|
Product name | ||
|
Gross mass |
Net weight, g |
|
|
Fresh tomatoes | ||
|
Fresh cucumbers | ||
|
Sweet pepper | ||
|
Sheet Salad | ||
|
Vegetable oil | ||
|
Output: | ||
Greek salad
Cooking technology: Cheese is cut into medium cubes, all vegetables are straws, dressed with vegetable oil. Top croutons and greens
Director " GREEN CAFE "N.V.Sokolova
Technologist 
N.I. Ilinsky
Accounting Calculator 
S.N. Rudakova
Technological card № 00471
|
Product name |
Consumption rate of products for 1 portion with a net weight of 100 g |
|
|
Gross mass |
Net weight, g |
|
|
Champignon | ||
|
Potatoes | ||
|
Onion | ||
|
Cream 20% | ||
|
Butter | ||
|
Ground black pepper | ||
|
Bay leaf | ||
|
Black pepper peas | ||
|
Output: | ||
Creamy Mushroom Cream Soup
100 grams of this dish contains:
Cooking technology:Potatoes with mushrooms (do not cut the mushrooms!) Boil in a small amount of water. When cooking, add bay leaf, salt and peppercorns. To prepare the dressing in a skillet, melt the butter, put onions and carrots finely chopped, fry until barely golden and turn it off. Beat all the blender into a homogeneous mass, pour the cream and leftover butter from the saucepan. Blender the potatoes and mushrooms until smooth, mix the dressing and 1 cup of broth from the potatoes and mushrooms. Mix well again. Add ground pepper to taste. Serve with sour cream and crackers, garnished with feathers of green onions. If the soup is too thick, add more potato and mushroom broth.
Director " GREEN CAFE "
N.V.Sokolova
Technologist N.I. Ilinsky
Accounting Calculator S.N. Rudakova
Application area
This technical and technological map was developed in accordance with GOST 31987-2012 and applies to a specialty dish. Greek Salad 300 gr, produced by ____________________________________ and implemented in _________________________________________.
Raw material requirements
Food raw materials, food products and convenience foods used for cooking Greek Salad 300 gr, must comply with the requirements of existing regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, certificate of safety and quality, etc.)
Processing of all used products must be carried out in strict accordance with established sanitary norms and rules.
Greens must be fresh; the taste, color and smell must match the products used.
Vegetables should be fresh, elastic consistency; the taste, color and smell must match the products used.
Recipe
Name of raw materials and products |
Norm bookmarks for 1 ports |
|||
|---|---|---|---|---|
Unit |
Weight |
Weight |
||
| Fresh tomatoes | No access | No access | No access | |
| Long cucumbers | No access | No access | No access | |
| Pepper sweet imp. | No access | No access | No access | |
| Chees Feta | No access | No access | No access | |
| Lettuce Salad | No access | No access | No access | |
| Lollo Rosso Salad | No access | No access | No access | |
| Basil green | No access | No access | No access | |
| Red onion | No access | No access | No access | |
| Olives b / c | No access | No access | No access | |
| Canned black olives | No access | No access | No access | |
| Extra Virgin Olive Oil | No access | No access | No access | |
| Spices Black pepper, ground | No access | No access | No access | |
| Salt | No access | No access | No access | |
The output of the finished dish, g |
No access | |||
Technological process
Leaves "Lollo Rosso" and "Latuka" pick hands, chop the tomatoes into slices, cucumbers and bell pepper - Slices, mix with olives, olives, add salt, pepper.
Fill up olive oil, mix, put a slide on a dish, top with feta cheese, cut into cubes, arrange with red onion rings and greens of basil.
Requirements for registration, implementation and storage
The dish is sold in portion dishes immediately after preparation. According to, the temperature of the dish when serving should be no higher No access ° C.
Permissible storage period Greek Salad 300 gr before implementation, according to
Formulation No.
Application area
This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to
| The norm of the products for 1 (g) | Number of servings | ||||
| gross | net | Norm of products, net | |||
| Output: |
Cooking scheme
| Appearance | Colour | Consistency | Taste, smell |
The nutritional value dishes per 100 g of product and g yield are:
| Name of products (raw materials) | 1 portion | Total caloric (kcal) | |
| Raw material consumption (grams) | |||
| Total calorie dishes: |
Equipment, tools and devices used in work
Routing dishes Greek salad
Formulation number 1
Application area
This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the dish. Greek salad.
| Name of products (raw materials) | The norm of products per 1 serving (g) | Number of servings | ||||
| gross | net | |||||
| Norm of products, net (kg) | ||||||
| Fresh tomatoes | ||||||
| Fresh cucumbers | ||||||
| Sweet pepper | ||||||
| Chees Feta | ||||||
| Lettuce Salad | ||||||
| Salad "Lollo Rosso" | ||||||
| Basil | ||||||
| Red onion | ||||||
| Pitted olives | ||||||
| Black olives | ||||||
| Olive oil | ||||||
| Black pepper | 0,2 | 0,2 | ||||
| Salt | ||||||
| Output: | X | X | X | X |
Cooking scheme
Leaves "Lollo Rosso" and "Latuka" pick hands, chop the tomatoes into slices, cucumbers and Bulgarian pepper - slices, mix with olives, olives, add salt, pepper. Season with olive oil, mix, put a slide on a dish, top with feta cheese, cut into cubes, arrange with red onion rings and greens of basil.
Brief description of the finished dish
Requirements for registration, implementation and storage
Salad is prepared as needed and released in portion dishes (salad bowls, plates) immediately after cooking.
According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should not exceed 14 ° C.
The permissible shelf life of the dish Greek Salad prior to sale, according to SanPiN 2.3.6.1079-01, is 1 hour at a storage temperature not higher than 14 ° C.
In accordance with the requirements of SanPiN 2.3.6.1079-01, leaving the dish on the next day is prohibited.
The energy value of the dish.
The nutritional value of dishes Greek salad per 100 g of product and 300 g yield are:
| Name of products (raw materials) | 1 portion | Caloric content of 100 g of product (kcal) | Total caloric (kcal) |
| Raw material consumption (grams) | |||
| Tomatoes are fresh. | 11,5 | ||
| Fresh cucumbers | |||
| Sweet pepper | 13,5 | ||
| Chees Feta | |||
| Lettuce Salad | 3,75 | ||
| Salad "Lollo Rosso" | |||
| Basil | 0,54 | ||
| Red onion | 4,1 | ||
| Olives b / c | 17,5 | ||
| Black olives | 16,5 | ||
| Olive oil | 269,4 | ||
| Black pepper | 0,2 | 0,5 | |
| Salt | |||
| Total calorie dishes: | 464.29 kcal |
Technological Map # 015
The name of the dish:Greek salad
Cooking technology
Technological card # 017
The name of the dish:Caesar salad with shrimps
Cooking technology
Salad leaves to pick and sprinkle with pesto sauce. Put in a salad bowl. Top on the leaves, put the sauce "Caesar." At the edges of the plate put the four halves of tomato "Cherry." Four shrimp fry in a pan with the addition of garlic and white wine and spread out around the sauce "Caesar." Sprinkle Parmesan cheese on top and spread croutons. Sprinkle with paprika powder on the edges of the plate.
Technological Map # 018
The name of the dish:
Cooking technology
Salad leaves tear. Cherry tomatoes cut in half. Bulgarian pepper cut into thin strips. Mushrooms cut into slices and fry. Mix everything, season with olive oil, salt, add oregano and flavor with balsamic cream. Put in a salad bowl. Fry the liver in a frying pan with honey. Salt and put on top of lettuce leaves. Sprinkle with Parmesan cheese.
Technological card # 019
The name of the dish: Salad "Fusion"
Cooking technology
Break lettuce leaves, add olives and season with pesto sauce. Put diagonally on a dish. Cut the moose into four slices and wrap up with a roll. Place the rolls on top of the salad. Make three dumplings from cream cheese and put them between each roll. Next, put sun dried tomatoesAdd olive oil and sprinkle with balsamic cream. Sprinkle a plate of Rosa pepper on one side.
Technological card # 020
The name of the dish:Salad "Peterhof"
| name of raw materials and semi-finished products |
Gross | Net |
|---|---|---|
| Baked ham p / f | 37 | 35 |
| Pickled mushrooms | 40 | 35 |
| Cucumber marinas. | 22 | 20 |
| Onions marin. p / f | 20 | 20 |
| Mayonnaise Sauce | 37 | 35 |
| Cherry Tomato | 21 | 20 |
| Cheese "Parmesan" p / f | 5 | 5 |
| Romaine Salad | 18 | 10 |
| Salad "Frieze" | 0.3 | 0.2 |
| Ground paprika | 0.2 | 0.2 |
Cooking technology
Baked ham, pickled and fresh cucumber cut into cubes. Tomatoes "Cherry" and pickled mushrooms in half.To tear the leaves of the lettuce "Romain". Add pickled onions and sauce "Mayonnaise". Mix everything. Put in a salad bowl. Sprinkle Parmesan cheese on top. Garnish with a sprig of salad "Frieze". Sprinkle the edges of the salad bowl with ground paprika.
Technological Map # 021
The name of the dish:Salad "America"
Cooking technology
Cut the champignons into slices and fry in an oil heated pan. Cut the cucumber and pepper into cubes. Tomatoes "Cherry" cut into halves. Tear the leaves of lettuce "Romaine". Mix all the ingredients and fill peanut sauce. Put in a deep salad bowl. Roast beef cut into three slices and lay on top of the salad. Cut two triggers slices of Parmesan cheese and place them on rosbif from one side.
Technological card # 022
The name of the dish:Salad "Rotunda"
Cooking technology
Salad leaves to pick up. Olives, cut into two parts dried tomatoes and tomatoes "cherry" mixed with leaves of lettuce. Put in a salad bowl. Pour over the walnut sauce. Spread seafood around the salad: mussels, shrimp and squid tentacles. Sprinkle with grated damp Mozzarella. Sprinkle the edges of the salad bowl with paprika powder. 
Formulation number 1
Application area
This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the dish. Greek salad.
| Product Name (raw materials) | Product rate for 1 portion (g) | Number of servings |
|||
| 10 | 50 | 100 |
|||
| gross | net |
||||
| Norm of products, net (kg) |
|||||
| Fresh tomatoes | 53 | 50 | 500 | 2500 | 5000 |
| Fresh cucumbers | 53 | 50 | 500 | 2500 | 5000 |
| Sweet pepper | 67 | 50 | 500 | 2500 | 5000 |
| Chees Feta | 41 | 40 | 400 | 2000 | 4000 |
| Lettuce Salad | 32 | 25 | 250 | 1250 | 2500 |
| Salad "Lollo Rosso" | 32 | 25 | 250 | 1250 | 2500 |
| Basil | 4 | 2 | 20 | 100 | 200 |
| Red onion | 12 | 10 | 100 | 500 | 1000 |
| Pitted olives | 10 | 10 | 100 | 500 | 1000 |
| Black olives | 10 | 10 | 100 | 500 | 1000 |
| Olive oil | 30 | 30 | 300 | 1500 | 3000 |
| Black pepper | 0,2 | 0,2 | 2 | 10 | 20 |
| Salt | 2 | 2 | 20 | 100 | 200 |
| Output: | X | 300 | X | X | X |
Cooking scheme
Leaves "Lollo Rosso" and "Latuka" pick hands, chop the tomatoes into slices, cucumbers and Bulgarian pepper - slices, mix with olives, olives, add salt, pepper. Season with olive oil, mix, put a slide on a dish, top with feta cheese, cut into cubes, arrange with red onion rings and greens of basil.
Brief description of the finished dish
Requirements for registration, implementation and storage
Salad is prepared as needed and released in portion dishes (salad bowls, plates) immediately after cooking.
According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should not exceed 14 ° C.
The permissible shelf life of the dish Greek Salad prior to sale, according to SanPiN 2.3.6.1079-01, is 1 hour at a storage temperature not higher than 14 ° C.
In accordance with the requirements of SanPiN 2.3.6.1079-01, leaving the dish on the next day is prohibited.
The energy value of the dish.
The nutritional value of dishes Greek salad per 100 g of product and 300 g yield are:
| Name of products (raw materials) | 1 portion | Caloric content of 100 g of product (kcal) | Total caloric (kcal) |
| Raw material consumption (grams) |
|||
| Tomatoes are fresh. | 50 | 23 | 11,5 |
| Fresh cucumbers | 50 | 14 | 7 |
| Sweet pepper | 50 | 27 | 13,5 |
| Chees Feta | 40 | 290 | 116 |
| Lettuce Salad | 25 | 15 | 3,75 |
| Salad "Lollo Rosso" | 25 | 16 | 4 |
| Basil | 2 | 27 | 0,54 |
| Red onion | 10 | 41 | 4,1 |
| Olives b / c | 10 | 175 | 17,5 |
| Black olives | 10 | 166 | 16,5 |
| Olive oil | 30 | 898 | 269,4 |
| Black pepper | 0,2 | 251 | 0,5 |
| Salt | 2 | 0 | 0 |
| Total calorie dishes: | 464.29 kcal |
||
The microbiological indicators of the Greek Salad dish must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.1.
Equipment, tools and devices used in work
