For Americans, a three-time meal is typical. Lunch in American cuisine is quite dense. Portion size is large. It is recommended to include salads, hot meat dishes, vegetables and sweet dishes in the lunch menu.

The lunch menu is arranged in table 2.1.

Table 2.1 - Lunch menu for 45 people

2.2 Development of an act of control study of the dish "Texas goulash"

The act of control study was developed for the Texas Goulash dish. In the course of filling out the act, we checked (compared) the laying of raw materials, taking into account the norms of waste and losses during mechanical culinary and heat treatment. To do this, we used tables 2,18,21 of the current collection of recipes for dishes and culinary products for catering establishments of all forms of ownership. The conditions of the raw materials used for cooking are also taken into account.

The act of control study is drawn up on the form of the established form [STB 1210-2010].

name of the organization-developer

Control study of culinary products, flour confectionery and bakery products, determination of waste rates and losses for new types of raw materials, food products, materials

laboratory №113 19.09.2013

venue date

Commission consisting of: Gaputina V.V.

Pavlyuchenko S.P.

Officerova E.P.

Kachanova L.K.

Produced control production: Texas goulash, B-325 g

For control study taken beef, onion, garlic, carrots, potatoes, celery, vegetable oil, canned tomatoes, canned green peas

product name

Commission members' signatures: Gaputina V.V.

Pavlyuchenko S.P.

Officerova E.P.

Kachanova L.K.

Calculation of the nutritional and energy value of a dish

GOST R 53996-2010

Group H08

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

Services Catering

PROCEDURE FOR THE DEVELOPMENT OF BRANDED AND NEW DISHES AND PRODUCTS AT PUBLIC CATERING ENTERPRISES

public catering services. Method of elaborating and approving of house specialties at public catering enterprises

OKS 67.230
OKSTU 0131

Introduction date 2012-01-01

Foreword

Goals and principles of standardization in Russian Federation established by the Federal Law of December 27, 2002 N 184-FZ "On Technical Regulation", and the rules for the application of national standards of the Russian Federation - GOST R 1.0-2004 "Standardization in the Russian Federation. Basic provisions"

About the standard

1 DESIGNED BY OPEN joint stock company"All-Russian Research Institute of Certification" (JSC "VNIIS")

2 INTRODUCED by the Technical Committee for Standardization TC 347 "Trade and Catering Services"

3 APPROVED AND PUT INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated November 30, 2010 N 577-st

4 INTRODUCED FOR THE FIRST TIME


Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments - in the monthly published information indexes "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notification and texts are also placed in information system general use - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

1 area of ​​use

1 area of ​​use

This standard establishes general requirements for the development of branded and new dishes and products in catering establishments.

The standard applies to the development of branded and new dishes and products manufactured by public catering enterprises of various forms of ownership, organizational and managerial structure and individual entrepreneurs.

2 Normative references

This standard uses Normative references to the following standards:

GOST R 1.4-2004 Standardization in the Russian Federation. Organization standards. General provisions

GOST R 50647-2010 Catering services. Terms and Definitions

GOST R 50763-2007 Catering services. Public catering products sold to the population. General specifications

GOST R 51074-2003 Food products. Information for the consumer. General requirements

GOST R 53104-2008 Catering services. Method for organoleptic evaluation of the quality of public catering products

GOST R 53105-2008 Catering services. Technological documents for public catering products. General requirements for design, construction and content

GOST R 53106-2008 Catering services. Method for calculating waste and losses of raw materials and food products in the production of public catering products

ST SEV 543-77 Numbers. Recording and rounding rules

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year , and according to the corresponding monthly published information signs published in the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

This standard uses the terms according to GOST R 50647, GOST R 50763, GOST R 53104, GOST R 53105, GOST R 53106, as well as the following terms with the corresponding definitions:

3.1 signature dish (product): A dish (product) prepared according to an original recipe and technology and reflecting the specifics of a catering establishment.

Note - A signature dish (product) differs, as a rule, in organoleptic characteristics from dishes (products) provided for by the current officially published collections of recipes for dishes, culinary products, flour confectionery and bakery products. The specifics of the enterprise include national, regional and other features.

3.2 new dish (product): A dish (product) made from a new type of raw material and (or) using a new, improved technology.

Note - New dishes (products) include signature dishes (products).

3.3 component (ingredient): Food product, food raw materials (including food additives), certain types of culinary products used in the production of public catering products and present in the finished product in its original or modified form.

Note - Separate types culinary products include sauces, marinades, side dishes, etc.

4 General provisions

4.1 Public catering enterprises can develop recipes and technology for new and branded products, including dishes, culinary products, bakery products, flour and sugar confectionery products (hereinafter referred to as confectionery products), drinks.

4.2 Recipes for branded and new dishes (products) can be developed for one particular catering establishment, for several catering establishments that are part of one association, including network and corporate catering establishments. Developed branded and new dishes can be transferred for use to other catering establishments as agreed or on a contractual basis.

4.3 Recipes for branded and new dishes (products) are developed by highly qualified specialists of public catering enterprises, including the production manager, chef, pastry chef, shop manager, sous chef, technologist, cook, confectioner and other specialists, with the involvement, if necessary, (or without involving) technological food laboratories for the calculation of physical and chemical indicators and the determination (establishment) of microbiological indicators.

4.4 The development of recipes is carried out on raw materials and food products used in a public catering enterprise and meeting the requirements of current national standards and other regulatory and technical documents. Raw materials and food products must be accompanied by documents confirming their origin, safety and quality, and labeled in accordance with technical regulations and/or GOST R 51074.

4.5 The procedure for developing branded and new dishes (products) includes the following steps:

- development of a recipe project;

- development of recipes and production technology;

- formulation of the recipe and production technology;

- determination of organoleptic, physico-chemical, microbiological indicators;

- calculation of nutritional value;

- setting expiration dates (if necessary).

5 The procedure for developing a draft recipes and technology for branded and new dishes (products)

5.1 The procedure for developing draft recipes for branded and new dishes (products) includes the steps listed in 5.1.1-5.1.9.

5.1.1 The choice of dishes (products) for development, taking into account their novelty, culinary merits, combination of products, holiday decoration.

5.1.2 Studying the possibility of using new methods of culinary processing of raw materials and products, the use of new types of raw materials and semi-finished products, food additives and spices, etc.

5.1.3 Selection of production losses and losses during heat treatment according to similar traditional recipes for dishes (products).

5.1.4 Drafting a recipe for a dish (product) in the form of a table, which indicates:

- the name of the components (ingredients) used in the technological sequence;

- bookmark rates (consumption) of components (ingredients) in gross and net weight, when using semi-finished products - only net weight;

- the mass of semi-finished products [if necessary for the dishes (products) obtained in the process of cooking];

- the output of the finished product.

5.1.5 When drafting a recipe for a branded flour confectionery product, in addition to 5.1.4, indicate:

- content (mass fraction) of solids in each component (ingredient); consumption of components (ingredients) for semi-finished products included in the product, total consumption of components (ingredients) in net weight and in dry matter;

- mass of semi-finished products, including finished products;

- humidity of semi-finished products and finished products (in percent).

5.1.6 Description of the cooking technology of the dish (product).

5.1.7 Carrying out preliminary testing based on the output of 1-3 servings or 300-500 g.

5.1.8 Correction of the recipe of the dish (product) taking into account the compatibility of products and organoleptic indicators (appearance, texture, smell, taste).

5.1.9 Adjusting the output of a dish (product).

5.1.10 Correction of the description of the technology of preparation of a dish (product), taking into account changes according to 5.1.8.

5.2 Determination of organoleptic indicators of branded and new dishes (products) is carried out in accordance with GOST R 53104, physical and chemical indicators - by laboratory methods or by calculation, microbiological indicators - in accordance with the requirements of SanPiN 2.3.2.1078-01.

5.3 Calculation of the nutritional value of branded and new dishes (products) is carried out in accordance with.

5.4 The establishment of the expiration dates of branded and new dishes (products) is carried out in accordance with or based on the results of product studies conducted in testing laboratories in the prescribed manner.

6 Organization of the development of recipes and technology of branded and new dishes (products)

6.1 The development of recipes for dishes (products) is carried out in compliance with the current sanitary and epidemiological rules and regulations for public catering establishments,.

6.2 Inventory, utensils and tools for testing are selected in accordance with the technological process and the characteristics of the preparation of the dish (product).

6.3 In the absence of any component (ingredient) included in the recipe, the signature dish (product) is not processed.

6.4 Weighing of raw materials (products) is carried out on serviceable mechanical and electronic scales for static weighing, passed metrological verification.

6.5 To determine the duration of heat treatment, use the readings of a timer (if available on the equipment), a stopwatch or a clock with a second hand.

6.6 The temperature regimes of heat treatment are determined using timers or thermostats installed on the equipment, non-mercury thermometers in a metal frame or other modern means measurements. The temperature is measured in the thickness of the product.

6.7 When calculating the consumption rates of raw materials in the recipe of a dish (product) with gross and net weight, they are guided by the data of the collections of recipes, in the absence of appropriate collections - by the norms of waste and losses established in accordance with GOST R 53106 or acts of control studies.

7 The procedure for developing recipes and technology for branded and new dishes (products)

7.1 In the process of developing recipes and technology, dishes (products) determine:

- bookmark rates (consumption) of components (ingredients) by net weight;

- mass of semi-finished product (semi-finished products);

- the amount (volume) of liquid (in cases where the liquid is provided for by the recipe and technology);

- content (mass fraction) of dry substances (for flour confectionery products);

- production losses, including losses during cleaning of baked semi-finished products (for flour confectionery products), losses during finishing (for confectionery and bakery products);

- temperature conditions and duration of heat treatment;

- culinary readiness of the dish (product);

- the output of the finished dish (product);

- losses during heat treatment (baking);

- losses during portioning;

- organoleptic and physico-chemical indicators of the quality of dishes (products), and, if necessary, microbiological ones;

- humidity of confectionery and bakery products, dough, semi-finished products;

- nutritional and energy value.

7.2 When developing the recipe, components (ingredients) with a net weight are used. In this case, waste and loss of raw materials are not established.

7.3 Refinement of the recipe and technology is carried out on experimental batches based on the yield of finished products in the amount of 1-3 kg (1-3 l) or 5-10 servings (5-10 pcs.).

If the output of the dish (product) deviates upwards or downwards by more than 3%, the formulation is repeated.

7.4 Production losses in the manufacture of a dish (product), kg, %, are determined by formulas (1) and (2), respectively

where - the total mass of the components (ingredients) net, included in the composition of the semi-finished product, kg;

- weight of the semi-finished product, kg.

The data obtained during testing is compared with the calculated data in the recipe. If necessary, carry out the clarification of the norms of bookmarking (consumption) of components (ingredients) by net weight in the draft recipe.

7.5 The amount (volume) of the liquid included in the formulation is determined taking into account the losses for boiling, as a rule, at the rate of 5% to 15% of the prescription amount (volume) of the liquid.

7.6 Losses during heat treatment of a dish (product), taking into account losses during cooling of the dish, are calculated as a percentage of the mass of the semi-finished product according to the formula

where is the mass of the semi-finished product prepared for heat treatment, kg;

- mass of the finished dish (product), kg.

Note - Dishes (products) sold and sold hot (soups, main courses, etc.) are weighed after cooling to a temperature of 40 ° C; dishes (products) sold and sold chilled (cold snacks, salads, etc.) are weighed after cooling to a temperature of 14 ° C.

7.7 Portioning losses, %, are calculated by the mass of the finished dish (product) according to the formula

where is the mass of the finished dish (product) before portioning, kg;

- mass of the finished dish (product) after portioning, kg.

7.8 The results of the development of recipes are drawn up in acts (see Appendix A).

7.9 Based on the act of working off, the yield of dishes (products) is specified and the mass of the semi-finished product (semi-finished products), net weight is adjusted according to the data obtained on losses during portioning, during heat treatment (including baking), production losses according to formulas (1) - (4) .

7.10 To calculate the dry matter content of confectionery and bakery products, determine:

- consumption of each component (ingredient), which is part of the product, in dry matter;

- consumption of all types of raw materials in dry substances included in the product;

- content (mass fraction) of solids in the finished product.

7.10.1 The consumption of each component (ingredient) that is part of the confectionery and bakery product in dry matter, g, is determined by the formula

where is the consumption of each component (ingredient) in dry matter, g;

- consumption of each component by net weight, g;

- content ( mass fraction) dry matter in each component (ingredient), %;

- serial number of the component (ingredient).

Note - Dry substances in each component (ingredient) included in the recipe are determined taking into account the mass fraction of dry substances in 100 g of the product, using the tables given in.

7.10.2 The consumption of all components (ingredients) in dry substances included in the product is determined by the formula

, , - consumption of individual components (ingredients), in dry matter, g;

- the number of components (ingredients).

7.10.3 The dry matter content in the finished product, g, is determined by the formula

where is the total consumption of components (ingredients), in dry matter, g;

- loss of dry matter,%.

Note - The loss of dry matter can be applied as a recommendation for , and actual, obtained during testing in the laboratory.

7.11 Mass fraction of solids, %, is determined by the formula

where is the dry matter content in the finished product, g;

- the output of a confectionery or bakery product, g.

7.12 Humidity of confectionery and bakery products,%, calculated by the formula

where is the moisture content of the confectionery product, %;

- mass fraction of dry substances in the finished product,%.

7.13 The amount of water required to prepare the dough, g, is calculated by the formula

where is the specified moisture content of the dough,%;

- net weight of the component, g;

is the mass of the dry matter component, g.

7.14 The data obtained are rounded in accordance with ST SEV 543.

8 Formulation of recipes and technology for branded and new dishes (products)

8.1 Based on the adjusted net weight, the required number of components (ingredients) is calculated, gross weight according to the following formula:

where is the mass of raw materials, gross, kg;

- mass of raw materials, net, kg;

- waste during mechanical processing of raw materials, %.

8.2 Recipes and technologies for branded and new dishes (products) are drawn up in the form of technical and technological cards (TTK) in accordance with GOST R 53105 or in the form of organization standards (STO) in accordance with GOST R 1.4.

8.3 Recipes and technologies for branded and new dishes (products) are independently approved by the heads of development enterprises.

9 Copyright protection

Recipes for new and branded dishes (products) and cooking technology are the intellectual property of the developer and are protected by the current legislation of the Russian Federation in the field of copyright protection.

Appendix A (recommended). An exemplary sample of the act of developing the recipe and technology of new and specialty dishes (products)

Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2011

The procedure for conducting control studies of dishes

The order of carrying out control studies and studies of new dishes.

The act of control study is a regulatory document. It is the basis for the preparation of a technological map and the formation of the price of a dish, a product.

Through control studies, already existing technological maps are checked, as well as the development of new, specialty dishes and products. At the same time, the rationality of laying products is determined, the technology for preparing the dish, the rules for its design, serving are specified, the characteristic of the dish is given according to organoleptic indicators ( appearance color, taste, smell, texture). And also in the case of using new types of products for cooking, culinary products, incl. imported production, the norms of waste and losses during technological processing (cold, thermal) are determined by control studies.

Control studies to determine the norms of waste and losses during technological processing are carried out for a batch of raw materials, as a rule, once in quantities at the discretion of the manufacturer and taking into account the possibility of selling products.

Control studies are carried out by a commission consisting of at least three people (manager of production, chef and accountant of the enterprise). The results of the control testing are documented in an act of the established form, which is signed by the members of the commission. The act of control development is approved by the head of the enterprise.
When contentious issues between the author and members of the commission on the content of recipes for specialties, new culinary and confectionery (bakery) products, the right of final decision is granted to the head of the enterprise.

The costs of developing and approving recipes for new specialties, products and semi-finished products, including the costs of tasting products, are charged to production costs.

The procedure for conducting control studies of dishes

The act of control study is drawn up in the prescribed manner, and consists of the following sections:

The name of the enterprise where the act is drawn up, registration number the act of control study, the composition of the commission, the name of the product or semi-finished product.

The list of raw materials used for the manufacture of a dish or semi-finished product. All types of products necessary for the manufacture of this dish (product) are listed here.
Norms for laying raw materials in gross and net weight, output of semi-finished products and finished products. Here, the actual norms for laying products in gross and net weight for 1, 10 or more servings, kilograms or pieces, the yield of semi-finished products and finished products are indicated.

Description of the technological process of preparation. This section should contain detailed description the technological process of preparing a dish (product), the degree of cleaning and the type of cutting of raw materials, indicating the size in mm, in preparation for preparing the dish. Including fully describes the modes of cold and heat treatment. The technology for preparing dishes and culinary products must ensure compliance with the indicators and safety requirements established by the current regulations. regulations.

Requirements for the design, serving, sale and storage, providing for the design features and rules for serving the dish (product), the requirements and procedure for the sale of culinary products, the conditions, terms of sale and storage, and, if necessary, the conditions of transportation.
Organoleptic indicators of a dish or semi-finished product: taste, color, smell, texture

The procedure for conducting control studies of dishes

GOST 32691-2014

INTERSTATE STANDARD

Catering services

PROCEDURE FOR THE DEVELOPMENT OF BRANDED AND NEW DISHES AND PRODUCTS AT PUBLIC CATERING ENTERPRISES

public catering service. Method of elaborating and approving of house specialties at public catering enterprises

ISS 03.080.30

Introduction date 2016-01-01

Foreword

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for the development, adoption, application, renewal and cancellation

About the standard

1 PREPARED by the Open Joint Stock Company "All-Russian Scientific Research Institute of Certification" (JSC "VNIIS")

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (Minutes of April 18, 2014 N 66-P)

Voted to accept:

4 By order of the Federal Agency for Technical Regulation and Metrology dated May 27, 2014 N 458-st, the interstate standard GOST 32691-2014 was put into effect as the national standard of the Russian Federation from January 1, 2016.

5 This standard has been prepared based on the application of GOST R 53996-2010

6 INTRODUCED FOR THE FIRST TIME


Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments - in monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notification and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

1 area of ​​use

1 area of ​​use

This standard establishes general requirements for the development of branded and new dishes and products at public catering establishments (objects).

The standard applies to the development of branded and new dishes and products manufactured by public catering enterprises (objects) of various forms of ownership, organizational and managerial structure and individual entrepreneurs.

2 Normative references

This standard uses normative references to the following standards:

GOST 30390-2013 Catering services. Public catering products sold to the population. General specifications

GOST 31985-2013 Catering services. Terms and Definitions

GOST 31986-2012 Catering services. Method for organoleptic evaluation of the quality of public catering products

GOST 31987-2012 Catering services. Technological documents for public catering products. General requirements for design, construction and content

GOST 31988-2012 Catering services. Method for calculating waste and losses of raw materials and food products in the production of public catering products

ST SEV 543-77 Numbers. Recording and rounding rules

Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (modified), then when using this standard, you should be guided by the replacing (modified) standard. If the referenced standard is canceled without replacement, the provision in which the reference to it is given applies to the extent that this reference is not affected.

3 Terms and definitions

This standard uses the terms according to GOST 31985, GOST 31986, GOST 31987, GOST 31988, as well as the following terms with the corresponding definitions:

3.1 signature dish (product): A dish (product) prepared according to the original recipe and technology and reflecting the specifics of the enterprise (object) of food.

Note - A signature dish (product) differs, as a rule, in organoleptic characteristics from dishes (products) provided for by officially published collections of recipes for dishes, culinary products, flour confectionery and bakery products in the territory of the state that adopted the standard. The specificity of the enterprise (object) includes national, regional and other features.

3.2 new dish (product): A dish (product) prepared on the basis of a new recipe and (or) technology, and (or) new types of food raw materials and food products.

Note - New dishes (products) include signature dishes (products).

3.3 component (ingredient): Food product, food raw materials (including food additives), certain types of culinary products used in the production of public catering products and present in the finished product in its original or modified form.

Note - Certain types of culinary products include sauces, marinades, side dishes, etc.

4 General provisions

4.1 Public catering enterprises (objects) can develop branded and new dishes and products, including dishes, culinary products, semi-finished products, bakery products, flour and sugar confectionery products (hereinafter referred to as confectionery products), drinks.

4.2 Branded and new dishes (products) can be developed for one particular public catering enterprise (object), for several public catering enterprises (objects) that are part of one association, including network and corporate catering enterprises. Developed branded and new dishes can be transferred for use to other catering enterprises (objects) by agreement or on a contractual basis.

4.3 The development of branded and new dishes and products, if necessary, can be carried out with the involvement of technological food laboratories.

4.4 The development of branded and new dishes and products is carried out on food raw materials and food products used at a public catering enterprise (object) and meeting the requirements of current national standards and other regulatory and technical documents. Raw materials and food products must be accompanied by documents confirming their origin, safety and quality, and labeled in accordance with the requirements established in Art.

4.5 The procedure for developing branded and new dishes (products) includes the following steps:

- development of a recipe project;

- development of recipes and production technology;

- formulation of recipes and production technology;

- determination of organoleptic, physico-chemical, microbiological indicators;

- calculation of nutritional value;

- setting expiration dates (if necessary).

5 The procedure for developing a draft recipes and technology for branded and new dishes (products)

5.1 The procedure for developing draft recipes for branded and new dishes (products) includes the steps listed in 5.1.1-5.1.9.

5.1.1 The choice of dishes (products) for development, taking into account their novelty, culinary merits, combination of products, holiday decoration.

5.1.2 Studying the possibility of using new methods of culinary processing of raw materials and products, the use of new types of food raw materials, food products, semi-finished products, food additives and spices, etc., as well as their interchangeability.

5.1.3 Selection of production losses and losses during heat treatment according to similar traditional recipes for dishes (products).

5.1.4 Drafting a recipe for a dish (product) in the form of a table, which indicates:

- the name of the components (ingredients) used in the technological sequence;

- bookmark rates (consumption) of components (ingredients) in gross and net weight, when using semi-finished products - only net weight;

- the mass of semi-finished products (if necessary, for the dishes (products) obtained in the process of cooking;

- the output of the finished product.

5.1.5 When drafting a recipe for a branded flour confectionery / bakery product, in addition to 5.1.4, indicate:

- content (mass fraction) of solids in each component (ingredient); consumption of components (ingredients) for semi-finished products included in the product, total consumption of components (ingredients) in net weight and in dry matter;

- mass of semi-finished products, including finished products;

- humidity of semi-finished products and finished products (in %).

5.1.6 Description of the cooking technology of the dish (product).

5.1.7 Carrying out preliminary testing at the rate of at least two servings of dishes or 300 g of culinary products, semi-finished products, and for bakery and flour confectionery at least 2 kg or 30 pieces of piece products.

5.1.8 Adjustment of the recipe of the dish (product), taking into account the compatibility of products and organoleptic indicators [appearance, texture (consistency), smell, taste].

5.1.9 Adjusting the output of a dish (product).

5.1.10 Correction of the description of the technology of preparation of the dish (product), taking into account the changes in clause 5.1.8.

5.2 Determination of organoleptic indicators of branded and new dishes (products) is carried out in accordance with GOST 31986, physical and chemical indicators - by laboratory methods or by calculation, microbiological indicators - in accordance with the requirements normative documents operating in the territory of the state that adopted the standard.

5.3 The calculation of the nutritional value of branded and new dishes (products) is carried out in accordance with the methods in force in the territory of the state that adopted the standard.
_______________

5.4 The establishment of the expiration dates of branded and new products is carried out in accordance with the requirements of regulatory documents in force in the territory of the state that adopted the standard, or on the basis of the results of studies of products carried out in testing laboratories in the prescribed manner in accordance with the methods in force in the territory of the state that adopted the standard .
_______________
On the territory of the Russian Federation -

On the territory of the Russian Federation -

6 Organization of the development of recipes and technology of branded and new dishes (products)

6.1 Development of recipes for dishes (products) is carried out in compliance with the requirements of regulatory documents in force on the territory of the state that adopted the standard.
_______________
On the territory of the Russian Federation - by,

6.2 Inventory, utensils and tools for testing are selected in accordance with the technological process and the characteristics of the preparation of the dish (product).

6.3 Weighing of raw materials (products) is carried out on serviceable mechanical and (or) electronic scales for static weighing that have passed metrological verification.

6.5* To determine the duration of heat treatment, use the readings of a timer (if available on the equipment), a stopwatch or a clock with a second hand.
_______________
* The numbering corresponds to the original. - Database manufacturer's note.

6.6 The temperature regimes of heat treatment are determined using timers or thermostats installed on the equipment, non-mercury thermometers in a metal frame or other modern measuring instruments. The temperature is measured in the thickness of the product (if necessary).

6.7 When calculating the consumption rates of raw materials in the recipe of a dish (product) in gross and net weight, they are guided by the data of officially published collections of recipes for dishes, culinary products, flour confectionery and bakery products operating on the territory of the state that adopted the standard, or acts of control studies; in the absence of data - the norms of waste and losses established in accordance with GOST 31988.

7 The procedure for developing recipes and technology for branded and new dishes (products)

7.1 In the process of developing recipes and technology, dishes (products) determine:

- norms of laying (consumption) of components (ingredients) by net weight.

Note - When developing recipes, the waste of food raw materials during culinary mechanical processing, as a rule, is not installed. But if necessary, the waste obtained during the processing of raw materials is drawn up by an act and the net weight is calculated in accordance with GOST 31988;


- mass of semi-finished product (semi-finished products);

- the amount (volume) of liquid (in cases where the liquid is provided for by the recipe and technology);

- content (mass fraction) of dry substances (for flour confectionery and bakery products);

- production losses;

- temperature conditions and duration of heat treatment;

- culinary readiness of the dish (product);

- the output of the finished dish (product);

- losses during heat treatment (baking);

- losses during portioning;

- losses during cleaning of baked semi-finished products (for flour confectionery products);

- losses during finishing (for flour confectionery and bakery products);

- organoleptic and physico-chemical indicators of the quality of dishes (products), and, if necessary, microbiological safety indicators;

- humidity of confectionery and bakery products, dough, semi-finished products;

- nutritional and energy value.

7.2 Refinement of the recipe and technology is carried out on an experimental batch based on the yield of finished products in the amount of 1-3 kg (1-3 l) or 5-10 servings (5-10 pieces) of dishes, drinks, culinary products, semi-finished products, and for bakery and flour confectionery products - at least 2 kg or 30 units of piece products.

Note - The development of dishes and products made to order is carried out at the rate of at least two servings of dishes or 300 g of culinary products, semi-finished products.


If the output of the dish (product) deviates upwards or downwards by more than 3%, the formulation is repeated.

7.3 Production losses in the manufacture of a dish (product), kg, % are determined by formulas (1) and (2), respectively

where - the total mass of the components (ingredients) net, included in the composition of the semi-finished product, kg,

- weight of the semi-finished product, kg.

The data obtained during testing is compared with the calculated data in the recipe. If necessary, carry out the clarification of the norms of bookmarking (consumption) of components (ingredients) by net weight in the draft recipe.

7.4 The amount (volume) of the liquid included in the formulation is determined taking into account the losses for boiling, as a rule, at the rate of 5% to 15% of the prescription amount of the liquid.

7.5 Losses during heat treatment of a dish (product), taking into account losses during cooling of the dish, are calculated as a percentage of the mass of the semi-finished product according to the formula:

where is the mass of the semi-finished product prepared for heat treatment, kg,

- mass of the finished dish (product), kg.

Note - Dishes (products) sold and sold hot (soups, main courses, etc.) are weighed after cooling to a temperature of 40 ° C; dishes (products) sold and sold cold (snacks, salads, etc.) are weighed after cooling to a temperature of 14 ° C.

7.6 Portioning losses, %, are calculated by the mass of the finished dish (product) according to the formula:

where is the mass of the finished dish (product) before portioning, kg,

- mass of the finished dish (product) after portioning, kg.

When determining losses, you can use data from officially published collections of recipes.

7.7 The results of the development of recipes are documented in acts (see Appendix A).

7.8 Based on the act of working out, the yield of dishes (products) is specified and the mass of the semi-finished product (semi-finished products), net weight is adjusted according to the data obtained on losses during portioning, during heat treatment (including baking), production losses according to formulas (1) - (4) .

7.9 To calculate the dry matter content of confectionery and bakery products, determine:

- consumption of each component (ingredient), which is part of the product, in dry matter;

- consumption of all types of raw materials in dry substances included in the product;

- content (mass fraction) of solids in the finished product.

7.9.1 The consumption of each component (ingredient) that is part of the confectionery and bakery product, in dry matter, g, is determined by the formula:

where is the consumption of each component (ingredient), in dry matter, g;

Consumption of components by net weight, g;

- content (mass fraction) of solids in each component (ingredient), %;

- serial number of the component (ingredient).

Note - Dry substances in each component (ingredient) included in the recipe are determined taking into account the mass fraction of dry substances in 100 g of the product, using officially published tables of the chemical composition of nutrients.

7.9.2 The consumption of all components (ingredients) in dry substances included in the product is determined by the formula:

where is the total consumption of components (ingredients), in dry matter, g;

, , - mass of individual components (ingredients), in dry matter, g;

- the number of components (ingredients).

7.9.3 The content (mass fraction) of solids in the finished product is determined by the formula:

where is the content (mass fraction) of dry substances in the finished product, g;

- total consumption of components (ingredients), in dry matter, g;

- loss of dry matter,%.

Note - The loss of dry matter can be applied as advisory according to officially published collections of recipes, and actual, obtained during testing in laboratory and conditions *.
_______________
* The text of the document corresponds to the original. - Database manufacturer's note.

7.10 Moisture content of flour confectionery and bakery products , % , calculated by the formula:

where is the moisture content of the confectionery product, %;

- dry matter content in the finished product, g.

7.11 The amount of water needed to prepare the dough , g is calculated by the formula:

where is the specified moisture content of the dough,%;

- net weight of components, g;

- mass of components in dry matter, g.

7.12 The data obtained are rounded in accordance with ST SEV 543.

8 Formulation of recipes and technology for branded and new dishes (products)

8.1 Based on the adjusted net weight, the required number of components (ingredients) is calculated, gross weight according to the following formula:

where is the mass of raw materials, gross, kg;

- mass of raw materials, net, kg;

- waste during mechanical processing of raw materials, %.

8.2 Recipes and technologies for branded and new dishes (products) are issued in the form of technical and technological cards (TTK) or technological cards (TC) in accordance with GOST 31987 or in the form of organization standards (STO) in accordance with national standards in force on the territory of the state that adopted the standard.
_______________
GOST R 1.4-2004 "Standardization in the Russian Federation. Standards of organizations. General provisions"

8.3. Technology recipes for branded and new dishes (products) are independently approved by the heads of enterprises (objects) - developers.

9 Copyright protection

Recipes for new and branded dishes (products) and cooking technology are the intellectual property of the developer and are protected by legal regulations in the field of copyright protection.
_______________
On the territory of the Russian Federation

Appendix A (recommended). An exemplary sample of the act of developing the recipe and technology of new and specialty dishes (products)

I approve

Enterprise manager

Mass of a set of raw materials, products, g

Weight of semi-finished products, g

Production losses, %

Mass of the finished dish (product)

hot, g

in a cooled state, g

Losses during heat treatment, %

Description of the technological process

Conclusion

Bibliography

Electronic text of the document
prepared by Kodeks JSC and verified against:
official publication

M.: Standartinform, 2015

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

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

Section 1. Theoretical basis development of complex side dishes for second courses at catering establishments

1.1 Raw materials needed for the preparation of complex side dishes

1.2 Assortment of complex side dishes

1.3 Features of the preparation of complex side dishes

1.4 Beneficial features side dishes

Section 2. Practical section

2.1 Acts of control and development of complex garnishes

2.2 Technological cards and techno-technological maps of complex garnishes

2.3 Evaluation of food quality

Conclusion

Bibliography

Appendix

Introduction

Almost all hot and cold meat and fish dishes, as well as many snacks, are served with side dishes and are sold at a catering establishment. For their preparation, a huge range of products is used: legumes and cereals, flour and pasta, mushrooms and vegetables, fruits and berries, eggs. The name garnish itself (garnire means to decorate) precisely defines the main purpose of this culinary product, since the garnish should improve the taste of the dish, decorate it, make it more attractive, appetizing and thereby increase digestibility.

The main task of side dishes is to improve the taste of the dish. In addition, it is enriched with nutrients, its volume and weight increase. The garnish decorates the dish, improves its flavor, and also increases its nutritional value. Therefore, the side dish should correspond to the main product of the dish in shape, color, aroma, taste and nutritional qualities. The side dish is usually served with foods rich in animal proteins: fish, poultry, meat of domestic animals and game.

Side dishes can be simple or complex. Simple side dishes consist of one type of product, while complex side dishes consist of several. For complex side dishes, ingredients are selected so that they blend well in taste and color. With the help of a side dish, you can balance the nutritional value of the dish as a whole, regulate its mass and volume.

Side dishes, served alone or with sauces, provide an opportunity to cook a large number of variety of dishes from the same food product, contribute to the digestibility of cooked dishes and satisfy the body's need for a variety of foods.

All side dishes can be divided into side dishes for hot dishes, side dishes for cold dishes and complex vegetable side dishes.

Not the preparation of a side dish, but its correct selection for a given dish, for a given product - this is the specificity, the mastery of which is not at all a simple matter, since the taste of the dish largely depends on the correct combination of the main dish with the side dish.

Depending on the type of heat treatment, boiled, stewed, fried, stewed, baked side dishes are distinguished.

Meat dishes are usually served with complex side dishes from any vegetables, legumes, pasta, etc. At the same time, side dishes with a delicate taste are more suitable for lean meat dishes: boiled potatoes, mashed potatoes, vegetables in milk sauce. For dishes of fatty meat and poultry, it is better to serve more spicy side dishes - stewed cabbage, stewed vegetables with tomato sauce.

Green peas, boiled potatoes, mashed potatoes are served with boiled meat as a side dish. For fried meat - fried potatoes, complex side dishes. For boiled and stewed fish - boiled potatoes, mashed potatoes. Side dishes of cabbage, rutabaga, turnips are usually not served with fish dishes.

Beautifully, neatly, symmetrically laid garnish gives the dish a particularly attractive, appetizing look.

Complex side dish: a bit of history

Interestingly, complex side dishes have been known since the middle of the 17th century and are still popular. It is believed that complex side dishes are the brainchild of the great Cardinal Richelieu. His Eminence's garnishes were a match for his politics. It is well known that Richelieu was famous as an excellent gourmet. The dinner parties at Richelieu's were both plentiful and extraordinarily tasty. But the predilection for delicious food of Mr. First Minister was limited by two significant restrictions. Firstly, the huge number of enemies who tried to poison him, and secondly, his deteriorating health.

Richelieu easily coped with the first threat by having a personal taster. ... But the second restriction did not allow indulging in gluttony without looking back. And once on the waters, on treatment, Richelieu ordered onion puree and anchovies, tomatoes and broccoli, as well as cheese for lunch. When asked in what order to serve the food, the answer was: "All together and on one plate, the cheese must first be grated, and then sprinkled with fish." Richelieu explained his preferences by the fact that he had little time to bliss over each dish separately.

For France of those times, such a side dish was strange and unusual, but at the suggestion of the cardinal, it took root.

garnish dish raw quality

Chapter1. Theoretical foundations for the development of complex side dishes for second courses on precatering establishments

1.1 Raw materials needed for

Vegetable side dishes are especially widely used. For their preparation, fresh, salted, pickled, pickled, boiled, poached, fried, baked and stewed vegetables are used in a wide variety of assortment.

With the exception of potatoes, the processing of which for side dishes sometimes has some minor features (potatoes in strips or chips, etc.), all other side dishes are prepared according to a general recipe: for example, cauliflower, which they want to serve as a side dish, is boiled in the same way as and for independent meals.

Cereal side dishes are viscous or crumbly cereals; flour products are mainly served in the form of croutons; pasta is used for boiled side dishes; legumes - used boiled either in the form of whole grains or in the form of mashed potatoes.

For the preparation of side dishes, cereals are used: rice, buckwheat, pearl barley (barley), semolina, oatmeal, wheat, including crushed wheat, polished millet, corn, cereal concentrates.

Of the legumes for the preparation of garnishes, shelled peas, chopped peeled peas, as well as small crushed grits from peeled peas such as semolina and raw legume seeds (beans, beans, lentils, chin, chickpeas, cowpeas) are used.

The range of pasta used for making side dishes is very diverse: tubular, thread-like (vermicelli), ribbon-like (noodles) and figured. Figured products are produced in any shape and size: shells, scallops, bows, soup fillings. Of interest are non-traditional types of pasta.

1. 2 Assortment of complex side dishes

W Rice with vegetables.

Ingredients: rice, canned corn, vegetable oil, carrots, herbs, bell peppers, onions.

W Pasta with nuts, olives, capers and bell peppers.

Ingredients: pine nuts, curly pasta, olive oil, red wine vinegar, pitted olives, fresh parsley, capers, bell peppers.

W Moldavian beans.

Ingredients: onion, vegetable oil, garlic, dry beans, bell pepper.

W Potatoes with vegetables in the sleeve.

Ingredients: potatoes, vegetable oil, tomatoes, mushrooms, large onions, garlic, carrots.

W Braised sauerkraut with potatoes.

Ingredients: cabbage, vegetable oil, carrots, onions, sugar, potatoes.

W Lentils with carrots.

Ingredients: olive oil, natural yogurt, garlic, tomato paste, carrots, dry green lentils, onion.

W Millet croquettes with mushrooms.

Ingredients: millet, crackers, champignons, onion, vegetable oil, vegetable broth.

W Millet porridge with mushrooms.

Ingredients: millet, champignons, onion, vegetable oil.

W Cauliflower and carrots fried in breadcrumbs.

Ingredients: cauliflower, carrots, vegetable oil, breadcrumbs.

W Vegetarian vegetable stew.

Ingredients: bell peppers, onions, carrots, zucchini, potatoes, tomatoes, garlic, vegetable oil.

W Fried potatoes with mushrooms.

Ingredients: potatoes, vegetable oil, garlic, onion, mushrooms.

W Bean stew.

Ingredients: olive oil, onion, garlic, oregano leaves, parmesan cheese, bell pepper, canned white beans, basil, canned tomatoes.

W Ragout of potatoes and cauliflower.

Ingredients: frozen green peas, onion, garlic, ginger, potatoes, cauliflower, butter.

W Potato soufflé with tomatoes in the form of bird's nests.

Ingredients: parsley, tomatoes, olive oil, shallots, butter, egg yolks, milk, potatoes.

W Couscous with vegetables and chicken fillet.

Ingredients: vegetable mixture, garlic salt, couscous, chicken broth, olive oil.

1.3 Featurespreparing complex side dishes

Flavoring, coloring and aromatic substances contained in garnishes enhance appetite and allow you to diversify your diet.

Emphasizing the features, softening or increasing the sharpness of the main product, its fat content, saltiness, acidity or sweetness, a well-chosen side dish significantly improves the taste of the dish. An unsuitable side dish with its unpleasant flavor combination can greatly reduce the taste of the dish. So, for example, it is not customary to serve noodles or lingonberry jam with steamed sturgeon, and viscous porridge with steak.

The art of a culinary specialist lies in the fact that he knows how to cook a dish well, correctly compose its flavor bouquet, and skillfully combine the main components of the dish - the main product, sauce and side dish.

Some combinations of products have been known for a long time, which together create very attractive, pleasant taste "ensembles". Such, for example, are the combinations of rice and many dishes of hens and chickens; green peas and various cutlets; stewed cabbage and fried pork or goose; champignons and many delicious dishes from fish, poultry, etc.

All these well-known combinations are based either on the similar qualities of the products, as is the case with rice and chicken meat, when both components are distinguished by a tender taste, or on the ability of the side dish to soften the fat content of the product, as happens when roast goose or pork are combined with stewed cabbage. .

The choice of garnish also depends on the purpose of the dish. That is why cold dishes and snacks, in accordance with their purpose in the diet, stimulate appetite. Spicy or salty side dishes are usually used, such as pickles and marinades, vegetables with various spicy dressings and sauces, etc.

When choosing a side dish for cold dishes or snacks, it must also be taken into account that the products for such a side dish should be tasty and appetizing when cold. For these reasons, crabs, eggs, crayfish necks, etc. are widely used for side dishes for cold appetizers, but they avoid cereals and pasta, which, as a rule, are not served cold.

1.4 Phealthy properties of side dishes

Vegetables rich in coloring, aromatic and flavoring substances, valuable vegetable proteins, vitamins and salts, as well as potatoes, rice, legumes, and cereals rich in carbohydrates, complement these dishes.

Adding a side dish means enriching the dish with additional nutrients, increasing its volume and weight so that it is better and more satiating, and, finally, and most importantly, improving the taste of the dish.

The value of side dishes and complex side dishes in nutrition is determined, first of all, by the chemical composition in the first place - the content of carbohydrates and proteins. So, potato side dishes are the most important source of starch. A significant amount of sugars contains dishes from beets, carrots, green peas.

The importance of side dishes as a source of valuable minerals is especially great. Most side dishes are dominated by alkaline ash elements (potassium, sodium, calcium, etc.), so dishes from them help maintain the acid-base balance in the body, since acidic elements predominate in meat, fish, cereals, legumes. In addition, the ratio of calcium and phosphorus in many side dishes is close to optimal. Side dishes from vegetables, especially from beets, are a source of hematopoietic trace elements (copper, manganese, zinc, cobalt).

Although vitamins are partially lost during heat treatment, side dishes cover the main part of the body's need for vitamin C and a significant proportion of B vitamins. Parsley, dill, onion, which is added when serving, significantly increases the C-vitamin activity of dishes.

Despite the low content and inferiority of most vegetable proteins, side dishes serve as an additional source of them. With the joint heat treatment of vegetables with meat, fish, eggs, cottage cheese and other protein products, the secretion of gastric juice almost doubles and the absorption of animal proteins improves. Contained in vegetable side dishes (dietary fiber, fiber, hemicelluloses, protopectin, pectin) contribute to the elimination of many toxic substances from the body, including heavy metal compounds and radionuclides (lead, strontium, etc.).

Chapter 2

2.1 Acts of controlme and working out complex side dishes

Determination of the percentage of technological losses. Drawing up an act of working out a dish.

Through control studies, the development of new, signature dishes and products is carried out. At the same time, the rationality of laying products is determined, the technology for preparing the dish, the rules for its design, serving are specified, the characteristic of the dish is given according to organoleptic indicators (appearance, color, taste, smell, texture) and the nutritional and energy value of the dish is calculated. The frequency of control studies in this case is determined by STB 1210-2000 “Public catering. Culinary products sold to the population. So, control studies of new, signature dishes should be carried out at least 3 times in 10 servings, culinary products - at least 3 times in 3 kg of products, flour confectionery and bakery products - at least 5 times with the release of one batch of products of 10 kg or 100 units piece products.

Control studies are carried out by a commission consisting of at least three people. The results of the control study are documented in an act of the established form, which is signed by the members of the commission. Additional approval of the act by the head of the enterprise is not required.

The act of control study is the basis for drawing up a technological map and forming the price of a dish or product. When carrying out control studies to determine losses, during technological processing, revision of flow sheets for dishes using these products is not carried out if this does not affect the yield of the finished product. At the same time, the technological map should indicate that the rate of investment of this type of product by gross weight is determined by control studies.

fresh cabbage,

Table 1.

Cooking technology:

and simmer until done.

Control cooking was carried out: "Beans with tomato and onion."

For control study taken:

Table 2.

Cooking technology:

Control cooking was carried out: «

For control study taken:

Table 3

Cooking technology:

2.2 Technological charts and techno-technological charts of complex garnishes

Drawing up technological and technical-technological maps.

The high quality of finished products is made up of many factors, one of them is compliance with technological requirements to food processing and cooking at all stages production process.

Drawing up technological maps.

The cook at the enterprise must be provided with technological maps at the workplace. These cards are compiled for each dish, culinary or confectionery product on the basis of the Collection of recipes used at this enterprise.

Technological maps indicate the name of the dish, the number and version of the recipe, the rate of input of raw materials by net weight per serving, as well as the calculation for a certain number of servings or products cooked in boilers of a certain capacity, the yield of the dish is indicated.

The cards also show short description of the technological process of preparing a dish and its design, attention is drawn to the sequence of laying products depending on the timing of their heat treatment, the requirements for the quality of the dish, the coefficients of labor intensity of the dish are characterized.

The labor intensity coefficients take into account the labor costs of the cook for the preparation of this dish. Technological maps for side dishes for main courses are compiled separately.

Routing

Name of the dish:

Table 4

Cooking technology: Cut into strips of fresh cabbage, put in a cauldron with a layer of up to 30 cm, add broth or water (20-30% by weight of raw cabbage), vinegar, fat, sautéed tomato puree and stew until half cooked with occasional stirring. Then add passivated, chopped carrots, roots and onions, bay leaves, peppers and stew until tender. 5 minutes before the end of the stewing, the cabbage is seasoned with flour passivation, sugar, salt and brought to a boil again.

Mushrooms, cut into slices, fried until tender. Prepared mushrooms are mixed with stewed cabbage.

When you leave, you can sprinkle with finely chopped herbs.

Quality requirements:

Appearance: --

Taste and smell: moderately spicy, salty.

Color:

Consistency: Soft enough not

Routing

Name of the dish: Beans with tomato and onion.

Table 5

Cooking technology: Before cooking, the beans are poured with cold water (2.5 liters of water per 1 kg of beans) and boiled in a sealed container with a slight but continuous boil. Duration of cooking 1-2 hours.

Finely chopped onion is sautéed, tomato puree is added, sautéed for another 5-8 minutes. Then they combine with boiled, seasoned with spices beans and, stirring, heat to a boil.

Quality requirements:

Appearance: Products are cut evenly --characteristic of heat treatment.

Taste and smell: Pleasant, without foreign impurities, in moderately spicy, salty.

Color: characteristic of a tempered product.

Consistency: Soft enough not spreading, vegetables retain their cut shape.

Technologistsmap

Name of the dish: Macaroni boiled with mushrooms.

Table 6

Cooking technology:

Pasta is poured into boiling water at the rate (6 liters of water, 50 g of salt are taken for 1 kg of pasta) and boiled for 20-30 minutes. The chopped onion is sauted, finely chopped boiled mushrooms are added to it and fried for 5-6 minutes. Then mushrooms with onions are mixed with boiled pasta.

Quality requirements:

Appearance: Components not boiled, surface without weathering, additives are evenly distributed.

Taste and smell: Pleasant, characteristic of the components. Free of foreign matter and damaging signs.

Color: Products --white, cream, Dishes in in general --characteristic of the components included in composition of the dish.

Consistency: Sufficiently dense, not boiled, characteristic of this type of product.

Compiledno technical and technological maps

Technical and technological maps are regulatory documents. They are developed for new and specialty dishes and culinary products manufactured and sold only in this enterprise (these cards are not valid for products supplied to other enterprises). Along with the technology of preparation of products and the norms for laying products, they include requirements for the safety of the raw materials used and the technological process, the results laboratory research products in terms of safety.

The technical and technological map, like the standard of the enterprise, consists of sections.

1. Product name and scope. Here the exact name of the dish (product) is indicated, which cannot be changed without approval, the list of enterprises (branches), subordinate enterprises that have the right to manufacture and sell this dish (product) is specified.

2. List of raw materials used for the manufacture of the dish (product). All types of products necessary for the preparation of this dish (product) are listed.

3. Requirements for the quality of raw materials. A mark is put on the compliance of food raw materials, food products and semi-finished products used for the manufacture of this dish (product), with the requirements of regulatory documents, as well as on the availability of a certificate of conformity and a quality certificate.

4. Norms for laying raw materials in gross and net weight, output of semi-finished products and finished products. Here, the norms for laying products with gross and net weight for 1, 10 or more servings, the yield of semi-finished products and finished products are indicated.

5. Description of the technological process of preparation. This section should contain a detailed description of the technological process of preparing a dish (product), including cold and heat treatment modes that ensure the safety of the dish (product), as well as the use of food additives, dyes, etc. The technology for preparing dishes and culinary products should ensure compliance with the safety indicators and requirements established by the current regulations, in particular SanPiN 2.3.2.560-96.

6. Requirements for the design, serving, sale and storage, providing for the design features and rules for serving the dish (product), the requirements and procedure for the sale of culinary products, the conditions, terms of sale and storage, and, if necessary, the conditions of transportation. These requirements are formed in accordance with GOST R 50763-95, SanPiN 2.3.6.1079-01 and SanPiN 2.3.2.1324-03<19>.

7. Indicators of quality and safety. These are the organoleptic indicators of the dish (product): taste, color, smell, consistency, the main physical, chemical and microbiological indicators that affect the safety of the dish (product), in accordance with GOST R 50763-95.

8. Indicators of nutritional composition and energy value. The section indicates data on the nutritional and energy value of the dish (product) (tables " Chemical composition foodstuffs approved by the Ministry of Health of the USSR), which are determined when catering for certain categories of consumers (organization of dietary, preventive, children's and other nutrition).

Each technical and technological map is assigned a serial number. The card is signed by a process engineer, responsible developer, approved by the head of the catering enterprise or his deputy. The period of validity of technical and technological maps is determined by the enterprise.

1. Product name: Cabbage stewed with mushrooms.

restaurant LLC "Bamberg".

2. List of raw materials:

For cooking "Cabbage stew with champignons" fresh cabbage, vinegar 3%, cooking oil, tomato puree, carrots, parsley, onion, bay leaf, pepper, flour, sugar, mushrooms, vegetable oil.

"Cabbage stew with champignons"

Table 7

"Cabbage stew with champignons"

5.2 Cut into strips of fresh cabbage, put in a cauldron with a layer of up to 30 cm, add broth or water (20-30% by weight of raw cabbage), vinegar, fat, sautéed tomato puree and stew until half cooked with occasional stirring. Then add passivated, chopped carrots, roots and onions, bay leaves, peppers and stew until tender. 5 minutes before the end of the stewing, the cabbage is seasoned with flour passivation, sugar, salt and brought to a boil again.

Fresh mushrooms, cut into slices, fried until tender. Prepared mushrooms mixed with stewed cabbage and simmer until done.

When you leave, you can sprinkle with finely chopped herbs.

Cabbage is prepared as needed and sold in portioned dishes immediately after cooking.

According to requirement

« »

Meal expiration date « Braised cabbage with champignons according to" is 24 hours at a storage temperature of +2°С to +6°С.

Table 8

Table 9

Technical and technological map

1. Product name: Macaroni boiled with mushrooms.

Application area. This technical and technological map applies to the dish "boiled pasta with mushrooms" produced in a catering establishment restaurant LLC "Bamberg".

2. List of raw materials:

To prepare a meal Boiled pasta with mushrooms» the following raw materials are used: pasta, mushrooms, onion, margarine.

3. Requirements for the quality of raw materials:

The raw materials used to prepare the Boiled Pasta with Mushrooms meet the requirements of regulatory documentation, have certificates of conformity and quality certificates.

4. Norms for laying raw materials (recipe):

The consumption rates of raw materials, losses during processing correspond to the norms of consumption of raw materials and the output of products of the "Collection of technological standards 1994"

Table 10

5. Description of the technological process:

5.1 Preparation of raw materials for the production of a dish "Boiled Pasta with Mushrooms" produced in accordance with the "Collection of recipes for dishes and culinary products for public catering" 2002.

5.2 Pasta is poured into boiling water at the rate (6 liters of water, 50 g of salt are taken for 1 kg of pasta) and boiled for 20-30 minutes. The chopped onion is sautéed, finely chopped boiled mushrooms are added to it and fried for 5-6 minutes. Then mushrooms with onions are mixed with boiled pasta.

6. Requirements for execution, submission, sale and storage:

Pasta is cooked as needed, combined with champignons and sold in portioned dishes immediately after cooking.

According to requirement The temperature of the dish during serving must be at least 65°C.

Permissible shelf life of the dish « before sale is 2-3 hours at a storage temperature of at least 65°C.

Meal expiration date « Boiled macaroni with champignons» is 12 hours at a storage temperature of +2°С to +6°С.

7. Indicators of the quality and safety of the dish:

7.1 Organoleptic characteristics:

Table 11

8. Nutritional and energy value:

Technical and technological map No. 106

1. Product name: Beans with tomato and onion.

Application area. This technical and technological map applies to the dish "Beans with Tomatoes and Onions" produced in a catering establishment restaurant LLC "Bamberg"

2. List of raw materials:

To prepare a meal Beans with tomato and onion» the following raw materials are used: beans, tomato puree, onion, table margarine.

3. Requirements for the quality of raw materials:

Raw materials used to prepare the dish "Beans with Tomatoes and Onions" meets the requirements of regulatory documentation, has certificates of conformity and quality certificates.

4. Norms for laying raw materials (recipe):

The consumption rates of raw materials, losses during processing correspond to the consumption rates of raw materials and the output of products of the "Collection of technological standards 1994

Table 13

5. Description of the technological process:

5.1. Preparation of raw materials for the production of a dish "Beans with Tomatoes and Onions" produced in accordance with the "Collection of recipes for dishes and culinary products for public catering" 2002.

5.2. Before cooking, the beans are poured with cold water (2.5 liters of water per 1 kg of beans) and boiled in a sealed container with a slight but continuous boil. Duration of cooking 1-2 hours. Finely chopped onion is sautéed, tomato puree is added, sautéed for another 5-8 minutes. Then they combine with boiled, seasoned with spices beans and, stirring, heat to a boil.

6. Requirements for execution, submission, sale and storage:

The garnish is prepared as needed and used immediately after preparation.

According to the requirement, The temperature of the dish during serving must be at least 65°C.

Permissible shelf life of the dish "Beans with tomato and onion" before sale is 2-3 hours at a storage temperature of at least 65°C.

Meal expiration date "Beans with tomato and onion" is 18 hours at a storage temperature of +2°C to +6°C.

7. Indicators of the quality and safety of the dish:

7.1. Organoleptic indicators:

Table 14

8. Nutritional and energy value:

Table 15

Responsible Developer Full name / painting /

Process Engineer Full name painting /

Head production Full name / painting /

2.3 Evaluation of food quality

fillingmarriage journal

The nutritional value of catering products can be quite high, provided that they have good organoleptic quality indicators. Organoleptic indicators include the appearance of the product, its taste, smell and texture. In addition to these main indicators, transparency (broths, juices), color on the cut (chopped meat products), etc. are sometimes evaluated. Organoleptic analysis of food quality is carried out using the senses. At catering establishments, organoleptic assessment of product quality is carried out by professionals working in this field: leading culinary specialists and confectioners, shop managers, chefs, directors of enterprises and their deputies, process engineers, sanitary doctors and nutritionists, as well as cooks and confectioners directly involved in food preparation. Organoleptic analysis of the quality of catering products usually precedes instrumental analysis. Each indicator of organoleptic evaluation is complex. So, when evaluating the appearance, attention is paid to the shape of the culinary product, the nature of the surface, the shape and uniformity of the cut, color or color shade, the uniformity of the distribution of components and other indicators.

The smell is usually assessed as characteristic or unusual for this product, extraneous, weakened, etc.

The taste may be typical for this type of product or atypical, with an extraneous aftertaste, with a predominance of the taste of any

minor component. The taste is rated as salty, sweet, sour and bitter, as well as a combination of them. So, the taste of borscht should be sweet and sour.

The consistency may be thick or liquid, elastic, friable, fibrous, sticky, crumbly, etc., characteristic of this culinary product or not.

At catering establishments, an organoleptic assessment of the quality of products is carried out daily, and each batch of products is evaluated, which is recorded in the rejection log.

Below are some options for complex side dishes, and the indicated combinations of products are not mandatory, they may vary depending on the capabilities of the enterprise and consumer demand, however, the general side dish yield (150 g per serving) should be maintained. The recommended side dishes in excess of the established norm can be served with fresh, salted or pickled vegetables (cucumbers, tomatoes, cabbage, etc. in the amount of 50-75 g net per serving), as well as pickled fruits (25-50 g net per serving).

When compiling complex side dishes, you should select products that combine in taste and color. The selection of a complex side dish requires special attention of the cook, since in its manufacture it is necessary to take into account not only the flavor combinations of the side dish and the main product, but also all constituent parts the garnish itself.

When decorating dishes, you should not put side dishes of the same color next to each other, as this worsens the appearance of the dish. The following combinations should not be allowed: boiled potatoes and pasta, green peas and green beans, etc.

In the above variants of complex side dishes, the mass of finished, seasoned products is indicated. The consumption of products for their preparation is calculated according to the corresponding recipes for each type of side dish.

Complicated side dishes 1st option

1st option

Complicated side dishes 10th option

10th option

Complicated side dishes 11th option

11th option

Complicated side dishes 12th option

12th option

Complicated side dishes 13th option

13th option

Complicated side dishes 14th option

14th option

Complicated side dishes 15th option

15th option

Complicated side dishes 16th option

16th option

Complicated side dishes 17th option

17th option

Complicated side dishes 18th option

18th option

Bibliography

1. Federal Law of the Russian Federation "On the quality and safety of food" Approved.02.1. 2000 FZ-29.

2. Rules for the provision of public catering services (Decree of the Government of the Russian Federation of August 15, 1997 No. 1036 with amendments and additions of June 21, 2001 No. 389).

3. Collection of recipes for dishes and culinary products for public catering establishments. - M.: Khleboprodinform, 1996, 1997. Collection of technological standards.

4. Collection of recipes for dishes and culinary products of the national cuisines of the peoples of Russia. - M., MP "Vika", 1992.

5. Collection of recipes for dishes and culinary products for public catering establishments. - M., Economics, 1981.

6. Collection of technological standards for the production of flour confectionery and bakery products. Collection of recipes. - M .: " Light industry And household service", 1999.

7. A collection of recipes for cakes, pastries, muffins, rolls, cookies, gingerbread, gingerbread and rich bakery products. - M.: Hleboprodinform, 2000.

8. Collection of recipes for diet food. - Kyiv, Technique, 1988.

9. GOST 50647-94 “Public catering. Terms and Definitions".

10. GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions".

11. GOST R 50762-95 " public enterprise. Classification of enterprises.

12. OST 28-1-95 “Public catering. Requirements for production personnel.

13. SanPiN 2.3.6.1078-01 Hygienic requirements for the safety of the nutritional value of food products.

14. SanPiN 2.3.6.1079-01. Sanitary and epidemiological requirements for the organization of public catering, the production and handling of food products and food raw materials in them.

15. SanPiN 42-123-4117-86 Sanitary rules. Conditions, terms of storage of perishable products.

16. The procedure for conducting sanitary and epidemiological examination of products / Approved. Order of the Ministry of Health of the Russian Federation dated 15.08.01 No. 325.

Main:

17. Kovalev N.I., Kutkina M.M., Kravtsova V.A. Cooking technology. Moscow: Business Literature, 1999.

18. Pavlova L.V., Smirnova V.A. Practical training in cooking technology. - M., 1988.

Additional:

19. Kovalev N.I., Kutkina M.N., Kartseva N.Ya. Russian kitchen. - M.: Business literature, 2000.

20. Directory of a catering worker / ed. Golubeva V.N. - M.: DeLi print, 2002.

21. Handbook of catering technologist. - M.: Kolos, 2000.

22. Ziborova O.V. Collection of tasks for the course "Technology of public catering products" - M .: MKT OPS, 2002.

23. Magazines: "Nutrition and Society", "Standards and Quality", "Restaurant Business".

24. Soboleva Z.T., Bakunova R.B. Directory of the head of public catering enterprises. M.: Economics, 1986.

25. OSTs, TU, TI and other industry normative and technical documentation for catering products.

26. Magazines: "Nutrition and Society", "Standards and Quality".

27. Chemical composition of Russian food products. Ed. Corresponding member MAI, prof. THEM. Skurikhin and Academician of the Russian Academy of Medical Sciences, Prof. V.A. Tutelyan.

28.http://cooking. Niv. ry/povar/eda. pl? =28ws=/sousy. htm

29. http: // www. sauce com. ua

30. http: // peteris. Narod. Ry/ sous htm

Attachment 1.

Cabbage stewed with champignons.

Fothen a complex side dish "Cabbage stew with champignons"

Scheme 1. "Cabbage stew with champignons."

prilo2.

Calculation of nutritional and energy value: " Beans with tomato and onion.

Photo of a complex side dish"Beans with tomato and onion."

Scheme 2. Scheme for preparing a complex side dish"Beans with tomato and onion."

Calculation of nutritional and energy value: " Macaroni boiled with mushrooms.

Photo of a complex side dish« Macaroni boiled with mushrooms.

Scheme 3. Scheme for preparing a complex side dish« Macaroni boiled with mushrooms.

Hosted on Allbest.ru

Similar Documents

The value of fish dishes and side dishes in nutrition, their design and vacation. Classification and types of heat treatment of fish, quality requirements and shelf life of finished dishes. Raw materials used, production technology and evaluation of the nutritional value of fish dishes.

term paper, added 11/28/2014


General characteristics of dishes and side dishes from cereals, legumes and pasta. Preparation of cereals for cooking, the specifics of cooking cereals. Requirements for the quality of cereals. Organoleptic characteristics of dishes from legumes. Pasta cooking, quality assessment.

abstract, added 03/31/2012


Importance in the nutrition of meat dishes, methods of quality control of the raw materials used. Technological process of preparation and rules for serving fried meat dishes. Development of an assortment of complex hot dishes, development of documentation. Hot shop work.

term paper, added 10/13/2014


Development of a range of complex fish dishes. Technology and modern techniques their preparation. Characteristics of the food raw materials used. Processes of primary processing of fish. Requirements for the quality of complex dishes, possible defects and ways to eliminate them.

term paper, added 10/29/2014


Assortment, classification of complex hot dishes of stewed fish. Characteristic industrial premises for the preparation of complex hot dishes. Equipment and inventory necessary for production. Drafting technological scheme on a dish.

term paper, added 01/28/2016


Organization of the production process in the meat and hot shops of the restaurant. Assortment and technology of preparation of complex hot pork dishes. Drawing up technical and technological maps for complex hot pork dishes. Calculation of the nutritional value of dishes.

thesis, added 07/02/2016


Preparation of semi-finished products for complex soups: filling, puree, transparent, national soups. Preparation of dishes and side dishes from vegetables, mushrooms, cheese, cereals, legumes, pasta, meat, eggs and cottage cheese, fish and non-fish aquatic raw materials.

practice report, added 02/22/2014


The value of side dishes in nutrition. Organization of a workplace in a hot shop. Equipment, utensils and inventory for the technological process. Technology of dishes and side dishes from cereals, legumes, pasta: preparation for cooking, quality requirements.

term paper, added 11/21/2014


Organization of the production process in the hot shop of the restaurant. Assortment, classification and features of preparation, design and decoration of complex hot meat banquet dishes. The process of preparing raw materials. Calculation of the nutritional value of banquet dishes.

thesis, added 07/02/2016


Assortment and technological process cooking complex bakery products in a restaurant. Development of new signature dishes. Organization of the production process in the flour shop. Calculation of the energy value of dishes. Methods of product quality control.