Technological recipe maps for preschool institutions - part 13

Technological map No.

Product name: Cottage cheese casserole

Recipe number 237

160 g .(with semolina)

Cooking technology

The pureed cottage cheese is mixed with flour or with pre-brewed semolina, eggs, sugar and salt in water (10 ml per serving) and cooled. The prepared mass is laid out in a layer of 3- 4 cm onto a greased baking sheet or pan sprinkled with breadcrumbs. The surface of the mass is leveled, greased with sour cream, baked in an oven for 20-30 minutes, at a temperature of 220-250 ° C until a golden brown crust forms on the surface.

Served with sweet sauce.

Quality requirements

Appearance:

Consistency: homogeneous, tender, soft

Color: crust - golden yellow, cut - white, sauce brown

Taste,

Smell: cottage cheese and products included in the dish

Technological map No.

Product name: Cottage cheese casserole with carrots

Recipe number 238

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

The chemical composition of this dish is 100 g.

Cooking technology

Finely chop the carrots and simmer with milk until tender. The pureed cottage cheese is mixed with pre-brewed semolina, eggs, sugar, salt and carrots in water (10 ml per serving) and cooled. The prepared mass is laid out in a layer of 3- 4 mm onto a baking sheet greased and sprinkled with breadcrumbs. The surface of the mass is leveled, greased with sour cream, baked in an oven for 20-30 minutes at a temperature of 220-250 ° C until a golden brown crust forms on the surface. Served with sweet sauce.

Quality requirements

Appearance: portioned pieces, without cracks or burnt areas

Consistency: homogeneous, soft

Color: crusts - golden yellow, cut - yellow

Taste: cottage cheese and products included in the dish

Smell: cottage cheese and products included in the dish

Technological map No.

Product name: Cottage cheese pancakes

Recipe number 239

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

The chemical composition of this dish is 100 g.

Cooking technology

The cottage cheese is pureed, combined with milk, flour, sugar, eggs are added and everything is thoroughly mixed. Bake the pancakes in an oven at a temperature of 220-250 °C until a golden brown crust forms on the surface.

They release 1-2 pieces. per serving with jam or boiled milk.

Quality requirements

Appearance: round pancakes, evenly fried

Consistency: soft

Color: crust - golden yellow, cut - white

Taste : characteristic of the products included in the dish

Smell: cottage cheese and products included in the dish

Technological map No.

Product name: Cottage cheese pudding with apples

Recipe number 240

Name of the collection of recipes: Collection of recipes for dishes and culinary products for feeding children in preschool organizations

The chemical composition of this dish is 100 g.

Cooking technology

Add egg yolks, mashed with sugar, mashed apples, vanillin, previously dissolved in hot water, softened butter, and salt to the pureed cottage cheese. The mass is thoroughly mixed. Beat the egg whites until a thick foam forms and add them to the prepared mass before baking.

The resulting mass is spread in a layer of 3- 4 cm onto a baking sheet greased and sprinkled with breadcrumbs (or in molds), greased with sour cream and baked in the oven for 25-35 minutes at a temperature of 220-250 °C. The finished pudding is kept for 5-10 minutes and removed from the molds. The pudding, baked on a baking sheet, is cut into portions without spreading. Served with sweet sauce

Quality requirements

Appearance:portioned pieces are browned, without cracks or burnt spots, covered with sauce

Consistency:homogeneous, tender

Color: crust - golden yellow, cut - creamy

Taste: ..

TECHNOLOGICAL CARD No. 1

YIELD: MENCH – 120/16g. GARDEN – 190/20g.

COORD-SEMONA PUDDING WITH CONDENSED MILK

Rub the cottage cheese through a sieve, add semolina (soaked in milk and swollen), sugar, salt, yolk, mix the mixture thoroughly. Then add the whipped whites into the finished mixture and mix from bottom to top. Place the prepared mass in a mold, greased with oil and sprinkled with breadcrumbs; you can cover it with oiled paper. Cook the pudding in a water bath for 40-50 minutes. Pour condensed milk over the finished pudding when leaving.

Implementation time is no more than 1 hour.

Head of the preschool educational institution

Senior nurse

TECHNOLOGICAL CARD No. 2

YIELD: MENCH – 160/20g. GARDEN – 190/25g.

COOK-CARROT CASSERLE

WITH JAM

Brief preparation technology:

Peeled raw carrots are cut into strips, simmered with milk and butter until tender and cooled. Add pureed cottage cheese, eggs, sugar, semolina, salt to the cooled mass and mix. The prepared mass is laid out in a layer of 30 - 40 mm. In an oiled container. The surface of the mass is leveled, brushed with egg, and baked in the oven for 20-30 minutes. The casserole is served with sour cream (from industrial packaging) or sweet sauce.

Organization of children's nutrition in preschool educational institutions, 2001.

Head of the preschool educational institution

Senior nurse

TECHNOLOGICAL CARD No. 3

OUTPUT: NURSERY - 100/30 GARDEN - 150/50

COOK CAKE WITH SWEET SAUCE

Cheese casserole

TECHNICAL AND TECHNOLOGICAL CARD No. Cottage cheese casserole

1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Cottage Cheese Casserole dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

4. TECHNOLOGICAL PROCESS

The pureed cottage cheese is mixed with sifted semolina, egg, granulated sugar, and salt. The resulting mass is thoroughly mixed and spread in a 3-4 cm layer on a baking sheet or mold greased with butter and sprinkled with breadcrumbs. The surface of the mass is leveled and greased with sour cream.

The prepared semi-finished product is baked in the oven at a temperature of 250-280 ° C for 20-30 minutes until cooked.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

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

Serving temperature: 65±5° C.

Implementation period: no more than 2 hours from the moment of preparation.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance – Characteristic of this dish.

Color – Characteristic of the products included in the product.

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

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

1. FOOD AND ENERGY VALUE

Technological engineer.

Cottage cheese dishes

TECHNOLOGICAL CARD No. 06001

Cheese casserole

Cooking technology: pureed cottage cheese is mixed with sifted semolina, pasteurized liquid egg product, granulated sugar, and salt. The resulting mass is thoroughly mixed and spread in a 3-4 cm layer on a baking sheet or mold greased with butter and sprinkled with breadcrumbs. The surface of the mass is leveled and greased with sour cream. The prepared semi-finished product is baked in the oven at a temperature of 250-280 ° C for 20-30 minutes until cooked.

Serving temperature: 65±5° C.

Implementation period: no more than 2 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 06002

Baked cottage cheese pudding

100 grams of this dish contains:

Cooking technology: Vanillin is dissolved in hot water and semolina is poured in a thin stream and, stirring, brew. The raisins are sorted, washed and soaked in hot water for 30 minutes. The water is drained and the raisins are cooled. Add pasteurized liquid egg product (yolk) mashed with granulated sugar, cooled brewed semolina, softened butter (1/2 of the recipe standard), prepared and dried raisins to the pureed cottage cheese. The mass is thoroughly mixed. The pasteurized liquid egg product (white) is whipped until thick foam and added to the prepared mass before baking.

The resulting mass is spread in a layer 3-5 cm thick on baking sheets greased with butter and sprinkled with breadcrumbs (or in molds), greased with sour cream and baked in the oven at a temperature of 250-280°C for 25-35 minutes. The finished pudding is kept for 5-10 minutes and removed from the molds. The pudding, baked on a baking sheet, is cut into portions without spreading.

Supply temperature: 65±5° C.

Implementation period: no more than 2 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 06003

Baked cottage cheese soufflé

100 grams of this dish contains:

Cooking technology: Add pasteurized liquid egg product (yolk), granulated sugar, salt, milk, sifted wheat flour to the grated cottage cheese, knead well. The pasteurized liquid egg product (white) is whipped into a thick foam, carefully introduced into the curd mass, kneading from bottom to top. The prepared mass is laid out in a layer of 3-4 cm on a baking sheet greased with butter, and melted butter is sprinkled on top. Bake in an oven or combi oven at a temperature of 220-230°C for 20-30 minutes.

Requirements technical-technologicalkartonmanufacturingculinaryproductsFororganizationsnutritionstudents, pupilseducationalinstitutions given in sectionVIII. Works, services on organizationsnutritionstudents And pupils ...

Output: 120\25

For diets No. 2,5,7, 10, 15.

Cooking technology. Vanillin is dissolved in hot water and semolina is added, stirring. Boil for 10 minutes. The pureed cottage cheese is mixed with flour or brewed and cooled viscous semolina porridge. Add raw eggs, sugar, salt. The prepared mass is spread into a baking tray greased with butter in a layer of 3-4 cm.

The surface of the mass is leveled, greased with sour cream and baked in an oven at a temperature of 250 ° C until a crust forms, then in a chamber with a temperature of 180-200 ° C for 15 minutes until cooked.

Readiness is determined by compaction of the structure - the casserole is separated from the walls of the baking sheet. If the cottage cheese is dry, milk is added to the curd mass at the rate of 20 ml per yield, increasing the yield accordingly or reducing the amount of cottage cheese.

The casserole is served with jam.

Serving temperature - 65 °C.

Quality requirements. The surface is smooth, without cracks, the color is golden, uniform, the casserole is white when cut. The taste is sweetish, with the smell of incoming products and vanillin.

Technological map No. 45 Name of dish: Fish cutlet “Health”

List of raw materials: fresh frozen fish, cottage cheese, egg, onion, breadcrumbs, vegetable oil.

Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used to prepare this dish comply with the requirements of regulatory documents and have certificates of conformity and (or) quality certificates.

Cooking technology

Fish fillet with skin is passed through a meat grinder along with onions, cottage cheese, egg, and salt are added. The mass is thoroughly kneaded, cut into oval-flattened cutlets, breaded in breadcrumbs, fried on both sides and brought to readiness in the oven.

Requirements for registration, submission and implementation

When leaving, pour melted butter over it and serve 1 piece per serving with a side dish. The sales period for finished products is 2-3 hours from the moment of preparation, serving temperature is 65°C.