1 area of ​​use

These technological instructions apply to frozen semi-finished vegetable cutlets (hereinafter referred to as “vegetable cutlets”), intended for consumption after being brought to full culinary readiness.

Vegetable cutlets are produced in the following assortment:

1. "Beetroot"

2. “Beetroot with prunes”

3. "Carrot"

4. “Carrots with raisins”

5. "Potato"

6. “Potato with mushrooms”

7. "Cabbage"

8. “Cabbage with carrots”

2. Characteristics of raw materials and materials

2.1 For the production of vegetable cutlets, the following raw materials are used:

1. Fresh beets according to GOST 1722;

2. Fresh dill, approved by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation;

3. Granulated sugar according to GOST 21;

4. Prunes according to GOST 28501;

5. Table margarine according to GOST 240;

6. Semolina according to GOST 7022;

7. Chicken eggs for food according to GOST 27583;

8. Breadcrumbs according to GOST 28402;

9. Fresh white cabbage according to GOST 1724;

10. Fresh food potatoes according to GOST 7176;

11. Fresh champignons according to PCT 608;

12. Fresh oyster mushrooms, approved by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation;

13. Cow's milk according to GOST 13277;

14. Vegetable oil according to GOST 1129.

2.2 The raw materials used for the production of vegetable cutlets must comply with hygienic requirements for the quality and safety of food raw materials and food products and veterinary requirements.

2.3 It is allowed to use raw materials and supplies in accordance with other regulatory documentation of domestic or imported production if there is a certificate of conformity and approved by the State Sanitary and Epidemiological Supervision authorities for use in the food industry, ensuring the production of vegetable cutlets in accordance with the requirements of these technical specifications.

2.4 Upon receipt, raw materials are weighed on scales in accordance with GOST 29329.

3. Recipe

3.1 Vegetable cutlets are produced according to the recipes indicated in tables 1-2.

3.2 Control of the mass of raw materials and semi-finished products when preparing a recipe mixture is carried out on scales in accordance with GOST 29329.

Table 1

table 2

4. Characteristics of manufactured products

Characteristics and quality indicators of vegetable cutlets are indicated in tables 3-4.

4.1 In terms of organoleptic indicators, vegetable cutlets must meet the requirements specified in Table 3.

4.2 In terms of physical and chemical indicators, vegetable cutlets must meet the requirements specified in Table 4.

Table 3. Organoleptic characteristics of vegetable cutlets

Table 4. Physico-chemical parameters of vegetable cutlets

5. Technological process

5.1 Vegetable cutlets are produced in accordance with the requirements of the technical specifications, these technological instructions,

in compliance with sanitary rules approved in accordance with the established procedure.

5.2 Technological scheme for preparation of components:

– Preparation, cooking beets, potatoes, carrots

– Egg processing

– Preparation of sugar and breadcrumbs

– Preparation of prunes, raisins

– Preparation, frying cabbage, mushrooms

– Preparing greens

5.2.1 Preparation, cooking beets, potatoes, carrots Beets, potatoes, carrots are washed, boiled in their skins, cooled, then peeled. Peeled vegetables are chopped on a grater 2-3 mm wide.

5.2.2 Egg preparation

Chicken eggs are ovoscoped, washed in a three-cavity bath: first with warm water with 1-2% soda ash, then with a 0.5% solution of chloramine, and then rinsed with clean running water.

5.2.3 Preparation of sugar and breadcrumbs

Sugar and breadcrumbs are sifted through a sieve with a diameter of 2-3 mm.

5.2.4 Preparation of prunes and raisins

Prunes with pits removed are sorted and cut into strips 2-3 mm wide. The raisins are sorted.

5.2.5 Preparation, frying cabbage, mushrooms

Fresh mushrooms with a diameter of no more than 5 cm (champignons, oyster mushrooms) are freshly sorted, the roots are removed, washed thoroughly twice, rinsed under water, inspected, selecting unsuitable, wrinkled and crumbled ones, and rinsed again under cold water.

Peeled mushrooms can be stored for no more than two hours. Prepared mushrooms are cut into slices and fried in vegetable oil.

White cabbage is cleaned of the top green, contaminated and rotten leaves, washed in running water, cut into 2-4 parts. The prepared cabbage is chopped and fried in vegetable oil.

5.2.6 Preparing greens

Fresh dill or parsley are washed under running water, allowed to drain, then cut into lengths of no more than 5 mm.

5.3.Preparing vegetable cutlets

5.4 Forming vegetable cutlets

The prepared mass is given a shape: oblong-flattened with a pointed end or rounded-flattened with a thickness of 1-1.5 mm. To avoid sticking, semi-finished products are placed on breadcrumb-coated sheets or trays and sent for freezing.

5.4 Freezing vegetable cutlets

Vegetable cutlets are frozen to a temperature within the product thickness of minus 10 C or lower.

To preserve taste and reduce natural weight loss during freezing, semi-finished products should be frozen quickly.

6. Marking

6.1 Each unit of consumer and transport packaging is subject to marking.

Each unit of consumer packaging is affixed with a label in which the following is printed and stamped:

- Product name;

- Net weight;

- composition of the product;

- storage conditions;

– date of manufacture;

- best before date;

– information about certification.

6.2 A label with a handling sign-image indicating the methods of handling cargo in accordance with GOST 14192, made by printing and stamping, is affixed to each unit of transport packaging, in which the following is indicated:

- Product name;

– name and location (address) of the manufacturer;

– number of packaging units and gross weight;

- storage conditions;

– date of manufacture;

- best before date;

– designation of these technical conditions;

– information about certification.

7. Packaging

7.1 Vegetable cutlets are produced in pieces, weighing 65g and 85g. The permissible deviation from the established mass of one unit should not exceed + 3%.

7.2 Vegetable cutlets are packaged with a net weight of 130-780 g (for vegetable cutlets weighing 1 piece 65 g), 170-1020 g (for vegetable cutlets weighing 1 piece 85 g). on automatic machines or manually in containers or trays with lids made of polymeric materials in accordance with TU 49631-79 or other materials approved by the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of the Russian Federation for contact with food products.

The specific net weight is indicated on the label affixed to each unit of packaging.

7.3 Containers and trays with vegetable cutlets are placed in clean, dry, odor-free reusable boxes: wooden in accordance with GOST 11354-82, polymer in accordance with TU 10.10.01-04-89, aluminum in accordance with TU 10-10-541-87 or boxes made of corrugated cardboard according to GOST 13513-86.

The boxes are closed with a lid or covered with plastic wrap.

7.4 For public catering and retail establishments, vegetable cutlets may be packaged with a net weight of no more than 10 kg in reusable boxes with lids: polymer according to TU 10.10.01-04-89, aluminum according to TU 10.10-541-87 or similar types of reusable containers permitted for use by the State Sanitary and Epidemiological Supervision of the Ministry of Health of the Russian Federation. The inside of reusable boxes is lined with parchment or sub-parchment. Vegetable cutlets are placed in one or two rows in height, lined between the rows with parchment according to GOST 1341-97 or sub-parchment GOST 1760-86 (no more than 35 pieces in one row)

8. Transportation and storage rules

8.1 Vegetable cutlets are transported by all modes of transport in accordance with the rules for the transportation of perishable goods in force for this type of transport.

8.2 Shelf life of vegetable cutlets from the moment of completion of the technological process at a temperature not higher than:

minus 10 0 C – no more than one month,

minus 18 0 C – no more than three months.

9.1 Frozen vegetable cutlets at catering establishments or at home are defrosted at a temperature of 18-20 0 C, then fried in a hot frying pan in vegetable oil on both sides until golden brown, after which they are placed in the oven for 5-7 minutes.

Ready-made vegetable cutlets are served with sour cream, melted butter, tomato, sour cream or mushroom sauces

10. Production control

10.1 General requirements for organizing and conducting incoming inspection of raw materials and materials used for the preparation of cheesecakes must comply with the requirements of GOST 24297-87.

10.2 At all stages of preparing vegetable cutlets, control is exercised over compliance with technological parameters, production recipes, the quality of raw materials used, and quality control of the finished product.

10.3 Weighing of raw materials and materials is carried out on scales in accordance with GOST 23767-70.

11. Nutritional Indicators

Indicators of nutritional value of vegetable cutlets per 100g. of the product are given in Appendix A. in TU 9165-001-62690663-2003.

12. Metrological support of production

A map of metrological support for controlled parameters of the vegetable cutlet production process is given in the appendix to TI 9165-001-62690663-2003.

Appendix A (reference)

List of regulatory documentation referenced in the technological instructions

Appendix B (for reference)

Nutritional value of vegetable cutlets

CHANGE REGISTRATION SHEET

MAP

Metrological support of the technological process for the production of vegetable cutlets

Carrot cutlets

Recipe No. 179

Sour cream

Sauce (recipes No. 384, No. 388))

10.

Yield: with fat

155

11.

With sauce

200

12.

With sour cream

170

Cooking technology.

Peeled potatoes are boiled, dried, and wiped hot. The mass, cooled to 40-50, is mixed, cutlets are formed from it (2 pieces per serving) and breaded in breadcrumbs or flour.

The prepared cutlets are fried on all sides. When leaving, pour melted margarine or butter on the side, or add sour cream or sauces to the side of the cutlets: tomato, sour cream with onions or mushroom. Sour cream or sauces can be served separately.

Routing

Sour cream sauce

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 388

Cooking technology

To prepare sour cream sauce with the addition of white sauce, add boiled sour cream and salt to the hot white sauce, cook for 3-5 minutes, strain and bring to a boil.

The sauce is served with meat, vegetable and fish dishes, used for preparing hot appetizers, and for baking mushrooms, fish, meat and vegetables.

Routing

Main white sauce

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 372

Celery (root)

0.5

0.6

0.5

0.6

Exit

37.5

Cooking technology

Pour sifted flour into the melted fat and sauté with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. Pour into sauteed flour, cooled to 60 - 70 ⅟ 4 hot broth and stir until a homogeneous mass is formed, then gradually add the remaining broth. After this, add chopped parsley, celery, and onion to the sauce and cook for 25 - 30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables, and brought to a boil. The finished sauce is used to prepare derivative sauces. If the sauce is used on its own, it is seasoned with citric acid (1g) and fat (30g).

Routing

Bouillon

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 371

Celery (root)

16

18

12

12

Exit

1000

Cooking technology

The bones, washed and chopped into pieces 5-7 cm long (the bone marrow is removed from the vertebral bones), are poured with cold water, brought to a boil, the foam is removed and boiled at low boil for 3-4 hours, periodically removing fat. 40-60 minutes before the end of cooking, add vegetables to the broth. The finished broth is filtered.

Routing

Milk sauce (for serving with the dish)

Collection of recipes for dishes and culinary products: a textbook for beginning vocational education / N.E. Kharchenko. – 3rd ed., ster.-M.: Publishing Center “Academy”, 2008.

Recipe No. 384

Flour sauteed in oil is diluted with hot milk or milk with the addition of broth or water and cooked for 7-10 minutes at a low boil. Then add sugar and salt, strain and bring to a boil.

To prepare milk sauce with onions, sauté onions, combine with ready-made milk sauce (1000g) and cook for 7-10 minutes. Strain the sauce, rubbing the onion, bring to a boil and season with red pepper. Net weight of onions is 150 g, butter is 50 g per 1000 g of sauce yield.

Methodological development

industrial training lesson:

"Cooking carrot cutlets"

Profession: “Cook, pastry chef”

Developed by: Industrial Training Master

Khananova Tatyana Mikhailovna

Raichikhinsk

Practice Lesson Plan

Master p/o Khananova T.M.

Profession: Cook, pastry chef.

PM topic. 01: Preparing dishes and side dishes from vegetables

Lesson topic: Cooking carrot cutlets

Lesson objectives:

1 . 0teaching: to develop in students practical skills in organizing a workplace, to teach how to prepare dishes from fried vegetables. Teach students to follow safety precautions

2.Developing : develop the knowledge gained in theoretical training lessons, develop self-control skills, the ability to compare, analyze your work.

3 .Educational:To instill in students a responsible attitude to work, artistic taste, to treat equipment with care, and to use raw materials sparingly.

Lesson type: studying labor techniques and operations.

Teaching methods:individual form of work; didactic (conversation, explanation); visual demonstration (showing labor techniques and operations)

Training and production work:organizing the workplace, processing ingredients for preparing fried vegetable dishes. Equipment: production tables, washing sinks, electric stove, oven, scales.

Equipment, tools, dishes:pots, bowls, sieve, serving utensils, chef's knives, frying pans.

Raw materials : carrots, semolina, salt, margarine, vegetable oil, sour cream.

Didactic support of the lesson: instructional and technological maps, cooking diagrams,tables of dish deficiencies.

Interdisciplinary connections:merchandising (product characteristics, equipment (mechanical equipment), mathematics, costing (calculation of raw materials)

During the classes

I. Organizational moment.

a) identify absent students;

b) check the students’ appearance;

c) appoint duty officers

d) distribute among jobs

II. Induction training

1. Communicating the topic and purpose of the lesson

The purpose of the lesson : To develop in students practical skills in organizing a workplace, to teach how to prepare dishes from fried vegetables. Teach students to follow safety precautions.

2. Testing students’ knowledge (frontal survey)

a) What dishes of fried vegetables do you know? (fried potatoes, zucchini, eggplant, deep-fried potatoes)

b) Primary processing of vegetables (sort, wash, peel, etc.)

c) Requirements for the quality of vegetables (according to GOST, dry, without signs of mold, etc.)

3. Story - explanation of new material (using technological maps)

Organization of the workplace.When organizing a workplace on a production table, table scales are placed directly in front of you at arm's length. Inventory and tools are placed on the right, raw materials are placed on the left, and containers for chopped semi-finished products are placed on the right. Spices and seasonings are placed at the back of the table, and the cutting board is placed in front of you. Garnish spoons, spatulas, small pouring spoons for serving and decorating dishes are stored in a saucepan with hot water. A table of the output of ready-made dishes and products is posted on the wall.

4. Demonstration – explanation of work techniques and actions.

Compliance with the technological process (the master shows techniques for processing food and preparing dishes from fried vegetables). Then one student independently repeats the operations after the master.

5. Rules for safe work. Compliance with safety regulations.

To prevent the adverse effects of infrared radiation on the body, the cook must:

Fill the working surface of electric stoves with dishes as much as possible, turn off sections of electric stoves in a timely manner or switch them to a lower power;

Do not allow burners to be turned on at maximum and medium power without loading;

Do not allow liquid to come into contact with the heated burners of the stove; fill the cookware to no more than 80% of the volume;

Do not use stovetop boilers, pots and other kitchen utensils that have deformed bottoms or edges, loose handles or without them;

Remove the cauldron with hot food from the stove without jerking, being careful, together, using dry towels or gloves, the cauldron lid must be removed.

a) do not perform work that was not assigned;

b) when working with a knife, be careful and pass it with the handle forward;

c) immediately remove spilled liquid and fallen food from the floor;

d) while working, do not get distracted or distract others;

III. Current briefing.

1. Student activities

a) Indicate the features of the workplace

(prepare their workplace)

b) Preparation and sequence of task execution

c) Compliance with training and production standards

Monitoring the start of work of all students in the group

I. First round: Check the organization of the workplace, preparation and sequence of task completion. Pay attention to all students in the group, provide additional instructions, corrections, and explanations.

II. Second bypass: Check the correctness of work methods and actions. Compliance with the technological process. Observe the work of all students in the group. Draws attention to possible types of errors.

Monitors compliance with the cooking process, sanitary and safety standards, and rational use of working time.

IV. Final briefing.

1. Summing up the school day

a) talk about the results of the day

b) analyze the causes of typical mistakes per day

C) carries out the rejection of dishes together with the students.

Questions regarding the requirements for quality and shelf life, sales of dishes made from vegetable mass.

D) tasting. Fill out the rejection sheet “Organoleptic indicators of food quality”

D) the teaching assistant sums up the lesson, analyzes the mistakes made by the students during the lesson.

Recognizes the best students and evaluates their knowledge and practical skills. Indicates whether lesson objectives have been achieved.

2. Homework

Repeat according to the theory of “Cooking dishes from fried vegetables”

Know: Be able to:

Cooking technology Prepare dishes from fried

dishes fried vegetables

Vegetables

Technological map for the dish

Name: Carrot cutlets

Collection of recipes № 179

Year of publication 2008

Yield 170 g

Cooking technology

1. Mechanical culinary processing of products

Carrot

Rinse

Clear

Rinse

Cut into thin strips

1. Cooking

1. Sauté carrots with fat in water
2. Before the end of poaching, add semolina in a thin stream, stirring well, and cook until tender.
3. Cool to 40-50
4. Add salt
5. Mix the resulting mass
6. They are molded, giving them an oval-flattened shape with one pointed end
7. Bread in flour.
8. Fry on both sides

III. Vacation . Serve on a serving plate with 2 pieces of sour cream. per serving

Quality requirements.

Appearance - oval-shaped cutlets with one pointed end; the surface is smooth, without cracks; at the fracture, the product is a homogeneous mass without lumps.

Consistency - lush, loose, without lumps of ungrated vegetables or semolina.

Color - corresponding to stewed vegetables; the surface is dark golden in color.

Taste and smell - slightly sweet, with the aroma of roasted carrots.

Submission rules

Carrot cutlets are served on portioned dishes or plates (preheated) 2-3 pieces each. per serving, pour over melted butter or margarine. Separately, sour cream or milk or sour cream sauce or their derivatives are served in a sauce boat.

Shelf life

Carrot cutlets are stored hot and sold within no more than 2 hours from the moment of preparation.

Application

TASTING LIST FOR DISH QUALITY ASSESSMENT

FULL NAME.

Application

Schemes for preparing carrot cutlets

Application

Table of disadvantages of carrot cutlets

Application

Safety and sanitation rules:

1. Preparing for work

Leave outerwear and hats in the dressing room;

Nails should be cut short, without varnish;

Before starting work, put on clean sanitary clothing and shoes;

Match hair under a cap or headscarf;

Before starting work, wash your hands thoroughly with soap and then wipe dry with a personal towel;

During the working day, hand washing with soap is repeated:

After each production operation;

If the employee lifted anything from the floor;

After visiting the toilet;

Change sanitary clothing when soiled;

The food waste tank should be emptied every 1-1.5 hours as it fills.

During work it is prohibited:

Leave the laboratory room in sanitary clothing.

2. Shutdown:

Participants in the work process clean workplaces and laboratory rooms.

Safety instructions when working with a knife

Be careful when working with a knife;

Hold your hand correctly when processing and cutting food;

Carry, pass a knife with a bandaged blade to yourself, the handle to the person being transferred;

When you stop working with a knife, put it in a special compartment for knives;

Report any accident immediately to the training supervisor.

Safety instructions when working with a kitchen electric stove

1.Before you start

Check the presence and integrity of the handles and the electric stove switch;

Check the presence and serviceability of grounding (reliability of connection to the housing);

Turn on the burner;

2. During operation:

Fill the working surface of electric stoves with dishes as much as possible, turn on sections of the electric stove in a timely manner and switch them to a lower power;

Do not allow burners to be turned on at maximum power and medium power without loading;

3. Safety requirements in case of emergency

If malfunctions are detected in the operation of the kitchen stove, as well as a violation of the protective grounding of its body, stop work and turn off the kitchen electric stove, immediately inform the industrial training master;

It is not recommended to start work until the observed problems are eliminated;

You are not allowed to carry out any repairs to the equipment or eliminate malfunctions;

4.Safety requirements upon completion of work:

Turn off the kitchen electric stove and wash it with hot water after it has cooled down.

1.Characteristics of the enterprise

Cafe "Zvezda" is a catering and leisure enterprise for medium-sized consumers. Sells branded, custom-made dishes, products and drinks. Cafe "Zvezda" is a private enterprise operating on the basis of private property rights using hired workers. The enterprise operates on the basis of a license for the right to trade and provide public catering services and a registration certificate.

The operating hours of the enterprise are from 10.00 to 22.00 without a break for lunch and days off.

The cafe is located in the city center in a recreation area, with a capacity of 30 seats.

The Zvezda cafe sells a wide range of products: signature dish - 2 items, hot drinks - 7 items, cold drinks - 9 items, first courses - 4 items, second hot courses - 19 items, side dishes - 6 items, cold dishes and snacks - 10 items, sweet dishes - 10 items.

The enterprise uses a workshop production structure, there is a hot shop, a cold shop and a shop for finishing semi-finished products. The following technological processes are carried out in the hot shop: completion of food preparation, heat treatment of products and semi-finished products, cooking broths, preparation of soups, sauces, side dishes, main courses, heat treatment of products for cold and sweet dishes. The following technological processes are carried out in the cold shop: cutting raw and boiled vegetables and fruits, combining the components of salads, vinaigrettes, mixing them, squeezing juice from fruits and vegetables, whipping creams, cream, sour cream, portioning cold dishes and snacks, cold soups, sweet dishes and cold drinks. The semi-finished products finishing shop is designed to provide the hot shop with semi-finished products of a high degree of readiness in accordance with the range of dishes being prepared according to the menu plan. In this workshop, separate workplaces are organized for the production of semi-finished products from meat, fish, and poultry.

Service is provided by waiters and bartenders.

List of services provided

.Production of own-produced products for sale in the sales area.

.Sales of own-produced products and purchased goods.

.Organization of consumption of culinary products at the enterprise.

.Cooking technology

Carrot cutlets. The carrots are cut into thin strips or passed through a vegetable cutter, placed in a deep bowl, add either milk, or milk with broth, or water, margarine or butter and simmer until almost done. Then add semolina in a stream, stir well and cook until tender. The resulting mass is cooled to 40-50 °C, eggs, salt, grated cottage cheese are added and everything is mixed well. Cutlets can be prepared without cottage cheese, and semolina can be replaced with thick milk sauce.

The resulting mass is cut into portions, breaded in breadcrumbs or flour, shaped into cutlets, placed on a baking sheet with heated fat, fried on both sides and brought to readiness in the oven.

Carrot cutlets can be prepared in another way. To do this, peeled carrots are cut into pieces and simmered with a small amount of water. Then the carrots are crushed in a grinding machine or meat grinder, milk and margarine are added, heated to a boil, semolina is added and boiled. After this, cool, add eggs, salt and mix everything well. You can add sugar to the mass (3-5 g per serving). The finished mass is cut into portions, breaded and fried.

Sour cream sauce. Prepare white dry or fatty sauté and dilute it with hot broth. Bring the sour cream to a boil, combine with the resulting white sauce, stir, season with salt (pepper for some dishes) and boil for 3-5 minutes. The sauce is filtered, brought to a boil and sprinkled with butter.

1 Commodity characteristics of raw materials

Carrots - contains 79.2-91.8% water, 3.4-12.0% sugar, 0.05-0.25% organic acids, as well as vitamins (up to 14 mg), carotene (up to 24 mg). It contains vitamins E, PP, H, B 1, IN 2, folic acid. In cooking, carrots are used for seasoning soups and sautéed sauces, for preparing main courses and cold appetizers.

Table margarine is a solid edible fat. In appearance, taste, consistency, chemical composition, calorie content and digestibility, margarine is similar to butter. It is an enriched vegetable and animal (or only vegetable) fat that significantly complements the range of solid food fats. Margarine contains high-quality edible fats, water, milk, salt, sugar. Used to add to first and second courses, sauces.

Milk - contains more than 100 components: water, milk fat, proteins, acids, amino acids, milk sugar (lactose) - gives a sweet taste, minerals, enzymes, vitamins. This is an essential food product containing all the nutrients necessary for the body in an easily digestible form. They are used as an independent product, as well as for adding to soups and sauces.

Broth - broth is rich in phosphorus, magnesium, zinc, contains a whole range of vitamins, especially B vitamins, which is important for the human body. Magnesium is responsible for the normal functioning of nerve cells, helps cope with fatigue, relieves irritability, and also improves memory. Phosphorus strengthens muscles, bones and teeth. To strengthen bones, zinc is also necessary, which also promotes rapid healing of wounds and is especially useful for improving brain function in older people. The content of B vitamins increases the body's resistance to stress and helps stabilize blood sugar levels. B vitamins also have a beneficial effect on the nervous and digestive systems.

Semolina - has a high energy value, but is poor in vitamins and minerals, and boils quickly - in 4-8 minutes.

Eggs are a high-calorie product. A chicken egg contains proteins - 12.8%, fats - 11.8; carbohydrates - 1; minerals - 0.8%. There is no fat in the white of a chicken egg, but the yolk contains 32.6%. The fats and proteins of eggs are biologically complete and easily absorbed by the body. Eggs contain many valuable vitamins - A, B, E, K, P, as well as coloring substances and enzymes. Due to their cholesterol content, egg consumption should be limited in case of liver disease and atherosclerosis.

Cottage cheese is a protein fermented milk product. In addition to complete milk protein, it contains minerals valuable for humans. Cottage cheese is useful for older people (low-fat), as well as for tuberculosis of the lungs and bones, diseases of the stomach and kidneys.

Wheat flour is a powdery product obtained by grinding cereals. The name of the flour determines the type of grain crop taken. It can be wheat, rye, rye-wheat, corn, etc. Wheat baking flour contains water - 14-15%, proteins - 10.3-12.9%, fats - 0.9-1.8%, starch - 55 .8-67.7%, fiber - 0.1-1.9%, ash - 0.5-2%, vitamins B1, B2, PP. Flour contains all the substances found in grain. The higher the grade of flour, the more carbohydrates it contains, but the less proteins, vitamins, fats, minerals, its digestibility is high. When the proteins of wheat flour swell, they form gluten. Flour enzymes play a big role in kneading and fermenting dough.

Cooking fat - fat content in cooking fats is not less than 99.7%, water - not more than 0.3%. The energy value of 100 g of fat is 897 kcal. Of the vitamins, it mainly contains vitamin E. Of the polyunsaturated fatty acids in cooking fats, linoleic acid predominates, and of monounsaturated fatty acids, oleic acid predominates. Sour cream is a product made from cream by fermentation with a starter prepared with pure cultures of lactic acid streptococci. In terms of fat content, sour cream can be 10, 20, 30 and 36%. Sour cream contains: water 54.2-82.7%, proteins 2.4-2.8%, fats 10-40%, carbohydrates 2.6-3.2%, minerals 0.4-0.5%, vitamins A, E, B1, B2, PP, C. The energy value of 100g of sour cream differs in fat content and production technology. Sour cream is used to prepare sauces, dressings, salads, borscht, puddings, casseroles, cheesecakes, dumplings and as an independent dish.

2 Calculation of raw materials for a given number of servings

carrot cutlet sauce quality

Calculation of products for one and 30 servings

Carrot cutlets No. 361 according to the Collection of Recipes

Product nameGross according to the CollectionNet according to the CollectionGross for 30 servingsNet for 30 servingsCarrot15612546803750 Table margarine55150150Milk1515450450Broth1515450450Semolina1515450450Eggs1 /10 pcs. 43120 Cottage cheese 3130930900 Wheat flour 1212360360 Weight of semi-finished product - 180-5400 Cooking fat 1010300300 Weight of fried cutlets - 150-4500 Sauce No. 863-75-2250 Yield - 225-6750

Sour cream sauce No. 863 according to the Collection of Recipes

Product nameGrossNetGross for 30 servingsNet for 30 servingsSour cream37.537.511251125Wheat flour3.753.75112.5112.5Broth37.537.511251125Weight of white sauce-37.5-1125Yield-75-2250

2.3 Quality requirements, rules for serving dishes

Quality requirements

Appearance - oval-shaped cutlets with one pointed end; the surface is smooth, without cracks; at the fracture, the product is a homogeneous mass without lumps.

The consistency is fluffy, loose, without lumps of ungrated vegetables or semolina.

Color - corresponding to the stewed vegetables; the surface is dark golden in color.

The taste and smell are slightly sweet, with the aroma of roasted carrots.

Submission rules

Carrot cutlets are served on portioned dishes or plates (preheated) 2-3 pieces each. per serving, pour over melted butter or margarine. Separately, sour cream or milk or sour cream sauce or their derivatives are served in a sauce boat.

Shelf life

Carrot cutlets are stored hot and sold within no more than 2 hours from the moment of preparation.

.Equipment and inventory

Vegetable cutting machine

Wiping machine

Oven

1 Types of device and operating rules

Vegetable cutting machine

Vegetable cutting machines are used in catering establishments to cut raw and cooked vegetables into pieces of a certain shape. The industry produces vegetable cutters with mechanical and manual drive. The shape of the sliced ​​product particles depends on the design of the knife. They are driven by individual or universal drives.

The safety precautions and operation of the machine are as follows. The electric motor is turned on and washed raw vegetables are poured through the loading hopper. Vegetables must be supplied evenly and in sufficient quantity, otherwise the cutting quality will deteriorate. It is forbidden to push chopped vegetables towards the rotating blade disc with your hands; for this purpose you should use a wooden pusher.

When working on a machine, workers must have dry and special clothing; it is strictly forbidden to be distracted while working and leave the workplace until work with the machine is completed. After work, the machine is disassembled, washed and dried. Then, to avoid rust, the working shaft and knives are lubricated with edible unsalted fat.

Wiping machine

Designed for rubbing boiled vegetables, as well as cottage cheese, liver, fish and meat.

Before starting work on the rubbing machine, check the sanitary condition, correct assembly and reliability of fastening of the sieve, grating disks, replaceable rotor, and reliability of fastening of all machine parts. After this, check the reliability and serviceability of the installed grounding. Then the car is checked at idle speed. When working on this machine, only persons assigned to this machine and wearing a special uniform and dry shoes are allowed.

It is strictly forbidden to adjust or push food with your hands while working. Correction and pushing can only be done with a special pusher or by stopping and turning off the machine. If any problems are noticed in the operation of the machine, it is immediately stopped and inspected. Replacement of discs and knives must be done after stopping the engine of the machine and disconnecting it from the mains voltage. After finishing work on the machine, it is turned off, disassembled, all working parts are thoroughly washed, wiped and dried.

During long-term storage, all working parts are lubricated with unsalted fat.

Oven

Ovens are designed for frying meat and fish products, as well as baking vegetable and cereal dishes.

Persons who know its structure and safety regulations are allowed to work with the cabinet. Every day, before turning on the cabinet, check the serviceability of grounding and sanitary condition, as well as the serviceability of ballasts. Then set the thermostat dial to the required temperature, connect the cabinet to the power supply and, using batch switches, turn on the working chambers to high heat. At the same time, the warning lights come on. As soon as the chamber warms up to the set temperature, the signal lights go out, indicating that the cabinet is ready for operation. Carefully open the doors, place baking trays or pastry sheets with products. Afterwards, the batch switches are switched to low or high heat, depending on the requirements of the cooking technology. When switching the cabinet to a lower heating temperature, turn off the heaters and allow the cabinet to cool to the required temperature. After this, turn the thermostat dial to a lower heating level and turn on the heaters.

The amount of steam released during baking is adjusted using the vent depending on the requirements of the cooking process.

2Work safety rule

During work, the cook is obliged to wear the sanitary clothing required for him: his hair is tucked under his headdress, the sleeves of his clothes are rolled up to the elbows or fastened at the hands. It is not recommended to stab sanitary clothing with needles and keep pins, glass and other breakable and sharp objects in your pockets.

Safety requirements before starting work

The cook is obliged to put his workplace in order for safe work and check:

-serviceability and idling of equipment;

-presence and serviceability of grounding;

-serviceability of other equipment used;

-make sure that the electric stove and oven switches are in the zero position;

-serviceability and operation of local exhaust ventilation, air showering.

If any malfunctions or malfunctions are detected in the equipment, the chef must immediately notify the production manager or the administration of the enterprise and not begin work until they are eliminated.

Safety requirements during operation

To prevent the adverse effects of infrared radiation on the body, the cook must:

-fill the working surface of electric stoves with dishes as much as possible, turn off sections of electric stoves in a timely manner or switch them to a lower power;

-do not allow burners to be turned on at maximum and medium power without loading;

-do not allow liquid to come into contact with the heated burners of the stove; fill the cookware to no more than 80% of the volume;

-do not use stovetop boilers, pots and other kitchen utensils that have deformed bottoms or edges, loose handles or without them;

-remove the cauldron with hot food from the stove without jerking, being careful, together, using dry towels or mittens, the cauldron lid must be removed.

-control the pressure and temperature in heating devices within the limits specified in the operating instructions. monitor the presence of draft in the combustion chamber of gas-using equipment and the readings of pressure gauges when operating equipment operating under pressure.

Safety requirements in emergency situations

If malfunctions are detected when working with mechanical, steam, electrical and gas equipment, as well as when a safety valve is activated, steaming, or water leaks, you must immediately turn off the equipment and inform the production manager or the enterprise administration.

It is not recommended to start work until the problems noticed are corrected.

Without the permission of the administration, you are not allowed to carry out any repairs to the equipment or eliminate the malfunction yourself.

Safety requirements after completion of work

Before disconnecting from the electrical network, you must first turn off all electrical equipment, with the exception of emergency lighting and equipment operating in automatic mode.

After turning off gas-using installations, remove the spanners from the plug valves.

When carrying out sanitary treatment, do not cool the heated surface of stoves, frying pans and other heating equipment with water.

Organization of production

1 Requirements for production premises and workplace

Vegetable shop

At public catering establishments, the vegetable shop is located in such a way that it is located not far from the warehouse - vegetable storage, and on the other hand, has convenient communication with the cold and hot shops. The vegetable shop is designed for culinary mechanized processing of vegetables and root crops and the preparation of semi-finished products from them. Processing includes the following operations: sorting, sizing, washing, cleaning, post-cleaning, washing and cutting vegetables.

When organizing workplaces in a vegetable shop, the sequence of all technological process operations must be ensured.

For washing, use vegetable washers or bathtubs with an insert mesh and large colanders. Cold and hot water is supplied to the bath. The process of processing tubers and root vegetables is mechanized using vegetable peeling machines. For post-cleaning of vegetables, chairs with armrests and low tables with holes for waste are used.

Peeled vegetables are cut using vegetable cutters or by hand.

To the left of the worker are vegetables intended for processing, to the right are containers for peeled vegetables.

Onions and garlic are peeled on a separate table with a fume hood. The hood allows you to remove essential oils that irritate the mucous membrane of the eyes and respiratory organs.

Washed and peeled greens are processed at a special workplace where there are cutting boards and a tray with processed vegetables. Vegetables are cut manually or using a drive with a cutting disc. The temperature in the vegetable shop is maintained at least 16 degrees Celsius, preventing the formation of drafts.

The floor should be level, non-slip, with a slight slope towards the drains for water drainage. Industrial tables and bathrooms must have no sharp corners. The vegetable shop premises are ventilated and sanitized daily. Workplaces are thoroughly washed after each operation. The employee monitors the cleanliness of the workplace and strictly observes safety precautions, sanitary requirements, and personal hygiene. Cutting boards and equipment in the vegetable shop must be marked O.S. (raw vegetables, greens), O.V. (boiled vegetables).

Hot shop

In the hot shop, food and semi-finished products are cooked, broths and main courses are cooked, flour culinary products are produced, and products for cold and sweet dishes are also cooked.

Semi-finished products from all procurement shops are sent to the hot shop. Therefore, the hot shop is located in such a way that it has a convenient connection with the cold shop and is adjacent to the distribution and washing area. An important factor in organizing the work of a hot shop is the specialization of its workers. The most common specialization is preparing first and second courses. Therefore, the hot shop is divided into two departments - soup and sauce. The main types of hot shop equipment are stoves, digester boilers, ovens, electric frying pans, deep fryers, refrigerated cabinets, as well as production tables (for preparing products for cooking) and shelving.

The work of the hot shop is headed by a 6th grade cook. Who is responsible for organizing the technological process, the quality of prepared dishes and the yield of finished products.

Ventilation suction units are installed above the heating equipment of the hot shop, removing vapors and combustion products, directly above their source of emission. Hot shop utensils must meet the following requirements:

Made from non-oxidizing material;

Have a flat bottom, smooth walls, strong handles, and markings indicating the container.

When working in a hot shop, it is necessary to maintain safe working conditions; workers must study the rules for operating thermal and mechanical equipment, and also obtain tools from the production manager. Rules for its operation are posted at the equipment locations. Workers servicing gas equipment must pass a special technical minimum.

The floor in a hot shop should be level, without protrusions, and not slippery. The temperature in the workshop should not be higher than 26 degrees Celsius.

Workplace

This is a section of the production area on which equipment, inventory, tools, and devices necessary for a worker to perform a certain technological operation are located.

The area of ​​the workplace must be sufficient to accommodate equipment and inventory (1.25 m2), the depth of the workplace is 80 cm. Tools and equipment are placed to the right of the worker, products to the left, scales, spices and seasonings are installed at the back of the table, at arm's length, The cutting board is placed in front of you.

Before starting work, there must be complete preparation for the technological process. This saves a lot of time.

2 Rule of personal hygiene and sanitation

Cook's personal hygiene

Only healthy people are allowed to work with food. A sick worker or carrier of pathogenic bacteria can contaminate food, which in turn can contaminate those who consume it. In order to prevent the occurrence of diseases, it is necessary to carefully follow the rules of personal hygiene for all employees of the catering establishment. Only persons who have passed a special medical examination are allowed to work. It includes:

Study of the microflora of the gastrointestinal tract;

Absence of pathogens of acute intestinal diseases and helminth carriers; 3. Absence of pathogens of infectious diseases dangerous to humans - tuberculosis, skin and venereal diseases.

Each person hired is given medical records, which contain the results of a medical examination and laboratory tests. In the future, medical examinations are carried out regularly in accordance with established rules.

Before starting work, you must wash your hands, put on special clothing, and put your hair under a special cap or headscarf. The sanitary doctor checks the condition of workers daily. Employees of the enterprise who have ulcerative diseases, cuts and burns are temporarily suspended from work. Personnel with signs of tonsillitis and other nasopharyngeal diseases are also not allowed to work. Microbes contained in saliva can enter food and raw materials when talking and coughing and cause infection. When working, you must wash your hands after each technological operation. Sanitary requirements

The workshop premises are sanitized daily. Before using equipment and supplies, it is imperative to check their sanitary condition. The tables are thoroughly wiped after each technological operation. At the end of the working day, the general sanitary condition of the premises is checked. The room is disinfected with a solution. Workers in production workshops can only wear special work clothes. When leaving the workshop, clothes are removed. The employee must monitor not only the cleanliness of the workplace, but also personal hygiene.

The grafical part

1 Technological diagram

“I approve” Head. Laboratory of N.V. Solomatin

Technological map Name of the dish "Carrot cutlets"

Recipe No. 361 "Collection of recipes for dishes and culinary products"

Brief description of the technological process Brief characteristics of the dish Carrots are cut into thin strips or passed through a vegetable cutter, then they are simmered with fat in milk or water. Before the end of poaching, add semolina in a thin stream, stirring well, and cook until tender. The resulting mass is cooled to 40-50°C, salt is added, mixed, cutlets are formed, breaded in breadcrumbs or flour and fried on both sides. Cutlets are released in 2 pieces. per serving. When leaving, add fat or add sour cream sauce on the side.

Product name Norm of products for 1 serving Calculation of products for 30 servings Carrots 1561253750 Table margarine 55150 Milk 1515450 Broth 1515450 Semolina 1515450 Eggs 1 /10 pcs. 4120 Cottage cheese 3130900 Wheat flour 1212360 Weight of semi-finished product - 1805400 Cooking fat 1010300 Weight of fried cutlets - 1504500 Sauce No. 863-752250 Yield 2256750

Name of the dish "Sour cream sauce"

Recipe No. 863 "Collection of recipes for dishes and culinary products"

Brief description of the technological process Brief characteristics of the dish To prepare sour cream sauce with the addition of white sauce, add boiled sour cream and salt to the hot white sauce, cook for 3-5 minutes, filter and bring to a boil. Serve the sauce with meat, vegetable and fish dishes or use for preparing hot mushrooms appetizers, for baking mushrooms, fish, meat and vegetables.

Product name Norm of products for 1 serving Calculation of products for 30 servings Sour cream 37.537.51125 Wheat flour 3.753.75112.5 Broth 37.537.51125 Weight of white sauce - 37.51125 Yield 752250

5.2 Workshop layout

Conclusion

Vegetable dishes are valued for their content of vitamins, carbohydrates, minerals, and organic acids, which are necessary for the normal functioning of the body.

Vegetables in a variety of forms are widely used in dietary nutrition: fresh, stewed, boiled, fried. An interesting option for preparing vegetables are cutlets. In addition, carrot cutlets are recommended for various therapeutic diets.

Carrot dishes are recommended to be consumed to prevent vitamin deficiency, maintain immunity, for visual impairment and general loss of strength. Carrot dishes, in particular cutlets, are especially useful for children, pregnant women and nursing mothers.

Literature

1.Goncharova V.N., Romanenkova V.V. Food merchandising.

.N.A. Anfimova, T.I. Zakharova, L. L. Tatar Cooking

.Zolin V.P. Equipment for public catering establishments.

.Zdobnov A.I., Tsyganenko V.A., Collection of recipes for dishes and culinary products.

.V. P. Androsov, T. V. Pyzhova, L. I. Fedorchenko Industrial training for the profession “Cook”. Part 1. Mechanical culinary processing of products

.V. P. Androsov, T. V. Pyzhova, L. V. Ovchinnikova Industrial training for the profession “Cook”. Part 3. Cold dishes and snacks, fish and meat hot dishes

The carrots are cut into thin strips or passed through a vegetable cutter, then they are simmered with fat in milk, or in milk with the addition of broth, or in water. Before the end of poaching, add semolina in a thin stream, stirring well, and cook until tender.

The resulting mass is cooled to 40-50 °C, salt, eggs, and grated cottage cheese are added (according to column II), mixed, and cutlets are formed into 2 pieces. per serving, breaded in breadcrumbs or flour and fried on both sides.

When leaving, add fat or add sour cream or milk or sour cream sauce on the side.

Beetroot cutlets

The beets, boiled in their skins, are peeled, rubbed or passed through a vegetable cutter and heated with fat, then add semolina in a thin stream while stirring and cook until tender.

The further method of preparation is the same as for carrot cutlets. Served with sour cream or milk sauce, sour cream, sour cream with onions.

Cabbage cutlets

The cabbage is cut into strips or finely chopped, then simmered with fat in milk, or milk with the addition of broth, or water until half cooked. After this, add semolina in a thin stream, mix thoroughly and cook for 10-15 minutes. When preparing cutlets with apples, apples with the seed nest removed are cut into strips, simmered with the addition of a small amount of fat and combined with the finished cabbage mass. The resulting mass is cooled to 40-50 °C, raw eggs and salt are added to it, mixed thoroughly, and cutlets are formed into 2 pieces. per serving, breaded in breadcrumbs and fried on both sides. When leaving, pour over melted margarine, or butter, or sour cream, or milk or sour cream sauce.