1 area of ​​use

These technological instructions apply to frozen vegetable cutlets-semi-finished product (hereinafter "vegetable cutlets"), intended for consumption after being brought to full culinary readiness.

Vegetable cutlets are produced in the following assortment:

1. "Beetroot"

2. "Beetroot with prunes"

3. "Carrot"

4. "Carrot with raisins"

5. "Potato"

6. "Potato with mushrooms"

7. "Cabbage"

8. "Cabbage with carrots"

2. Characteristics of raw materials and materials

2.1 For the production of vegetable cutlets, the following raw materials and materials are used:

1. Fresh beets in accordance with GOST 1722;

2. Fresh dill greens, approved by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation;

3. Granulated sugar in accordance with GOST 21;

4. Prunes in accordance with GOST 28501;

5. Table margarine in accordance with GOST 240;

6. Semolina according to GOST 7022;

7. Edible hen eggs in accordance with GOST 27583;

8. Bread crumbs in accordance with GOST 28402;

9. Fresh white cabbage according to GOST 1724;

10. Fresh food potatoes in accordance with GOST 7176;

11. Fresh champignons according to PCT 608;

12. Fresh oyster mushrooms, approved by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation;

13. Cow's milk in accordance with GOST 13277;

14. Vegetable oil in accordance with GOST 1129.

2.2 Raw materials used for the manufacture of vegetable cutlets must comply with hygienic requirements for the quality and safety of food raw materials and food products and veterinary requirements.

2.3 It is allowed to use raw materials and materials according to other regulatory documents of domestic or imported production in the presence of a certificate of conformity and permitted by the bodies of the State Sanitary and Epidemiological Supervision for use in Food Industry ensuring the production of vegetable cutlets in accordance with the requirements of these technical conditions.

2.4 Raw materials upon receipt are weighed on scales in accordance with GOST 29329.

3. Recipe

3.1 Vegetable cutlets are produced according to the recipes indicated in tables 1-2.

3.2 Control of the mass of raw materials and semi-finished products in the preparation of a prescription mixture is carried out on the scales in accordance with GOST 29329.

Table 1

name of raw materials
	Beetroot		Beetroot with prunes		Carrot		Carrot with raisins
Boiled beets
Semolina
Breadcrumbs
Prunes
Boiled carrots
Milk or water

table 2

name of raw materials	Consumption of raw materials for vegetable cutlets, g, per 1000 g. ready meal
	Potato		Potato with mushrooms		Cabbage		Cabbage with carrots
Boiled potatoes
White cabbage
Margarine or vegetable oil
Semolina
Dill or parsley
Chicken eggs
Breadcrumbs
Boiled carrots
Fresh champignons
Fried mushroom mass
Milk or water

4. Characteristics of manufactured products

Characteristics and quality indicators of vegetable cutlets are shown in tables 3-4.

4.1 In terms of organoleptic characteristics, vegetable cutlets must meet the requirements specified in table 3.

4.2 In terms of physical and chemical characteristics, vegetable cutlets must meet the requirements specified in table 4.

Table 3. Organoleptic indicators vegetable cutlets

	Indicators	Appearance		Sectional color	Consistency		Throwing inclusions
	Beetroot	The surface is evenly covered, without broken and broken edges and cracks.		Beetroot	Soft-kaya, one-kind	Ready-made vegetable cutlets should have a pleasant taste and aroma characteristic of this type of product without any foreign taste and smell.	Not allowed
	Beetroot with prunes		The shape is rounded-flat.	Beetroot and corresponding color interspersed with prune pieces
	Carrot		The shape is oblong-flattened with a pointed end	Orange
	Carrot with raisins		The shape is rounded-flattened.	Orange and matching raisins
	Potato		The shape is oblong-flattened with a pointed end	Light cream interspersed with greenery
	Potato with mushrooms		The shape is oblong-flattened with a pointed end	Light cream and corresponding color interspersed with mushrooms
	Cabbage		The shape is rounded-flattened.	Pale green
	Cabbage with carrots		The shape is rounded-flattened.	Pale green and matching carrot blotches

Table 4. Physical and chemical parameters of vegetable cutlets

	Name vegetable cutlets	Mass fraction of dry substances,%, not less	Mass fraction of fat,%, not less	Acidity,%, in terms of malic acid	Mass for table salt,%
	Beetroot
	Beetroot with prunes
	Carrot
	Carrot with raisins
	Potato
	Potato with mushrooms
	Cabbage
	Cabbage with carrots

5. Technological process

5.1 Vegetable cutlets are produced in accordance with the requirements of TU, ​​this technological instruction,

in compliance with the sanitary rules approved in the prescribed manner.

5.2 Technology system preparation of components:

- Preparation, cooking beets, potatoes, carrots

- Egg handling

- Preparation of sugar and bread crumbs

- Preparation of prunes, raisins

- Preparation, frying cabbage, mushrooms

- Preparing greens

5.2.1 Preparation, cooking of beets, potatoes, carrots Beets, potatoes, carrots are washed, boiled in the skins, cooled, then peeled. Peeled vegetables are chopped on a 2-3 mm wide grater.

5.2.2 Preparation of eggs

Chicken eggs are ovoscoped, washed in a three-nest bath: first with warm water with 1-2% soda ash, then with 0.5% chloramine solution, and then rinsed with clean running water.

5.2.3 Preparation of sugar and bread crumbs

Sugar and breadcrumbs are sieved through a sieve with a diameter of 2-3 mm.

5.2.4 Preparation of prunes, raisins

The prunes with the bone removed are sorted out, cut into strips 2-3 mm wide. The raisins are sorted out.

5.2.5 Preparation, frying cabbage, mushrooms

Fresh mushrooms with a diameter of no more than 5 cm (champignons, oyster mushrooms) are sorted fresh, roots are removed, washed twice thoroughly, rinsed under water, inspected, selecting unusable, crumpled and crumbs, rinsed again under cold water.

Peeled mushrooms are allowed to be stored for no more than two hours. Prepared mushrooms are cut into slices and fried on vegetable oil.

White cabbage, cleaned from the top green, contaminated and rotten leaves, washed in running water, cut into 2-4 parts. Prepared cabbage is chopped and fried in vegetable oil.

5.2.6 Preparing herbs

Fresh dill or parsley is washed under running water, allowed to drain, then cut into a length of no more than 5 mm.

5.3. Cooking vegetable cutlets

	Name of vegetable cutlets	Cooking method
	Beetroot	Boiled and chopped beets are heated with fat, then pour manna groats in a thin stream while stirring and cook until tender. The resulting mass is cooled to 40-50 degrees, salt, eggs are added, mixed and cutlets are formed, breaded in breadcrumbs
	Beetroot with prunes	Boiled and chopped beets are heated with fat, then pour manna groats in a thin stream while stirring and cook until tender. The resulting mass is cooled to 40-50 degrees, salt, eggs, chopped prunes are added, cutlets are mixed and molded, breaded in breadcrumbs
	Carrot	Boiled and chopped carrots are simmered with fat in milk or water, then pour in a thin stream with stirring manna grits and cook until tender. The resulting mass is cooled to 40-50 degrees, salt, eggs are added, mixed and cutlets are formed, breaded in breadcrumbs
	Carrot with raisins	Boiled and chopped carrots are simmered with fat in milk or water, then pour in a thin stream with stirring manna grits and cook until tender. The resulting mass is cooled to 40-50 degrees, salt, eggs, raisins are added, cutlets are mixed and shaped, breaded in breadcrumbs
	Potato	Eggs, herbs are added to the mashed boiled potatoes, the mass is mixed, cutlets are formed from it, breaded in breadcrumbs
	Potato with mushrooms	Eggs, fried mushrooms are added to mashed boiled potatoes, the mass is mixed, cutlets are formed from it, breaded in breadcrumbs
	Cabbage	Fried cabbage is simmered with fat in milk or water, then pour manna groats in a thin stream while stirring and cook until tender. The resulting mass is cooled to 40-50 degrees, salt, eggs are added, mixed and cutlets are formed, breaded in breadcrumbs
	Cabbage with carrots	Fried cabbage is simmered with fat in milk or water, then pour manna groats in a thin stream while stirring and cook until tender. The resulting mass is cooled to 40-50 degrees, salt, eggs, boiled chopped carrots are added, cutlets are mixed and shaped, breaded in breadcrumbs

5.4 Forming vegetable cutlets

The prepared mass is given a shape: oblong-flattened with a pointed end or round-flattened with a thickness of 1-1.5 mm. To avoid sticking, semi-finished products are placed on breadcrumbs or trays sprinkled with breadcrumbs and sent to freeze.

5.4 Freezing vegetable cutlets

Freezing vegetable cutlets is carried out to a temperature in the thickness of the product minus 10 C or lower.

To preserve taste and reduce natural weight loss during freezing, convenience foods should be frozen quickly.

6. Marking

6.1 Each unit of consumer and shipping container is subject to marking.

A label is attached to each unit of consumer packaging, in which the following is indicated by typographic printing and stamping:

- Product name;

- Net weight;

- the composition of the product;

- storage conditions;

- date of manufacture;

- shelf life;

- information about certification.

6.2 A label with a manipulation sign-image indicating the methods of handling the cargo in accordance with GOST 14192, made with a typographic seal and stamping, is attached to each unit of transport packaging, in which it is indicated:

- Product name;

- name and location (address) of the manufacturer;

- number of packaging units and gross weight;

- storage conditions;

- date of manufacture;

- shelf life;

- designation of these technical conditions;

- information about certification.

7. Packaging

7.1 Vegetable cutlets are produced by piece, weighing 65g and 85g. The permissible deviation from the established mass of one unit should not exceed + 3%.

7.2 Vegetable cutlets are packed with a net weight of 130-780g (for vegetable cutlets weighing 1 piece 65 g), 170-1020 g (for vegetable cutlets weighing 1 piece 85 g). on machines or manually into containers or trays with lids made of polymeric materials according to TU 49631-79 or other materials approved by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation for contact with food.

The specific net weight is indicated on the label affixed to each packaging unit.

7.3 Containers and trays with vegetable cutlets are placed in clean, dry, odorless reusable boxes: wooden in accordance with GOST 11354-82, polymer in accordance with TU 10.10.01-04-89, aluminum in accordance with TU 10-10-541-87 or boxes made of corrugated cardboard in accordance with GOST 13513-86.

The boxes are covered with a lid or covered with plastic wrap.

7.4 For catering establishments and retail trade, vegetable cutlets may be packed with a net weight of no more than 10 kg in reusable boxes with lids: polymer according to TU 10.10.01-04-89, aluminum according to TU 10.10-541-87 or similar types of reusable containers, permitted for use by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation. From the inside, reusable boxes are lined with parchment or parchment. Vegetable cutlets are placed in one or two rows in height, between the rows they are lined with parchment in accordance with GOST 1341-97 or with parchment GOST 1760-86 (no more than 35 pieces in one row)

8. Rules for transportation and storage

8.1 Vegetable cutlets are transported by all types of transport in accordance with the rules for the carriage of perishable goods in force for this type of transport.

8.2 Shelf life of vegetable cutlets from the end technological process at a temperature not higher than:

minus 10 0 С - no more than one month,

minus 18 0 С - no more than three months.

9.1 Frozen vegetable cutlets at catering establishments or at home are thawed at a temperature of 18-20 0 С, then fried in a hot frying pan in vegetable oil on both sides until a golden crust is formed, and then placed in an oven for 5-7 minutes.

Ready-made vegetable cutlets are served with sour cream, melted butter, tomato, sour cream or mushroom sauces

10. Production control

10.1 General requirements for the organization and conduct of incoming control of raw materials and materials used for the preparation of cheesecakes must comply with the requirements of GOST 24297-87.

10.2 At all stages of cooking vegetable cutlets, control over the observance of technological parameters is carried out, production recipes, quality of used raw materials and materials, quality control of finished products.

10.3 Weighing of raw materials and materials is carried out on scales in accordance with GOST 23767-70.

11. Indicators of nutritional value

Indicators of the nutritional value of vegetable cutlets per 100g. product are given in Appendix A. in TU 9165-001-62690663-2003.

12. Metrological support of production

The map of metrological support of the controlled parameters of the vegetable cutlets production process is given in the appendix to TI 9165-001-62690663-2003.

Appendix A (informative)

The list of regulatory documents, which are referenced in the technological instructions

GOST R 50474 -93	Food products. Methods for detecting and determining the number of bacteria in a group colibacilli(coliform bacteria)
GOST R 50480-93	Food products. Method for detecting bacteria of the genus Salmonella.
GOST R 51289-99	Reusable polymeric boxes. General technical conditions.
GOST R 51574-2000	Table salt. Technical conditions.
	Granulated sugar. Technical conditions.
	Margarine. General technical conditions.
GOST 1129-93	Vegetable oil. Technical conditions.
GOST 1341-97	Vegetable parchment. Technical conditions.
GOST 1721-85	Fresh table carrots procured and supplied. Technical conditions.
GOST 1722-85	Fresh table beets procured and supplied. Technical conditions.
GOST 1724-85	Harvested and supplied white cabbage. Technical conditions.
GOST 1760-86	Underparchment. Specifications.
GOST 6882-88	Dried grapes. Technical conditions.
GOST 7022-97	Semolina. Specifications. Dried stone fruits. Technical conditions.
GOST 7176-85	Fresh food potatoes. Technical conditions.
GOST 8756.0-70	Canned food products. Sampling and preparation for testing.
GOST 8756.21-89	Canned food products. Methods for the determination of fat.
GOST 10354-82	Polyethylene film. Technical conditions.
GOST 10444.2-94	Food products. Method for the detection and determination of Staphyllococcus aureus.
GOST 10444.12-88	Food products. Methods for detecting yeasts and molds.
GOST 10444.15-94	Food products. Methods for determining the number of mesophilic, aerobic and facultative anaerobic microorganisms.
GOST 11354-93	Reusable boxes made of wood and wood-based materials for products of the food industry and agriculture. Technical conditions.
GOST 13277-79	Pasteurized cow's milk. Technical conditions.
GOST 13513-86	Corrugated cardboard boxes for the meat and dairy industry. Technical conditions.
GOST 14192-96	Cargo marking.
GOST 24297-87	Incoming control of products. Basic Provisions
GOST 25555.0-82	By-products of fruits and vegetables. Methods for determination of titrated acidity.
GOST 26186-84	By-products of processing of fruits and vegetables, canned meat and meat and vegetable products. Method for the determination of chlorides.
GOST 26668-85	Food and flavoring products. Sampling methods for microbiological analyzes.
GOST 26669-85	Food products. Sample preparation for microbiological analyzes.
GOST 26670-91	Food products. Microorganism cultivation methods.
GOST 26927-86	Raw materials and food products. Methods for the determination of mercury.
GOST 26929-94	Raw materials and food products. Sample preparation. Mineralization to determine the content of toxic elements.
GOST 26930-86	Raw materials and food products. Methods for the determination of arsenic.
GOST 26932-86	Raw materials and food products. Methods for the determination of lead.
GOST 26933-86	Raw materials and food products. Methods for the determination of cadmium.
GOST 27583-87	Edible hen eggs. Technical conditions
GOST 28402-89	Breadcrumbs. General technical conditions.
GOST 28501-90	Dried stone fruits. Technical conditions.
GOST 28561-90	By-products of fruits and vegetables. Methods for the determination of dry matter or moisture.
GOST 28805-90	Food products. Methods for determining the amount of osmotolerant yeasts and molds.
	Mushrooms. Fresh cultivated champignons. Technical conditions.
	Polymer trays and containers. Technical conditions.
MU 1-40 / 3805 dated 11.11.91	Methodical guidelines for laboratory quality control of public catering products.
SanPiN 2.3.6.1079-01	Sanitary and Epidemiological Requirements for Public Catering Organizations, Manufacturing and Working Capacity of Food Raw Materials and Food Products in them
SanPiN 2.3.2.1078-01	Hygienic requirements for food safety and nutritional value.

Appendix B (reference)

Nutritional value of vegetable cutlets

	Name of syrniks			Carbohydrates, g	Calorie-ness, kcal
	Beetroot
	Beetroot with prunes
	Carrot
	Carrot with raisins
	Potato
	Potato with mushrooms
	Cabbage
	Cabbage with carrots

CHANGE REGISTRATION SHEET

List of registration of changes to these technical conditions
Change number.	Page numbers				Total pages after making a change	Information about the receipt of the change (cover letter number)	Signature of the person who made the change	Last name and date of modification
	Replaced	Additional	Excluded	Changed

MAP

Metrological support of the technological process for the production of vegetable cutlets

	The name of the stage of the technological process, the controlled parameter and the unit of measure.	Normalized value of a parameter (indicator) with an allowable technological deviation	ND, regulating indicators	Measuring instruments	Measurement methods	Measurement error	Inspection frequency	Registration form, storage period of information
	Incoming control		GOST 24297-89, certificate of conformity				Constantly
	Control of raw materials for the content of chemical compounds in it. and biology. objects: toxic elements, pesticides, radionuclides						New control role
	Air temperature control in warehouses		TI for the production of salads			3 ° C	Constantly
	Air temperature control in cold rooms for storing raw materials					2 ° C	Constantly

							Selective Control
	Preparation of components
	Chopping prunes, greens						Periodically
	Sifting flour, sugar	Grid size according to TI
	Heat treatment of beets, carrots, cabbage, mushrooms	Time of processing		Household clock		1 minute	Constantly
	Temperature control in refrigerated compartments for component storage	From +2 to + 6 ° С		Technical thermo-meters according to GOST 23544-87 or GOST 2045-71			Constantly
	Cooking vegetable cutlets. Component weight control	By prescription tour		GOST 29329-92 and other similar	GOST 29329-92		Constantly
	Cooking vegetable cutlets.	Porece-ptura		Scales technical	GOST 29329-92	0,2 %	Constantly
	Weight control of packed vegetable cutlets			GOST 29329-92 and other similar			Constantly
	Storage and implementation. Air temperature control	From +2 to + 6 ° С		Technical thermo-meters according to GOST 23544-87 or GOST 2045-71			Constantly

Determine how many portions of "Beetroot cutlets" № 242 / 1-2003g. can be cooked in April when processing 15kg. beets to draw up a technological map, use egg powder. Served with sauce No. 582 / 1-2003. Powdered cow's milk is used.

Write out products for 30 portions of "Borshch" No. 132 / 1-2003, month

1.I determine the number of "beet cutlets":

I recalculate the beets for the month of January in accordance with table No. 27, "Calculation of the consumption of raw materials, the output of p / f and finished products", page 635 according to the Collection of recipes for dishes and culinary products for POP:

January waste: 27%

I make up the proportion:

x = 15.000 * 73/100 = 10.950 kg.

I determine the amount of beets after heat treatment, in accordance with table No. 27, p. 635 "Calculation of the consumption of raw materials, the output of p / f and finished products" according to the Collection of recipes for dishes and culinary products for POP:

heat treatment losses are 2%

I make up the proportion:

x = 10.950 * 98/100 = 10.290kg.

I determine the number of servings from 10.290kg. beets:

10.290 / 170 = 60 servings.

determine the net weight of beets

(2% heat treatment loss)

make up the proportion:

x = 170 * 100/98 = 173gr. (net weight)

determine the gross weight of the beets

make up the proportion:

x = 173 * 100/75 = 230gr. (gross weight)

I put the result in table number 1.

2. I draw up a technological map: Technological map No. 242 / 1-2003. Name of the dish: "Beet cutlets"

Table No. 1

name of raw materials	1 serving	60 servings
Table margarine
Egg powder
Semolina
Breadcrumbs
Cooking oil
Weight p / f
Fried meatballs
Sauce No. 582
Product exit with sauce

Brief description of the technological process.

Beets boiled in a peel are peeled, rubbed or passed through a vegetable cutter. Warm up with fat, then pour in a thin stream with constant stirring semolina and cook until tender. Cool to 40 - 50 o and add salt, eggs, mix and shape cutlets, breaded in breadcrumbs or flour and fried on both sides.

For 1000g. eggs are required 280g. egg powder.

I make up the proportion:

1000gr. - 280g. egg powder 10g. - хгр. egg powder

x = 10 * 280/1000 = 2.8 g. egg powder

Technological map No. 582 / 1-2003. Name of the dish "Milk sauce"

Table No. 2

In accordance with table No. 29 "Norms of interchangeability in the preparation of dishes", page 662 according to the Collection of recipes for dishes and culinary products for POP, I recalculate milk.

For 1000g. whole cow's milk requires 120g of dry whole cow's milk.

I make up the proportion:

1000gr. - 120g. powdered milk 13.3gr. - хгр. milk powder

x = 13.3 * 120/1000 = 1.5 gr. powdered milk.

I put the result in table number 2.

Problem number 2

Vegetarian table

Table No. 1 Name of raw materials Per 1000gr. For 15000gr ...

Vegetarian table

Veryasov V.N. head of the enterprise, full name Technical and technological map No. 1 ...

Fillet, steak, entrecote, langette, rump steak - small-sized semi-finished products. They are prepared from lumpy semi-finished products. Use of lumpy semi-finished products: Tenderloin is used to prepare portioned semi-finished products (steak ...

Cooking food

Solution: To prepare 1 portion of the dish, net weight is required: Potatoes - 258g, onions - 50g, mushrooms - 60g, margarine - 10g. Considering that in April the potato waste rate is 40%, instead of 20% laid down as a standard value in the recipe book ...

Cooking horse mackerel

Cooking horse mackerel

The object of research in this work is the culinary processing of horse mackerel at catering establishments. The practical significance of the work is ...

Ingredients: egg - 2 pcs .; wheat bread - 30 g; milk - 30 g; ghee or butter - 10 g. wheat bread(buns or loaves of first or premium flour) cut off the crusts ...

Dragena technical and technological map

One serving of home-style roast requires 162 grams. beef. So 100,000/162 = 617 servings. Therefore, from 100 kg of beef you can cook 350 portions of roast at home ...

Technical and technological map Name of dish (products) Corn omelet _______________ Scope: Romanian cuisine_ (cafe, canteen) ___________ List of raw materials: Corn, butter, egg, parsley, salt, butter, milk ...

Dish making technology

Technology for preparing snacks, dishes, dough products

For cooking 1kg. minced meat for cheesecakes with cottage cheese requires 915 g of cottage cheese 1000 - 915 X - 6000 We get 1000 * 6000/915 = 6557g. you get minced meat for cheesecakes from 6 kg. cottage cheese. To prepare 1 cheesecake, weighing 75 g, 30.3 g of minced meat (by gross weight) is required ...

Technological maps recipes for preschool educational institutions and schools - part 5

TECHNOLOGICAL CARD №36(Sat. rec. DOE, 2004)

Product name: Vegetable soup

Recipe number: 36

Vegetable soup

Product name	Weight, G		Chemical composition
	Gross	Net	B	F	Have
White cabbage	25/ 15	20/ 12
Potato	66 / 40	50/ 30
Carrot	12. 5/7, 5	10/ 6
Onion	12/ 7	10/ 6
Green peas cons.	11. 5/ 7	7. 5/ 4, 5
Butter	5/ 3	5/ 3
Bouillon	187. 5/ 113	187. 5/ 113
Total:			1, 6/ 1, 0	4, 2 / 2, 5	14, 3/ 8, 6	93 / 56
Meat	27 / 27	20 / 20	3, 9	1, 4	----	28
Sour cream	8 / 8	8 / 8	0, 2	1, 6	0, 3	16
Total:

Output: 250/150

Cooking technology: In boiling broth or water, put chopped kaempty, bring to a boil, lay potatoes cut into cubes, stewed withscrap carrots and onions, cook for 15 minutes, add green pea, salt. Sour cream, herbs are introduced 3 minutes before readiness, bring to a boil.

Serving temperature 65 ° С.

Quality requirements: The color of the glitter of the fat on the surface is pale orange, the consistencyroots, potatoes, soft cabbage, the shape of the slicing is preserved. The taste is moderately salty, with the aroma of fresh vegetables and herbs.

TECHNOLOGICAL CARD No. 55(Sat. rec. DOE, 2004)

Technological map No. ____

Product name: Fresh cabbage soup with potatoes

Recipe number: 55

Name of the collection of recipes: Collection of technological standards, recipes for dishes and culinary products for school educational institutions, boarding schools, orphanages and children's health institutions

Fresh cabbage soup with potatoes

Product name	Weight, G		Chemical composition			Energy value, kcal
	Gross	Net	B	F	Have
White cabbage	68. 75/ 41, 3	50/ 30
Potato	40/ 24	30/ 18
Carrot	12. 5/ 7, 5	10/ 6
Onion	12. 5/ 7, 5	10/ 6
Parsley (root)	3. 75/ 2, 25	2. 5/ 1, 5
Butter	6 / 3, 6	6 / 3, 6
Or vegetable oil	5/ 3	5/ 3
Bouillon	200/ 120	200/ 120
Meat	27/ 27	20/ 20
Total			5, 4/ 4, 8	6, 4/ 4, 4	13, 2/ 7, 9	121 / 84
Sour cream	8 / 8	8 / 8
Total:			5, 6/ 5, 0	7, 6/ 6, 0	13, 5/8, 2	137, 0/ 100

Output: 250/12, 5, 150/12, 5

Cooking technology: Prepared cabbage is placed in boiling broth or waterknitted with checkers, bring to a boil, add carrots and parsley, cut into strips and sprinkleschenched with butter, then blanched and sautéed onion and boil 10min, add potatoes, salt and cook until all vegetables are cooked. At the end of cooking, add the mixture.Tanu, bay leaf, is brought to a boil. Insist 10-12 minutes You can put garlic in the cabbage soup (2g net for 1OOg cabbage soup), rubbed with salt

Serving temperature 65 ° С.

Quality requirements: On the surface, glitter of fat is pale yellow. Cabbage, rootsthe potatoes retained their slicing shape, their consistency is soft. The taste is slightly sweet, with aromathe volume of vegetables. The smell of steamed cabbage is not allowed.

TECHNOLOGICAL CARD No. 39 (Sat. rec. DOE, 2004)

Technological map No. ____

Product name: Potato soup with pasta

Recipe number: 39

Name of the collection of recipes: Collection of technological standards, recipes for dishes and culinary products for school educational institutions, boarding schools, orphanages and children's health institutions

Potato soup with pasta

Product name	Weight, G		Chemical composition			Energy value, kcal
	Gross	Net	B	F	Have
Pasta	10/ 6	10/ 6
Potato	100/60	100/60
Carrot	12,5/7,5	10/ 6
Parsley	3,5/ 2	3,5/ 2
Onion	12/ 7	12 / 7
Butter	4 / 2,4	4 / 2,4
Broth or water	187,5/112,5	187,5/112,5
Total:			2,8/1,7	3,4/2,1	23,5/14,1	129/ 77

Output: 250/150

Cooking technology: Put potatoes in boiling water, stewed with cream butter carrot, parsley, blanched onions and cook for 10-15 minutes, then addpasta and cook for another 15 minutes. Pasta is laid before vegetables, noodles at the same timebut with potatoes, and noodles 10-15 minutes before the soup is ready.

You can blanch the pasta or boil until half cooked separately, then the broth will be more transparent.

Serving temperature 65 ° С.

Quality requirements: Pasta, roots, onions kept their shape. Taste and aromaroots and broth, from which the soup is prepared, without a sour taste. The broth is transparent, slight turbidity is allowed. The color of chicken and meat broth is amber, yellow. The consistency of the roots and pasta soft.

TECHNOLOGICAL CARD №62 (Sat. rec. DOE, 2004)

Technological map No. ____

Product name: Potato soup with cereals and canned fish

Recipe number: 62

Name of the collection of recipes: Collection of technological standards, recipes for dishes and culinary products for school educational institutions, boarding schools, orphanages and children's health institutions

Potato soup with cereals and canned fish

Product name	Weight, G		Chemical composition			Energy value, kcal
	Gross	Net	B	F	Have
Canned fish with added oils	26/ 16	26 / 16
Potato	100/60	75/45
Pearl barley, oat, rice	10 / 6	10/ 6
Carrot	5 / 3	5 / 3
Onion	12,5/7,5	10/6
Butter	12/ 7	12/ 7
Or vegetable	10 / 6	10/ 6
Water	175/105	175/105
Total without canned food:			2,8/1,7	10/ 5,8	23,1/13,8	187 / 111

Output : 250 /150

Cooking technology: Tin cans are washed, scalded, wiped, opened they are. Pearl barley, oatmeal, rice are sorted out, washed several times, changing the water. Groats after washing, put in boiling water (in a ratio of 1: 3), cook until half cooked, drain the broth.

Put prepared cereal into boiling water, bring to a boil, then put potatoes, cut into cubes and canned fish 10 minutes before the end of cooking, add the stewed carrots, onions and soup until tender.

Semolina pour a thin stream into the boiling soup after carrots and onions.

Serving temperature 65 ° С.

Quality requirements: The groats are well swollen, but not boiled, roots, onions and potatoes with kept the shape of the cut, soft. There are glitters of fat on the surface. The broth is translucent. Taste v moderately salty, with the aroma of vegetables and stew.

Technological DOE cards

Technological maps of cooking in a preschool educational institution according to the new SanPiN

Technological maps of cooking in kindergartens (preschool educational institutions) in Moscow according to the new SanPiN 2013: 2.4.1.3049-13, chemical composition and the nutritional value meals, allowed meals.

In this section you will find a new collection of recipes(reference book, recipe book), which contains technological charts (recipes) for preparing 178 dishes for kindergarten (DOE).

When preparing the collection, the official publication was used: Organization of meals in preschool educational institutions: Methodological guidelines for the city of Moscow, 2007. Designed by: Kon 'I.Ya. (GU Research Institute of Nutrition of the Russian Academy of Medical Sciences); Mosov A.V. (Office of Rospotrebnadzor for the city of Moscow, Research Institute of Hygiene and Health Protection of Children and Adolescents, GU SCCH RAMS); Tobis V.I., (Moscow Foundation for the Promotion of Sanitary and Epidemiological Welfare of the Population); Tsapenko M.M. (Department of Education of the city of Moscow) and others.

The norms for the laying of products, semi-finished products (embedded dishes), gross and net, per 100 grams of the mass of the finished dish have been published. The recommended output of the dish for feeding children of both toddler age (1-3 years old) - nursery, and children 3-7 years old is indicated. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie content (kcal), the content of vitamins: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals (trace elements, micronutrients): Ca (calcium), Fe (iron). The type of processing is indicated and a complete technological map (technology, recipe) of cooking is provided.

You can view these culinary recipes both on our website and in the program, the demo version of which you can download for free on our website and install it on your computer. This program contains all the technological maps published here, as well as a menu plan for 8-10, 12, 24 hours of keeping a child in a preschool educational institution and much more.

The recipes here are given per 100 grams of net ready meal. For your convenience, the program recalculates these masses for a specific dish output, for example, when a dish comes out 200 grams, the weight of the products is multiplied by 2. The program contains reports on the chemical composition both for the prospective (planned) menu, and for the actual one for any period. There is also a requirement menu, cumulative statements and other documentation on organizing meals for preschoolers and accounting for products in the warehouse.

Meals included in the diet may not only consist of simple products, but also from semi-finished products (previously prepared dishes), for example, baked goods are made from dough, and the soup is cooked in broth. In this case, a link to the recipe for the attached dish is provided here as part of the recipes. All of our computer programs series calculate the complete bookmark, including all nested dishes (of any nesting depth), resulting in the composition and weight of elementary products.

To know nutritional value product, its chemical composition, you can click on the name of the product in the recipe, and you will be taken to the Catalog of products and their nutritional value. Indicators are given per 100 grams.