White cabbage salad preparation technology. Technology of preparation of salad from raw vegetables "Salad from white cabbage"
Technical and technological maps for the manufacture of culinary products for organizing meals for students, pupils of educational institutions
TECHNOLOGICAL CARD No. 1
White cabbage salad with vegetable oil
Product name
Gross weight, g
Net weight, g
Peeled white cabbage semi-finished product
or Fresh white cabbage
or Fresh table carrots
Green onion
Granulated sugar
Citric acid
Table salt "Extra"
Output:
Nutrients, g
Carbohydrates
Mineral substances, mg
Vitamins, mg
Cooking technology: Peeled vegetables and green onions are thoroughly washed in running water in small portions. Prepared raw carrots cut into strips. The cabbage is chopped into thin strips, placed in a bowl and rubbed with salt until juice appears, a 2% citric acid solution is added. Prepared cabbage is combined with prepared carrots, sugar, chopped green onions are added, mixed, seasoned with vegetable oil.
Serving temperature: 14 ± 2 ° C.
Implementation period:
TECHNOLOGICAL CARD No. 2
Tomato salad with vegetable oil
Product name
Net weight 100 g
Gross weight, g
Net weight, g
Tomatoes
Green onion
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: tomatoes and green onions washed under running water twice. In tomatoes, the place of attachment of the stalk with a part of the pulp is removed. Cut the prepared tomatoes into thin slices, chop the onion. Put tomatoes and onions into portions, add salt and vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD NO.3
Fresh tomatoes
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Tomatoes
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: Rinse the tomatoes, remove the attachment point of the stalk with a part of the pulp, cut into portions.
Serving temperature: 14 ± 2 ° C.
Implementation period: no more than 2 hours from the moment of preparation (at a storage temperature of 4 ± 2 ° С).
TECHNOLOGICAL CARD NO.4
Vegetable vinaigrette
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled semi-finished potatoes
or Fresh food potatoes
Boiled potato mass:
or Fresh beetroot
Boiled beet mass:
Peeled table carrots, semi-finished product
or Fresh table carrots
Boiled carrot mass:
Canned cucumbers
Canned green peas
Fresh peeled onion semi-finished product
or Fresh onions
Refined sunflower oil
Table salt "Extra"
Citric acid
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: Peeled vegetables are washed in running water. Fresh peeled potatoes (semi-finished product) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Boil vegetables (when cooking beets, add citric acid). Boiled chilled potatoes, carrots, beets are cut into small cubes, canned cucumbers (without vinegar) are cut into thin slices, onions are chopped. Canned green peas are boiled in their own broth for 5 minutes after boiling, then they are thrown into a colander, the broth is allowed to drain and cooled to a temperature of 8-10 ° C. The prepared ingredients are combined, iodized table salt, vegetable oil are added and mixed.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD NO.5
Fresh cucumbers
Product name
Consumption rate of products for 1 portion
Gross weight, g
Net weight, g
Fresh cucumbers
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: fresh cucumbers are washed in running water twice, the place of attachment of the stalk is cut off, cut into portions.
Serving temperature: 14 ± 2 ° C.
Implementation period: no more than 2 hours from the moment (at a storage temperature of 4 ± 2 ° С).
TECHNOLOGICAL CARD No. 6
Green salad with tomatoes and vegetable oil
Product name
Gross weight, g
Net weight, g
Fresh salad
Tomatoes
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: vegetables are washed in running water. At the lettuce, the attachment point of the stems with a part of the stems is cut off. Cut the prepared salad into strips. Fresh tomatoes are sorted out, washed, cut out the place of attachment of the stalk with a part of the pulp, cut into slices. Combine vegetables, salt, mix gently so that vegetables do not crinkle. Sprinkle with vegetable oil before serving. Portioned into salad bowls.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 7
Boiled beetroot salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled beets, semi-finished product
or Fresh beetroot
Citric acid
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: cleaned raw beets thoroughly washed, boiled until tender with the addition of 2% citric acid (to prepare 100 ml of a 2% citric acid solution, add 2 g of citric acid to 98 ml of boiled chilled water, the solution is thoroughly mixed). Boiled beets are cooled to a temperature of 8-10 ° C, cut into strips (or grated), salted, mixed and seasoned sunflower oil.
Serving temperature: 14 ± 2 ° C.
Implementation period:
TECHNOLOGICAL CARD No. 8
Carrot salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Refined sunflower oil
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: raw peeled carrots are washed with running water for 5 minutes, cut into small, thin strips, seasoned with vegetable oil, mixed immediately before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 9
Carrot and apple salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Fresh apples
Refined sunflower oil
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: carrots are washed in running drinking water for 5 minutes. The apples are washed and the seed nests are removed. Cut carrots and apples into strips. Prepared carrots and apples are combined and seasoned with vegetable oil before serving, portioned.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 10
Beetroot and apple salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled beets, semi-finished product
or Fresh beetroot
Boiled beet mass:
Fresh apples
Citric acid
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: peeled beets are thoroughly washed, boiled until tender with the addition of citric acid. Boiled beets are cooled to a temperature of 8-10 ° C, finely chopped into strips. Fresh apples are thoroughly washed in a workshop primary processing vegetables (vegetable shop), and then a second time in a cold shop in washing tubs, remove seed nests, cut into strips, combine with beets, add salt, season with vegetable oil, mix.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 11
Salad from fresh cucumbers with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh cucumbers
Parsley (greens)
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: the cucumbers are sorted out, washed in running water in small batches for 5 minutes, the attachment point of the stalk with a part of the pulp is cut off, cut into circles. Before leaving, the cucumbers are salted, seasoned with vegetable oil, sprinkled with processed chopped parsley.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 12
Fresh cucumber salad with bell peppers and vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh cucumbers
Fresh sweet pepper
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: the cucumbers are sorted out, washed in running water in small batches for 5 minutes, the attachment point of the stalk with a part of the pulp is cut off, cut into circles. The pepper is washed, the stalk is removed along with the seeds, then it is cut into strips. Combine vegetables, add salt, mix gently and season with vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: unadulterated salad no more than 2 hours, seasoned salad no more than 30 minutes from the moment of preparation (at a storage temperature of 4 ± 2 ° С).
TECHNOLOGICAL CARD No. 13
Squid salad with sweet peppers and onions with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Frozen squid fillet
Fresh sweet pepper
Green onion
Fresh salad
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: squid (fillet industrial production) defrost, washed in running water, then put into boiling salted water (the ratio of water and squid during cooking is 1: 3) and cook for 7 minutes from the moment of boiling. Boiled squids are cooled to a temperature of 8-10 ° C, cut across the fibers into thin strips. The vegetables are washed twice with running water. Sweet pepper is cleaned of the stalk, seeds, washed. Prepared sweet peppers and lettuce are cut into thin strips. Green onions are chopped. Chopped boiled squid, sweet pepper are combined with green onions, lettuce leaves, mixed and seasoned with vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 14-24 (seasonal salads)
TECHNOLOGICAL CARD No. 14
Green salad with cucumber and vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh salad
Refined sunflower oil
Table salt "Extra"
Fresh cucumbers
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: vegetables are washed in running water. At the lettuce, the attachment point of the stems with a part of the stems is cut off. In cucumbers, the place of attachment of the stalk is removed. The prepared salad is cut into strips, the cucumbers are cut into slices. Combine vegetables, add salt, mix gently and season with vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 15
Red cabbage salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled red cabbage
or Fresh red cabbage
Table salt "Extra"
Citric acid
Granulated sugar
Refined sunflower oil
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: the cabbage is washed in running drinking water for 5 minutes. Red cabbage is finely chopped into strips, salt, 2% citric acid solution are added, rubbed, squeezed out of juice, granulated sugar is added. Before serving, the salad is seasoned with vegetable oil and mixed.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 16
Carrot salad with vegetable oil (with sugar)
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Granulated sugar
Refined sunflower oil
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: raw peeled carrots are washed with running water for 5 minutes, cut into small, thin strips or rubbed on a coarse grater, sugar is added, seasoned with vegetable oil, mixed and laid in a slide.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 17
Carrot, apple, orange salad with salad dressing
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Fresh apples
Granulated sugar
Milk salad sauce
Orange
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: raw peeled carrots are washed in running water for 5 minutes, finely chopped into strips. Apples and oranges are thoroughly washed in the conditions of the primary processing of vegetables (vegetable shop), and then again in the conditions of the cold shop in washing tubs. The seed nest is removed from the apples, the oranges are peeled and cut into thin slices. Mix carrots, oranges and apples, add granulated sugar and season with salad dressing just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 18
Boiled carrot salad with apples with salad dressing
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Peeled table carrots, semi-finished product
or Fresh table carrots
Mass of boiled carrots:
Fresh apples
Granulated sugar
Milk salad sauce
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: Rinse the carrots in running drinking water for 5 minutes and boil until tender, cool to a temperature of 8-10 ° C. Cut into small cubes or strips. Remove seed nests from apples, cut into small strips, combine with boiled carrots. Add granulated sugar and season with sauce just before leaving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 19
Tomato and cucumber salad with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Tomatoes
Fresh cucumbers
Refined sunflower oil
Table salt "Extra"
Parsley (greens)
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: prepared tomatoes and cucumbers (with the stalk attachment point removed with a part of the pulp) cut into thin slices, connect. Finely chopped parsley is added. Salt, mix gently and season with vegetable oil just before serving.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 20
Fresh tomato salad with sweet peppers and vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100g
Gross weight, g
Net weight, g
Tomatoes
Green onion
Fresh sweet pepper
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: vegetables and green onions are washed in running water twice. Prepared fresh tomatoes are cut into thin slices, the seed nest is removed from sweet pepper, cut into strips, green onions are chopped. Combine the vegetables, add salt and vegetable oil (just before serving) and mix.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD NO.21
Natural vegetables
Product name
Consumption rate of products for 1 portion
Gross weight, g
Net weight, g
Edged radish
Green onion
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: edged radishes and green onions are washed in cold running water. Serve without slicing.
Serving temperature: 14 ± 2 ° C.
Implementation period: more than 2 hours (at a storage temperature of 4 ± 2 ° С).
TECHNOLOGICAL CARD No. 22
Salad from fresh vegetables and apples with vegetable oil
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh apples
Tomatoes
Fresh cucumbers
Fresh sweet pepper
Leek
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: vegetables and fruits are washed in running water for 5 minutes. Cut the tomatoes and cucumbers (with the stalk and part of the flesh removed) cut into slices, the cored apples and prepared peppers (with the seed nest removed) cut into strips. Prepared leeks are chopped. Combine vegetables, salt, season with vegetable oil.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
TECHNOLOGICAL CARD No. 23
Radish salad with vegetable oil
Product name
Consumption rate of products for 1 portion
Gross weight, g
Net weight, g
Edged red radish
Green onion
Diet egg
Refined sunflower oil
Table salt "Extra"
Output:
100 grams of this dish contains:
Nutrients, g
Carbohydrates
Mineral substances, mg
Energy value (kcal)
Vitamins, mg
Cooking technology: the red radish is washed in cold running water and cut into thin slices. Finely chop the green onion. Combine radishes with green onions and mix. Salt and vegetable oil are added before serving. The salad is made out with an egg.
Serving temperature: 14 ± 2 ° C.
Implementation period: not dressed salad for more than 2 hours (at a storage temperature of 4 ± 2 ° C), seasoned - no more than 30 minutes from the moment of preparation.
First courses (filling soups)
TECHNOLOGICAL CARD No. 24
Borscht with cabbage and potatoes in meat broth
Product name
Consumption rate of products for 1 portion of net weight 100 g
Gross weight, g
Net weight, g
Fresh peeled beets, semi-finished product
Description of the presentation for individual slides:
1 slide
Slide Description:
STATE AUTONOMOUS EDUCATIONAL INSTITUTION OF SECONDARY PROFESSIONAL EDUCATION AKTANISH TECHNOLOGICAL TECHNOLOGY Written examination paper The technology of making salad from raw vegetables"White cabbage salad" Completed by: 3rd year student of group 36b Zaripov Rinat Radikovich Aktanysh 2014
2 slide
Slide Description:
The human body must receive all the nutrients it needs, and in the correct ratio. Every day, the human body needs a certain amount of proteins, fats, carbohydrates, minerals and vitamins. In winter, there are fewer fresh fruits and vegetables, however, the required amount of vitamins and minerals. Therefore, it is recommended that food be eaten fresh - in the form of salads. Uncooked dishes have a more beneficial effect on the secretion of gastric juice and ensure its better assimilation in the body.
3 slide
Slide Description:
Historical background Salads were known 2500 years ago. However, only at the end of the 16th - beginning of the 17th century, salads went beyond the Apennine Peninsula, and came to France, at first as an exquisite court dish served with a roast. Only at the turn of the 18th and 19th centuries, when not only different types unbleached vegetables, but also root vegetables that were previously considered completely unacceptable for salads, salad dressing is becoming more and more complicated and diversified. Some cold sauces are introduced into salads, and among them, mayonnaise is the first. ... Naturally, salads from root vegetables and unbleached vegetables, as “coarser”, required a sharper, more spicy dressing, the main purpose of which was to “hammer” the earthy taste of root vegetables, which was extremely unusual and annoying for gourmets of the 19th century. Therefore, they began to introduce salty and pickled vegetables- cucumbers, cabbage, capers, olives, gherkins, and in Germany and Russia as a substitute for the latter - salted mushrooms, herring. But there was more than two - thousand years of history behind the salads and, in addition, they had two advantages that won over the people of the 20th century. XX century. Firstly, the speed of cooking, the absence of any heating: chopped a cucumber, an onion, poured over sour cream - and the dish is ready. Secondly, attention was drawn to them by the magic word "vitamins" in the 20th century, which a modern city dweller tends to see in everything vegetable and green.
4 slide
Slide Description:
Routing cooking "Salad from white cabbage»The name of the raw material Filling rate for 1 portion, g / pc Calculation of the number of portions gross net 10 Number of products, g (net) Fresh cabbage 84.8 67, 8 678 Mass of heated cabbage - 61 610 Green onion 12.5 12.5 125 or carrots 12.5 12.5 125 Vinegar 3% 10 10 100 Sugar 5 5 50 Vegetable oil 5 5 50 Yield - 100 1000
5 slide
Slide Description:
Finely chop the cabbage into not very long strips. The thinner you can chop the cabbage, the softer and more tender it will be in the salad. We shift the chopped cabbage into a saucepan, salt and knead. Let the cabbage release its juice, let it salt for 7 minutes. While the cabbage is salting, we will just have time to cut the rest of the ingredients. Peel the carrots and three on a coarse grater. We put all the vegetables in one dish. Pour the salad with sunflower oil and vinegar, add a little sugar and salt. Mix well - and the fresh cabbage salad is ready!
6 slide
Slide Description:
Organization of the workplace Cold shops are organized at enterprises with a shop-floor structure of production (in restaurants, canteens, cafes, etc.). The cold shop is located, as a rule, in one of the brightest rooms with windows facing the north or north-west .. Cold dishes are served after cooling in refrigerated cabinets and must have temperatures of 10-14 ° C, therefore, a sufficient amount of refrigeration equipment is provided in the shop. When cutting and cutting products at the cook's workplace Products intended for sandwiches are cut no earlier than 30-40 minutes before sale and stored in a refrigerator
7 slide
TECHNICAL AND TECHNOLOGICAL CARD № White cabbage salad
- APPLICATION AREA
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the White cabbage salad dish produced by the public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of the current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.)
3. RECIPE
| Name | Bookmark rate for | Bookmark rate at 50 | |||
| 1 serving, g, ml | portions, kg, l | ||||
| raw materials | |||||
| gross | net | gross | net | ||
| Cabbage | 80 | 52 | 3,0 | 2,4 | |
| white cabbage | |||||
| Carrot | 10 | 7,5 | 0,5 | 0,375 | |
| Butter | 4 | 4 | 0,20 | 0,20 | |
| vegetable | |||||
| Sugar | 2 | 2 | 0,1 | 0,1 | |
| Output | 60 | ||||
4. TECHNOLOGICAL PROCESS
The cabbage is chopped into thin strips (1.5 * 1.5 mm), the carrots are rubbed or chopped into thin strips (2 * 15 mm), placed in an enamel pan, salt is added and rubbed with a wooden pestle until the juice is released.
Then season with sugar, vegetable oil, mix well and serve.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic indicators quality:
The cutting of vegetables is neat, preserved.
The color of the vegetables has not changed.
The aroma and taste are sweet and sour, typical of the products included in the salad, moderately salty.
Serving temperature 15 о С.
6.2 Microbiological and physicochemical indicators:
By microbiological and physicochemical indicators this dish complies with the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)
- FOOD AND ENERGY VALUE
The chemical composition of this dish
Mineral substance,
Nutrients Vitamins, mg mg
| proteins, g | fats, | carbohydrates, | energy value, | Ca | Fe | IN 1 | IN 2 | WITH | |
| G | G | kcal | |||||||
| 1,9 | 5,1 | 5,9 | 62,8 | 27,6 | 0,48 | 0,024 | 0,06 | 9,54 |
Process engineer.
Technical and technological map No.
Cabbage salad, 1 kg (CP-recipe No. 81)
Economics Publishing House, Moscow 1983
- APPLICATION AREA
This technical and technological map applies to cabbage salad, 1 kg, produced in object name, city.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cooking cabbage salad, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certification, etc.).
The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological guidelines for imported raw materials.
When processing white cabbage, the polluted and decayed leaves are separated, pruning them at the base of the stump, and the decayed parts are cut out. After that, the cabbage is washed in cold water, large heads cut by 1/3 the top part, and then cut into two or four parts, the small size heads are cut into two parts.
Dill greens are sorted out, the roots, rough stems and yellowed leaves are separated. Greens are put in cold water for 20-30 minutes, so that the particles of sand and earth adhering to it are soaked. Then they are washed several times with plenty of water or under running water to wash off the sand. Then the dill greens are cleaned.
- RECIPE
| Name | Raw material consumption per serving, g | ||||
| Gross weight, g | % during cold working | Net weight, g | % during heat treatment | Output, g | |
| Peeled white cabbage, p / f | 750,0 | 0,00 | 750,0 | 0,00 | 750,0 |
| Peeled carrots, p / f | 100,0 | 0,00 | 100,0 | 0,00 | 100,0 |
| Salt | 20,0 | 0,00 | 20,0 | 100,00 | 0,0 |
| Sugar sand | 50,0 | 10,00 | 45,0 | 0,00 | 45,0 |
| Vinegar | 50,0 | 10,00 | 45,0 | 0,00 | 45,0 |
| Vegetable oil | 56,0 | 10,00 | 50,0 | 0,00 | 50,0 |
| Peeled dill, p / f | 10,0 | 0,00 | 10,0 | 0,00 | 10,0 |
| Output | 1000 | ||||
- Cooking technology
The cabbage is chopped into thin strips. Carrots are chopped on a grater for korean carrots... Dill greens are finely chopped. The ingredients of the salad are mixed, seasoned with salt, sugar, vinegar, sunflower oil. Put the salad in a gastronorm container.
- Characteristics of the finished dish
Appearance- the cabbage is chopped into thin strips. The carrots are chopped on a Korean carrot grater. Dill greens are finely chopped. The ingredients of the salad are mixed, seasoned with salt, sugar, vinegar, sunflower oil. The salad is laid out in a gastronorm container.
Taste- matches the incoming salad ingredients. No foreign taste.
Smell- matches the incoming salad ingredients. No foreign smell.
Recipe No. 14, column 3, collection of recipes for dishes 1999
Cooking technology
Peeled white cabbage finely
chop, put in a wide saucepan, add salt (15 g per 1 kg),
pour in vinegar and heat with continuous stirring until
until it settles and acquires a uniform matte
Colour. The cabbage that has settled during heating is removed from the heat and
cool. Then mixed with chopped green onions
or carrots, add vegetable oil, sugar and
mix. Sprinkle with chopped green onions when serving.
The cabbage is chopped into thin strips, sprinkled
salt, grind until juice appears, add sugar,
season with vinegar and vegetable oil.
On vacation, they are laid in a slide,
sprinkle with green onions.
Quality requirements
Appearance - vegetables are cut into strips, stacked in a slide. The greens used for decoration must be fresh, not yellowed. There should be no leaked juice
Consistency - firm cabbage, slightly crispy
Taste - sweet and sour, moderately salty
Color - specific to the products used
Serving temperature - 10-12C
Shelf life 1 hour
Technological map No. 10
Vitamin salad (option 2)
Recipe No. 83, column 2, collection of recipes 1999
Cooking technology
Raw cabbage, carrots, green onions, apples with the seed nest removed, cut and season with lemon juice, syrup from canned compote, sugar, sour cream. Canned fruits are cut into slices and placed on top to decorate the salad. It is recommended to use light-colored compotes (apples, peaches, etc.) _
Quality requirements
Appearance - vegetables are cut into strips, stacked in a slide. The canned fruits are cut neatly.
Taste - sweet and sour, with the aroma of canned compote
Color - typical of the products used, should not be colored vegetables with compote
Smell - characteristic of the products used
Serving temperature - 10-12C
Technological map №11
Carrot salad with apples
Recipe No. 92, column 2, collection of recipes for dishes 1999
Cooking technology
Cut raw peeled carrots into strips. Apples with the seed nest removed are cut into thin slices. Carrots are combined with apples., Add sugar, spread in a slide. Poured with sour cream
Quality requirements
Appearance - vegetables are cut into strips, stacked in a slide, watered with sour cream on top
Consistency - firm, slightly crispy vegetables
Taste - sweet and sour
The color is characteristic of the products used.
Smell - characteristic of the products used
Serving temperature - 10-12C
Season with sour cream on vacation
Technological map No. 12
Meat salad
Recipe No. 897 column 3, collection of recipes 1999
Cooking technology
Boiled or fried meat is cut into slices or thin slices, potatoes, pickles into thin slices, mixed and seasoned with mayonnaise with the addition of Yuzhny sauce. The prepared salad is stacked in a salad bowl on lettuce leaves and decorated with pieces of meat. slices or circles of eggs. fresh cucumbers, tomatoes, herbs.
Quality requirements
Taste - mayonnaise, moderately salty
Serving temperature - 10-12C
Shelf life 1 hour
Technological map No. 13
Capital salad
Recipe No. 98, column 3, collection of recipes 1999
Cooking technology
For salad, use boiled poultry flesh without skin.
Boiled poultry flesh is cut into slices or thin slices for decoration, potatoes, pickles into thin slices, mixed and seasoned with mayonnaise with the addition of Yuzhny sauce. The prepared salad is placed in a slide in a salad bowl on lettuce leaves and decorated with pieces of meat, slices or slices of eggs, fresh cucumbers, tomatoes, herbs.
Quality requirements
Quality requirements
Appearance - products are cut into slices, seasoned, placed in a salad bowl, decorated.
Consistency - vegetables - soft, not overcooked, cucumbers - crispy
Taste - mayonnaise, moderately salty
Color - matches the products used
Smell - corresponds to the products used
Serving temperature - 10-12C
Shelf life 1 hour
Technological map No. 14
Vegetable vinaigrette
Recipe No. 100, collection of recipes 1999
| Product name | Norm for 1 serving | For 2 servings | ||||
| gross | net | gross | net | |||
| Potato | 21 * | 42 * | ||||
| beet | 15 * | 30 * | ||||
| Carrot | 12.6 | 10 * | 25,2 | 20 * | ||
| Pickles | 18,8 | 37,6 | ||||
| Sauerkraut | 21,4 | 42,8 | ||||
| Green onion | 18.8 | 37,6 | ||||
| Or onions | 17,9 | 35,8 | ||||
| Salad dressing or vegetable oil | ||||||
| Output | - | - |
Cooking technology
Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices onion- rings or half rings, green onions - in segments 1-1.5 cm long. Sauerkraut squeeze out the brine and grind. All prepared vegetables, except for beets, are mixed, seasoned with salad dressing, beets are added. Put the vinaigrette in a salad bowl, decorate with carbated carrots, beets, cucumbers, sprinkle with herbs
Quality requirements
Appearance - vegetables must match the cut shape
Consistency - vegetables should be boiled, not crumbly, cucumbers and sauerkraut - hard and crispy
Taste - spicy, corresponding to boiled vegetables, pickles and sauerkraut.
Color - light red
Smell - corresponds to the products used
Serving temperature - 10-12C
Shelf life 1 hour
Technological map No. 15
Vinaigrette with herring
Recipe No. 101, column 2, collection of recipes 1999
| Product name | Norm for 1 serving | For 2 servings | ||||
| gross | net | gross | net | |||
| Vinaigrette No. 100: | - | - | ||||
| Potato | 31,8 | 23 * | 63,6 | |||
| beet | 17 * | |||||
| carrot | 11 * | |||||
| Pickles | ||||||
| Sauerkraut | 23,5 | |||||
| Green onion | ||||||
| Or onions | ||||||
| Salad dressing or vegetable oil | ||||||
| Herring | ||||||
| Output | - | - |
Cooking technology
Boiled beets, carrots, potatoes are cut into slices. Pickled cucumbers are cut into slices, onions - in rings or half rings, green onions - in 1-1.5 cm segments. Sauerkraut is squeezed out of the brine and chopped. All prepared vegetables, except for beets, are mixed, seasoned with salad dressing, beets are added.
The vinaigrette is laid out in portions, the herring cut into fillets is placed on top, cut obliquely into thin slices
Quality requirements
Appearance - vegetables must match the cut shape, herring is properly cut
Consistency - vegetables should be boiled, not crumbly, cucumbers and sauerkraut - hard and crispy; herring is dense
Taste - spicy, corresponding to boiled vegetables, pickles and sauerkraut, salted herring
Color - light red
Smell - corresponds to the products used, herring
Serving temperature - 10-12C
Shelf life 1 hour
Technological map №16
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