Coffee card. Coffee drink with milk (TTK2346) Technological sheet coffee drink without milk
CLASSIC LATTE ART
The classic latte art, originating in Italy, is based on the use of a special technique of pouring whipped milk into a cup to prepare cappuccino and latte. The whipped milk is mixed in a cup of coffee to form various patterns and silhouettes on the surface.
The resulting pattern in the cup is influenced by:
The trajectory of the pitcher's movement at the moment of pouring the whipped milk into the cup;
- the height of the coffee pot relative to the cup;
- resonance of vibrations of milk shaken up in a pitcher;
- the point of entry of milk into the cup;
- milk infusion rate.
The easiest way to manipulate a coffee pot is by making movements with only the hand.
At the moment of infusion, it is best to imagine that the nose of the pitcher is the pencil with which the barista is "drawing".
Latte art takes a lot of practice and a good mood; even an experienced barista cannot always reproduce the drawing correctly.
Direct a steady stream of frothed milk into the far half of the bottom of the cup, keeping the pitcher still (1). Fill the cup halfway.
Lightly shaking the pitcher from side to side, slowly move it towards you, continuing to pour milk "snake" (2).
Having almost filled the cup, slightly raise the pitcher and cross out the drawing with a small amount of milk, quickly moving the pitcher away from you (3). A thin stream of milk, flowing down from a greater height, slightly "pulls" the pattern on the surface in the direction of the final movement.
Heart
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Direct the flow of frothed milk towards the center of the bottom of the cup.
Lightly shaking the pitcher with a small amplitude, form a small circle with the flowing milk, without going beyond the imaginary circle in the center of the cup (1).
Having almost filled the cup, raise the pitcher and cross out the resulting circle in diameter with a small amount of milk (2). The circle will stretch in the direction of the final movement.
Apple
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Pour in a small amount of milk at the far side of the cup to form the stalk of the apple (1).
Bring the flowing milk flow to the center of the cup.
Lightly shaking the pitcher with a small amplitude, form a circle with the flowing milk, without going beyond the imaginary circle in the center of the cup (2).
Refill the cup.
MODERN LATTE ART
Modern latte art is drawing on the surface of milk with multi-colored syrups, hot chocolate, cinnamon or cocoa powder.
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Various techniques are used in modern latte art:
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DISHES FOR SERVING COFFEE AND COFFEE BASED DRINKS
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60 - 70 ml |
Espresso cup (Italian - tazzina, English - demitasse cup) |
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140 - 220 ml |
Cappuccino cup (italian - tazza) |
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220-230 ml |
Filter coffee mug, or regular mug |
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150-300 ml |
Highball (tumbler) |
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200-250 ml |
Glass of Irish coffee |
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200 - 285 ml |
Goblit (cup) cocktail |
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300 - 350 ml |
Glass milkshake |
Espresso cup:
Heat-retaining ceramics;
- rounded edges;
- thick walls;
- the inner volume of the conical shape;
- white inside.
Cups for espresso and cappuccino must be dry and heated to a temperature of + 40 ° C.
ESPRESSO VARIATIONS
These are the closest "relatives" of espresso with the addition of a minimum amount of additional ingredients. In the coffee menu, these drinks can be placed in the "Coffee classics" section. The overwhelming majority of espresso variations come from Italy - the homeland of this drink. Drink espresso hot for the first 1-2 minutes after preparation.
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Dispensing, beverage volume |
Drink |
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Cappuccino cup, 50-60 ml |
Espresso doppio (Italian - "double") - double |
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Espresso cup, |
Ristretto (Italian - "short") - espresso, brewed with less water and in less time (15-20 seconds). |
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Filter coffee mug 180-200 ml |
Americano - espresso diluted with hot water. Prepare espresso in a jigger, pour into a cup, top up with hot water. |
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Espresso cup, 35-40 ml |
Espresso Coretto (Italian - "flavored") - espresso with the addition of 10 ml alcoholic beverage... Italians usually add sambuca (aniseed vodka) or grappa (grape vodka). Cointreau (orange liqueur), amaretto (almond liqueur), etc. can be used. |
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Espresso cup, 40 ml |
Espresso macchiato (Italian - "spotted") - espresso with milk froth. After preparing the espresso, add 1-2 teaspoons of whipped milk to the cup. |
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Cappuccino cup, 50 ml |
Espresso con panna - espresso topped with whipped cream. After the espresso is prepared, whipped cream is added to the cup using a pastry siphon. |
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Espresso cup, 25-30 ml |
Espresso romane (Italian - "Roman") - espresso with a drop of lemon juice. Usually served with a lemon wedge on a platter. |
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Espresso cup, 35-45 ml |
Espresso with syrup. Add 10-15 ml of syrup to a cup, brew an espresso into it. |
CAPPUCCINO
An Italian drink that has become famous all over the world. Cappuccino is translated from Italian as "Capuchin". According to various versions, this name was assigned to the drink either because of its color, reminiscent of the cassock of a Capuchin monk, or because it was invented by the monks of this particular order.
Cappuccino is frothed milk poured into espresso.
For cappuccino, frothed milk should have a light texture: it takes longer to froth, to warm up less.
Mixing with coffee, whipped milk forms a single whole with it.
In a properly prepared cappuccino, within 2-3 minutes after preparation, it is impossible to detect any liquid substance, pushing the milk-coffee foam with a spoon.
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Classic cappuccino |
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Serving utensils: cappuccino cup |
Airy milk foam with aromatic espresso |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - 80 ml |
Whisk milk in a pitcher |
Double cappuccino |
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Espresso - 30 ml |
Prepare one espresso per cup |
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Pour in the whipped milk |
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Cappuccitta |
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Serving utensils: |
Classic cappuccino with added syrup |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - 65 ml |
Whisk milk in a pitcher |
Cappuccino Pinot Colada |
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Syrup - 15 ml |
Pour the syrup of your choice into a cup |
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Espresso - 30 ml |
Prepare one serving |
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Pour in the whipped milk |
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Autumn cappuccino |
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Serving utensils: |
Milk-coffee-chocolate mixture |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - 150 ml |
Whisk milk in a pitcher |
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Espresso - 30 ml |
Prepare one serving |
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Pour in the whipped milk |
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Cocoa powder |
Sprinkle with cocoa powder |
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LATTE
The combination of coffee with milk is considered classic. The Italian word latte means milk. In the barista's dictionary, it refers to any espresso-based drink with the addition of a large amount of milk.
Milk for latte is prepared slightly differently than for cappuccino. It should have a denser texture: less foaming, longer steaming.
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Caramel latte |
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Serving utensils: |
A drink in which the classic combination of coffee and fresh milk is slightly set off by the taste of caramel |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - |
Whisk the milk in a pitcher under the steam tap |
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Espresso - 30 ml |
Prepare one serving |
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Fill the cup with milk |
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Cocoa powder |
Using the syrup bottle, apply to the surface |
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Caramel mocha |
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Serving utensils: |
Two classic combinations in one drink: coffee + milk and coffee + chocolate. Served under a spectacular creamy caramel "cap" |
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Ingredients: |
Cooking method: |
Variations: |
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Chocolate syrup- 15 ml |
Pour chocolate syrup into a glass |
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Milk - |
Whisk milk in a pitcher, pour into a glass |
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Espresso - 30 ml |
Prepare one serving |
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Cream 11% - 40 ml |
Top off the drink with whipped cream from a pastry siphon |
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Caramel syrup - 5 ml |
Using a special bottle |
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Latte macchiato |
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Serving utensils: |
Milk coffee topped with milk froth |
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Ingredients: |
Cooking method: |
Variations: |
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Milk - |
Whisk the milk in a pitcher, pour into a glass so that the milk foam from the surface also gets into it |
Syrup, 15 ml, at the request of the guest |
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Espresso - 30 ml |
Prepare one serving |
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ICE MENU
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Frappe "Winter cherry" |
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Serving utensils: |
Cold creamy milkshake with cherry and almond flavor. |
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Ingredients: |
Cooking method: |
Variations: |
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Ice - 5 cubes |
Pour ice into a shaker |
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Cherry syrup - 15 ml |
Pour syrup into a shaker |
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Almond syrup- 15 ml |
Pour syrup into a shaker |
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Cream 11% - 100 ml |
Pour cream into a shaker |
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Espresso - 60 ml |
Prepare a double portion |
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Mix the ingredients thoroughly in a shaker, pour into a glass |
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Cherry ice cream - 50 g |
Add a scoop of ice cream |
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MILK FOR WORK
Whole, pasteurized;
- the most suitable fat content - 3-3.5 percent;
- chilled to a temperature of + 4 ° С.
It is not the fat content that affects the whipping of milk, but the protein compounds. When whipping milk, it is important to remember that it must not be heated to a temperature above +65 ... + 75 ° C, otherwise the protein compounds will begin to break down and the milk will acquire a boiled flavor.
SEQUENCE OF OPERATIONS
When preparing coffee specialties, milk is prepared first, then the espresso is brewed. An experienced barista can perform these operations in parallel, whipping the milk while the coffee is being extracted.
The first phase - foaming... Milk is saturated with microscopic air bubbles, gradually increases in volume almost twofold, at the same time warming up for a couple to a temperature of + 37 ° C. The duration of the phase is 5-15 seconds.
You can control whipping by sound:
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Uniform hiss |
The process is done correctly |
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Deaf, gurgling sounds |
The steam tap is sunk too deep into the milk, the milk is not evenly saturated with air |
Lower the pitcher slightly |
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Seething, splashing milk |
The steam tap is raised on the surface of the milk, large bubbles are formed |
Raise the pitcher slightly |
The second phase is steaming.
The barista creates a vortex movement in the pitcher (funnel), as a result of which the milk is intensively mixed, acquires smoothness and homogeneity, while simultaneously heating up to a temperature of +65 ... + 75 ° C. The duration of the phase is 5-15 seconds.
Temperature control
While frothing milk, the barista controls the temperature of the milk with the fingertips of his free hand. During the training period, while the barista's hand is “put on”, it is recommended to use a special thermometer.
Completion of work
First close the steam tap and only then remove the pitcher from under it. If there are large bubbles on the surface of the milk, it is easy to knock the pitcher on the surface of the work table.
TEXTURE AND FLAVOR OF WHIPPED MILK
Well-whipped milk:
Has a homogeneous structure;
- consists of microscopic bubbles;
- does not contain large bubbles;
- has a pleasant fresh taste, a characteristic creamy aftertaste;
- has a natural sweetness.
The density of the frothed milk can be varied by changing the duration of the first and second phases.
Latte requires a denser texture of whipped milk - short first phase, long second.
Cappuccino requires a lighter texture of frothed milk - long first phase, short second.
USE OF MILK
Only freshly skimmed milk gives the best results in a cup. It is difficult to calculate the exact amount of milk required for a serving. The barista's experience can keep milk loss to a minimum.
Milk that has already been whipped once can be diluted with cold milk and whipped again, but only once.
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ROASTING. Technology Roasting is a process that is carried out at a temperature of + 220 ... + 250 ° C and lasts from 4.5 to 25 minutes. Roasting requires very even heating of the beans and strict temperature control. Traditionally, people roasted coffee using a simple device, which is a drum rotating over a fire, inside which beans were poured. The most common modern coffee roasters, roasters (English roast), use the same principle, but with minor improvements: electronic temperature control systems, programming the roasting process and hot air blowing of beans in the drum have been added. Roasting is often figuratively compared to alchemy, as it seriously transforms the coffee bean. After roasting, up to 30% of the grain weight is made up of new substances and compounds that were not in green coffee (!). Changes in the grains The color changes to brown - from light to dark, depending on the intensity of the roast. Moisture evaporates => 15-22% weight loss. |
Complex compounds decompose into simpler and more mobile ones => a characteristic aroma appears.
Taste characteristics change:
- the acid content decreases from an average of 7% to 4.5% (the higher the degree of roasting, the less acids remain);
- as a rule, unpleasant tastes disappear or disappear: rotten, astringent;
- positive flavors develop: fruit, nutty, chocolate, bread.
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TYPES OF ROASTING |
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Roast intensity |
Roasting styles |
The purpose |
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Weak |
New English, |
weak morning |
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Average |
regular (regular), |
French press, |
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Strong |
full of city, |
French press, |
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The highest degree |
oriental, italian, |
espresso, |
Immediately after roasting, coffee beans almost do not smell, they need to lie down, "come to life" within 12-24 hours.
USED COFFEE TABLET
Rate: look and structure
If the espresso was brewed correctly, the coffee tablet:
Slightly damp;
- in texture - like plasticine;
- retains its shape in the container, does not fall apart;
- breaks down, but does not crumble.
Work on bugs:
dry and crumbly tablet => grind too coarse, too large a dose of coffee, or too strong tamping;
loose and “spreading” tablet => grind too fine, coffee dose too small or tamping too low.
CREAM Á (FOAM)
Evaluate: color, density, structure features and stability.
Cream á is formed in the process of extraction: proteins, fats and high molecular weight sugars are converted into an emulsion, the released gases, interacting with the emulsion, give a foam. The characteristic color appears due to caramelization of sugars and oxidation of phenols.
If the espresso was brewed correctly, the cream:
Reddish brown (hazelnut shell color);
- dense, dense, over 2 mm thick;
- solid, without gaps;
- homogeneous, without large bubbles;
- stable, lasts more than 2-3 minutes;
- "live", is restored after mixing the drink;
- has dark brown stripes or spots ("tiger" or "leopard skin").
Work on bugs:
light brown color or low foam density => insufficient extraction due to: too coarse grinding, insufficient pressing of the coffee, temperature or pressure below normal;
dark brown, visible bubbles => excessive extraction due to: too fine grinding, excessive pressing of the coffee, temperature or pressure above normal;
dark color with shades of gray or earthy color => a lot of robusta in the espresso mixture;
non-uniform loose foam => uneven compaction.
Aroma
Positive aromas: roasted, fruity, floral.
Negative odors: smoky, rancid, herbal, straw, rotten.
TASTE
Rate: positive and negative characteristics.
Positive flavors: sour, winey, citrusy, chocolatey, pleasant
bitterness, floral, balanced.
Negative flavors: astringent, earthy, mealy, woody, sour;
medical (pharmacy), cork.
- Negative odors and taste characteristics that appear in espresso can be the result of using low-quality beans, as well as the result of improper maintenance of the coffee grinder and espresso machine.
- Extraction time - 25 ± 3 sec. The grinding should be such that the extraction time falls within this time interval.
BEFORE STARTING WORK
Changing the settings usually fits into several divisions of the grind regulator in one direction or the other.
DURING WORK
It is necessary to change the settings of the coffee grinder not only for each type of beans, but also in response to changes in environmental conditions:
- humidity;
- pressure;
- temperature.
The need to change the settings of the coffee grinder is indicated by:
Turning on and off the air conditioner or heating in the room;
- precipitation on the street (rain, snow);
- warming / cooling outside.
After changing the settings, it is necessary to measure the extraction time again using the timer / stopwatch.
TECHNICAL AND TECHNOLOGICAL CARD No. Coffee drink with milk
- APPLICATION AREA
This technical and technological map is developed in accordance with GOST 31987-2012 and applies to the dish Coffee drink with milk produced by the public catering facility.
- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for cooking must comply with the requirements of the current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.)
3. RECIPE
| Name | Bookmark rate for | Bookmark rate at 50 | |||
| 1 serving, g, ml | portions, kg, l | ||||
| raw materials | |||||
| gross | net | gross | net | ||
| Coffee | 1,8 | 1,8 | 0,09 | 0,09 | |
| drink | |||||
| Milk | 190,00 | 190,00 | 9,5 | 9,5 | |
| Sugar | 12 | 12 | 0,72 | 0,72 | |
| Exit | 200 | ||||
4. TECHNOLOGICAL PROCESS
Pour water into a bowl, bring to a boil, add a coffee drink.
Allow to settle for 5 minutes, then filter, add sugar, hot milk and bring to a boil again.
- REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
Serving: The dish is prepared according to the order of the consumer, it is used according to the recipe of the main dish. Shelf life and sale according to SanPin2.3.2.1324-03, SanPin2.3.6.1079-01 Note: the technological map was drawn up on the basis of the development act.
- QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
The color of the drink is light brown, the aroma inherent in a coffee drink, the taste is sweet.
Serving temperature 65 o C.
6.2 Microbiological and physicochemical indicators:
In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union "On food safety" (TR CU 021/2011)
- FOOD AND ENERGY VALUE
| The chemical composition of this dish | ||||||||||||
| Nutrients | Mineral substance, | Vitamins, mg | ||||||||||
| mg | ||||||||||||
| proteins, g | fats, | carbohydrates, | energy value, | Ca | Fe | IN 1 | IN 2 | WITH | ||||
| G | G | kcal | ||||||||||
| 5,49 | 4,99 | 22,7 | 140,77 | 20,4 | 0 | 0,012 | 0,048 | 0,24 | ||||
Process engineer.
Technological map No. 294 Product name: Cereal coffee drink with milk
Recipe number: 151
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name of raw materials |
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1 serving |
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Gross, g |
Net, g |
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Coffee drink |
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Granulated sugar |
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Milk |
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Water |
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Exit: |
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Nutrients |
Miner. substances, mg |
Vitamins, mg |
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Proteins, g |
Fats, |
Carbohydrates, |
Energ. value, kcal |
Ca |
IN 1 |
IN 2 |
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3,405 |
2,995 |
18,670 |
110,590 |
165,000 |
0,354 |
0,054 |
0,233 |
1,760 |
Routing
Technological map number 295
Product name: Cereal coffee drink with milk
Recipe number: 151
The name of the collection of recipes: Methodological materials "Organization of baby food in preschool institutions", ed. academician
REN doctor med. sciences I.Ya. Kon.
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name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Coffee drink |
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Granulated sugar |
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Milk |
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Water |
52,5 |
52,5 |
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Exit: |
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The chemical composition of this dish
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Nutrients |
Miner. substances, mg |
Vitamins, mg |
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Proteins, g |
Fats, |
Carbohydrates, |
Energ. value, kcal |
Ca |
IN 1 |
IN 2 |
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2,837 |
2,474 |
15,570 |
92,004 |
138,000 |
0,289 |
0,045 |
0,194 |
1,470 |
Cooking technology: Pour boiling water over a coffee drink, stir, add hot boiled milk, sugar and bring to a boil again. The finished drink is poured into glasses or cups. Serving temperature + 45 ° С.
Routing
Technological map number 296
Recipe number: 152
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name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Long black tea |
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Granulated sugar |
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Water |
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Exit: |
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The chemical composition of this dish
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Nutrients |
Miner. substances, mg |
Vitamins, mg |
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Proteins, g |
Fats, |
Carbohydrates, |
Energ. value, kcal |
Ca |
IN 1 |
IN 2 |
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0,156 |
0,000 |
14,040 |
53,274 |
5,370 |
0,862 |
0,007 |
0,010 |
0,100 |
Routing
Technological map number 297
Product name: Tea with sugar
Recipe number: 152
The name of the collection of recipes:
Mogilny M.P. "Collection of recipes for dishes and culinary products for food
Children in preschool educational institutions ".
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name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Long black tea |
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Granulated sugar |
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Water |
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Exit: |
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The chemical composition of this dish
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Nutrients |
Miner. substances, mg |
Vitamins, mg |
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Proteins, g |
Fats, |
Carbohydrates, |
Energ. value, kcal |
Ca |
IN 1 |
IN 2 |
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0,14 |
0,000 |
12,636 |
47,947 |
3,33 |
0,528 |
0,004 |
0,006 |
0,06 |
Cooking technology: Pour tea and sugar into a kettle for a certain number of servings, pour boiling water over the same number of servings and leave for 5 minutes. Strain, cool to 40-45 ° C, then pour into glasses. It is not recommended to boil the brewed tea and store it on the stove for a long time.
Routing
Technological map number 298
Recipe number: 153
The name of the collection of recipes:
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name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Long black tea |
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Granulated sugar |
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Milk |
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Water |
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Exit: |
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The chemical composition of this dish
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Nutrients |
Miner. substances, mg |
Vitamins, mg |
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Proteins, g |
Fats, |
Carbohydrates, |
Energ. value, kcal |
Ca |
IN 1 |
IN 2 |
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2,418 |
2,150 |
18,840 |
99,672 |
125,000 |
0,962 |
0,047 |
0,160 |
1,400 |
Routing
Technological map number 299
Product name: Milk tea
Recipe number: 153
The name of the collection of recipes:
A. Klyavinya "Big recipe culinary dictionary".
Publisher: Agropromizdat Collection of recipes.
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name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Long black tea |
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Granulated sugar |
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Milk |
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Water |
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Exit: |
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The chemical composition of this dish
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Nutrients |
Miner. substances, mg |
Vitamins, mg |
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Proteins, g |
Fats, |
Carbohydrates, |
Energ. value, kcal |
Ca |
IN 1 |
IN 2 |
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2,356 |
2,125 |
16,820 |
91,622 |
123,000 |
0,628 |
0,044 |
0,156 |
1,360 |
Cooking technology: Pour tea and sugar into a kettle for a certain number of servings, pour boiling water over the same number of servings and leave for 5 minutes. Strain, add hot boiled milk, cool to 40-45 ° C, then pour into glasses. It is not recommended to boil the brewed tea and store it on the stove for a long time.
Routing
Technological map number 300
Product Name: Lemon Tea
Recipe number: 154
The name of the collection of recipes:
A. Klyavinya "Big recipe culinary dictionary".
Publisher: Agropromizdat Collection of recipes.
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name of raw materials |
Consumption of raw materials and semi-finished products |
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1 serving |
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Gross, g |
Net, g |
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Long black tea |
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Granulated sugar |
13,5 |
13,5 |
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Lemon |
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Water |
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Exit: |
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The chemical composition of this dish
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Nutrients |
Miner. substances, mg |
Vitamins, mg |
||||||
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Proteins, g |
Fats, |
Carbohydrates, |
Energ. value, kcal |
Ca |
IN 1 |
IN 2 |
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0,200 |
0,005 |
13,730 |
52,336 |
7,880 |
0,898 |
0,010 |
0,011 |
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Milk coffee drink No. 130
Name of the dish: Milk coffee drink
№130
Processing type: Cooking
Nutritional value, calorie content and chemical composition meals (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Tea with sugar No. 136
Name of the dish: Tea with sugar
Routing ( recipe) №136
Processing type: Cooking
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Tea with sugar No. 136
Name of the dish: Tea with sugar
Technological map (culinary recipe) №136
Processing type: Cooking
Recipe (product layout) for 200 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Name of the dish:
Technological map (culinary recipe) №94
Processing type: Extinguishing
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Lazy stuffed cabbage rolls with boiled meat No. 94
Name of the dish: Lazy stuffed cabbage rolls with boiled meat
Technological map (culinary recipe) №94
Processing type: Extinguishing
Recipe (product layout) for 200 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Home-style roast №96
Name of the dish: Home-style roast
Technological map (culinary recipe) №96
Processing type: Extinguishing
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
Home-style roast №96
Name of the dish: Home-style roast
Technological map (culinary recipe) №96
Processing type: Extinguishing
Recipe (product layout) for 220 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
| Prepared portioned pieces of meat (1-2 pieces per serving) are placed in a bowl, water, tomato paste are added and stewed for 45-60 minutes. Potatoes, carrots and onion cut into cubes. Onions and carrots (frozen vegetables are not defrosted) are simmered in a little water with the addition of oil and combined with meat. The potatoes are placed on top of the meat (quick-frozen potatoes are not thawed), salt is added, water is poured so that it covers the potatoes. The roast is stewed for 20 minutes. Let go of the meat with sauce and stewed potatoes. Requirements: Pieces of meat are the same in shape and size. The consistency is soft and juicy. The meat is easy to chew. Potatoes stewed with meat retain their slicing shape. |
Cottage cheese-semolina pudding No. 81
Name of the dish: Cottage cheese casserole
Technological map (culinary recipe) №81
Processing type: Baking
Recipe (product layout) for 110 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Cottage cheese-semolina pudding No. 81
Name of the dish: Cottage cheese casserole
Technological map (culinary recipe) №81
Processing type: Baking
Recipe (product layout) for 120 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Fish cutlets No. 88
Name of the dish: Amateur fish cutlets
Technological map (culinary recipe) №88
Processing type: Extinguishing
Recipe (product layout) for 70 grams of net dish:
| Product (semi-finished product) | Gross, g | Net, g |
| Cod | 49.7 | 46.9 |
| or Perch | 49.7 | 46.9 |
| or Zander | 50.96 | 46.9 |
| or Hake | 52.08 | 46.9 |
| or Pollock | 49.35 | 46.9 |
| or Pink salmon | 49.7 | 46.9 |
| Wheat bread | 5.6 | 5.6 |
| Onion | 5.88 | |
| Egg 1C | 1/4 | 1/4 |
| Milk | ||
| Iodized food salt | ||
| Butter | 2.1 | 2.1 |
| ~ Poached onion mass | - | 2.94 |
| ~ Semi-finished product weight | - |
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Stroganoff liver No. 104
Name of the dish: Stroganoff liver
Technological map (culinary recipe) №104
Processing type: Extinguishing
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
Stroganoff liver No. 104
Name of the dish: Stroganoff liver
Technological map (culinary recipe) №104
Processing type: Extinguishing
Recipe (product layout) for 100 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
| Cooking technology |
| The liver is thawed, washed, cleaned of the bile ducts, the film is removed, cut into blocks 3-4 cm long, weighing 5-7 g, stewed in a small amount of water with the addition of butter. Processed carrots and onions are simmered until cooked in a broth from the liver. The liver and stewed vegetables are combined, salted, poured sour cream sauce, prepared from dried flour, broth (or water), sour cream and stew until tender (10-15 minutes). They are released along with the sauce. Serving temperature +65 C. Term of realization 2-3 hours. Method of preparation from canned food: Heat the liver in Stroganoff style (canned food) without opening it in a water bath (t = 60 C). Then open the canned food and portion. Requirements: The consistency of the liver and vegetables is soft, the cut shape is preserved. Taste and smell characteristic of boiled liver, vegetables and sour cream. |
Mashed potatoes No. 58
Name of the dish: Mashed potatoes
Technological map (culinary recipe) №58
Processing type: Cooking
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Mashed potatoes No. 58
Name of the dish: Mashed potatoes
Technological map (culinary recipe) №58
Processing type: Cooking
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Stewed vegetables No. 59
Name of the dish: Vegetable stew
Technological map (culinary recipe) №59
Processing type: Extinguishing
Recipe (product layout) for 150 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Stewed vegetables No. 59
Name of the dish: stewed vegetables
Technological map (culinary recipe) №59
Processing type: Extinguishing
Recipe (product layout) for 180 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution:
Beef meatballs No. 107
Name of the dish: Beef meatballs
Technological map (culinary recipe) №107
Processing type: Cooking
Recipe (product layout) for 60 grams of net dish:
Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):
Technological map of cooking in a preschool educational institution: