Chicken broth with noodles, portion (TTK1716). Chicken broth with noodles, portion (TTK1716) Technology for preparing the dish homemade noodle soup

PROFESSIONAL MODULE PM 03

TECHNOLOGICAL CARD No. 1

Name of dish: BORSHCH WITH POTATOES AND CABBAGE

Number according to the collection of recipes: № 170/2011

COOKING TECHNOLOGY.

Vegetables are sorted, washed, peeled, washed.

Potato cut into cubes.White cabbage chopped into strips.Beetroot cut into strips.Carrots, onions cut into strips and sauté. Beets are stewed with the addition of tomato puree, vinegar, fat and a small amount of water or broth; after bringing the liquid to a boil, the heat is reduced, since rapid boiling causes the vinegar to evaporate.

Place cabbage in the boiling broth, bring to a boil, then add potatoes, cook for 10-15 minutes (depending on the type of potato), add sautéed vegetables, stewed beets and cook until tender. 5-10 minutes before the end of cooking, add salt, sugar, and spices.

Quality requirements . Vegetables should retain their cut shape. The consistency of the vegetables is soft, undigested. The taste is sweet and sour, the color is raspberry-red, without the taste of raw beets.

TECHNOLOGICAL CARD No. 2

Name of dish: BORSCH WITH BEANS

Number according to the collection of recipes: № 175/2011

COOKING TECHNOLOGY.

The beets are washed, peeled, washed, boiled with vinegar, cooled, and cut into slices.

The beans are boiled.

White cabbage is cut into pieces.

Carrots and onions are cut into slices and sautéed with tomato puree.

Place cabbage in a boiling broth, bring to a boil, cook, add sautéed vegetables, boiled beets, bring to a boil, add cooked beans, add salt, sugar, spices and cook until tender. At the end of cooking, you can add garlic, crushed with salt.

Quality requirements . Vegetables should retain their cut shape. The consistency of the vegetables is soft, undigested. The beans are soft, not raw. The taste is sweet and sour, the color is raspberry-red, without the taste of raw beets.

TECHNOLOGICAL CARD No. 3

Name of dish: HOMEMADE RASSOLNIK

Number according to the collection of recipes: № 196/2011

Place shredded white cabbage into the boiling broth, bring to a boil, add potatoes cut into cubes, after 5-7 minutes add sautéed vegetables (cut into strips) and poached cucumbers (cut into strips). 5-10 minutes before readiness, add spices, salt, cucumber pickle, and cook until done.

Serve with sour cream, sprinkled with herbs.

Quality requirements. Vegetables should retain their cut shape and have orange, yellow or colorless fat on the surface. The taste of cucumber pickle is sharp, moderately salty. The broth is colorless or slightly cloudy. The consistency of vegetables is soft, cucumbers are slightly crunchy.

TECHNOLOGICAL CARD No. 4

Name of dish: RASSOLNIK PETERSBURG (Leningrad)

Number according to the collection of recipes: № 197/2011

Krupa sorted, washed. Potato wash, peel, wash, cut into medium cubes.Onion peeled, washed, cut into cubes, sautéed.Carrot washed, peeled, washed, cut into cubes, sautéed. Cucumbers, cut into slices, simmer.

Place prepared cereal into the boiling broth, cook for 10 minutes, add potatoes, after 5-7 minutes add sautéed vegetables and poached cucumbers. 5-10 minutes before readiness, add spices, salt, cucumber brine (strain and bring to a boil), and cook until ready.

Serve with sour cream, sprinkled with herbs.

Quality requirements. Vegetables should retain their cut shape and have orange, yellow or colorless fat on the surface. The taste of cucumber pickle is sharp, moderately salty. The broth is colorless or slightly cloudy. The consistency of rice is soft, vegetables are soft, and cucumbers are slightly crunchy.

TECHNOLOGICAL CARD No. 5

Name of dish: HOMEMADE NOODLE SOUP

Number according to the collection of recipes: № 218/2011

To prepare noodles, sifted flour is poured in the form of a slide, and a depression is made in the middle. Break eggs into a bowl, pour water, add salt, mix and filter. The resulting mixture is gradually poured into the recess while stirring and the dough is kneaded. Sprinkle flour on top and leave for 20–25 minutes. The finished dough is rolled out into layers 1–1.5 mm thick, dried, cut into strips 4–5 cm wide, several strips are folded on top of each other, chopped into strips and dried. Homemade noodles are sifted before use. To make the soup clear, pour the noodles into boiling water, cook for 1-2 minutes, place on a sieve and allow the water to drain.

Place sautéed roots and onions into the boiling broth, cook for 5-7 minutes, then add the prepared homemade noodles and cook until tender, add spices and salt at the end of cooking.

When leaving, put a piece of poultry on a plate, pour in soup, and sprinkle with herbs.

Quality requirements. The noodles, roots and onions should retain their shape. The taste of the roots and broth from which the soup is made, without the sour aftertaste. The broth is transparent, a bit cloudy is acceptable. The color of the broth is amber, yellow. The consistency of the roots and noodles is soft.

TECHNOLOGICAL CARD No. 6

Name of dish MILK SOUP WITH PASTA

Number according to the collection of recipes: № 235/2011

COOKING TECHNOLOGY.

The prepared pasta is placed in boiling salted water, cooked until half cooked, hot milk is poured in and brought to readiness. At the end of cooking add sugar. If the soup is prepared with whole milk, then the pasta is placed in boiling water and cooked: pasta for 15-20 minutes, noodles for 10-12 minutes, vermicelli for 5-7 minutes; then put it on a sieve and drain the water. Prepared pasta is placed in boiling milk, salt and sugar are added and cooked until cooked.

When leaving, pour the soup into a plate and add a piece of butter.

Quality requirements: The consistency of the products from which the soup is made is soft, the shape must be preserved. The color is white, the taste is sweetish, lightly salted, without the taste or smell of burnt milk.

TECHNOLOGICAL CARD No. 7

Name of dish: POTATO SOUP PUREE

Number according to the collection of recipes: № 240/2011

COOKING TECHNOLOGY.

Carrots, onions, parsley are chopped and lightly sautéed in butter. Potatoes are poured with hot water or broth and boiled until half cooked, then sautéed vegetables are added and everything is cooked together until tender. The prepared vegetables are rubbed together with the broth. The pureed vegetables are combined with white sauce, diluted with broth, salt is added and boiled. The soup is seasoned with lezon or hot milk and butter.

When on vacation, you can put a side dish, sautéed leeks, on a plate, then pour in the soup and serve the croutons separately.

Quality requirement. Cream soup has a homogeneous mass, without lumps of brewed flour, pieces of unprocessed food and surface films. The consistency is elastic, reminiscent of thick cream. The color is white or corresponding to the product from which it is made. The taste is delicate, moderately salty.

TECHNOLOGICAL CARD No. 8

Name of dish: POULTRY SOUP PUREE

Number according to the collection of recipes: № 251/2011

COOKING TECHNOLOGY.

The seasoned poultry carcass is cooked until done. When cooking, add carrots and onions. The finished bird is removed, cooled and the flesh is separated from the bones. The resulting pulp is cut into pieces and passed through a meat grinder or a grinding machine, diluted with broth and rubbed. The pulp can be ground in a mortar, gradually adding cold broth, and then rubbed through a fine sieve. The pureed mass is combined with white sauce, salt is added and boiled. Season the finished soup with leison and butter.

When leaving, put poultry fillet, cut into strips, on a plate, pour in soup, and serve croutons separately. The soup can be served with chicken quenelles.

Quality requirements. Cream soup has a homogeneous mass, without lumps of brewed flour, pieces of unprocessed poultry fillet and surface films. The consistency is elastic, reminiscent of thick cream. The color is gray, the taste is delicate and moderately salty.

TECHNOLOGICAL CARD No. 9

Name of dish: SOLYANKA MEAT

Number according to the collection of recipes: № 227/2011

COOKING TECHNOLOGY

Pickled cucumbers are cut into slices or diamonds and poached.

The onions are chopped and sautéed with the addition of tomato puree.

The pits are removed from the olives and the olives are washed.

Meat products are boiled and cut into thin slices.

The lemon is peeled and cut into slices.

Place sauteed onions and tomato puree, poached cucumbers, prepared meat products, spices into the boiling broth and cook for 5-10 minutes.

When on holiday, olives, a slice of lemon, sour cream are placed in the hodgepodge and sprinkled with chopped parsley.

To add a sharper taste to the hodgepodge at the end of cooking, you can add strained cucumber brine.

Quality requirement. Products are cut into slices, onions are chopped, meat products, onions and cucumbers should retain their cut shape. There are orange glitters of fat on the surface. A slice of lemon without skin, the taste is sharp with the aroma of capers, sautéed onions, and cucumbers. The consistency of meat products is soft, cucumbers are slightly crunchy.

1.1 This technical and technological map applies to the “Noodle Soup” dish

> List of raw materials

2.1 Raw materials needed for preparation:

· Chicken GOST 25391-82

Noodles GOST R 51865-2002

· Potatoes GOST 7194-81

· Onions GOST 51783-2001

· Salt GOST 13830-91

· Water GOST R 51232-98 (2002)

2.2 The raw materials used to prepare the “Noodle Soup” dish must comply with regulatory documentation and have a certificate of conformity or quality certificate.

> Recipe

3.1. Recipe "Noodle soup"

> Technological process

4.1. Preparation of raw materials for the production of “Noodle Soup” is carried out in accordance with the “Collection of recipes for dishes and culinary products for catering establishments" (1996).

4.2. Boil chicken broth. Add onion to the boiling broth, add noodles, salt and pepper to taste. Pour into plates, sprinkle with finely chopped herbs.

> Registration, submission, sale, storage

5.1. The appetizer “Noodle Soup” is served in the pot in which it was prepared.

The pot is placed on a snack plate covered with a paper napkin.

Storage conditions and shelf life: 1 - 3 hours at a temperature not lower than +75°C.

5.2. Supply temperature not less than +75°С

5.3. Prepared according to demand.

> Quality and safety indicators

6.1. Organoleptic characteristics of the dish

Appearance- a mixture of homemade noodles and onions with the liquid part of the dish.

Color - yellowish.

The consistency of the broth is liquid, the noodles are soft.

The taste is chicken, moderately salty.

The smell is chicken with onion aroma.

6.2. Physical and chemical indicators:

Mass fraction of dry substances, % (not less than) 30%.

Mass fraction of fat, % (not less), Gerber method 11%

6.3. Microbiological indicators:

Quantity of MAFAM, CFU per g of product no more than 1-10 2

BKGP (coliforms), not allowed in the product mass, g. 1.0

E. coli, not allowed in the mass of the product, g. - 1.0

S.aureus, not allowed in the product mass, g. 1.0

Proteus, not allowed in the product mass, g - 0.1

Pathogenic, incl. salmonella, not allowed in the product mass, g. 25

Homemade noodle soup

Parsley (root)

Leek

Bulb onions

Cooking fat

Broth or water

Wheat flour

Flour for dust

Chicken egg

Water, salt

Technological process:

Add raw eggs and salt into cold water and stir for 20-30 minutes to help it roll out better. Pieces of finished dough are placed on the table, sprinkled with flour, and rolled out into a layer 1-1.5 mm thick. The layers sprinkled with flour are stacked one on top of the other, cut into strips 35-45 mm wide, which, in turn, are cut across strips 3-4 mm wide or into strips. The noodles are laid out on floured tables in a layer of no more than 10 mm and dried for 2-3 hours at a temperature of 40-500C.

Place sautéed carrots and onions into boiling broth or water and cook from the moment of boiling for 5-8 minutes, then add prepared noodles and cook until tender.

Quality requirement:

The broth is transparent, slightly yellowish, the vegetables are soft and ready. Moderately salty. The noodles are ready to eat. The smell is a product of the soup.

Soups and main courses should be prepared immediately before serving and sold within an hour, since when stored for 3 hours, the vitamin C content is reduced by more than half, and after 6 hours, vitamin C is completely destroyed.

Stuffed cabbage rolls with meat and rice

Fresh cabbage

Beef cutlet meat

Rice groats

Bulb onions

Margarine

Technological process:

Kochan white cabbage put in hot water, having previously cut a stump out of it, cook, periodically removing the top boiled leaves from the head of cabbage. They are leveled and lightly beaten. Place minced meat on cabbage leaves and wrap it, giving the product a cylindrical shape.

The cabbage rolls are placed on a greased baking sheet and fried in the oven, after which they are poured with sauce and baked. Serve with sauce, 2 pieces per serving.

Minced meat: raw meat is passed through a meat grinder, finely chopped sautéed onions, crumbly rice, salt, pepper are added and mixed.

Sauces: sour cream, sour cream with tomato.

Quality requirement:

The cabbage rolls retained their shape, without cracks, without being burnt. Moderately salty. The rice is ready. Taste of meat and spices. Topped with natural sour cream sauce, without lumps.

Sour cream sauce

Butter

Wheat flour

Broth or decoction

Technological process:

For natural sour cream sauce, lightly dry the flour without oil, cool, mix with butter, put in sour cream, bring to readiness, stir, season with salt and pepper, cook for 3-5 minutes, strain and bring to a boil.

Served with meat, vegetables and fish dishes or used to prepare hot mushroom appetizers, casseroles, fish, meat and vegetables.

Quality requirement:

The mass is homogeneous, without lumps. The smell of sour cream. Moderately salty. The color is slightly creamy.

Rose hip jelly (vitaminized)

Dog-rose fruit

Granulated sugar

Potato starch

Citric acid

Technological process:

Rose hips are washed, filled with normal hot water and boiled for 10-15 minutes. the broth is drained, the fruits are crushed, again poured with hot water and boiled a second time. The first and second decoction are combined, sugar is added, citric acid, bring to a boil, add the prepared starch and bring to a boil again. For technological diagrams and cards, see the appendix.

Hygienic requirements for the sale of prepared food. Proper organization of the sale of prepared food and culinary products is of great hygienic importance. During the sales process, it is necessary to maintain the high organoleptic and nutritional qualities of dishes and prevent their possible secondary infection and the development of microflora. For this purpose, the conditions for the sale of ready-made food should be strictly observed, minimizing its shelf life as much as possible.

Before distribution, the quality of food is checked by a rejection commission, and the evaluation of the dish is recorded in a rejection log.

Hygienic assessment of the quality of prepared food. The quality of finished food is assessed by the organoleptic method according to the following indicators: appearance, color, smell, consistency, taste. Samples of food products and dishes are taken by a sanitary doctor or assistant sanitary doctor. The first courses are selected in the amount of two servings of each item, the second courses - one serving of each item. The temperature of the dishes and the average weight of the products and dishes are pre-set by weighing 10-15 portions. Each sample is taken into a separate container, sealed, and labeled.

3.3 Requirements for culinary processing of products

When preparing culinary products in public catering establishments, it is necessary to observe the flow of the production process for processing meat, fish, vegetables, preparing cold appetizers and cooking food. Counter flows of raw materials and finished food should not be allowed.

The number of dishes produced must be in strict accordance with the throughput of the enterprise. Food is prepared in appropriate batches as it is sold.

Raw materials and finished products are processed on different tables, on different cutting boards, with different knives.

Frozen meat is defrosted in half-carcasses or quarters in a suspended state in a special room (defroster) with a gradual increase in temperature from 0 to + 8 ° C or on tables in a meat shop at room temperature. It is forbidden to thaw meat in small pieces, or in water or near the stove.

Before deboning, meat in carcasses, halves and quarters is thoroughly cleaned, hung and washed in running water with a brush. Places where there are blood clots, marks, bruises are carefully cut off. Washing the carcass with rags is not allowed. At the end of the work, the brushes are washed with detergent solutions, rinsed and doused with boiling water.

The production of semi-finished products to supply other public catering establishments and retail chains is allowed only at large enterprises that have the necessary conditions for this - refrigeration chambers for storing semi-finished products, a container washing facility for semi-finished products, expedition.

Enterprises working with semi-finished products must have a washing facility for the containers in which the semi-finished products were received and return them washed to suppliers. Containers for semi-finished products are marked.

Minced meat in catering establishments is prepared as needed; its storage is permitted in refrigerators or cabinets. In the absence of refrigeration, storing minced meat is strictly prohibited.

When delivered from procurement to canteens, it must be packaged in a special metal container, lined inside with cellophane or parchment, with a capacity of up to 10 kg. Semi-finished meat products - large-piece, portioned, breaded, small-piece - can be stored at a temperature not exceeding +80C. Storing semi-finished meat products in the absence of refrigeration is prohibited.

In public catering establishments, the production and sale of products from meat trimmings, pork tanks, diaphragms, blood, and head meat rolls is prohibited.

Soups are prepared with broths: bone, meat, mushroom, and poultry. It is recommended to cook soups with legumes with smoked meats. Vegetables (roots, onions) for soups with pasta are cut into strips, with cereals and peas - into small cubes, with beans - into slices.

When cooking soups with pearl barley, it is first boiled and washed; the remaining cereals are placed raw in the broth.

Homemade noodle soup. Mix flour, eggs, water, and salt into a dough and leave it for 20-30 minutes for the gluten to swell. The dough is rolled out in a layer of 2.5 mm, cut into strips 4-5 cm wide, folded, finely chopped into strips and left to dry. The noodles are sifted from the flour, dipped in boiling water for 1 minute, placed on a sieve, added to the boiling broth, sautéed roots and onions are added and cooked until tender.

Pea soup. The peas are sorted and washed. Unshelled peas are soaked in cold water and allowed to swell, and shelled peas are placed in boiling broth. Cook the peas until almost done, add sautéed vegetables (carrots, white parsley root, onions) before finishing cooking. Serve with pieces of smoked brisket, ham, sprinkled with chopped herbs.

Kharcho. Cut beef or lamb brisket into 2-3 pieces per serving, add water, add tomato and cook until half cooked, then salt, add rice and cook again. At the end of cooking, add sautéed onions, tkemali sauce (sour plum sauce), crushed garlic, and spices to the soup and bring it to readiness.

Petey. Two or three pieces of lamb with bones are boiled for 30-40 minutes in a clay pot, large soaked peas are added and cooking continues. 20-30 minutes before readiness, add raw coarsely chopped onions, spices, potatoes, sour plums, chopped fat tail and pour in a water infusion of saffron. The soup is served in the same container.

32. Technology for preparing hodgepodge. Assortment, holiday features.

Solyanki

A distinctive feature of solyankas is that they are prepared in broths with a high content of extractive substances. Solyanka has a pungent taste due to the presence of pickles, tomato puree, capers, olives or black olives.

Meat, ham, veal, kidneys, tongue, poultry and other meat products are pre-cooked in the same broth in which hodgepodge is prepared.

Poultry and game intended for hodgepodge can be fried. Meat and fish products are cut into flat slices. Most often, solyanka is a portioned dish, made to order, but it can also be mass-prepared. Fish solyankas are served without sour cream, meat solyankas - with sour cream. When leaving, put a slice of lemon (peeled from the zest) into the hodgepodge and sprinkle with herbs. Lemon can also be served separately.

Mushroom solyanka is also prepared. Instead of meat and fish products, fresh or dried and salted mushrooms are placed in it.

Meat hodgepodge. The onions are finely chopped, sautéed, the tomato is added and sautéing continues. The tomato can be sautéed separately. The cucumbers are peeled and seeded, cut lengthwise and then crosswise into diamonds and simmered in broth. Add sautéed onion and tomato (called “solyanochnaya breze”), poached cucumbers, spices, add capers and cook for 7-10 minutes into the boiling broth. If you are preparing portioned hodgepodge (to order), then put a chopped set of boiled products (ham, meat, peeled sausages, poultry, kidneys), pitted olives into a soup bowl, pour in the liquid part of the hodgepodge, bring to a boil, let it brew and serve with herbs and sour cream.

Fish solyanka. Solyanka is prepared in fish broth with sturgeon or pike perch. The broth is made from the head of sturgeon fish. The fish is cut into 2-3 pieces per serving, the sturgeon is scalded and washed. Add poached cucumbers, onions sauteed with tomatoes, prepared fish, capers, spices into the boiling broth and cook for 10-12 minutes. Dispense fish solyanka with herbs and lemon slices without seeds and zest.

Yield: 250/25. For diets No. 2, 9.

Cooking technology. Potatoes, cut into cubes and cubes, are placed in boiling broth (water). Add carrots poached with butter, blanched and sautéed onion. Cook until done. Add salt.

The meatballs are simmered in a small amount of water until cooked and stored in the broth; before being released, they are brought to a boil again.

When leaving, place hot meatballs on a plate and pour in soup.

Meatballs. The meat is minced 2-3 times in a meat grinder, finely chopped blanched onions are added. egg, salt, water, mix thoroughly, form into balls weighing 7-9 g.

Serving temperature - 65 "C.

Quality requirements. The color of the fat glitter on the surface is light yellow, the color of the meatballs is gray. The broth is transparent, the vegetables should retain their cut shape, the consistency of the vegetables is soft, the consistency of the meatballs is loose. The taste and aroma of freshly cooked meat and vegetables.

Technological map No. 39 Name of dish: Home-style beefsteak

List of raw materials: beef meat, milk, onions, flour, butter

thrifty.

Requirements for the quality of raw materials: food raw materials, food

products and semi-finished products used for the preparation of this

dishes (products) comply with the requirements of regulatory documents and

have certificates of conformity and (or) quality certificates.

Cooking technology The prepared meat is passed through a meat grinder 2 times, and onions are added the second time. Add milk or water, salt and mix thoroughly. The products are formed into a round flattened shape, breaded in flour, fried on both sides until golden brown crust and bring to readiness in the oven.

Requirements for registration, submission and implementation

Serve 1 piece per serving with a side dish. Delivery time - finished product no more than 2-3 hours.

Supply temperature – 65 0 C.

Technical and technological map No. 5 for noodle soup

Application area

1.1 This technical and technological map applies to the “Noodle Soup” dish

List of raw materials

2.1 Raw materials needed for preparation:

· Chicken GOST 25391-82

Noodles GOST R 51865-2002

· Potatoes GOST 7194-81

· Onions GOST 51783-2001

· Vegetable oil P 52465-2005

· Salt GOST 13830-91

· Water GOST R 51232-98 (2002)

2.2 The raw materials used to prepare the “Noodle Soup” dish must comply with regulatory documentation and have a certificate of conformity or quality certificate.

Recipe

3.1. Recipe "Noodle soup"

Technological process

4.1. Preparation of raw materials for the production of “Noodle Soup” is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering establishments” (1996).

4.2. Boil chicken broth. Add onion to the boiling broth, add noodles, salt and pepper to taste. Pour into plates, sprinkle with finely chopped herbs.

Registration, submission, sale, storage

5.1. The appetizer “Noodle Soup” is served in the pot in which it was prepared.

The pot is placed on a snack plate covered with a paper napkin.

Storage conditions and shelf life: 1 - 3 hours at a temperature not lower than +75°C.

5.2. Supply temperature not less than +75°С

5.3. Prepared according to demand.

Quality and safety indicators

6.1. Organoleptic characteristics of the dish

Appearance - a mixture of homemade noodles and onions with the liquid part of the dish.

Color - yellowish.

The consistency of the broth is liquid, the noodles are soft.

The taste is chicken, moderately salty.

The smell is chicken with onion aroma.

6.2. Physical and chemical indicators:

Mass fraction of dry substances, % (not less than) 30%.

Mass fraction of fat, % (not less), Gerber method 11%

6.3. Microbiological indicators:

Quantity of MAFAM, CFU per g of product no more than 1-10 2

BKGP (coliforms), not allowed in the product mass, g. 1.0

E. coli, not allowed in the mass of the product, g. - 1.0

S.aureus, not allowed in the product mass, g. 1.0

Proteus, not allowed in the product mass, g - 0.1

Pathogenic, incl. salmonella, not allowed in the product mass, g. 25

TECHNICAL AND TECHNOLOGICAL CARD No. Chicken broth with noodles, portion

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Chicken broth with noodles, portion produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

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

1. RECIPE

1. TECHNOLOGICAL PROCESS

The broth and spaghetti are prepared according to the layout. Carrots 3-4mm thick and chicken cut into slices 6-7mm thick.

Add carrots to the boiling broth (cook the vegetables until tender so that the carrots are soft) and bring to a boil.

Add chicken (plus chicken from 25 g broth) and heat through. Adjust to taste with spices. Boiled spaghetti is placed on a plate

(cut into 5 cm pieces), pour broth with vegetables.

Decorate with herbs and quartered eggs.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

Taste and smell – characteristic of the products included in the product, without any foreign tastes or odors.

6.2 Microbiological and physico-chemical indicators:

According to microbiological and physico-chemical indicators this dish complies with the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Technological engineer.

Potato soup with pasta No. 18/2

Name of dish: Potato soup with pasta

№18/2

Type of processing: Cooking

The color of the liquid part is light cream, vegetables and pasta are characteristic of their type. Consistency - pasta and vegetables are soft, the ratio of liquid and dense parts. The smell is characteristic of the cooked products included in the recipe, without any foreign substances.

The taste is characteristic of the cooked products included in the recipe.

Name of dish: Potato soup with cereals No. 16/2

/products/programs.php?SECTION_ID=123&ELEMENT_ID=917 Potato soup with cereals) №16/2

Type of processing: Cooking

Routing (

Recipe (layout of products) for 1 serving gram net dish:

Name of the indicator calculated in accordance with the new SanPiN

Name of dish: Peeled carrots and onions are cut into small cubes and simmered with the addition of water (20% by weight) and oil. Diced potatoes are placed in boiling water, washed oatmeal is added, brought to half-cooked, then stewed carrots and onions are added and cooked until tender, salt is added at the end of cooking. When leaving, you can add finely chopped herbs (1-2 g) to the soup. Organoleptic quality indicators Appearance - the form of cutting potatoes, carrots and onions into cubes. The color of liquids is grayish-brown, vegetables and cereals are characteristic of their species. The consistency of cereals and vegetables is soft, the ratio of liquid and dense parts is consistent.

The smell is characteristic of the cooked products included in the recipe, without any foreign substances. №20/2

Type of processing: Cooking

Routing (

Recipe (layout of products) for 1 serving gram net dish:

The consistency of pasta and vegetables is soft, the ratio is liquid to dense. The smell is characteristic of chicken broth and vegetables, without extraneous ones.

Name of dish: Taste - characteristic

The smell is characteristic of the cooked products included in the recipe, without any foreign substances. №21/2

Type of processing: Cooking

Routing (

Recipe (layout of products) for 1 serving gram net dish:

Name of dish: Sugar

The smell is characteristic of the cooked products included in the recipe, without any foreign substances. №22/2

Type of processing: Cooking

Routing (

Recipe (layout of products) for 1 serving gram net dish: