Name of the dishsteamed vegetables

2005 of the year Retz. No.310

№ p / p	Name of raw materials			Net weight in kg
		Gross	Net	Portz.	Portz.	Portz.
	Table margarine
	The mass of ready-made vegetables
	Table margarine
OUTPUT 165 1650 4950 8250

COOKING TECHNOLOGY: The cabbage is cut into large checkers, the rest of the vegetables - into slices or cubes, then put into the dishes with a layer of no more than 5 cm, let in a small amount of meat broth or water with the addition of fat.

When cooking vegetables with sauce, the stewed vegetables are seasoned with milk sauce and heated. When using carrots, add 3 g of sugar per serving to the sauce

Quality requirements:

Appearance:

Consistency: soft

Taste: slightly salty with the aroma of vegetables and milk

Smell: poached carrots the smell of burnt vegetables is not allowed

Colour: typical for this dish of carrots

Technological map number 3

Name of the dishwhite cabbage with sauce

Collection of recipes for dishes and culinary products2005 of the year Retz. No.311

№ p / p	Name of raw materials	Consumption of raw materials for 1 portion in gr.		Net weight in kg
		Gross	Net	Portz.	Portz.	Portz.
	White cabbage
	Table margarine
	Weight ready-made cabbage
	Sauce No. 794
OUTPUT 300 3000 9000 15000

COOKING TECHNOLOGY: The head of cabbage is cut lengthwise into large slices with a part of the cabbage to hold the leaves together and allowed to go with fat.

The stewed cabbage is poured with sauce or served separately. Sauces - milk, sour cream with tomato.

Quality requirements:

Appearance: the shape of the cabbage must be preserved (slices)

Consistency: soft

Taste: slightly salted, stewed cabbage

Smell: steamed cabbage

Colour: from white to cream

TECHNOLOGICAL CARD No. 4

Name of the dishstewed vegetables in milk or sour cream sauce

Collection of recipes for dishes and culinary products2005 of the year Retz. No.314

№ p / p	Name of raw materials	Consumption of raw materials for 1 portion in gr.		Net weight in kg
		Gross	Net	Portz.	Portz.	Portz.
	Canned green peas
	White cabbage
	Cauliflower
	Table margarine
	Mass of steamed vegetables
	Sauce No. 794
OUTPUT 200 2000 6000 10000

COOKING TECHNOLOGY : Vegetables are cut into cubes or wedges, white cabbage- with checkers, cauliflower is sorted into kocheski.

Vegetables stewed with fat separately, warmed, canned green pea combine with milk or sour cream sauce, add sugar, salt and boil for 1-2 minutes. On vacation, you can add butter 5-10 g per serving, changing the yield accordingly.

In the absence of one or another type of vegetables specified in the recipe, you can prepare a dish from other vegetables, accordingly changing their tab.

Quality requirements:

Appearance: the shape of the cutting of vegetables must be preserved

Consistency: soft

Taste: slightly salty with the aroma of vegetables in the dish

Smell: characteristic of this dish, the smell of burnt vegetables is not allowed

Colour: characteristic of the vegetables from which the dish is prepared

OPERATION No. 1. Organization of the workplace.

Get acquainted with the regulatory and technological documentation. Make a selection of dishes, inventory, tools.

OPERATION # 2. Primary processing vegetables.

Vegetables are sorted, calibrated (to remove impurities, spoiled specimens, reduce waste during mechanical processing, distribute vegetables by size and quality).

Vegetables are washed (to remove residual soil and sand).

Peel vegetables.

Vegetables are washed.

Cut vegetables into cubes or wedges; white cabbage - checkers; cauliflower disassembled into separate inflorescences for the dish "Vegetables stewed in milk sauce».

For mashed potatoes (if necessary), cut large potatoes into several pieces.

All vegetables are placed in a separate bowl, poured with cold water and stored until use.

OPERATION No. 3. Heat treatment of vegetables.

Drained cold water from vegetables;

Flooded hot water potatoes for cooking so that they are covered with water by 1 ... 2 cm.

Vegetables for cooking - for 1 kg of vegetables, 0.2 ... 0.3 l of water or broth and 20 ... 30 g of fat;

Bring vegetables to a boil, add salt and continue cooking and simmering until tender.

While vegetables are boiled and stewed, milk is boiled (after having filtered it through a sieve).

Milk sauce is prepared.

Warm up green peas in their own juice.

OPERATION No. 4. Cooking mashed potatoes.

Drain the broth from the finished potatoes.

Dry the potatoes.

Pass the hot potatoes through a pulper.

Hot boiled milk is introduced in 2 ... 3 doses into the hot potato mass.

Melted butter or margarine is added.

Knead well with jelly and beat the potato mass until a fluffy homogeneous consistency is obtained.

OPERATION No. 5. Cooking vegetables stewed in milk sauce.

Put the steamed vegetables together.

Season vegetables with milk sauce.

Salt and sugar are added to vegetables;

Cook for 1 ... 2 minutes, bring to readiness.

OPERATION No. 6. Serving dishes.

Mashed potatoes are portioned, a pattern is applied to the surface, pour with melted butter, sprinkle with herbs.

The steamed vegetables are portioned, sprinkled with herbs.

Quality requirements

Mashed potatoes. Appearance - a homogeneous mass without lumps of unwashed potatoes and "eyes".

The consistency is thick, fluffy, homogeneous.

Color - from white to light yellow.

The taste and smell are typical of mashed potatoes.

Vegetables stewed in milk sauce. Appearance - vegetables are cut into cubes or slices of the same size and shape, not overcooked, sauce of medium thickness.

The consistency is soft. The vegetables can be partially boiled.

The color is typical for boiled vegetables, the sauce is white.

The taste and smell are typical of vegetables and milk. There should be no smell of burnt milk.

Submission rules

Often mashed potatoes used as a side dish for meat and fish dishes... Can you serve mashed potatoes and how independent dish with browned onions, boiled chopped eggs mixed with melted butter. Additionally, you can submit vegetable salad, fresh or canned vegetables: cucumbers, tomatoes, etc.

When leaving, mashed potatoes are placed on a preheated plate,

TECHNICAL AND TECHNOLOGICAL CARD No. Stewed vegetables in milk sauce

1. APPLICATION AREA

Real technical routing developed in accordance with GOST 31987-2012 and applies to the dish Vegetables stewed in milk sauce produced by the public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

Name of raw materials and semi-finished products \ Gross \ Net

			I		II		III
		BRUT	No	BRUT	No	BRUT	No
		THEN	O	THEN	O	THEN	O
Carrot		63	50	63	50	115	92
Turnip		-	-	44	33	51	38

	Or rutabaga														-	-	-	-	49	38
	Pumpkin														51	36	51	36	-	-
	Or zucchini														57	38	57	38	-	-
	Green peas
	canned														31	20	31	20	31	20
	White cabbage														-	-	-	-	49	39
															63	33	-	-	-	-
	Cauliflower
															10	10	10	10	10	10
	Table margarine
	Mass of poached
	vegetables														-	125	-	125	-	175
	Sugar														2	2	2	2	2	2
	Sauce No. 582, 586														-	75	-	75	-	75
	Output														-	200	-	200	-	250

4. TECHNOLOGICAL PROCESS

Vegetables are cut into cubes or slices, white cabbage - in checkers, cauliflower is sorted into cocks. Vegetables stewed with fat separately, heated canned green peas are combined with milk or sour cream sauce, sugar, salt are added and boiled for 1-2 minutes. When dispensing, you can add 5-10 g butter per serving, changing the yield accordingly.

In the absence of one or another type of vegetables specified in the recipe, you can prepare a dish from other vegetables, accordingly changing their tab.

1. 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.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic indicators quality:

Appearance - Characteristic of this dish.

Color - Typical for the products included in the product.

Taste and smell - Typical for the products included in the product, without foreign tastes and odors.

Vegetables stewed in milk or sour cream sauce rich in vitamins and minerals such as: vitamin A - 333.3%, vitamin B5 - 12%, vitamin E - 37.3%, potassium - 11%, silicon - 29.3%, phosphorus - 12.8%, cobalt - 26%, manganese - 13.7%, copper - 15.6%, molybdenum - 25.3%

Benefits of Vegetables stewed in milk or sour cream sauce

• Vitamin A responsible for normal development, reproductive function, skin and eye health, and maintenance of immunity.
• Vitamin B5 participates in protein, fat, carbohydrate metabolism, cholesterol metabolism, the synthesis of a number of hormones, hemoglobin, promotes the absorption of amino acids and sugars in the intestine, supports the function of the adrenal cortex. Lack of pantothenic acid can lead to damage to the skin and mucous membranes.
• Vitamin E possesses antioxidant properties, is necessary for the functioning of the gonads, heart muscle, is a universal stabilizer of cell membranes. With a deficiency of vitamin E, hemolysis of erythrocytes and neurological disorders are observed.
• Potassium is the main intracellular ion that takes part in the regulation of water, acid and electrolyte balance, participates in the processes of nerve impulses, pressure regulation.
• Silicon is a structural component of glycosaminoglycans and stimulates collagen synthesis.
• Phosphorus takes part in many physiological processes, including energy metabolism, regulates acid-base balance, is a part of phospholipids, nucleotides and nucleic acids, is necessary for the mineralization of bones and teeth. Deficiency leads to anorexia, anemia, rickets.
• Cobalt is part of vitamin B12. Activates metabolic enzymes fatty acids and folate metabolism.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.
• Copper is a part of enzymes with redox activity and involved in iron metabolism, stimulates the assimilation of proteins and carbohydrates. Participates in the processes of providing the tissues of the human body with oxygen. The deficiency is manifested by disorders in the formation of the cardiovascular system and skeleton, the development of connective tissue dysplasia.
• Molybdenum is a cofactor of many enzymes that provide the metabolism of sulfur-containing amino acids, purines and pyrimidines.

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TECHNICAL AND TECHNOLOGICAL CARD No. Stewed vegetables in milk or sour cream sauce

1. APPLICATION AREA

This technical and technological map is developed in accordance with GOST 31987-2012 and applies to the dish Vegetables stewed in milk or sour cream sauce produced by the public catering facility.

1. 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 of raw materials and semi-finished products \ Gross \ Net

			I		II		III
		BRUT	No	BRUT	No	BRUT	No
		THEN	O	THEN	O	THEN	O
Carrot		63	50	63	50	115	92
Turnip		-	-	44	33	51	38

	Or rutabaga														-	-	-	-	49	38
	Pumpkin														51	36	51	36	-	-
	Or zucchini														57	38	57	38	-	-
	Green peas
	canned														31	20	31	20	31	20
	White cabbage														-	-	-	-	49	39
															63	33	-	-	-	-
	Cauliflower
															10	10	10	10	10	10
	Table margarine
	Mass of poached
	vegetables														-	125	-	125	-	175
	Sugar														2	2	2	2	2	2
	Sauce														-	75	-	75	-	75
	Output														-	200	-	200	-	250

4. TECHNOLOGICAL PROCESS

Vegetables are cut into cubes or slices, white cabbage - in checkers, cauliflower is sorted into cocks. Vegetables stewed with fat separately, heated canned green peas are combined with milk or sour cream sauce, sugar, salt are added and boiled for 1-2 minutes. When dispensing, you can add 5-10 g butter per serving, changing the yield accordingly.

In the absence of one or another type of vegetables specified in the recipe, you can prepare a dish from other vegetables, accordingly changing their tab.

1. 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.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Typical for the products included in the product.

Taste and smell - Typical for the products included in the product, without foreign tastes and odors.

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)

1. FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Caloric content, kcal (kJ)