bicarbonate (baking soda) slowly decomposes when heated, releasing gaseous carbon dioxide.

Sodium carbonate, formed during the decomposition of sodium bicarbonate, gives the product an alkaline reaction. Products made with the addition of this baking powder are distinguished by good wetting properties and are painted yellow-pink on the surface. It is believed that the decomposition reaction does not go to the end. Only 50% of sodium bicarbonate has time to decompose during the baking process: the remaining baking powder gives the products a specific alkaline flavor.

Alkaline acid disintegrants include a mixture of chemical disintegrants, which contains sodium bicarbonate and an acid of some kind that completely decomposes sodium bicarbonate and thus obtain a product with a neutral reaction. The most widely used mixtures are sodium bicarbonate, potassium bitartrate and various acidic salts of phosphoric acid.

From alkaline-salt disintegrants, which include a mixture of sodium bicarbonate and neutral salts. mainly a mixture of sodium hydrogen carbonate and ammonium chloride is used.

In confectionery products, flour is used of the highest, first and second grade. Flour is included in all types of dough that are prepared at public catering establishments.

Wheat flour of the highest grade - very soft, finely ground, white color with a slight creamy shade, sweet taste.

This flour is used to prepare pastries, cakes, waffles, and the best varieties biscuits and various products from yeast dough.

Wheat flour of the 1st grade is soft, but less finely ground than the premium flour, the color is white, but slightly yellowish; this flour is used to prepare gingerbread cookies, cookies and other products from yeast dough.

Wheat flour II grade - coarser grinding than premium flour, its color is white, with a noticeably yellowish or grayish tint. They are used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.

The quality of flour is determined by color, moisture, grinding size, smell, taste, acidity, content and amount of protein substances, carbohydrates, fats, enzymes, minerals, harmful and metallic impurities.

Chemical composition flour depends on the composition of the wheat, the type of flour and the grinding mode.

The color of the lower grade flour is darker and more patchy. It depends on the color and amount of bran. Flour of the highest and first grades is white with a creamy shade. In many cases, the flour type can be roughly determined by color.

The moisture content of flour is of great importance both during storage and when preparing products from yeast and other types of dough from it. According to the standard, flour consists of 14.5% and should not exceed 15%. All recipes are designed for this moisture content. In flour with high humidity, favorable conditions are created for the development of mold and infection with flour pests. When baking from such flour, the product yield is reduced, in addition, when flour with high humidity is used, the flour consumption rate increases. The approximate moisture content can be determined by tightly clenching a handful of flour into a fist. If a lump forms, then the flour has a high humidity, if the flour is scattered on the palm, then its humidity is normal.

Flour that has at least a slight foreign smell can be used (in the absence of other signs of poor quality), only after laboratory analysis for the preparation of products with spices or fruit fillings, however, such flour cannot be used for biscuit, shortbread, puff pastry products with a delicate aroma. Flour with a slightly bitter taste can be used with the permission of laboratory analysis for making gingerbread, because in the preparation of the dough, burnt sugar and spices are added to mask this taste.

Depending on the gluten content, flour is divided into three groups:

1) 28%, 2) 28-36%, 3) 40%.

Flour with a small amount of gluten is used to prepare biscuit and shortcrust pastry, and with a large one - for making yeast, puff pastry. The quality of flour depends not only on the gluten content, but also on its quality. Good quality gluten, creamy color, elastic, non-sticky, resilient, able to absorb a lot of water. If the flour contains such gluten, then the flour is called "strong". The dough made from such flour is of normal consistency, elastic, and retains gases well. Products made from such dough retain their shape during proofing and baking. Gluten of this quality, after washing, forms a sticky gray mass, crumbly, low elastic. This gluten gives a "weak" flour.

"Weak flour" is obtained from grain that is frosty or damaged by pests. Dough made from such flour does not retain moisture well, liquefies, and has a weak gas-retaining ability. This indicator is especially important for flour, from which yeast dough is prepared.

The gas-forming ability of flour is called the amount of carbon dioxide that is formed during a certain time, when flour is mixed with yeast and water, at 30 ° C. The higher the gaseous capacity of the flour, the better the products are obtained from it.

Carbon dioxide is formed in dough from sugar glucose by the action of enzymes found in yeast and flour. The more glucose in the test, the more carbon dioxide it contains.

From flour with a low gaseous content, products are obtained of insufficient volume, finely porous, and their crusts are poorly colored. Flour of the second grade has good gas formation.

When storing flour in bags, they are pre-opened, cleaned from the outside of dust and opened along the seam with a special knife.

The flour is shaken out of the bags under the sifters. The remains of flour in bags cannot be used for the manufacture of flour products, because they contain dust and fibers, grass seeds, metal impurities.

When sifting flour, impurities are removed: it is enriched with oxygen, air, which contributes to the deepening of the rise of the dough. In winter, flour is brought into a warm room in advance, so that it warms up to 12 ° C.

Granulated sugar contains 99.7% sucrose and 0.14% moisture, it dissolves completely in water, it tastes sweet. The sugar is stored in a dry ventilated room, otherwise it becomes sticky. Gives flavor to flour and confectionery products, increases calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. The increased amount of sugar ignites the dough: the products are glassy.

Before use, the sugar is sieved through a sieve with cells for no more than 3 minutes, you can use a sifter for flour, dissolve.

Powdered sugar is used in the manufacture of creams, waffles, cookies, etc. It should be finely ground and sieved through a sieve before use to remove larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding.

At public catering establishments, refined powder made from refined sugar is used.

Butter - produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, without foreign odors and flavors, with a uniform color (from white to cream). The surface of the oil is cleaned if it is covered with mold, the pure oil is used for creams, for preparing the mass of cookies. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough, lubricated with muffin molds. Butter increases the calorie content of products, improves taste, and enhances their aroma.

Butter not salted can be replaced with salted, but taking into account the salt it contains. When making a cream salted butter cannot be applied. In the manufacture of all confectionery products, except for a puff, butter biscuit and cream, butter can be replaced with ghee (1 kg of butter corresponds to 840 grams of ghee), it is recommended to store butter at a temperature of 2-4 ° C in a warm room in a carefully sealed container, under the influence of light the oil deteriorates.

Milk consists of dry matter, or dry residue, which includes milk fat, proteins, milk sugar and other substances.

Milk is a valuable nutritious product, has a pleasant taste and contains almost all nutrients necessary for the body. For the preparation of confectionery products, fresh milk and canned foods are used. They improve the taste of the product and increase its nutritional value.

Whole milk contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tinge, without foreign tastes and odors.

Milk is mainly used for making yeast dough and creams. It quickly deteriorates (sour), so it should be sold immediately, and if storage is necessary, heated to a boil. Before use, milk is filtered through a sieve with a mesh of 0.5 mm. Store milk in the refrigerator at a temperature not higher than 8 ° C and not lower than 0 ° C for no more than 20 hours. All types of milk must be pasteurized.

Cream is produced in 10, 20 and 35% fat. Their taste is pleasant, slightly sweet, white with a yellowish tinge. In the confectionery industry, cream is used for making cream and as a milk substitute.

For whipping, 35% fat is most suitable. Before whipping, they are pre-cooled. Condensed cream is produced in the same way as condensed milk and is packaged in cans or barrels. Dry cream contains no more than 7% moisture. They are used and stored in the same way as milk powder.

Condensed milk with sugar obtained by evaporating up to 1/3 of the volume of whole or skim milk with the addition of sugar, syrup. It is stored in a hermetically sealed container in a warehouse with an unregulated temperature. Condensed milk used for the preparation of confectionery is preheated to 40 ° C, and then filtered through a sieve with cells of 0.5 mm.

Eggs are a high-calorie product that is widely used in the manufacture of confectionery and contains proteins, fats, minerals and other substances. Eggs, due to their properties, improve the taste of products, give them porosity.

Egg white has binding properties, is a good foaming agent, retains sugar, this explains its use in the production of creams, marshmallows, puffed and some other types of dough. The volume of protein during whipping increases sevenfold, the addition of sugar reduces the volume by 1.5 times.

Egg yolk is rich in proteins, fats and vitamins (A, D, B1, B2 and PP). Thanks to lecithin, yolk is a good emulsifier. A large amount of yolks allows you to get a stable emulsion of water and fat in the batter, which is used in the manufacture of waffles and cookies. The yolks improve the structure of the dough, give delicate taste products.

In confectionery, only chicken eggs and products of their processing.

In catering establishments, only chicken eggs are used; waterfowl eggs are not used, because they are seeded with salmonella germs.

2. Classification of dishes and coolies baked goods (confectionery)

confectionery food assortment

Confectionery (sweets, sweets, sweet dishes) - high-calorie and easily digestible food products with a high sugar content, distinguished by a pleasant taste and aroma.

Confectionery, food products usually with a high sugar content, characterized by high calorie content and digestibility, pleasant taste and aroma. For cooking Confectionery products use various types of food raw materials - sugar, molasses, honey, fruits and berries, wheat (less often oat, soy, corn, rye) flour, milk and butter, fats, starch, cocoa, nuts, eggs, food acids, gelling and flavoring substances that are processed by various mechanical and thermal methods. High the nutritional value Confectionery products are due to the significant content of carbohydrates, fats and proteins (see table). Many Confectionery products are specially fortified.

Depending on the ingredients used, confectionery products are divided into two main groups: sugar and flour.

Jam, jam, jam, marmalade, confiture

Fruits or berries cooked in sweet syrup, flower petals, are classified depending on the cooking technology and the consistency of the finished product.

Dry baked goods of a special type made from batter, consists of thin layers, smeared with filling.

Grill

Candy made from a mixture of caramelized sugar and crushed nuts.

A sweet dish made from fruit or berry juices with sugar and a gelling agent, usually gelatin.

Marshmallow, marshmallow

Confectionery made from mashed and boiled with sugar fruits with the addition of beaten egg white.

Sweets, toffee, caramel, lollipops

Small sweets in the form of balls, bars, pillows of caramelized sugar, chocolate, molasses, condensed milk and other products.

Dessert dishes in the form of a homogeneous mass of pounded fruits, beaten eggs, butter or cream.

Marzipan

A confection made from an elastic mixture made from grated almonds or other nuts with powdered sugar.

Meringues and meringues

An airy cake made from baked proteins, also with a layer of cream or jam.

Ice cream and sorbet

Frozen milk or fruit and berry dessert.

A sweet dish made of whipped chocolate, fruit, berry, etc. masses with semolina, eggs or gelatin.

· Biscuits

Small confectionery products made from non-yeast dough, mainly shortbread, with leavening agents.

Fondant

A soft aromatic mass of fruits or cream with the consistency of thick sour cream.

Gingerbread

Solid bakery products made from flour, honey and always spices.

A chilled airy dish made by whipping fruit puree with sugar and egg white.

Sweet cakes, pies, cheesecakes, rolls, donuts, muffins, rum babas

Bakery products made from yeast, puff, fresh butter, custard and other doughs of various shapes and sizes, with or without filling, baked or fried.

A fluffy dish of whipped proteins and other products.

Cakes and pastries, eclairs

Festive desserts made of biscuit, custard, puff, shortcrust pastry with cream and candied fruit, usually with a beautiful finish.

Halva, Turkish delight and other oriental sweets

All kinds of biscuits, raisin-nut and starch-sugar products, common in the Middle East and Central Asia.

Candied fruits or sliced ​​peels of oranges, watermelons, melons.

Chocolate

A confection made from ground cocoa beans with the addition of other ingredients.

3. Assortment of dishes, culinary (confectionery) products (with a summary table of recipes). Technological production process. Hardware-technological (technological) schemes for processing raw materials, production of semi-finished products and culinary products. Waste use and disposal.

3 ... Physicochemical processes occurring with food substances during the technological processing of products, their role in the formation of product quality

The process that increases the digestibility of food products, significantly reduces microbiological contamination, gives the products new taste, is called heat treatment.

In the process of heat treatment, complex physical chemical changes giving the manufactured products their characteristic taste, aroma, color and structure. Depending on the types of heat treatment, the products acquire certain taste qualities.

Baking products from different types dough is produced in confectionery ovens with gas or electric heating of continuous or batch operation. In each case, a certain thermal regime is observed, sometimes the stoves are humidified. This is used to produce high quality products. Typically, pastry cabinets and ovens are equipped with thermometers.

During baking, there is a redistribution of moisture in the product, dehydration of the surface layers and the formation of a crust. It is necessary to choose the right temperature for baking so that the crust appears only after the product has fully increased its volume.

The baking time depends on the size of the products and their density: well-loosened dough bakes faster than dense dough.

The change in the volume of products depends on the gaseous substances formed as a result of the decomposition of chemical leavening agents or fermentation products in the yeast dough.

Soda and ammonium begin to decompose with the release of carbon dioxide at 60-80 ° C.

As the temperature rises, the volume of gaseous products and their pressure on the dough increase. At 100 ° C, water begins to evaporate vigorously.

If fermentation proceeded normally, but in unleavened dough the chemical leavening agents have been evenly distributed, the dough will not have large pores and will rise evenly during baking.

Proteins, starch of flour and other raw materials undergo chemical changes, which plays a major role in the formation of the structure of confectionery products. During baking, starch gelatinizes and swells, absorbing a large amount of water, including water released by coagulated proteins.

The discoloration of the surface of the products is due to the breakdown of many substances contained in the dough, especially starch, and the caramelization of sugars.

Dough proteins and gluten, when heated above 70 ° C, lose their ability to swell, chemical changes occur in them, leading to denaturation and "clotting", that is, to the loss of the ability to retain water. The moisture absorbed by the proteins during the kneading of the dough is released, and it is absorbed by the gelatinizing starch, that is, the liquid is redistributed. The proteins of the dough, curdling, are compacted, and the products acquire a strong structure.

Due to the temperature difference between the crumb and crust inside the product, moisture moves from the surface to the inner layers of the crumb, and the humidity increases by 1.5-2.0%.

In addition to these processes, a number of others occur in the dough during baking: the formation of new aromatic and flavoring substances, the change in fats, vitamins, etc.

The baked products after heat treatment as a result of the loss of water by them during baking have a lower mass compared to their weight before baking. The ratio of the difference in the mass of the product before and after baking to the mass of the product before baking is called a bake. Express it as a percentage. The bale is calculated as follows: the difference between the weight of the product before baking and after baking is divided by the weight of the product before baking and multiplied by 100. The percentage of baking is the higher, the more moisture the product loses during baking.

The mass of the finished product is always greater than the mass of flour used to make the product. The ratio of the difference between the mass of the baked product and the flour taken during its kneading to the mass of flour is called baking. It is expressed as a percentage, calculated as follows: the difference between the mass of the baked dough and the mass of flour is divided by the mass of flour and multiplied by 100.

The baking of this or that dough is the higher, the more additions and water are introduced into the dough and the lower the bake. Flour with high-quality gluten absorbs more moisture when kneading the dough than flour with weak gluten, this also increases the baking of products.

The mass of the finished product, taking into account the mass of flour and all products provided for by the recipe for its manufacture, is called the output of the product. The yield depends on many reasons: the water absorption capacity of the flour, its moisture content, losses during fermentation, the amount of bale, losses during dough cutting, etc.

In the process of yeast fermentation, 2-3% of dry matter is consumed, therefore, with excessive fermentation, the yield will be less. Egg-lubricated products give a higher yield than non-lubricated products, since the lubrication reduces moisture evaporation. Output finished products expressed as a percentage. The difference between the weight of the product before baking and the weight loss during baking is divided by the weight of the product before baking and multiplied by 100.

Sugar cookies. Produced from plastic, easily tearing dough, with a high content of sugar and fat. For its production, wheat flour (of the highest, first and second grades) with low or medium quality gluten, corn starch, milk, margarine, egg products, melange, cocoa powder, invert syrup, granulated sugar, essences, starch, flavors and leavening agents are used ...

All raw materials supplied for the production of cookies are freed from containers, sieved, filtered, and passed through magnetic devices to remove mechanical and metallic impurities.

The technological process for the production of cookies consists of the following operations (Fig. 1): preparation of raw materials, kneading dough, molding, baking, cooling, finishing cookies, stacking and packaging.

Fig. 1 Diagram of the production of sugar biscuits

Preparation of the recipe mixture (emulsion). It is carried out by weighing and feeding granulated sugar (powdered sugar), invert syrup, milk and salt into the kneading machine. All components are mixed for 10 minutes, and then solutions of chemical disintegrants are added and thoroughly mixed again.

Kneading. Flour and starch are added to the prepared mixture and the dough is kneaded for 20 ... 30 minutes. The moisture content of the dough should be 17.5 ... 22%. The finished dough should be homogeneous, without traces of impurities and plastic.

Dough shaping. The dough is rolled out on a rolling machine into a layer of a certain thickness and cut by an impact punch into plates. The quality of the dough pieces depends on the moisture content of the dough and temperature. At a moisture content of less than 15%, the plasticity of the dough decreases. Higher temperatures will degrade the quality of the biscuits.

Baking. Baking of dough pieces is carried out at a temperature of 240 ... 260 ° C for 3.5 ... 4.6 minutes. In the baking process, the main role in the formation of the capillary-porous structure belongs to the proteins and starch of the flour. Melanoidins and caramelization products of sugars formed during baking give the characteristic light straw color of the biscuits.

Cooling. Cookies at the exit from the oven in the surface layer have a temperature of 118 ... 120 ° C, in the inner layers - about 100 ° C. In the first 3 minutes, the biscuits are cooled without preliminary air circulation on the conveyor. The next 3 minutes - with forced air circulation, and then it is fed to finishing and packaging.

Finishing products. This operation improves the appearance and affects the taste of the products. Some biscuits are coated with a chocolate icing or made with a layer of fruit or cream filling and then sent for packaging.

Lingering cookies. Made from elastic elastic dough, less fat and sugar compared to sugar cookies. The recipe for the lingering dough includes wheat flour (premium, first and second grades) with a low amount of gluten.

In lingering cookies, conditions are created for a more complete swelling of flour proteins than in sugar dough: higher dough moisture, higher temperature, longer and more intensive kneading.

The technological production process consists of the following operations (Fig. 2): preparation of raw materials for kneading, dough kneading, dough rolling, secondary rolling, molding, baking, cooling and packaging.

Fig. 2 Scheme of production of lingering biscuits

Preparation of raw materials. It is carried out in accordance with regulatory documents in the same way as in the production of sugar cookies.

Dough preparation. It is produced in kneading machines in which the emulsion is mixed with flour. The finished dough should be well-mixed, homogeneous, well-tightened, i.e. have elastic properties. The dough temperature can vary from 24 to 38 ° C. dough moisture 22 ... 28%.

Proofing the dough. It is carried out at a temperature of 25 ... 27% and a relative humidity of about 80% to increase the plasticity of the dough.

Dough rolling. Provides for five sequential stages of rolling and aging of the dough: pre-rolling, first aging, first face rolling, second aging, second face rolling.

Rolling the dough has a positive effect on the quality of biscuits, improving porosity, swelling, brittleness of products, and appearance.

Forming dough pieces. The stamp is carried out by means of light-type machines or rotary machines.

Baking. Cookies are baked in continuous tunnel ovens and in electric ovens at a temperature of 160..300? C for 4 ... 5 minutes.

Cooling. This operation is required to increase the strength of the products. Cookies are pre-cooled to a temperature of 50 ... 70 ° C, gradually reducing the temperature to 20 ... 25 ° C.

Then the biscuits go to filling and packaging.

Gingerbread production technology consists of the following operations: preparation of raw materials; dough preparation; molding; baking; cooling; glazing (for glazed gingerbread); packing (fig. 3)

Fig. 3 Scheme of the production of gingerbread products

The dough is prepared in a kneading machine. It is loaded in a certain sequence with granulated sugar, water at a temperature of 20 ° C, honey, molasses, melange, flavorings. The raw material is mixed for 2 ... 10 minutes, after which chemical leavening agents and wheat flour are introduced. Knead the dough until smooth.

For cooking choux pastry additionally carry out the stages of preparation of the tea leaves and its cooling

Dough shaping can be carried out on forming-residual or stamping machines. During molding, the products are given a shape, a drawing or an inscription is applied.

Filled gingerbread products are often molded by hand using metal grooves and wooden carvings or mechanically.

The dough for mats is formed in the form of a layer according to the dimensions of a metal baking sheet.

Gingerbread is baked for 7 ... 12 minutes at a temperature of 190 ... 240 ° C, for gingerbread - at 200 ° C for 25 ... 40 minutes.

Unglazed gingerbreads are cooled for 20 ... 22 minutes, glazed - up to 45 ... 50 ° C for 5 ... 10 minutes.

Fig. 4 Waffle production diagram

Wafer production technology includes the following stages: dough kneading; forming and baking wafer sheets; preparation of the filling; formation formation; cooling it and cutting it into separate products; packing (fig. 4).

Wheat flour is the main raw material for making wafer sheets. melange or egg powder, salt, sodium bicarbonate.

For the manufacture of pastries and cakes, a variety of raw materials are required, the quality of which is very high due to the low stability during storage.

The production of pastries and cakes includes three main stages: preparation of the main baked semi-finished product; preparation of finishing semi-finished products; interlayer, filling and finishing of the main semi-finished product (Fig. 5).

Fig. 5: Diagram of the production of cakes and pastries

Making baked semi-finished products. Consists of preparing dough, shaping it, baking, standing or cooling.

A biscuit semi-finished product is a lush, finely porous layer with a soft elastic crumb. For cooking, wheat flour with a content of 28 ... 34% gluten of low or medium quality should be used.

technological scheme of preparation of biscuit semi-finished product includes: preparation of egg-sugar mass; kneading the whipped mass with flour and starch; molding and baking; cooling and standing (fig. 6).

Fig. 6 Biscuit preparation diagram

The most widespread batch method of obtaining biscuit dough in a mixing machine. Melange with granulated sugar is knocked down for 25 ... 45 minutes until the granulated sugar is completely dissolved and the dough volume increases 2.5 ... 3 times. A strong increase in volume is due to the saturation of the egg-sugar mass with a large number of tiny air bubbles during the whipping process. Then flour is introduced and quickly (no more than 15 seconds) is mixed with the knocked down mass in order to avoid settling of the dough and resulting in a dense, fine-pored biscuit.

The finished biscuit dough is sent to molding and baking. Further, the semi-finished product is cooled for 20 ... 30 minutes and stands for 8 ... 10 hours in a workshop with air access.

4. Development of technological standards (TC, TTK) for the range of products. Calculation of nutritional and energy value.

Technical and technological map

Honey cake

Application area

This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the specialty Tart Medovik.

Raw material requirements

Food raw materials, food products and semi-finished products used for the preparation of the cake Medovik must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.)

Recipe

	Bookmark rate for 1 kg
	Unit measurements	The weight	The weight
Wheat flour
Chicken egg
Baking soda
Creamy margarine
Sour cream 20%
Powdered sugar
Peeled Walnuts
Output of the finished dish, g

Technological process

Margarine is heated in a water bath, sugar, eggs, honey are added and beat until smooth; add soda, mix and leave in the bath until the volume doubles, add a portion of the flour (~ 1/5), mix until thickened. The resulting mass is removed from the water bath, the remaining flour is added and the dough is kneaded. The finished dough is divided into 5 parts and rolled into cakes, which are baked at a temperature of 170–180 ° C. The mass of ready-made cakes is 400 g. The finished cakes are leveled, cutting off the edges, cooled, greased with cream, stacked on top of each other, sprinkled with crushed nuts and crumbs made from scraps of cakes.

For the cream, add a part (1/2) of the powdered sugar to the sour cream, beat, add the prepared swollen gelatin, the remaining powdered sugar and beat until a homogeneous mass is formed.

The cake is prepared as needed. Ready cake cut into pieces of 100 g and sell in portioned dishes immediately after preparation.

Organoleptic indicators Mead cake dishes must meet the following requirements:

The microbiological indicators of the Medovik Cake dish must comply with the requirements of SanPiN 2.3.2.1078-01.

The nutritional value

The nutritional value of the Mead Cake dish per 100 g of product and the yield of 1000 g are:

Justification for calculating the nutritional value of the "Cake Medovik" dish of nutrients per 100 g of each product included in the dish

Ingredient			Carbohydrates
Wheat flour
Chicken egg
Baking soda
Creamy margarine
Sour cream 20%
Powdered sugar
Peeled Walnuts

2. We calculate the content of nutrients in the raw set of the dish

Ingredient	Net weight)			Carbohydrates
Wheat flour
Chicken egg
Baking soda
Creamy margarine
Sour cream 20%
Powdered sugar
Peeled Walnuts

3. We calculate the remainder of nutrients, taking into account their safety during heat treatment

Ingredient	Treatment type			Carbohydrates
Wheat flour	Baking
Chicken egg	Without processing
	Without processing
Baking soda	Without processing
Creamy margarine	Without processing
Sour cream 20%	Without processing
	Without processing
Powdered sugar	Without processing
Peeled Walnuts	Without processing

4. We calculate the remainder of nutrients, taking into account the loss of mass of products during heat treatment

Ingredient	Treatment type			Carbohydrates
Wheat flour	Baking
Chicken egg	Without processing
	Without processing
Baking soda	Without processing
Creamy margarine	Without processing
Sour cream 20%	Without processing
	Without processing
Powdered sugar	Without processing
Peeled Walnuts	Without processing

Based on the calculations carried out, we calculate the nutritional and energy value of the "Cake Medovik" dish according to the formula:

Calories = Proteins * 4 + Fats * 9 + Carbohydrates * 4 + Alcohol * 7

The nutritional value of the “Medovik Cake” dish per 100 g of product and the yield of 1000 g are:

Technical and technological map Apple strudel

Application area

This technical technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish Apple Strudel.

Raw material requirements

Food raw materials, food products and semi-finished products used to prepare the Apple Strudel dish must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.)

The processing of all products used must be carried out in strict accordance with the established sanitary norms and rules.

Fruit should be fresh, firm consistency; taste, color and odor must correspond to the products used.

Processing of raw eggs used for cooking is carried out in a specially designated place in the following sequence: warm 1-2% soda ash solution, 0.5% chloramine solution or other detergents and disinfectants permitted for these purposes, and then rinse with cold running water. Clean a raw egg laid out in a clean, labeled container and transferred to the kitchen for later use.

Storage of unprocessed eggs in cassettes, boxes in production workshops is not allowed.

The flour temperature should be at least 12 ° С and humidity 14.5%. The flour is sieved, while, besides the fact that lumps and foreign objects are removed during sifting, the flour is enriched with air oxygen, which makes it easier to knead the dough and improves its quality.

Recipe

Name of raw materials and products	Bookmark rate for 1 port
	measurements
Fresh apples
Butter
Caramel syrup
Ground cinnamon
Croissant dough (1 kg)
Wheat flour
Sunflower oil
Chicken egg
Powdered sugar
Output of the finished dish, g

* - Mass of caramelized apples

* - Half of the norm is used for decor

Apples, peeled and seeds, are cut into cubes, fried in butter with the addition of sugar until the liquid evaporates and the apples are lightly caramelized. At the end of frying, add caramel syrup and cinnamon. On rolled puff pastry put the filling of apples, roll up a roll, pinch the edges. The strudel is greased with an egg and baked for 15 minutes at 180 ° C.

Requirements for registration, implementation and storage

Strudel is prepared as needed and sold in portioned dishes immediately after preparation. On vacation, a scoop of ice cream is placed on a plate with strudel, decorated with mint, powdered sugar, physalis and caramel topping.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish during serving should not exceed 14 ° C.

According to SanPiN 2.3.6.1079-01, the permissible shelf life of the Apple Strudel dish prior to sale is 1 hour at a storage temperature not exceeding 14 ° C.

Quality and safety indicators

The organoleptic characteristics of the apple strudel dish must meet the following requirements:

Microbiological indicators of the apple strudel dish must comply with the requirements of SanPiN 2.3.2.1078-01.

The nutritional value

Nutritional value of the dish Apple strudel per 100 g of product and yield of 145 g are:

The range of catering products manufactured by the enterprise. Changes in food substances during mechanical and thermal processing of raw materials. The procedure for the development, design and approval of technical and technological maps for new dishes.

term paper, added 09/24/2011

Characteristics of the nutritional value of flour confectionery products, their importance in human nutrition. The role of water, carbohydrates, proteins and fats in food. Nutritional value components: energetic, biological, physiological, organoleptic.

term paper, added 06/17/2011

The history of the development of Mexican cuisine and its features. Characteristics of dishes, culinary and confectionery products. Nutritional and biological value of products. The processes taking place during the heat treatment of vegetables. Assortment of dishes, rules of serving and design.

term paper, added 04/19/2014

The concept and specific features of confectionery products, features of their composition, classification and main varieties. Nutritional value and consumer properties confectionery products, justification of their high calorie content, reasons for their prevalence.

abstract, added 07/25/2010

The history of the development of Russian cuisine. Nutritional value of products used for cooking. Features of the preparation, design and serving of dishes. Physicochemical processes occurring with food substances during the technological processing of products.

term paper added 03/10/2013

The value of fish in nutrition; product range, classification of raw materials. The technology for the production of canned food and semi-finished products: stages, physicochemical processes occurring during processing. Product quality control, development of technical and technological maps.

term paper, added 02/18/2011

Nutritional and biological value of vegetables. Packing, transportation, storage of vegetables. Mechanical processing of raw materials. Physicochemical processes during heat treatment. Development of technological standards for the range of products.

term paper added 02/12/2013

Features of the technology of preparation of Hungarian meat dishes, nutritional value of the raw materials used. Quality control of public catering products, calculation of food and energy value of dishes. Development of technical and technological charts for meat dishes.

term paper, added 05/31/2010

The system of quality control of raw materials, semi-finished products and confectionery products at procurement public catering enterprises. Calculation of the nutritional and energy value of confectionery. Drawing up a technological map "Muffin with hot chocolate".

term paper added on 10/03/2014

Technical and technological maps of dishes. Algorithm schemes for the production of products. Characteristics of food products, their technological properties. Processes and changes occurring during the processing of food products, the calculation of their nutritional and energy value.

In public catering, various regulatory documents are used. Regulatory documentation is divided into categories and types. The category determines the significance of the normative documentation, and the type determines its content.

Technical and technological maps (TTC) are developed for new and specialties and culinary products, developed and sold only at this enterprise.

APPROVED

Director____________

TECHNICAL - TECHNOLOGICAL CARD

1 AREA OF USE

1.1 This technical and technological map applies to the flour confectionery cake "Biscuit" with soufflé, produced at the restaurant "Autostop"

2. LIST OF RAW MATERIALS

To prepare the "Biscuit" cake with soufflé, the following raw materials are used: butter creamy GOST R 52969 - 2008, granulated sugar GOST 21 - 94, premium flour GOST R 52189 - 2003, condensed milk with sugar GOST 2903 - 78, table eggs GOST R 52121 - 2003, starch potato GOST 7699 - 78, gelatin GOST 11293 - 89, chocolate GOST R 52821 - 2007, cocoa butter GOST 28931 - 91, fresh strawberries GOST 6828 - 69, citric acid, essence, molasses or products of foreign companies with certificates and quality certificates of the Russian Federation.

The raw materials used for the preparation of the confectionery "Biscuit" cake with soufflé must comply with the requirements of regulatory documents, have certificates and quality certificates.

3. RECIPE FOR FLOUR CONFECTIONERY

Table 15 - Recipe for "Biscuit" cake with soufflé

4. TECHNOLOGICAL PROCESS

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.

The round baked biscuit semi-finished product is glued to the soufflé. The surface is glazed with chocolate icing, decorated with strawberries and refrigerated until the chocolate hardens.

5. CLEARANCE, SUBMISSION, SALE AND STORAGE

5.1 Sponge cake with soufflé on the surface, decorated with chocolate glaze and fresh strawberries.

5.2 The "Biscuit" cake with a soufflé is placed in an individually decorated box made of cardboard or polymeric materials, the bottom is lined with parchment paper.

5.3 Transportation must be carried out in compliance with all sanitary requirements, without impacts and sudden jolts.

5.3 Shelf life is not more than 72 hours from the moment of the end of the technological process.

6. INDICATORS OF QUALITY AND SAFETY

6.1 Organoleptic characteristics of the product:

Appearance - the cake consists of two layers: a baked biscuit semi-finished product and a soufflé, the surface is evenly glazed, decorated with strawberries

Sectional view - The layers are clearly visible: baked semi-finished product and soufflé, provided for by the recipe

Color - Biscuit semi-finished product: light brown, soufflé - white

Taste - Sweet. The product should not have an unpleasant smell and taste, not fresh products

Smell - Matches baked semi-finished product and soufflé

Consistency -. Sponge cake - porous, elastic, easily breaks; soufflé - lush, uniform, retains its shape well.

6.2 Physicochemical indicators:

Physicochemical indicators and microbiological indicators affecting the safety of the product correspond to the categories specified in SanPiN 2.3.2.360 - 96 "Hygienic requirements for the safety of food raw materials and food products" and SanPiN 222.3.6.95 - 02 "Sanitary and epidemiological requirements for the organization of public nutrition, production and circulation of food raw materials and food products in them "

7. FOOD AND ENERGY VALUE (Appendix 1)

Developer O.R. Mukhortova

Federal Agency for Education

State educational institution of higher professional education

SAINT PETERSBURG TRADE AND ECONOMIC INSTITUTE

Department of technology and catering

COURSE WORK

Development of a menu, technological and regulatory documentation for a restaurant Jewish cuisine first class

Developed by: Mikhailov E.A.

Well 4 group № 442

Education full-time

Supervisor N.V. Barsukova

ST. PETERSBURG

Introduction

1.Literature review

1.1 Theoretical substantiation of the peculiarities of production

1.2 Types of menus and an approximate assortment minimum of products sold in this type of catering establishment

1.3 Analysis of the work of similar enterprises

2. Development of a scheme of technological flows of raw materials, finished products and waste

3. Development of the menu of the enterprise and determination of the main range of products

4. Development of technological and regulatory documentation

4.1 Technological maps

5. Development of an integrated technological scheme for the main product range

6. Technological schedule for the preparation of flour confectionery

7. Development of an operational control map for Cherry Strudel

8. Selection of methods for determining quality indicators for Cherry strudel

Conclusion

Bibliography

Introduction

Public catering is an important branch of the national economy, which combines the functions of producing ready-made food, selling it and organizing consumption by the population.

Due to the fact that today cafes-pastry shops have become especially popular and in demand among potential buyers, and there is no particular competition among them, a logical conclusion can be drawn about the prospects for such establishments. Modern cafes-pastry shops are created according to the principle "everything for customers", that is, it is no longer just about the quality of products, but also about the quality of service.

Actually, a cafe-confectionery is not only the appropriate equipment, for example, a modern food distribution line, but also a special concept of activity. Such an institution must necessarily be equipped with its own bakery, and in addition to bakery products, confectionery products must also be presented. In addition, to keep potential customers interested, the café-pastry shop should be expanded to include sandwiches and hot drinks such as tea and coffee.

Before proceeding directly to the opening of your own cafe-confectionery, you should think about a few important points... It is necessary to thoroughly think about the choice of the most advantageous location of the future establishment, determine the category of potential customers for whom the establishment will be intended, designate the range of future products and carefully work out the design of the premises.

In the confectionery shops, a wide range of products is manufactured, which are sold both at the catering establishments themselves, and through branches, buffets, small retail chains, as well as at catering establishments that do not have their own confectionery production (on a contractual basis).

Confectionery shops are organized at procurement enterprises, food factories, as well as in restaurants and cafes.

For confectionery shops, depending on their capacity, the following classification is adopted:

low capacity - up to 12 thousand products per shift (or 0.6 tons of flour);

average capacity - from 12 to 20 thousand products per shift (or 0.9 tons of flour);

high capacity - from 20 thousand products and more per shift (or 1.5 tons of flour).

A cafe can have workshops with a capacity of 1, 5, 8 and 10 thousand items per day.

All the factors mentioned are interdependent. The category of visitors depends on where the cafe-confectionery will be located, which, in turn, affects the range of products and the design of the premises. Be that as it may, in such an institution must be presented at least 10 varieties. bakery products, about the same number of types of small-piece products, several cakes and types of pastries. The popularity of the establishment will be added by pizza, biscuits, sandwiches and hot drinks.

1. Literature review

1.1 Theoretical substantiation of production features

A cafe is an enterprise for organizing food and recreation of consumers with the provision of a limited range of products in comparison with a restaurant. Sells branded, customized dishes, products and drinks.

According to GOST 50762 - 2007, cafes are distinguished:

According to the range of products sold - non-specialized and specialized (ice cream parlor, pastry cafe, dairy cafe, pizzeria cafe, etc.):

According to the contingent served and the interests of consumers, including interior design, - youth, children's, student, office, cafe-club, Internet cafe, art cafe, café-tavern ido .;

By location - in residential and public buildings, including detached buildings. hotel buildings, railway stations, cultural, entertainment and sports facilities; in recreation areas;

By methods and forms of service - with service by waiters and with self-service;

By the time of operation - permanent and seasonal;

According to the composition and purpose of the premises - stationary and mobile (auto-cafe, car-cafe, cafe on sea and river vessels, etc.),

Catering establishments must comply with the requirements of regulatory documents on the safety of services: - sanitary - hygienic and technological requirements of SanPiN 42-123-5777, SanPiN 42-123-4117, collections of recipes for dishes and culinary products; - requirements for the safety of food raw materials and products.

Minimum requirements for a cafe:

1 . Requirements for architectural and planning solutions and design of the enterprise .

Appearance: a regular illuminated sign is required

The composition of the premises for consumers: a hall, a toilet room with a room for washing hands;

Decoration of halls and premises for consumers: decorative elements are used that create a unity of style;

Microclimate: there must be a ventilation system that provides acceptable temperature and humidity parameters;

2 ... Requirements for furniture, dishes, appliances, linen.

Furniture: standard, corresponding to the interior of the premises, tables with polyester coating, wooden surfaces (for stylized enterprises);

Dinnerware and cutlery: crockery and cutlery must be made of stainless steel, semi-porcelain, earthenware, high-quality glassware with or without a pattern; tableware made of ceramics and wood is present in thematic enterprises and enterprises national cuisine.

Table linen: individual use paper napkins;

3 ... Requirements for the design of menus and price lists, product range.

Menu with the logo (brand name) of the enterprise: printed by a computer method, the cover is made of modern materials;

Assortment of products and purchased goods: a varied assortment of dishes, products and drinks, taking into account a specialized enterprise;

4. Customer service methods.

Customer service: customers are served by waiters, bartenders, head waiter; self-service possible;

Table setting: decorated with compositions of natural or artificial flowers;

1.2 Types of menus and an approximate assortment minimum of products sold in this type of catering establishment

The cafe independently develops the menu, taking into account the full observance of sanitary and technological requirements, as well as standards for this type and class of enterprises.

Depending on the contingent of consumers, the type of enterprises and the accepted forms of service, menus are subdivided into the following types: menu with a free choice of dishes; rationed food menu, i.e. set lunch menu (breakfast, dinner); business lunch menu; Sunday brunch menu; breakfast menu (used in hotel restaurants); me dietary and baby food; banquet menu; me thematic events (New Year's, Maslenitsa), etc. Special types of menus include: inserts in the menu-dishes from the chef, tasting menus, national cuisine menus in addition to the main menu, gourmet menus, lenten menus, etc.

I decided to devote my term paper to the cafe-confectionery "Kama" for 75 seats. Cafe "Kama" will be located in the center of Izhevsk on the first floor of the building. The service will be provided by waiters, baristas. Service personnel will be provided with branded clothing with the logo of the company. Opening hours of the cafe from 10 am to 11 pm. My company will operate a menu with a free choice of dishes.

So, the main products sold at this enterprise are flour confectionery and bakery products. For their preparation in the projected cafe, a confectionery shop is provided, in which most of the production is concentrated.

The premises of the confectionery department include: a department for kneading dough, cutting and baking, making cream and finishing products, a room for processing eggs, proving yeast dough. In addition to these premises, the confectionery shops provide: a pantry and a refrigerated chamber for a daily supply of raw materials, a pantry for finished products, a refrigerated chamber for finished products, a refrigerated chamber for semi-finished products (for cooling puff pastry, etc.), a pantry for packaging materials, a pantry for containers, washing equipment and sterilization pastry bags, the head of the shop.

The technological process for the preparation of flour confectionery products consists of the following stages: storage and preparation of raw materials (sifting flour, preparation of eggs, etc.); dough preparation and kneading, dough cutting and portioning; molding of products; proofing, baking and cooling of products; preparation of finishing semi-finished products (creams, syrups, fondants), finishing of products; stowage and transportation of products. In accordance with the technological process for the preparation of confectionery products, sections and workplaces are organized in each room for performing production operations.

1.3. Analysis of the work of similar enterprises

Today there are many different cafes and pastry shops. Everyone wants to attract the attention of visitors with a variety of confectionery, sweets, some new exquisite products, the choice is very large. But in order to assess the quality of a cafe-confectionery, it is necessary to objectively evaluate the menu they offer and other conditions. Let's consider them.

Cafe-Confectionery "Anderson"

Address: Moscow, st. Ostrovityanova, 5

Cuisine: baked goods, European

Opening hours: 08.30 to 22.00; weekend: 10.00 to 22.00

Number of halls: 2 halls - 25-30 seats

Offers: catering, children's parties, children's menu, food delivery, takeaway, breakfasts, banquets

Music: pop / rock, background

The fundamental difference between Anderson cafes and pastry shops from ordinary coffee houses is that the basis of the menu of the latter is coffee and light dishes. In cafes and pastry shops, the basis of the menu is dessert, and light salads, sandwiches, tea and coffee, juices and water are just an addition. The dessert menu is very extensive: it includes cakes, pastries, sweets, small-piece pastries, cookies, ice cream. All products are manufactured in our own confectionery shop.

The peculiarity of the cafe is that the cafe hosts unforgettable parties for up to 25 people, while approaching each holiday held individually - this is for those who want to celebrate a birthday with friends or gather work colleagues, celebrate any family celebration or hold a small corporate event ... They offer a creative program, presenter and DJ, personalized posters and posters, as well as a birthday cake.

Signature desserts: pancakes with berries, Bavarese cake (biscuit base and edging of biscuit sticks, inside a delicate milk-cream mousse, sprinkled with juicy fresh berries on top: strawberries, blackberries, raspberries, currants, blueberries), chocolate cake WITHOUT FLOUR ( dark chocolate with almond powder and glaze from dark chocolate), classic truffle (mix of black and milk chocolate infused with an exclusive blackberry liqueur, in chocolate glaze) and etc.

Cafe-confectionery "Ontrome"

Address: nab. Griboyedov Canal, 58

Cuisine: French

Opening hours: from 8.00 to 22.00

Offers: more than 60 types of confectionery products, a flexible system of discounts, simple and transparent terms deliveries, speed and individual approach to the execution of orders and, of course, excellent taste and decor.

The peculiarity is that Ontrome has been producing confectionery products in St. Petersburg for over 10 years. The French pastry school is traditionally considered the best in the world. The development of the formulation of the products that brought Ontrome success with consumers, as well as the training of confectioners were carried out by leading French specialists, including the director of the highest French culinary school Roland Linen. Also, these are low-calorie products and various cakes to order. An exclusive cake can be made in the form of any shapes, with or without an inscription. For a wedding, you can order, for example, a cake in the form of two hearts or figurines of the bride and groom. Such a solution will look original, bright and unusual. Ontrome cakes and pastries are deep-frozen at the stage of preparation, so all products are defrosted only before serving. This does not at all affect the taste and other characteristics of the products, but it allows them to give them that original appearance, which distinguishes them from many familiar desserts.

The true school of French pastry art is considered the best in the world. Recipes for many sweets came from there, with the preservation traditional recipes(French truffle) and using natural ingredients.

Branded products: Flambé sweets - soft mass sweets from dark and milk chocolate with raisins and rum, Nat-Nuga - sweets from white chocolate with coconut and rose petal syrup, glazed with milk chocolate with almond petals... "French Thing" - a cake, whipped cream with walnuts and prunes, soaked in meringue cognac, decorated with fresh physalis and chocolate decor, and many other desserts, cakes, pastries.

Cafe-confectionery "Shokoladnitsa"

Address: Balkan Square, 5

Opening hours: 10: 00-21: 00

Hall: smoker and non-smoker

Suggestions: in the assortment of the Shokoladnitsa cafe-confectionery - aromatic hot drinks, fresh bakery and cakes, breakfasts and lunches, sandwiches and pancakes, soups and salads. There is a wide selection of cold cocktails.

A distinctive feature of each of their coffee houses is an exquisite and cozy interior design, a warm and unique atmosphere. In the overview available to Guests, there is always a special showcase, where you can immediately choose the dessert you like and have a personal conversation with a barista - a coffee-making specialist.

All rooms are divided into smoking and non-smoking areas. Cozy summer verandas open during the warm season.

The assortment of "Shokoladnitsa" is very diverse and can satisfy any, even the most refined taste! Along with excellent coffee made from freshly roasted beans, elite teas, juices and cocktails, our network is famous for its pastries and delicious desserts.

All dishes are exclusive and prepared according to technologies developed by confectioners using only natural products.

There are always different Special offers, for example: guests of their cafe are invited to warm up with a hot punch: citrus, berry and fruit punch based on homemade wine and rum, will not only warm you in the cold winter, but will also give you a deep, rich taste. You can order both alcoholic and non-alcoholic punches. In the summer they offer to pamper yourself with signature cocktails: Vitamin charge (strawberry, banana, raspberry, freshly squeezed Orange juice, grenadine), Vigorous cranberry (fresh banana, cranberry, fresh apple, Apple juice), as well as the dessert "Red Pudding" (berry pudding with red wine, garnished with currants and vanilla sauce) and etc.

Having got acquainted with the peculiarities of cafes and pastry shops, having studied the range of products and services, the mode of operation, their location, I consider it expedient for myself to be engaged in the design of an enterprise of this type and specialization. Since these establishments are profitable, they have no problems with attendance and bring good profits. All this is due to the fact that confectionery products have found numerous fans around the world, thanks to their lightness, originality and interesting combinations of fruits, nuts, jelly, cream, berries, etc. Everyone loves to pamper himself with different delicacies, fresh pastries, various cocktails, desserts, relax with a cup of freshly brewed coffee.

2. Development of a scheme of technological flows of raw materials, finished products and waste

The technological process for the production of culinary products consists of a number of stages of product processing, which are different in tasks and can be divided in time and space.

The main stages of the technological process are the reception and storage of raw materials, the production of semi-finished products, the production of finished products, and their sale. In public catering, there are enterprises in which the technological process is carried out in full, as well as enterprises where the process is limited to several stages. Using the developed regulatory and technological documentation, we draw up a technological scheme of flows of raw materials, finished products and waste.

3. Enterprise menu development

Name	Exit, g.
Salads and snacks
Fish salad	200
Potato salad with apples	200
Blue whiting or carax forshmak	200
Carrot, apple and nut salad	200
Stuffed fish stewed in milk	250
Chicken offal jelly	250
Soups
Soup with dried dumplings	300
Broth with potato "couch"	400
Bean soup with potatoes	300
Bean soup "cholite"	300
Lean Easter borsch with matzah (Burekes mit matze)	300
Broth with noodle kugel	400
Lentil soup	300
Hot dishes
Chicken cutlets
Apples with rice
Meatloaf
Kugl fun flush (fish stew)
Pancakes with meat (pancakes mit flush)
Pancakes with liver (pancakes mit leber)
Pancakes with carrots and eggs (pancakes mit mern un ayer)
Pancakes with potatoes (pancakes mit potatoes)
Jewish sweet and sour meat
Chicken stew with veal tongue
Stuffed chicken necks
Kreplach with baked meat
Prakes (chicken tempanyaki)
Radish with goose fat
Easter vermicelli
Matza with lamb meat
Turkey meat with sweet potato
Steak
Mina with broccoli, matzo and cheese (casserole)
Sweet dishes
Matzo latkes
Donuts pound thief
Pancakes mit epl
Poppyseed Pie Pie (flody fun knishes mit mine)
Pies with poppy seeds (khomentash)
Teiglah
Pancakes with cottage cheese (pancakes mit kez)
Pancakes with prunes (pancakes mit henriknete fluimen)
Matzo pancakes
Khremzlakh
Matzo flour biscuit
Matzo dumplings
Easter lamb
Zucker-lekach Easter cake (biscuit cherry cake)
Beetroot
Soft drinks
Assorted juices (apple, cherry, tomato, peach, grape, orange, grapefruit, mango)	200
Assorted carbonated drinks (Pepsi, Mirinda, 7up, Schwebs, MountainDew)	250
Mineral water (BonAqua, Aqua Minerale, Essentuki)	250
Nestea iced tea (peach, lemon, wild berries)	250
Alcoholic drinks
Mulled wine	200
Sparkling wine
Martini Brut (white dry)	150
Champagne "Abrau-Durso" (semi-sweet, semi-dry)	150
AstiMartini (white sweet)	150
Abrau (pink, semi-dry)	150
Abrau (white, semi-sweet)	150
Wine
Muscat (red semi-sweet)	150
Chardonnay France (red semi-dry)	150
Merlot France (red dry)	150
Sant Eliza (white, dry)	150
Kono Sur Tokornal (white semi-dry)	150
Liquor
Baileys	40
Sambuca	40
BOLS Amaretto	40
Cointreau	40
Aperitif
Martini Bianco	80
Cognac
De Purville Napoleon	50
Ararat 5 *	50
Hennessy VS	50

4. Development of technological and regulatory documentation

Technological maps for the main product range

1. Technological map for cherry strudel

name of raw materials	Raw material consumption for 1 portion, g		Raw material consumption per 100 portions, g
	gross	net	gross	net
Flour	18.9	18.9	1890	1890
Semolina	1.7	1.7	170	170
Yolk	0.08 pcs.	0.8	8 pcs.	80
Margarine	3.8	3.8	380	380
Cream	7.7	7.7	770	770
Water	5.25	5.26	525	525
Dough weight:	-	38.3	-	3830
Breadcrumbs	3	3	300	300
Cherry	75	75	7500	7500
Sugar	7.5	7.5	750	750
Cinnamon	0.19	0.19	19	19
Filling weight:	-	85.7	-	8570
Weight p / f	-	124	-	12400
Output:	-	120	-	12000

Cooking technology:

Flour, semolina sift with a slide on a kitchen board, make a depression in the middle, put salt, yolk, softened margarine, warm cream t = 45 0 С, water, knead the dough so that it does not stick to your hands. Form a flattened lump from the elastic dough, grease it with liquid margarine and put in a warm place (t = 40 0 ​​С) for 30 minutes. Then roll out the dough into a thin layer, sprinkle 2/3 of it with bread crumbs.

For the filling: mix the pitted cherries with cinnamon and powdered sugar, place on top of the breadcrumbs and use a napkin to roll the layer into a tube, starting from the end filled with the filling. Brush with the rest of the margarine. Bake for about 25 minutes at 180 ° C. The finished strudel can be sprinkled with icing sugar. Serve on a dessert plate with a scoop of ice cream or whipped cream.

Quality requirements:

Appearance: a piece of roll of rolled dough with cherries, sprinkled with powdered sugar.

Consistency: soft, well-baked.

Color: golden surface.

2. Technological map on spirals with almonds

Cooking technology:

Beat the whites and sugar into the foam. Add a little almonds or other nuts and honey, mix well and add flour. Knead the not steep dough, from which to form spirals using a pastry bag with a round nozzle. Arrange the spirals on a greased baking sheet and decorate the tip with each almond or kernel slice walnut... Bake at 180 0 С for 15 minutes. After the cakes have cooled down to t = 35 0 С, sprinkle with powdered sugar. Serve in a dessert plate 2 pcs. sprinkle with icing sugar and garnish with mint leaves.

Quality requirements:

Appearance: the tubes are placed in paper baskets, sprinkled with powdered sugar.

Color: golden surface.

3. Technological map for the oven with mushrooms

name of raw materials	Raw material consumption per 100 pcs. 85 grams each
	Gross	Net
Flour	4000	4000
Eggs	10 pieces.	380
Butter	100	100
Salt	40	40
Dough weight:	-	4520
Champignon mushrooms)	2000	1500
Onion	1200	1000
Pepper	10	10
Filling weight:	-	2710
Milk	1000	1000
Eggs	30 pcs.	1140
Omelet mass:	-	2140
Weight of p / f:	-	9370
Output: 100 pieces.	-	8500

Cooking technology:

Cooking fresh yeast-free dough... We mix milk, eggs, add salt. Add butter, flour. Knead the tough dough. Divide the resulting dough into small balls. Roll out the dough with a thickness of 2 mm and cut it out using the shape of a circle with a diameter of 10-12 mm. Then we make "baskets" from the circles: we raise the edge and pinch it, thereby forming the side. We spread the resulting "baskets" on a baking sheet, greased vegetable oil... We fill each basket with minced meat.

For the filling: fry finely chopped (or chopped in a meat grinder) mushrooms and onions, salt and pepper.

Fill the "baskets" with minced meat with omelet mass (egg, beaten with milk). We put a baking sheet in a preheated oven and bake for 20-25 minutes at 200 ° C.

Serve with sour cream.

Quality requirements:

Appearance: round products with a ruddy crust.

Consistency: soft, tender, well-baked.

Color: golden brown.

Taste: typical of these products, without bitterness.

4. Technological map for pancakes with cottage cheese

name of raw materials	Raw material consumption for 1 portion, g.
	Gross	Net	Gross	Net
Wheat flour	20	20	200	200
Chicken egg	¼ pcs.	9.8	25 pcs.	980
Salt	0.2	0.2	20	20
Milk	40	40	4000	4000
Vegetable oil	3.9	3.9	390	390
Dough weight:	-	73.9	-	7390
Egg yolk	1/4 pcs.	3.7	25 pcs.	370
Cottage cheese 5-9% fat	32	32	3200	3200
Granulated sugar	5	5	500	500
Curd	32	32	3200	3200
Butter	4.9	4.9	490	490
Filling weight:	-	77.6	-	7760
Weight of p / f:	-	151.5	-	15150
Output:	-	150	-	15000

Cooking technology:

Sift flour into a bowl, add eggs, salt, sugar and half of the milk. Stir well, add the remaining milk and vegetable oil, mix until smooth. Bake thin pancakes toasting on one side only. Fold the prepared pancakes in a stack with the toasted side up.

Filling: mix the curd with the curd mass, add the yolks and softened butter. Mix well.

Put the filling on each pancake. Collapse with envelopes. Fry on one side, then turn over, cover and cook for 4-5 minutes to warm up the filling well.

Serve on a plate with condensed milk or sour cream.

Quality requirements:

Appearance: the pancakes are rolled into an envelope.

Consistency: tender, the filling is not raw. Well baked.

Color: light brown

Taste: typical of these products, without bitterness

5. Technological map for "Myutaki with jam"

name of raw materials	Raw material consumption for 1 portion, g.		Raw material consumption per 100 portions, g.
	Gross	Net	Gross	Net
Margarine	13.9	13.7	1390	1370
Flour	68.8	68.8	6880	6880
Dry yeast)	3.4	3.4	340	340
Sugar	13.9	13.9	1390	1390
Sour cream	13.9	13.9	1390	1390
Dough weight:	-	113.7	-	11370
Plum jam	25	25	2500	2500
Walnuts	14.6	14.6	1460	1460
Filling weight:	-	39.6	-	3960
Weight of p / f:	-	153.3	-	15330
Output:	-	150	-	15000

Cooking technology :

Grind margarine with flour. Grind sugar with yeast. Mix everything, add sour cream and knead the dough.

Filling: mix jam with chopped walnuts.

Roll out the dough into thin rectangles, grease with the filling. Make rolls, place on a greased baking sheet and bake for 25-30 minutes. Cut hot into pieces 3-4 cm thick. When cooled down to t = 35 0 С, sprinkle with icing sugar.

Serve on a dessert plate. Decorate the plate with melted chocolate.

Quality requirements :

Appearance: rolls sprinkled with powdered sugar

Color: golden brown

Taste: typical of these products, without bitterness

6. Technological map for Mousse "Cranberry Tale"

Cooking technology :

Blur out the cranberries. Juice separately, cake separately. Add water to the cake and bring to a boil, boil for 5 minutes. Strain. And put it back on the stove. Pour in semolina. We get pretty thick semolina... Cool to t = 40 0 ​​С, add juice. Gradually add sugar and beat.

Syrup: grind cranberries with sugar, add water and boil.

Put the mousse in the bowls, pour over the syrup, alternating to the top. Refrigerate.

Serving: put the bowl on a substitute plate with a napkin, decorate the mousse with berries.

Quality requirements :

Appearance: mousse decorated with berries

Consistency: delicate, homogeneous

Pink colour

Taste: typical of these products, sweet and sour

7. Technological map for biscuit cake with nut cream

name of raw materials	Mass fraction of dry substances,%	Raw material consumption per 10 kg of semi-finished product, g		Raw material consumption per 10 kg of finished product, g
		Actually	In dry matter	Actually	In dry matter
Flour	85.50	3894	3329.4	2336.4	1997.6
Sugar	99.85	3419	3413.9	2051.4	2048.3
Egg yolks	46	3419	1572.7	2051.4	943.6
Egg whites	12	5128	615.4	3076.8	369.2
Essence	0	22.8	0	13.7	0
Citric acid	98	15.2	14.9	9.1	8.9
Total:	-	15898	8946.3	9538.7	5367.6
Test output:	84	10000	8400	6000	5305.8
Whole condensed milk with sugar	74	1979	1465.5	791.6	586.2
Butter	84	4948	4156.3	1979.2	1662.5
Nuts	97.5	478	466.1	191.2	186.4
Powdered sugar	99.85	2639	2635	1055.6	1055.2
Vanillin	99.85	44.6	44.5	17.8	17.7
Total:	-	10088.6	8767.4	4035.4	3508
Cream output:	86	10000	8600	4000	3502.2

Cooking technology:

Pre-chilled egg whites beat for 20-30 minutes, first at low, then at a high number of revolutions until the volume of the mass increases by 6-7 times. At the end of churning, add citric acid. Beat egg yolks with sugar separately for 30-40 minutes, add essence, flour and beat the mass for another 5-8 seconds, then carefully add whipped whites and mix until a homogeneous dough is obtained. Then place the dough on a greased and floured baking sheet in a layer about 1 cm thick. Bake in an oven preheated to 220 0 С for 15-30 minutes. Put the finished biscuit on a board and, when it cools down, cut in half and fold the layers one on top of the other, layering with cream. Smear the top with cream, sprinkle with nuts and set in a cold place to harden. Cut into equal oblong cakes.

To make cream in milk, dilute flour, vanilla sugar and with continuous stirring, cook a thick cream. Cool, add to the crushed butter with powdered sugar, then stir in the ground nuts. Nuts can be boiled with milk into a thick mass, due to which they will acquire an even more pleasant taste.

Serve on a dessert plate.

Quality requirements:

Appearance: biscuit cakes are layered with cream, the surface is decorated with nuts.

Consistency: the biscuit does not crumble, the cream is not liquid. Soft, well-baked biscuit.

Color: light brown cakes, creamy milky color.

Taste: typical of these products, without bitterness.

8. Technological card for chocolate-nut rolls with strawberry sauce

name of raw materials	Raw material consumption for 1 portion, g.		Raw material consumption per 100 portions, g.
	Gross	Net	Gross	Net
Wheat flour	20	20	200	200
Chicken egg	¼ pcs.	9.8	25 pcs.	980
Salt	0.2	0.2	20	20
Milk	40	40	4000	4000
Vegetable oil	3.9	3.9	390	390
Dough weight:	-	73.9	-	7390
Chocolate	36	36	3600	3600
Nuts	32	32	3200	3200
Cream	10	10	1000	1000
Filling weight:	-	78	-	7800
Weight of p / f:	-	151.6	-	15160
Strawberry	30	25	3000	2500
Sugar	3	3	300	300
Sauce yield:	-	20	-	2000
Output:	-	150/20	-	15000/2000

Cooking technology:

Sift flour into a bowl, add eggs, salt, sugar and half of the milk. Stir well, add the remaining milk and vegetable oil, mix until smooth. Bake thin pancakes, frying on both sides in a special square pan. Then grease each pancake with filling and roll it up. Refrigerate for 30-40 minutes. Cut each tube into 6 rolls.

Filling: melt the chocolate and cream in a water bath. Add crushed nuts and stir.

Sauce: boil the strawberries with sugar. Make a homogeneous mass with a blender.

Serve on a dessert plate, arrange the rolls in a circle and top with strawberry sauce.

Quality requirements:

Appearance: rolls sprinkled with strawberry sauce

Color: light brown, sauce: pinkish red

Consistency: delicate

Taste: typical of these products, sweet

9. Technological map for pies with cabbage

name of raw materials	Raw material consumption per 100 pcs. 80 grams each
	Gross	Net
Flour	3070	3070
Eggs	4 things.	145.6
Butter	307.8	307.8
Salt	5.1	5.1
Water	760	760
Sugar	115	115
Yeast	95.8	95.8
Dough weight:	-	4499.3
Cabbage w / c	2275	2255
Milk	375	375
Eggs	15 pcs.	570
Butter	300	300
Salt	3.8	3.8
Parsley	12	10
Filling weight:	-	3513.8
Weight of p / f:	-	8013.1
Lubricating egg	3 pcs.	114
Output: 100 pieces.	-	8000

Cooking technology:

The dough is kneaded immediately, in one step. Dissolve the yeast in warm milk or water (temperature 35-37 ° C) and stir until the yeast is completely dissolved in the water.

Add eggs, sugar, salt, add flour and knead the dough (it is better to grind the eggs with salt and sugar, and then add to the dough).

At the end of kneading, add melted and cooled butter, vegetable oil or margarine and knead until the dough no longer sticks to the bowl and hands (the dough should not be steep).

Lightly sprinkle the finished dough with flour or grease with vegetable oil, cover with a napkin or towel and put in a warm place (t = 40 0 ​​С). When the dough rises, knead it and let it rise again.

Filling: finely chop the cabbage, pour boiling water over it, discard in a colander and squeeze. Fry cabbage in butter for 3 minutes, season with salt, pepper and pour in milk. Simmer for 5 minutes.

Boil the eggs, cut into cubes, chop the parsley.

Add eggs and greens to the cabbage and mix well.

Make cakes from the dough, put the filling and form round pies.

Put the pies in the heat for 10 minutes. Grease with an egg, and then into the oven and bake for 35-40 minutes at a temperature of 200 0 C.

Serving: put a napkin on a saucer, then a pie.

Quality requirements:

Appearance: round pies with a glossy crust

Consistency: tender, well-baked

Taste: typical of these products, without bitterness

10. Technological card for dessert from cottage cheese with pears.

name of raw materials	Raw material consumption for 1 portion, g.		Raw material consumption per 100 portions, g.
	Gross	Net	Gross	Net
Pears	33.8	32.3	3380	3230
Nuts	8.5	8.2	850	850
Lemon juice	3.3	3.3	330	330
Curd	41	41	4100	4100
Cream	10.2	10.2	1020	1020
Egg yolks	1/2 pcs.	4	10 pieces.	400
Semolina	8.2	8.2	820	820
Sugar	8.5	8.5	850	850
Powdered sugar	2	2	200	200
Weight of p / f:	-	125.9	-	12590
Output:	-	120	-	12000

Cooking technology:

Heat the nuts in a frying pan without fat. Wash and cut the pears into cubes, drizzle lemon juice.

Combine cottage cheese with cream, egg yolks, sugar, add semolina, nuts and pears. Mix everything well.

Heat the oven to 200 degrees. Prepare a baking dish. To do this, grease the form with oil and sprinkle with semolina. Put the curd mass in a mold and bake in the oven for 10-15 minutes. When the casserole is browned, cover it with a sheet of foil and keep in the oven for another 5 minutes.

Remove the casserole from the oven and let cool slightly. After that, cut the dessert into portions and sprinkle with icing sugar.

Serve on a dessert plate with sour cream or jam.

Quality requirements:

Appearance: a slice of dessert decorated with powdered sugar

Color: ruddy light brown crust

Consistency: tender, well-baked

Taste: typical of these products, without bitterness

I approve

Mukhlyakova Yulia Sergeevna

TECHNICAL AND TECHNOLOGICAL CARD № 1

Honey mousse with kiwi

1. Application area :

This technical and technological map applies to "Honey mousse with kiwi" produced by "Kama" LLC.

2. Quality requirement

Food raw materials, food products and semi-finished products used for the preparation of "Mussa" must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (declaration of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.)

3. Recipe

4. Technological process

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises (1996, 1997 edition).

Separated yolks from whites, beat in a water bath. Add honey and cook at T 90 C, for 20 minutes, stirring constantly until a homogeneous thick mass. Cut the zest and squeeze the lemon juice and add to the thick mass, mix and allow to cool. Whipped egg whites and whipped cream are combined with honey cream, gently interfere. Lay a layer of kiwi, pour half of the cream on top, then lay the second layer of kiwi and put the cream on it. Put the mousse in the refrigerator for 4 hours. Serve in a bowl, the mousse is decorated with kiwi.

5.

The dish "Honey Kiwi Mousse" is served on a dessert plate. Garnish with kiwi slices.

The serving temperature should be 14 C. Shelf life is no more than 6 hours, at a temperature from 0 to 14 C.

6.

6.1. Organoleptic quality indicators:

Appearance: Homogeneous mass.

Color: Pale yellow with green dots.

Taste and smell: Moderately sweet taste with hints of honey and kiwi. The smell of honey and kiwi.

6.2. Microbiological indicators of "Mussa" must correspond

7. The nutritional value

Responsible for registration of the TTK in the restaurant: chef ________

I approve

General Director of Kama LLC

Mukhlyakova Yulia Sergeevna

Technical and technological map No. 2

Saxon curds

1. Application area :

This technical and technological map applies to the "Saxon curd", produced by LLC "Kama".

2. Quality requirement

Food raw materials, food products and semi-finished products used for the preparation of "Saxon curds" must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (declaration of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.). )

3. Recipe

4. Technological process

The potatoes are washed, boiled in their uniforms, cooled and left in a cool place for a day. Peel the potatoes and rub on a fine grater or pass through a meat grinder. Rinse raisins hot water, let it drain. Mix the potatoes with raisins, eggs, flour, salt, grated cottage cheese, sugar and lemon juice and knead the dough.

Use the powdered flour with your hands to make cakes about 5 cm across. Heat the fat in a frying pan and brown the curds on both sides for about 8 minutes.

Place the fried curds in the oven, preheated to 75 degrees, and bring to readiness. Mix the sugar with cinnamon and sprinkle the curds on both sides.

5. Requirements for registration, implementation and storage

The "Saxon curds" dish is served on a dessert plate.

The serving temperature must be at least 65 ° C.

The term of realization of the dish "Saxon curd", when stored on a bain-marie or a hot stove - no more than 3 hours from the end of the technological process.

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish:

Appearance - the dish retained its shape well. Has an evenly roasted surface.

The consistency is dense, soft, does not fall apart.

The color is brown, golden yellow, evenly over the entire surface.

Taste Moderately sweet, with lemon and curd flavors.

Smell - Corresponds to curd products.

6.2. Microbiological indicators of the "Saxon curd" must comply with the Requirements of SanPiN 2.3.2.1078-01, index 1.9.15.16

7. The nutritional value

Chef responsible for registration of the TTK in the restaurant _________

Head production of a cafe ______________________________________

5. Development of an integrated technological scheme for the main product range

6. Technological schedule for the preparation of flour confectionery

Operation names	Production cycle time
	9-10	10-11	11-12	12-13	13-14	14-15	15-16	16-17
Making yeast dough	--
Proofing yeast dough	--
Preparing the filling for pies	--	--
Shaping products	--	--
Proofing pies	--	--
Baking pies	--	--
Making biscuit dough	--	--
Baking a biscuit	--	--
Cooling the biscuit	--	--
Making cake creams	--
Making cakes	--
Finishing biscuit cakes	--
Making pancake dough	--	--	--
Baking pancakes	--	--	--
Making the filling for pancakes	--	--	--
Shaping products	--	--	--
Cooking shortcrust pastry	--
Preparation of the filling	--
Shaping products	--
Baking	--
Puff pastry preparation	--	--
Cooling the dough	--	--
Preparation of the filling	--	--
Shaping products	--	--
Baking	--	--
Cooking unleavened dough	--	--
Preparation of the filling	--	--
Shaping products	--	--
Baking	--	--
Cooking unleavened butter dough	--
Preparation of the filling	--
Shaping products	--	--
bakery	--	--

a cafe confectionery assortment menu

7. Development of an operational control map for cherry strudel

Objects of control	Controlled indicator (parameter)	Possible deviations	Method of elimination of deviations
Incoming control
GOST 26574-85	Appearance: crumbly Color: white or cream with a yellowish tinge Taste: peculiar wheat flour, without foreign tastes, not sour, not bitter Smell: typical of wheat flour, no foreign odors, not musty, not moldy	Crumpled Unusual shade of color, foreign inclusions, smell of dampness, mold	Sieve through a sieve Return to supplier with the participation of a quality inspector
Semolina GOST 7022-97	Appearance and color: translucent ribbed crumbs of cream or yellowish color Smell: no smell of mold, mustiness and other foreign odors Taste: without sour, bitter and other off-flavors	Crumpled Sour, bitter, musty taste and smell	Eliminate mechanically Sift Return to supplier
Edible chicken eggs GOST R 52121-2003	Appearance: no blood clots, no embryo Color: yellow, orange Smell, taste: fresh, without foreign smell	Bad egg smell, blood clots, fetus	Return to supplier
Margarine GOST R 52178-2003	Appearance: homogeneous consistency Taste and smell: clean, typical for this type of margarine, without foreign tastes and odors.	Weak aroma Bitter, sour, metallic taste Grayish or brownish tint	Return to supplier
GOST R 52091-2003	Appearance: homogeneous opaque liquid Consistency: homogeneous, moderately viscous, without protein flakes and loose lumps of fat Color: white with a cream shade	Slight fat sludge Foreign taste and smell	Mix Return to supplier
Drinking water GOST 2874-73	Clean, transparent, without taste and smell	With impurities, with a foreign taste. Increased chlorine content	Return to supplier Upholding
Breadcrumbs OST 18-255-75	Color: light yellow Uniform consistency Taste, smell: characteristic, without foreign taste and smell	Burnt Moldy smell Unevenly chopped	Return to supplier Grind, sift Warm up in the oven
Fruits and berries, quick-frozen GOST 29187-91	Appearance: whole berries, pitted Color: burgundy Taste, smell: peculiar, without strangers	Frozen fruits, if more than 10% Pest damage, mechanical damage Rotten berries	Return to supplier
Granulated sugar	Appearance: free-flowing crystalline Taste and smell: sweet, without extraneous taste and smell, both in dry sugar and in its aqueous solution Color: white or white with a yellowish tinge	Foreign taste and smell	Sift Return to supplier
Operational control
Dough kneading	Sift flour, semolina with a slide on a kitchen board, make a depression in the middle, put salt, yolk, softened margarine, warm cream, water in it, knead the dough and knead it until it stops sticking to your hands	Sticks to your hands Too liquid	Add flour
Proofing dough	Form a flattened lump, grease it with liquid margarine and leave at a temperature of 40 0 ​​С to leave for at least 30 minutes	Low temperature at the place of proofing (the dough will not rise)	Increase temperature
Roasting rusks	5 minutes at a temperature of 150 0 С	Heating temperature over 180 0 С (crackers will burn)	Reduce heating to desired temperature
Preparation of the filling	Pitted cherries mixed with cinnamon and powdered sugar	Got some berries with seeds	Loop over and remove bones
Semi-finished product forming	Put the filling on top of the crackers and use a napkin to roll the layer into a tube, starting from the end filled with the filling.	The dough is torn Cherry juice flows out	Blot with a napkin and pinch the edges
Baking semi-finished product	Bake for 25 minutes in an oven preheated to 180 0	Low temperature (product not cooked through) High temperature (product will burn)	Increase heating Reduce heat
Acceptance control
Cherry strudel	Appearance: a piece of rolled cherry dough roll, sprinkled with powdered sugar Taste, odor: typical of these products, no bitter taste Consistency: soft, well-baked	Raw dough, not baked Foreign smell, taste of bitterness	Continue heat treatment The dish is not subject to sale

Selection of methods for determining quality indicators. Methods for determining the quality of branded culinary products (Pastry "Cherry strudel")

Normalized indicator	Analysis methods	Analysis method characteristics
Organoleptic properties of the dish	Rejection	The sensory evaluation of food and culinary products can give accurate results if the following are met: Sampling technique; The number of dishes and products to be checked; Serving temperature. For the correct perception of taste, the dish should be tasted at the temperature recommended for the holiday. Organoleptic evaluation of the product is carried out using the senses. This analysis is carried out in order to check the compliance of the quality of the manufactured products and incoming raw materials with the requirements established by the NTD, recipes. Organoleptic analysis precedes physicochemical analysis, which makes it possible to more fully assess the quality of products and increase the efficiency of control. Organoleptic assessment of the quality of a dish is carried out according to 5 main indicators: appearance, color, smell, taste and consistency. To carry out the organoleptic assessment, a scale for the sensory assessment of dishes is used, which presents the characteristics and possible defects in terms of the main quality indicators. The scale is based on a 5-point system. If there are defects, the score for each indicator is reduced by the method of discounts from 1 to 4. According to a scale of 5 points, a dish is prepared completely in accordance with the requirements established by the production technology, corresponding to high quality products. A 4-point dish rating allows for minor or easily removable defects. A score of 3 points indicates more significant violations of the cooking technology, but allowing its implementation without revision. A score of 2 points indicates significant defects in the dish, but does not exclude the possibility of its processing. A score of 1 point indicates defects in the dish that do not allow it to be sold. A dish shall be removed from sale if it has received at least one unsatisfactory evaluation during the organoleptic evaluation. If the smell and taste of the dish are rated at 3 points each, then regardless of the ratings for the rest of the indicators, the dish is rated no higher than satisfactory. The sum of points is deducted for a lower temperature of the dish being dispensed - 1 point for every 10C. The results of the organoleptic assessment are entered in the table.
Dry matter content	drying method (accelerated method).	The essence of the method lies in the evaporation of moisture from a sample of the product taken. The loss in mass after drying is considered to be evaporated moisture (shrinkage) and is expressed as a percentage of the mass of the sample taken for drying. Determination technique: Determination of moisture content in the test product is carried out by drying at a temperature of 142 ° C to constant weight within 90 minutes. We weigh a weighing bottle with sand, a glass rod and a lid on a technical scale with an accuracy of 0.01 g. We weigh a sample of the product in an amount of 5 grams into it, distribute the sample evenly along the inner walls of the bowl and place it in an oven preheated to 130C. After 90 minutes, we take out the bottle and put it in a desiccator to cool for 15-20 minutes. Before placing the bottle in the desiccator, close it with a lid. Then we weigh the weighing bottle. Moisture percentage, calculated by the formula: X = (c-a) * 100%, (b-a) where a is the mass of a cup with sand and a stick, g; b - weight of the plate with a sample, sand and a stick before drying, g. c - weight of a plate with a sample, sand and a stick after drying,
Fat content	Gerber method	The method is based on the destruction of the proteins of the test product with concentrated sulfuric acid and the dissolution of fat in isoamyl alcohol. The resulting mixture is centrifuged in butyrometers. The determination of fat is carried out in milk or cream examples, differing in size and graduation. The division volume in milk butyrometers is 0.6%, or 0.01133 g of fat in the product, and the measurement ranges are from 0 to 6 and from 0 to 7 weight percent. The volume of two divisions in creamy butyrometers corresponds to 1% fat in the product when weighed in 5 g. They are used if the fat content in the product exceeds 10%. Determination technique: V glass beaker with a capacity of 50 ml, we take a sample of the product 5 g, add 5 ml of distilled water with a pipette and stir thoroughly until a homogeneous consistency, then add 10 ml of sulfuric acid with an automatic pipette (specific gravity 1.81-1.82). We heat the contents of the glass in a water bath with continuous stirring until the sample is completely dissolved in sulfuric acid. Then, using a funnel with a short tube, the contents of the glass are quantitatively transferred into a dry milk butyrometer, making sure that the neck of the butyrometer remains dry. We wash off the glass and funnel with a small amount of sulfuric acid, which we pour into the same butyrometer. After that, add 1 ml of isoamyl alcohol to the butyrometer, wipe the inner surface
the neck, close with a dry rubber stopper, pre-treated with chalk, gently shake the butyrometer and set for 5 minutes in water bath with a temperature of 6 ° С ± 2 ° С for complete dissolution of the sample of the product. After the specified time has elapsed, remove the butyrometer from the bath, wipe it off, adjust the fat level in it with a rubber stopper so that the fat column is in the tube with a scale, after which we count the number of small divisions in the milk butyrometer.
Method for the determination of sugars	Iodometric method	The method is based on the reduction of an alkaline solution of copper with a certain amount of a solution of reducing substances and determination of the amount of formed copper (I) oxide or unreduced copper by the iodometric method. 3.2.1. Preparation of alkaline copper citrate solution: 25 g of copper sulfate is dissolved in 100 cm of distilled water, 50 g citric acid dissolved separately in 50 ml of distilled water. 388 g of crystalline sodium carbonate or 143.7 g of anhydrous sodium carbonate are also separately dissolved in 300-500 cm3 of hot distilled water. The citric acid solution is carefully poured into the sodium carbonate solution. After cessation of carbon dioxide evolution, the mixture of solutions is transferred into a volumetric flask with a capacity of 1000 ml, a solution of copper sulfate is poured into the flask and the contents of the flask are brought to the mark with distilled water, stirred and, if necessary, filtered. 3.2.2. Preparation of sodium sulfate solution concentration (NSO 5HO) = 0.1 mol / l (0.1 N.) Dissolve 25 g of sodium thiosulfate in boiled and cooled distilled water, transfer to a 1000 ml volumetric flask and add the same water to the mark. Store the solution in a dark bottle. The titer is established after 8-10 days. It is recommended to prepare a stock of sodium thiosulfate solution in the amount of 5-10 dm3. 3.2.2.1. Determination of the correction factor: About 2 g of potassium iodide is introduced into a conical flask with a capacity of 500 cm3, dissolve it in 2-3 cm3 of distilled water, add 5 cm3 of hydrochloric acid (1: 5), after which 25 cm3 of a solution of potassium dichromate is added with a pipette; gently stir the liquid, covering the flask with a watch glass, after 2 minutes add 200-250 cm3 of distilled water and titrate with sodium thiosulfate solution. As soon as the liquid acquires a greenish-yellow color, add about 3 cm of starch solution and continue titrating until the blue color disappears. In the absence of sharp fluctuations in temperature, the titer of 0.1 mol / dm (0.1 N) of sodium thiosulfate solution can be checked once every 3 months. It is allowed to prepare 0.1 mol / l sodium thiosulfate solution from the standard titer without additional determination of the correction factor. 3.2.3. Preparation of a solution of potassium dichromate concentration (KCgO) = 0.1 mol / dm 4.9033 g of potassium dichromate is dissolved in distilled water in a volumetric flask with a capacity of 1000 cm3. It is allowed to prepare a 0.1 mol / dm3 solution of potassium dichromate from a standard titer. 3.2.4. Preparation of starch solution with mass fraction I%: I g of starch is dissolved in 2-3 cm! distilled water and the resulting solution is poured into 100 cm 3 of boiling distilled water, stirring it with a stick. Boil for 1 min, then cooled. It is allowed to prepare a starch solution using a saturated solution of sodium chloride (27 g per 100 cm "). 3.2.5. Preparation of zinc sulfate solution: 145 g of zinc sulfate is dissolved in distilled water in a volumetric flask with a capacity of 1000 cm 1. 3.2.6. Preparation of a solution of sodium hydroxide (potassium hydroxide) concentration with (NaOH or KOH) = 1 mol / l ". 40 g of sodium hydroxide (56 g of potassium hydroxide) is dissolved in distilled water in a volumetric flask with a capacity of 1000 ml *. 3.2.7. Preparation of methyl orange solution: 0.1 g of methyl orange is dissolved in 100 ml of hot distilled water and filtered after cooling. 3.2.8. Preparation of a solution of sulfuric acid with a concentration of (1/2 HS0 4) = 4 mol / dm 3 To prepare 1000 ml of "solution, take 116 volumes" of concentrated sulfuric acid with a density of 1.830 g / cm 1, carefully pour into water with stirring, cool and bring the volume of the solution to 1000 cm. " 3.3. Analysis 3.3.1. Determination of the mass fraction of reducing substances (sugar before inversion) A sample of the crushed test product is taken with a sludge of such a calculation that the amount of reducing substances in I cm "of the sample solution was about 0.005 g. A sample weight of more than 5 g is weighed with an error of no more than 0.01 g, and less than 5 g - no more than 0.001 g. The weighed portion in a glass is dissolved in distilled water heated to 60 -70 * C. If the product dissolves without residue ( sugar syrups, some types of pills, lollipop caramel etc.). then the solution obtained in the beaker is cooled and transferred into a black flask with a capacity of 200-250 cm ", the volume of the solution is brought to the mark with distilled water and mixed well. When dissolving a sample of chewing gum, the resulting sugar solution is quantitatively transferred into a volumetric flask without undissolved sample. If the product contains substances insoluble in water (interfering with non-sugar - proteins, fats, pectins, starch, etc.). then the weighed portion from the glass is transferred into a volumetric flask with a capacity of 200-250 cm 4, washing off insoluble particles into the flask with distilled water to about half of the volume of the flask, the flask is placed in a water bath heated to 60 "C, at this temperature, shaking at times, it is kept for 15 minutes. Having cooled the solution to room temperature, precipitate interfering non-sugar by adding to the solution in the flask 10 cm "I mol / dm" of zinc sulfate solution. If the weight of the sample was less than 5 g, and 15 cm 1, if the weight of the sample was more than 5 g, and the volume of sodium hydroxide solution established by a separate experiment when titrating the corresponding volume of a solution of zinc sulfate with phenolphthalein. The contents of the flask are shaken, brought to the mark with distilled water, mixed and filtered into a dry flask or flask, which is pre-rinsed twice with a small portion of a transparent filtrate. In a conical flask with a capacity of 250 cm 4, pipettes 25 cm of "alkaline citrate copper solution and 10 cm -" the investigated filtered solution, 15 cm "of distilled water and place in a flask for uniform boiling a piece of pumice or two or three pieces of porous ceramics. The flask is connected to a reflux condenser. The solution is brought to a boil for 3-4 minutes, boiled for 10 minutes, then the flask quickly cooled to room temperature 3 g of potassium iodide, dissolved in 10 cm of "distilled water, and 25 cm 1 of a solution of sulfuric acid with a concentration of 4 mol / dm" are added to the cooled liquid. from the flask due to the released carbon dioxide. After that, the released iodine solution is immediately titrated rum sodium thiosulfate until a light yellow color of the liquid. Then add 2-3 cm of "starch solution and continue to titrate the liquid stained in a dirty blue color until a milky color appears, pouring in one drop of sodium thiosulfate solution at the end of titration. The control experiment is carried out under the same conditions, for which 25 cm is taken. "alkaline citrate solution of copper and 25 cm" of distilled water. 3.3.2. Determination of the mass fraction of total sugar (sugar after inversion) and sucrose. recipes approved in the prescribed manner). The dissolution of the weighed portion and the precipitation of non-sugars is carried out as indicated in clause 3.3.1. Preparation of reagents for precipitation of non-sugars - according to PP. 3.2.5 and 3.2.6. In a volumetric flask with a capacity of 100 or 200 cm 1, pipet 50 or 100 cm 1 of the resulting filtered solution, respectively, check the reaction of the solution by adding one or two drops of methyl orange and, if the solution is alkaline, add dropwise a solution of hydrochloric acid with a concentration of 0.5 mol / dm " Then add 5 or 10 cm3 of "concentrated hydrochloric acid, stir the thermometer into the flask and put it in a water bath heated to 80" C-85 "C. bring the temperature of the solution within 2-3 minutes to 67 * C-70 "C and keep the solution at this temperature for exactly 5 minutes. Then, quickly cooling the contents of the flask to room temperature, remove the thermometer, after rinsing it with distilled water, neutralize the hydrochloric acid with a solution sodium or potassium hydroxide (25 g in 100 cm "), a solution of sodium or potassium hydroxide with a mass fraction of I% is added to the end of neutralization until a yellow-orange color appears. The end of neutralization is checked by litmus or universal indicator paper dipped in a flask, or by pouring one drop of methyl orange. The solution and the flask are brought to the mark with distilled water and mixed thoroughly. In the resulting solution, invert sugar is determined according to p. 3.3.1. To convert the total sugar, expressed in invert sugar, to the total sugar, expressed in sucrose, the value obtained is multiplied by a factor of 0.95. 3.4. For the final analysis result, the arithmetic mean of the results of two parallel determinations is taken, the permissible discrepancies between which in one laboratory should not exceed 0.5% in absolute value. and performed in different laboratories - 1.0%. The calculation result is rounded to the first decimal place. The limits of permissible values ​​of the measurement error are ± 1.0% at a confidence level of P = 0.95.

Conclusion

In this course project, normative and technological documentation was drawn up for the products of this enterprise.

The enterprise is equipped with various equipments, such as:

kneading machine, electric stove, dough sheeter, beating machine, baking cabinet, etc. Also needed: a sink for hands, a production table, a refrigerating cabinet, a mobile rack, a three-section washing bathroom, a cabinet for drying pastry bags. Due to the fact that all the necessary equipment is available, the productivity of the enterprise is growing, new recipes for flour and bakery products, as well as various pastries and cakes are being developed.

In addition, in the process of work, the skills of calculating the nutritional and energy value for flour confectionery were acquired, the procedure for compiling technical conditions and technological instructions for the products of public catering enterprises.

So, the Cafe independently develops an assortment list of confectionery products, beverages, taking into account full compliance with sanitary and technological requirements, as well as standards for this type and class of enterprises. The services include the manufacture and sale of culinary products and purchased goods in a limited range in comparison with enterprises of other types and mainly of simple manufacture, as well as the creation of conditions for their sale and consumption.

Bibliography

1. Apet T.K. Cakes and pastries. - Minsk: OOO "Helton", 1996.- 336 p. - 16 ill.

2. Kutkina M.N. , Kartseva N.Ya., Ivanov E.L., Smolentseva A.A., Kotova N.P. Methodological instructions for the implementation of term paper on the discipline "Technology of production of public catering products" -SPb: Ed. St. Petersburg Trade and Economic Institute, -2008.-31

3. Leontyeva N.V., Chernova E.V. Development of technical and technological maps for signature dishes: Study guide. - SPb.: TEI, 2001-47s.

4. Leontyeva N.A., Chernova V.E. Guidelines for the preparation of regulatory documents. Part 1. - SPb.TEI.

5. Onokhin Yu.I. Flour products. - Izhevsk: Udmurtia, 1983.-152 p.

6. Pavlov A.V. Collection of recipes for flour confectionery and bakery products, Gidrometeoizdat., 1998

7. Skurikhin IM, Volgarev MN Chemical composition of food: a Handbook. - 2nd ed., Rev. and add. - M .: Agropromizdat, 1987 .-- 360 p.

8. SanPiN 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, the manufacture and circulation of food products and food raw materials in them." - M .: Ministry of Health of Russia, 2002.