Bun with poppy technological map. Cooking technology

Yield: 60.

Humidity: no more than 34%.

On diet number 15.

Cooking technology. Balls are formed from yeast dough, put seam down on oiled sheets at a distance of 8-10 cm and put in a warm place for proofing for 30-40 minutes. The surface of the balls is smeared with an egg, sprinkled with sugar and baked for 5 minutes at a temperature of 230-240 "C.

quality requirements. Buns are round, from golden yellow to light brown, the surface is shiny. The dough is well baked. The crumb is evenly porous, lush. The taste is moderately salty with a hint of sugar, pleasant.

Technological map No. 56 Name of the blue: Shchi from fresh cabbage with potatoes

Yield: 250. -

On diets No. 2.8.9. 10 (10-no salt).

Cooking technology. Prepared cabbage, cut into checkers, is put into boiling broth or water, brought to a boil, carrots and parsley are added, cut into strips and stewed with butter, then blanched and browned onions and boiled for 10 minutes. Add potatoes, salt and cook until all vegetables are ready. At the end of cooking add sour cream, bay leaf, bring to a boil. Insist 10-12 min.

You can put garlic in cabbage soup (2 g net per 1,000 g of neck), mashed with salt.

Serving temperature - 65 °C.

quality requirements. On the surface - spangles of fat pale yellow. Cabbage, roots, potatoes have retained their cut form, their texture is soft. The taste is slightly sweet, the aroma of vegetables. The smell of steamed cabbage is not allowed.

Technological map No.Alpine pie with poppy seeds, semi-finished culinary product(SR-recipe No. 154)

Publishing house "Economy", Moscow 1983

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cookingAlpine pie with poppy seeds,must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

Yogurt concentrate- a specially developed concentrate for the industrial production of fruit and other types of cake. Especially recommended for economical use in large scale production.

Wheat flour- the highest grade with good technological properties and high gluten levels.

chicken eggsuse dietary, with a bright orange yolk, transparent protein. The eggs are pre-cooked.

Granulated sugarcomposed of sucrose crystals. They should be uniform in size, regular in shape, with clearly defined edges, glossy, crumbly, dry to the touch, without lumps of unbleached sugar.

The taste and smell of dry granulated sugar and its aqueous solution are sweet, without foreign taste and smell; solubility in water is complete;

Ready poppy filling -pasty mass of grayish poppy.

Taste and smell- characteristic of the incoming ingredients of the poppy seed filling, without discrediting signs.

Confectionery crumb, p/f- own production.

Vegetable oil(sunflower) refined. refined oils transparent, devoid of sludge, less colored and do not have their characteristic taste and smell in the case of deodorization. Extraneous tastes, smells, bitterness are not allowed.

Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. RECIPE

1. Cooking technology

Preparation of mass for pies: Yogurt concentrate, flour, granulated sugar, eggs, vegetable oil, water are combined in a deep container. The mass is thoroughly mixed until smooth with a pastry spatula.

The mass is laid out in a disposable form of parchment, 300 g each. The poppy seed filling is laid on top, leaving edges of 1.5-2 cm around the perimeter.

The open edges of the cake are covered with confectionery crumbs.

Bake in a convection oven at a temperature of 170 * C for 20 minutes (Heat mode).

The cake is taken out of the oven, left on the surface of the table to cool (50-60) * C. Then the surface is smeared with neutral gel.

The cake is cooled in a blast chiller. Put in a container for transportation. Mark.

Transported in a refrigerated car body.

1. Characteristics of the finished dish, semi-finished product

Appearance- an open pie in the form. Poppy seed filling is laid out on top. The open edges of the cake are covered with confectionery crumbs. The color of the dough is yellowish. The color of the filling is grey.

Taste

Smell- baked dough, poppy seed filling. No foreign aftertaste.

1. Requirements for registration, implementation and storage

Pie Alpine with poppymade as needed.

Shelf life of chilled products from the momentat air temperature from 2 to 6 O C and relative air humidity 75 ± 5% for no more than 24 hours.

Shelf life of frozen products from the momentend of the technological processat air temperature not higher than minus 18 0 C and relative air humidity 75 ±5%:

– sealed– no more than 90 days;

– not hermetically packed and weight - no more than 30 days.

Description of the presentation on individual slides:

1 slide

Description of the slide:

2 slide

Description of the slide:

Introduction There are almost 60 proverbs in Russian that mention fish. Not a single product, not a single living creature has received such attention from the Russian people. And this is quite understandable: from the 9th to the 19th century, or, in other words, for a millennium, fish was a constant and almost the main food of the population of Russia. Nevertheless, the fact that over the past 150 years its importance in the diet of the people has fallen, and over the past 50 years it has practically decreased to a minimum, has led to an almost complete loss in the modern Russian people of ideas about the former role of fish and fish dishes in the diet. nation, and as a result, the oblivion of the national traditions of the Russian table and the degradation of Russian fish cooking.

3 slide

Description of the slide:

Ingredients for the Leningrad-style fried fish dish: fish flour vegetable oil onions potatoes

4 slide

Description of the slide:

Cooking technology of the dish “Leningrad-style fried fish with onions” 1. 2. 3. 4. 5. 6. 7. 8. 8. 9.

5 slide

Description of the slide:

Products for buns with relish Poppy. Egg. Flour. Sugar. Yeast. Butter. Essence. Melange. Honey.

6 slide

Description of the slide:

Bun with poppy seeds A bun with poppy seeds is baked from rich sponge dough. The finished dough is rolled out to a thickness of 0.5 cm and cut into strips 25 cm wide. they are evenly covered with poppy seed filling, rolled up and cut into pieces weighing 46 g. The pieces, without turning, are pressed from above with a rolling pin with a diameter of 1.5 cm, as a result of which a layer of dough with poppy seeds is squeezed out on both sides. The buns are placed on greased sheets, left to proof for 40-50 minutes, brushed with egg and baked at 170-200˚C for 21-23 minutes. 1. 2. 3. 4. 5. 6. 7. 8. 9.

7 slide

Description of the slide:

Bun with poppy seeds Served on a pie plate, 1-2 pieces per serving. Products are lush, soft, when pressed, they quickly take their former shape inside, products that have “hardening”, insufficiently baked, deformed are not allowed to be sold. The color is light brown, the crumb is soft, porous, the poppy is evenly distributed over the product, the surface is evenly covered with lipstick, shiny. The taste is moderately sweet. Store products at a temperature of 6-8˚ for 24 hours.

8 slide

Description of the slide:

Organization of the work of the hot shop. The hot shops have a soup section and a sauce section. Solyanka belongs to the soup department. Of the thermal equipment, stoves, cooking boilers, electric ovens, electric frying pans, electric fryers, boilers are installed. The main types of hot shop equipment. plates; cooking kettles; ovens; electric frying pans; fryers; refrigerated cabinets; production tables; 8. shelving

9 slide

Description of the slide:

Dishes of the hot shop: Stove boilers with a capacity of 20, 30, 40, 50 liters; Pots with a capacity - 1.5; 2; 4; 5; 8; 10 liters; Saucepans - capacity 2; 4; 6; 8; 10 liters; Metal baking sheets; Frying pans - large; medium; small.

10 slide

Description of the slide:

T.B. in order to avoid accidents on the POP before starting work. Put on overalls, put your hair under a headdress, sleeves should be fastened at the hands, wear comfortable shoes. Put in order workplace, do not block passages. Inspect inventory and make sure it is in good condition. When inspecting the equipment, check: a) correct assembly; b) reliability of fastening machines; c) availability and serviceability of grounding; d) serviceability of the ballast; e) availability and serviceability of the fence.

This technical and technological map has been developed in accordance with GOST 31987-2012 and applies to the Lemon Bun dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

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

1 Wheat flour of the highest grade 617\556
2 Drinking water 466\ 466
3 Lemon 71\ 30
4 Pressed yeast 10\ 10
5 Edible table salt 10\ 10

Semi-finished product output, g: 1072 Finished product output, g: 900

4. TECHNOLOGICAL PROCESS

Preheat oven to 250°C. Use your fingertips to rub the yeast into the flour until fine crumbs form. Add salt and water. While holding the bowl with one hand, mix the ingredients with the other (or the rounded side of the scraper) for 2-3 minutes until the dough comes together, but be sure to check the recipe as additional ingredients may need to be added at this stage.

Preparation

Add the zest of 2 lemons right before the end of the mix and make sure it is evenly distributed over the dough. Shape the dough into a ball, transfer it to a bowl lightly dusted with flour and leave to rise for 1 hour.

Forming and baking

With the rounded side of the scraper, place the dough on a lightly floured surface. Cut it into 9-10 parts, form a ball from each. Cover with a towel and leave for five minutes, then shape into buns. Line a baking sheet with a clean towel and dust lightly with flour.

Lay the rolls, seam down, two in a row, along the short side of the towel. On the towel you need to make folds that will separate the rows from each other.

Cover the rolls with another towel and leave to unsolder for 1 hour in a warm, draft-free place. The buns should almost double in size.

Transfer the rolls to a wooden spatula or flat baking sheet. With a sharp knife or razor blade, cut the top of each bun in the form of leaf veins: one long cut along and three short cuts at an angle to the first - on each side.

Transfer to a baking stone or inverted baking sheet in preheated oven, spray walls and bottom with water from a spray bottle, and reduce heat to 220°C.

Bake 9-10 minutes until golden brown.

Freeze

To freeze later: bake for 5 minutes at 220°C, then cool completely and freeze. Before serving, bake, without first defrosting, for 8-10 minutes at 210 ° C until golden brown.

In total, 9 pieces of 90 gr will be released.

1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

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

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

58,81\ 6,42\ 383,98\ 1828,91

Technological engineer.

TECHNOLOGICAL CARD No. 13008

Butter bun of own production

Cooking technology: yeast dough is prepared in a non-dough way: milk heated to a temperature of 35-40 ° C is poured into the bowl of a dough mixing machine, previously diluted in water with a temperature not exceeding 40 ° C and strained yeast, sugar, salt, liquid pasteurized egg product is added, flour is poured and that's it stirred for 7-8 minutes. After that, melted butter is introduced, the dough is kneaded until it acquires a uniform consistency and is easily separated from the walls of the bowl. The bowl is closed with a lid and placed for 3-4 hours for fermentation in a room with a temperature of 35-40°C. When the dough has increased in volume by 1.5 times, it is punched for 1-2 minutes and again left for fermentation, during which the dough is punched 1-2 more times. The dough made from flour with weak gluten is punched 1 time.

Balls are formed, put seam down on confectionery sheets greased with vegetable oil and put in a warm place for proofing for 15-20 minutes. Then it is smeared with a well-mixed liquid pasteurized egg product and sprinkled with sugar. Bake at a temperature of 230-240°C for 10-15 minutes. The finished product is cooled to room temperature.

Supply temperature: 25±2°C.

Implementation period

TECHNOLOGICAL CARD No. 13009

Homemade sesame bun

100 grams of this dish contains:

Cooking technology: yeast dough is prepared in a non-dough way: milk heated to a temperature of 35-40 ° C is poured into a bowl of a dough mixer, previously diluted in water with a temperature not exceeding 40 ° C and strained yeast, sugar, salt, eggs are added, flour is added and everything is mixed for 7-8 min. After that, melted butter is introduced, the dough is kneaded until it acquires a uniform consistency and is easily separated from the walls of the bowl. The bowl is closed with a lid and placed for 3-4 hours for fermentation in a room with a temperature of 35-40°C. When the dough has increased in volume by 1.5 times, it is punched for 1-2 minutes and again left for fermentation, during which the dough is punched 1-2 more times. The dough made from flour with weak gluten is punched 1 time.

The finished dough is laid out on a table dusted with flour, rolled up into a tourniquet, divided into pieces. The pieces are then formed into balls. The formed balls are laid seam down on a greased sheet. Leave for proofing. 5-10 minutes before baking, grease with eggs, sprinkle with sesame seeds, bake in the oven at a temperature of 200-240 ° C for 8-10 minutes. The finished product is cooled to room temperature.

Serving temperature: 25±2°С.

Implementation period:

TECHNOLOGICAL CARD No. 13010

Bun with sesame seeds from p / f industrial production

100 grams of this dish contains:

Cooking technology: in accordance with the manufacturer's instructions.

Serving temperature: 25±2°С.

Implementation period: no more than 16 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 13011

Bun "Favorite" from p / f industrial production

100 grams of this dish contains:

Cooking technology

Supply temperature: 25±5°С.

Implementation period: no more than 16 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 13012

Bun "Curd" from p / f industrial production

100 grams of this dish contains:

Cooking technology: in accordance with the manufacturer's instructions.

Serving temperature: 25±5°С.

Implementation period: no more than 16 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 13015

Butter bun from p / f industrial production

100 grams of this dish contains:

Cooking technology: according to the manufacturer's instructions.

Supply temperature: 25±2°C. Casserole dessert 158 ​​Banana cake 159 Pumpkin pie 159 ... cook soup or make vegetable casserole that the family will enjoy in ... use these beans as a layer in casserole with tortillas (Mexican flatbread), rice, ...