Homemade noodle soup recipe collection. Chicken broth with noodles, portion (TTK1716)

Potato soup with pasta No. 18/2

Name of the dish: Potato soup with pasta

№18/2

Processing type: Cooking

Product (semi-finished product)	Gross, g
Pasta
Potato
Carrot
Vegetable oil
Iodized food salt
Meat broth

Carbohydrates, g
Calorie content, kcal

Cooking technology

Peeled carrots and onions are cut into strips and simmered with the addition of water (20% by weight) and oil. Peeled potatoes are cut into cubes, put in boiling water or broth and boiled for 7-10 minutes, then add vermicelli or noodles, stewed vegetables, salt and cook for 7-10 minutes. until ready. When you leave, you can add finely chopped greens (1-2 g) to the soup. Organoleptic indicators of quality Appearance - glitter of fat on the surface, vegetables and vermicelli (noodles) retain their shape. The color of the liquid part is light cream, vegetables and pasta are typical for their appearance. The consistency of pasta and vegetables is soft, the ratio of the liquid and dense parts. The smell is characteristic of the cooked products included in the recipe, without strangers. The taste is characteristic of the cooked products included in the recipe.

Potato soup with groats No. 16/2

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Name of the dish: Potato soup with cereals

Routing ( recipe) №16/2

Processing type: Cooking

Recipe (product layout) for 1 gram portion of a net dish:

Product (semi-finished product)		Gross, g
Potato
Rice groats
Carrot
Vegetable oil
Iodized food salt
Meat broth

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

The name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal

Cooking technology

Peeled carrots and onions are cut into small cubes and simmered with the addition of water (20% by weight) and oil. Diced potatoes are placed in boiling water, washed oatmeal is added, brought to half-readiness, then steamed carrots, onions are added and cooked until cooked, salt is added at the end of cooking. When you leave, you can add finely chopped herbs (1-2 g) to the soup. Organoleptic indicators of quality Appearance - the form of cutting potatoes, carrots and onions - into cubes. Color - liquid - grayish-brown, vegetables and cereals - typical for their type. The consistency of cereals and vegetables is soft, the ratio of the liquid and dense parts is consistent. The smell is characteristic of the cooked products included in the recipe, without strangers. The taste is characteristic of the cooked products included in the recipe.

Chicken broth noodle soup No. 20/2

Name of the dish: Chicken broth noodle soup

Technological map (culinary recipe) №20/2

Processing type: Cooking

Recipe (product layout) for 1 gram portion of a net dish:

Product (semi-finished product)	Gross, g
Pasta
Carrot
Butter
Iodized food salt
Chicken broth

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

The name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal

Cooking technology

Vegetables are peeled, potatoes are cut into cubes, carrots and onions are cut into strips. Chopped carrots and onions are simmered with the addition of broth (20% by weight) and oil. Into the boiling chicken bouillon put potatoes cut into cubes, boil for 7-10 minutes, then add pasta, stewed vegetables, salt and cook until tender (7-10 minutes). When you leave, you can add finely chopped greens (1-2 g) to the soup. Organoleptic indicators of quality Appearance - on the surface shine of fat, vegetables and pasta have retained their shape. The color of the broth is amber, the dense part is characteristic of the products included in the recipe. The consistency of pasta and vegetables is soft, the ratio of liquid to dense. Smell - typical of chicken broth and vegetables, no stranger. The taste is typical of chicken broth, vegetables and pasta.

Milk soup with noodles №21 / 2

Name of the dish: Milk soup with noodles

Technological map (culinary recipe) №21/2

Processing type: Cooking

Recipe (product layout) for 1 gram portion of a net dish:

Product (semi-finished product)	Gross, g
Milk
Pasta
Drinking water
Butter
Sugar
Iodized food salt

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

The name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal

Cooking technology

Pasta is placed in boiling salted water (in a ratio of 1: 6), boiled for 5-10 minutes, then thrown into a colander, allowed to drain and put in boiling milk with water, add sugar, salt, cook for 3-5 minutes, at the end cooking put butter and bring to a boil. Organoleptic indicators of quality Appearance - glistens of fat on the surface, pasta is not boiled. Color - liquid part - light cream, pasta - white. Consistency - pasta - soft, ratio of dense and liquid parts. The smell is characteristic of boiled pasta with milk and butter, without any foreign matter. The taste is characteristic of boiled pasta with milk and butter, sweetish.

Name of the dish: rice milk porridge

Technological map (culinary recipe) №22/2

Processing type: Cooking

Recipe (product layout) for 1 gram portion of a net dish:

Product (semi-finished product)	Gross, g
Milk
Drinking water
Butter
Sugar
Iodized food salt

Nutritional value, calorie content and chemical composition of the dish (vitamins, trace elements):

The name of the indicator calculated in accordance with the new SanPiN
Carbohydrates, g
Calorie content, kcal

Cooking technology

Rice groats are washed and boiled in salted water until half cooked for 10-15 minutes, then hot boiled milk, salt, sugar are added and cooked until cooked, at the end of cooking, put butter and bring to a boil. Organoleptic indicators of quality Appearance - glistens of fat on the surface, cereals are not boiled. The color of the liquid part is light cream, the color of the cereals is white. The consistency of the cereals is soft, the ratio of the dense and liquid parts is consistent. The smell is characteristic of boiled rice with milk and butter, without any foreign matter. The taste is characteristic of boiled rice with milk and butter, sweetish.

Nutrients	Min. substances,	Vitamins, mg
		Carbohydrates,	Energ. value

Cooking technology: It is recommended to cook noodle soup with chicken broth.

Cooking homemade noodles:

APPROVED

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Routing №

Name of the dish: Homemade noodle soup

Recipe number: 30

Product name	Consumption of raw materials and semi-finished products
Gross, g
Wheat flour
Flour on the dust
Dry mass of noodles
Mass of boiled noodles
Onion
Butter
Parsley (root)

Nutrients	Min. substances,	Vitamins, mg
		Carbohydrates,	Energ. value

Cooking technology: It is recommended to cook noodle soup with chicken broth.

In a boiling broth, put carrots, chopped into strips, stewed with butter, parsley, blanched and lightly browned onion, cook at low boil for 8-10 minutes, and then add prepared homemade noodles, salt, cook until tender. Chopped greens are added 2 minutes before the end of cooking.

Cooking homemade noodles:

Add salt, eggs to cold boiled water, mix. Flour of at least 1 grade, sifted on the table in the form of a slide, make a depression (funnel), pour a mixture of water and eggs into it, knead the hard dough. Withstand the dough for up to 30 minutes to swell the gluten, roll it into a layer 1.5-2.0 mm thick. The layers are sprinkled with flour, stacked one on top of the other and cut into strips 34-45 mm wide, and then chopped into strips. The noodles are dried at a temperature of 40-50 ° C with a layer of 10 mm for 2-3 hours, sifted from flour. The noodles are placed in boiling salted water for 1-2 minutes, discarded, allowed to drain (so that the broth in the soup does not become cloudy), and then put in the broth.

APPROVED

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Technological map no.

Name of the dish:

Recipe number: 36

Name of the collection of recipes: Collection of technological standards, recipes for dishes and culinary products for preschool educational institutions

Product name	Consumption of raw materials and semi-finished products
Gross, g
White cabbage
Potato
Onion
Parsley (root)
Butter or vegetable oil
Broth or water

The chemical composition of this dish

Nutrients	Min. substances,	Vitamins, mg
		Carbohydrates,	Energ. value

Cooking technology:

APPROVED

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Technological map no.

Name of the dish: Fresh cabbage soup with potatoes

Recipe number: 36

Name of the collection of recipes: Collection of technological standards, recipes for dishes and culinary products for preschool educational institutions

Product name	Consumption of raw materials and semi-finished products
Gross, g
White cabbage
Potato
Onion
Parsley (root)
Butter or vegetable oil
Broth or water

The chemical composition of this dish

Nutrients	Min. substances,	Vitamins, mg
		Carbohydrates,	Energ. value

Cooking technology: Prepared cereals are placed in boiling broth or water, brought to a boil, then cabbage cut into checkers, potatoes cut into cubes are put. 10 minutes before the end of cooking, add stewed carrots, onions and cook the soup until tender. At the end of cooking, season with sour cream and herbs, bring to a boil.

APPROVED

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Technological map no.

Name of the dish: Dumpling soup

Recipe number: 155

Product name	Consumption of raw materials and semi-finished products
Gross, g
Onion
Butter
Broth or water:
For dumpling soup
Ready-made dumplings No. 000

The chemical composition of this dish

Nutrients	Min. substances,	Vitamins, mg
		Carbohydrates,	Energ. value

Cooking technology:

APPROVED

Head of MDOU

d / s "Cherry"

___________

"____" ___________ 2013

Technological map no.

Name of the dish: Dumpling soup

Recipe number: 155

The name of the collection of recipes: Collection of recipes for dishes and culinary products for public catering enterprises "edited by

Product name	Consumption of raw materials and semi-finished products
Gross, g
Onion
Butter
Broth or water:
For dumpling soup
Ready-made dumplings No. 000

The chemical composition of this dish

Nutrients	Min. substances,	Vitamins, mg
		Carbohydrates,	Energ. value

Cooking technology: Sauteed carrots and onions in boiling broth and cook until tender. Salt is added 5-10 minutes before the end of cooking. The dumplings are boiled in a small amount of liquid and put into the soup when they leave.

PROFESSIONAL MODULE PM 03

TECHNOLOGY CARD No. 1

Name of the dish: Borscht with potatoes and cabbage

Recipe book number: № 170/2011

530

COOKING TECHNOLOGY.

Vegetables are sorted out, washed, peeled, washed.

Potato cut into cubes.White cabbage chopped with straws.Beetroot cut into strips.Carrots, onions cut into strips, sauté. Beets are stewed with the addition of tomato puree, vinegar, fat and a small amount of water or broth; after bringing the liquid to a boil, the heating is reduced, since a violent boil causes the vinegar to volatilize.

Put cabbage in a boiling broth, bring to a boil, then lay potatoes, cook for 10-15 minutes (depending on the type of potato), put browned vegetables, stewed beets and cook until tender. 5-10 minutes before the end of cooking, add salt, sugar, spices.

Quality requirements . The vegetables must be kept in shape. The consistency of vegetables is soft, undigested. The taste is sweet and sour, the color is raspberry-red, without the aftertaste of raw beets.

TECHNOLOGY CARD No. 2

Name of the dish: BORSCH WITH BEANS

Recipe book number: № 175/2011

530

COOKING TECHNOLOGY.

Beets are washed, peeled, washed, boiled with vinegar, cooled, cut into slices.

The beans are boiled.

White cabbage is cut into checkers.

Carrots, onions, cut into slices, sauté with tomato puree.

Put cabbage in a boiling broth, bring to a boil, cook, put sautéed vegetables, boiled beets, bring to a boil, put boiled beans, add salt, sugar, spices and cook until cooked. At the end of cooking, you can finish off the garlic, rubbed with salt.

Quality requirements . The vegetables must be kept in shape. The consistency of vegetables is soft, undigested. The beans are soft, not raw. The taste is sweet and sour, the color is raspberry-red, without the aftertaste of raw beets.

TECHNOLOGY CARD No. 3

Name of the dish: HOME BRASS

Recipe book number: № 196/2011

COOKING TECHNOLOGY.

Shredded white cabbage is placed in a boiling broth, brought to a boil, potatoes cut into cubes are placed, after 5-7 minutes, sauteed vegetables (cut into strips) and stewed cucumbers (cut into strips) are placed. Spices, salt, cucumber pickle are introduced 5-10 minutes before readiness, and cook until cooked.

Served with sour cream, sprinkled with herbs.

Quality requirements. Vegetables should keep the shape of the cut, on the surface of the glitter of orange, yellow or colorless fat. Taste - spicy cucumber pickle, moderately salty. The broth is colorless or slightly cloudy. The consistency of vegetables is soft, cucumbers are slightly crispy.

TECHNOLOGY CARD No. 4

Name of the dish: PETERSBURG BRASS (Leningrad)

Recipe book number: № 197/2011

Cooking technology.

Groats sorted out, washed... Potato wash, clean, wash, cut into medium cubes.Onion peeled, washed, cut into cubes, sautéed.Carrot wash, clean, wash, cut into cubes, saute. Cucumbers, cut into slices, simmer.

Prepared cereals are placed in a boiling broth, boiled for 10 minutes, potatoes are laid, after 5-7 minutes, sauteed vegetables, stewed cucumbers are put. 5-10 minutes before cooking, add spices, salt, cucumber pickle (strain and bring to a boil), and cook until cooked.

Served with sour cream, sprinkled with herbs.

Quality requirements. Vegetables should keep the shape of the cut, on the surface of the glitter of orange, yellow or colorless fat. Taste - spicy cucumber pickle, moderately salty. The broth is colorless or slightly cloudy. The consistency of rice is soft, vegetables are soft, cucumbers are slightly crunchy.

TECHNOLOGY CARD No. 5

Name of the dish: HOMEMADE NOODLES SOUP

Recipe book number: № 218/2011

COOKING TECHNOLOGY.

To prepare the noodles, the sifted flour is poured in the form of a slide, in the middle of it they make a depression. Eggs are broken into the dishes, water is poured, salt is added, mixed and filtered. The resulting mixture is gradually, with stirring, poured into a depression and knead the dough. Sprinkle flour on top and leave for 20-25 minutes. The finished dough is rolled out into layers 1–1.5 mm thick, dried, cut into strips 4–5 cm wide, several strips are stacked one on top of the other, chopped into strips and dried. The homemade noodles are sieved before use. In order for the soup to turn out transparent, the noodles are poured into boiling water, boiled for 1-2 minutes, thrown back onto a sieve and allowed to drain.

Sauteed roots and onions are placed in a boiling broth, cooked for 5-7 minutes, then prepared homemade noodles are added and cooked until cooked, at the end of cooking spices and salt are added.

On vacation, a piece of bird is put on a plate, soup is poured, sprinkled with herbs.

Quality requirements. The noodles, roots and onions should keep their shape. The taste of the roots and the broth from which the soup is made, without a sour aftertaste. The broth is transparent, unclear. The color of the broth is amber, yellow. The consistency of the roots and noodles is soft.

TECHNOLOGY CARD No. 6

Name of the dish MILK SOUP WITH PASTA PRODUCTS

Recipe book number: № 235/2011

COOKING TECHNOLOGY.

Prepared pasta is placed in boiling salted water, boiled until half cooked, pour in hot milk and brought to readiness. At the end of cooking, add sugar. If the soup is prepared with whole milk, then the pasta is placed in boiling water and boiled: pasta 15-20 minutes, noodles - 10-12 minutes, vermicelli - 5-7 minutes; then they are thrown onto a sieve, the water is drained. Prepared pasta is placed in boiling milk, salt, sugar are added and boiled until tender.

On vacation, the soup is poured into a plate and a piece of butter is added.

Quality requirements: the consistency of the products from which the soup is prepared is soft, the shape must be preserved. The color is white, the taste is sweetish, slightly salty, without the taste and smell of burnt milk.

TECHNOLOGY CARD No. 7

Name of the dish: POTATO SOUP

Recipe book number: № 240/2011

COOKING TECHNOLOGY.

Chopped carrots, onions, parsley and lightly sautéed in butter. Potatoes are poured with hot water or broth and boiled until half cooked, then put the sautéed vegetables and cook everything together until tender. Prepared vegetables are rubbed along with the broth. Mashed vegetables are combined with white sauce, diluted with broth, put salt and boiled. The soup is seasoned with lezon or hot milk with butter.

When on vacation, you can put a side dish, sauteed leeks in a plate, then pour the soup, serve croutons separately.

Quality requirement. Cream soup has a homogeneous mass, without lumps of brewed flour, pieces of not rubbed products and surface films. The consistency is elastic, reminiscent of heavy cream. The color is white or corresponding to the product from which it is prepared. The taste is gentle, moderately salty.

TECHNOLOGY CARD No. 8

Name of the dish: Poultry puree soup

Recipe book number: № 251/2011

COOKING TECHNOLOGY.

The seasoned poultry carcass is boiled until tender. When cooking, put carrots, onions. The finished bird is removed, cooled and the flesh is separated from the bones. The resulting pulp is cut into pieces and passed through a meat grinder or pulping machine, diluted with broth and rubbed. The pulp can be grinded in a mortar, gradually adding cold broth, and then rubbed through a fine sieve. The mashed mass is combined with white sauce, salt is added and boiled. I season the finished soup with lemon and butter.

When on vacation, put poultry fillets, cut into strips, into a plate, pour the soup, and serve croutons separately. Soup can be served with chicken dumplings.

Quality requirements. Cream soup has a homogeneous mass, without lumps of brewed flour, pieces of not rubbed poultry fillets and surface films. The consistency is elastic, reminiscent of heavy cream. The color is gray, the taste is mild and moderately salty.

TECHNOLOGY CARD No. 9

Name of the dish: SOLYANKA MEAT

Recipe book number: № 227/2011

COOKING TECHNOLOGY

Pickled cucumbers are cut into slices or rhombuses, and allowed.

Onions are chopped and sautéed with the addition of tomato puree.

The pits are removed from the olives, and the olives are washed.

Meat products are boiled, cut into thin slices.

The lemon is peeled and cut into slices.

Sauteed onions and tomato puree, stewed cucumbers, prepared meat products, spices are placed in the boiling broth and cooked for 5-10 minutes.

When on vacation, put olives or olives, a circle of lemon, sour cream in a hodgepodge and sprinkle with chopped parsley.

To add a spicy taste to the hodgepodge at the end of cooking, you can add strained cucumber pickle.

Quality requirement. Foods are cut into slices, onions are chopped, meat products, onions and cucumbers must maintain their cut shape. On the surface there are glitters of orange fat. A slice of lemon without a skin, the taste is spicy with the aroma of capers, sautéed onions, cucumbers. The consistency of meat products is soft, cucumbers are slightly crispy.

1.1 This technical and technological map applies to the dish "Noodle Soup"

> List of raw materials

2.1 For preparation you need raw materials:

Chicken GOST 25391-82

Noodles GOST R 51865-2002

Potatoes GOST 7194-81

Onions GOST 51783-2001

Salt GOST 13830-91

Water GOST R 51232-98 (2002)

2.2 The raw materials used for the preparation of the Noodle Soup dish must comply with regulatory documents, have a certificate of conformity or a quality certificate.

> Recipe

3.1. Noodle Soup Recipe

> Technological process

4.1. Preparation of raw materials for the production of "Noodle Soup" is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering enterprises" (1996).

4.2. Boil chicken broth. Add the onion to the boiling broth, put the noodles, salt and pepper to taste. Pour into plates, sprinkle with finely chopped herbs.

> Registration, submission, sale, storage

5.1. The noodle soup appetizer is served in the pot in which it was cooked.

The pot is placed on a snack plate covered with a paper napkin.

Storage conditions and shelf life: 1 - 3 hours at a temperature not lower than + 75 ° C.

5.2. Serving temperature not less than + 75 ° С

5.3. Prepared as required.

> Indicators of quality and safety

6.1. Organoleptic characteristics of the dish

Appearance - a mixture of homemade noodles and onions with the liquid part of the dish.

The color is yellowish.

Consistency - broth - liquid, noodles - soft.

The taste is chicken, moderately salty.

Smell - chicken with onion aroma.

6.2. Physical and chemical indicators:

Mass fraction of dry substances,% (not less) 30%.

Mass fraction of fat,% (not less), by Gerber's method 11%

6.3. Microbiological indicators:

The number of MAFAM, CFU per g of product, no more than 1-10 2

BCGP (coliforms), not allowed in the mass of the product, g 1.0

E. coli, not allowed in the mass of the product, g - 1.0

S.aureus, not allowed in the mass of the product, g 1.0

Proteus, not allowed in the mass of the product, g - 0.1

Pathogenic, incl. salmonella, not allowed in the mass of the product, g. 25

Homemade noodle soup

Parsley (root)

Leek

Onion

Cooking oil

Broth or water

Wheat flour

Flour on the dust

Chicken egg

Water, salt

Technological process:

Raw eggs, salt are introduced into cold water, mixed for 20-30 minutes, so that it rolls better. Pieces of ready-made dough are placed on the table, sprinkled with flour, rolled into a layer 1-1.5 mm thick. The layers sprinkled with flour are folded one on top of the other, cut them into strips 35-45 mm wide, which, in turn, are cut across strips 3-4 mm wide, silt into strips. The noodles are laid out on floured tables with a layer of no more than 10 mm and dried for 2-3 hours at a temperature of 40-500C.

Sauteed carrots, onions are placed in boiling broth or water and boiled from the moment of boiling for 5-8 minutes, after which the prepared noodles are added and cooked until tender.

Quality requirement:

The broth is transparent, slightly yellowish, soft vegetables have reached readiness. Moderately salty. The noodles are ready to eat. The smell of the product included in the soup.

Soups and main courses should be prepared immediately before serving and sold within an hour, since when stored for 3 hours, the content of vitamin C is reduced by more than half, and after 6 hours, vitamin C is completely destroyed.

Cabbage rolls with meat and rice

Fresh cabbage

Beef cutlet meat

Rice groats

Onion

Margarine

Technological process:

Kochan white cabbage put in hot water, after cutting out a stump from it, boil, periodically removing the upper boiled leaves from the head. They are leveled slightly beaten off. Minced meat is placed on cabbage leaves, wrap it up, giving the product a cylindrical shape.

The cabbage rolls are placed on a greased baking sheet and fried in an oven, after which they are poured with sauce and baked. They are released along with the sauce, 2 pieces per serving.

Minced meat: pass raw meat through a meat grinder, add finely chopped sautéed onion, crumbly rice, salt, pepper and mix.

Sauces: sour cream, sour cream with tomato.

Quality requirement:

The cabbage rolls have kept their shape, without cracks, without burning. Moderately salty. The rice was cooked. Smack of meat and spices. Poured with natural sour cream sauce, without lumps.

Sour cream sauce

Butter

Wheat flour

Broth or broth

Technological process:

For natural sour cream sauce, the flour is slightly dried without oil, cooled, mixed with butter, put in sour cream, brought to readiness, stirred, seasoning with salt and pepper, boiled for 3-5 minutes, filtered and brought to a boil.

Served with meat, vegetable and fish dishes or used to prepare hot mushroom appetizers, casseroles, fish, meat and vegetables.

Quality requirement:

The mass is homogeneous, without lumps. The smell of sour cream. Moderately salty. The color is slightly creamy.

Rosehip kissel (fortified)

Dog-rose fruit

Granulated sugar

Potato starch

Citric acid

Technological process:

Rosehips are washed, filled with hot water and boiled for 10-15 minutes. the broth is drained, the fruits are crushed, again poured with hot water and boiled again. Combine the first second broth, add sugar, citric acid, bring to a boil, add prepared starch, bring to a boil again. Technological diagrams and cards, see the appendix.

Hygienic requirements for the sale of prepared food. The correct organization of the sale of prepared food and culinary products is of great hygienic importance. In the process of implementation, it is necessary to maintain high organoleptic and nutritional qualities of dishes and prevent their possible secondary infection and the development of microflora. To this end, the conditions for the sale of ready-made food should be strictly observed, minimizing the storage period as much as possible.

Before serving, the quality of the food is checked by the rejection commission, and the evaluation of the dish is recorded in the rejection log.

Hygienic assessment of the quality of prepared food. The quality of the finished food is assessed by the organoleptic method according to the following indicators: appearance, color, smell, texture, taste. Samples of food and meals are taken by a sanitary doctor or a sanitary doctor's assistant. The first courses are selected in the amount of two servings of each item, the second courses - one portion of each item. Pre-set the temperature of the dishes and the average weight of products and dishes by weighing 10-15 portions. Each sample is taken into a separate container, sealed and provided with a label.

3.3 Requirements for the culinary processing of products

When preparing culinary products in catering establishments, it is necessary to observe the flow of the production process of processing meat, fish, vegetables, making cold snacks and cooking food. It is impossible to allow counter flows of raw materials and prepared food.

The number of prepared dishes must be in strict accordance with the throughput of the enterprise. The food is prepared in appropriate batches as it is sold.

Raw materials and finished products are processed on different tables, on different cutting boards, with different knives.

Frozen meat is thawed in half carcasses or quarters in a suspended state in a special room (defroster) with a gradual increase in temperature from 0 to + 8 ° C or on tables in a butcher's shop at room temperature. Do not thaw meat in small pieces, or in water or near the stove.

Before deboning, meat in carcasses, halves and quarters is thoroughly cleaned, suspended and washed in running water using a brush. Places where there are blood clots, brands, bruises are carefully cut off. Washing the carcass with rags is not allowed. At the end of the work, the brushes are washed with solutions of detergents, rinsed and poured over with boiling water.

The manufacture of semi-finished products for the supply of other catering establishments and the retail network is allowed only at large enterprises that have the necessary conditions for this - refrigerators for storing semi-finished products, a washing for containers of a semi-finished shop, expedition.

Enterprises working on semi-finished products must have a washer for containers in which semi-finished products were received, and return it washed to suppliers. Containers for semi-finished products are marked.

Minced meat in catering establishments is made as needed, its storage is allowed in refrigerators or cabinets. In the absence of cold, it is strictly forbidden to store minced meat.

When delivered from blanks to canteens, it must be packed in a special metal container, lined with cellophane or parchment inside, with a capacity of up to 10 kg. Meat semi-finished products - large pieces, portioned, breaded, small pieces - are allowed to be stored at a temperature not exceeding + 80C. Storage of semi-finished meat products in the absence of cold is prohibited.

In catering establishments, it is prohibited to manufacture and sell products from meat trimmings, pork tanks, diaphragms, blood, rolls of head pulp.

Soups are prepared in broths: bone, meat, mushroom, poultry. Soups with legumes are recommended to be cooked with smoked meats. Vegetables (roots, onions) for soups with pasta are cut into strips, with cereals and peas - into small cubes, with beans - into slices.

When cooking soups with pearl barley, it is pre-boiled, washed; the rest of the cereals are placed in the broth raw.

Homemade noodle soup. From flour, eggs, water, salt, knead the dough and leave it for 20-30 minutes to swell the gluten. The dough is rolled out with a layer of 2.5 mm, cut into strips 4-5 cm wide, folded, chopped thinly with straws and left to dry. The noodles are sifted from the flour, dipped for 1 minute in boiling water, thrown onto a sieve, introduced into a boiling broth, browned roots, onions are added and cooked until tender.

Pea soup... The peas are sorted out and washed. Unhulled peas are soaked in cold water and allowed to swell, and shelled peas are placed in a boiling broth. Peas are boiled almost until cooked, before the end of cooking, add browned vegetables (carrots, white parsley root, onions). Served with slices of smoked brisket, ham, sprinkled with chopped herbs.

Kharcho. Chop the beef or lamb brisket in 2-3 pieces per serving, pour in water, put the tomato and cook until half cooked, then salt, add rice and cook again. At the end of cooking, put sautéed onion, tkemali sauce (sour plum sauce), crushed garlic, spices into the soup and bring it to readiness.

Petey. Two or three pieces of lamb with bone are boiled for 30-40 minutes in an earthen pot, large soaked peas are added and boiling is continued. 20-30 minutes before readiness, put raw coarsely chopped onions, spices, potatoes, sour plums, chopped fat tail and pour in an aqueous saffron infusion. Let go of the soup in the same bowl.

32. Technology of cooking hodgepodge. Assortment, vacation features.

Solyanka

A distinctive feature of hodgepodge is that they are prepared in broths with a high content of extractives. Solyanka have a spicy taste due to the presence of pickles, tomato puree, capers, olives or olives.

Meat, ham, veal, kidneys, tongue, poultry and other meat products are pre-cooked in the same broth in which the hodgepodge is cooked.

Poultry and game intended for hodgepodge can be fried. Meat and fish products are cut into flat slices. Most often, hodgepodge is a portioned, custom-made dish, but there can also be mass preparation. Fish hodgepodge is released without sour cream, meat - with sour cream. When you leave, put a circle of lemon (peeled from the zest) in the hodgepodge and sprinkle with herbs. Lemon can be served separately.

Mushroom hodgepodge is also prepared. Instead of meat and fish products, fresh or dried and salted mushrooms are placed in it.

Meat hodgepodge. Onions are finely chopped, sautéed, tomato is added and sautéing is continued. The tomato can be sautéed separately. Peel and seed cucumbers, cut lengthwise and then crosswise into rhombuses and simmer in broth. Sauteed onion with tomato (it is called "salt broth"), stewed cucumbers, spices are placed in the boiling broth, capers are added and boiled for 7-10 minutes. If a portioned hodgepodge is prepared (on request), then a chopped set of cooked products (ham, meat, peeled sausages, poultry, kidneys), pitted olives are placed in a soup bowl, the liquid part of the hodgepodge is poured, brought to a boil, allowed to brew and served with herbs and sour cream.

Solyanka fish. Solyanka is cooked on fish broth with sturgeon fish or pike perch. The broth is boiled from the sturgeon heads. The fish is cut into 2-3 pieces per serving, the sturgeon is scalded and washed. Put stewed cucumbers, sautéed with tomato onion, prepared fish, capers, spices in a boiling broth and cook for 10-12 minutes. Let go of a fish hodgepodge with herbs and lemon slices without seeds and rind.

Preschool recipe flow charts - part 7

Technological map no.

Product name: Homemade noodle soup

Recipe number 86.

	Weight, g
	gross	net
Homemade noodles No. 118
Mass of boiled noodles
Onion
Vegetable oil
Broth or water
Exit

1000 g.

Nutrients (g)				Energy tical value (kcal)	Vitamins (mg)			Minerals (mg)
	incl. animals

Cooking technology

Poached onion is placed in boiling broth or water and boiled from the moment of boiling for 5-8 minutes, after which prepared homemade noodles are added and cooked until tender.

Portion yield is determined by the age group

Quality requirements

Appearance: in the liquid part of the soup, the noodles retain their shape

Consistency: onion - soft; noodles - well swollen, soft, the ratio of liquid and dense parts is observed

Color: soup - golden, fat on the surface - light orange

Taste: vegetables, noodles, moderately salty

Smell: products included in the soup

Technological map no.

Product name: Milk soup with cereals

Recipe number 93.

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

	Weight, g
	Gross	Net
Milk	170	170
Water
Vermicelli, curly products, pasta
Sugar
Butter
Exit		250

The chemical composition of this dish on 250 g

Nutrients (g)				Energy tical value (kcal)	Vitamins (mg)			Minerals (mg)
	incl. animals

Cooking technology

Pasta is boiled in water until half cooked (pasta -15-20 minutes, noodles for 10-12 minutes, noodles for 5-7 minutes), the water is drained, and the pasta is placed in a boiling mixture of milk and water and, stirring occasionally, cook until tender. Season with salt, sugar, butter.

Quality requirements

Appearance: pasta is distributed in the liquid part of the soup, which has retained its shape, on the surface - butter

Consistency: pasta - soft

Color: soup - milky white, butter - yellow

Taste: milk and butter, moderately sweet

Smell: products included in soup

Technological map no.

Product name: Carrot puree soup

Recipe number 100.

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

Name of products, semi-finished products	Weight, g
	gross	net
Onion
Wheat flour
Butter
Broth or water
Exit

The chemical composition of this dish on 1000 g.

Nutrients (g)				Energy tical value (kcal)	Vitamins (mg)			Minerals (mg)
	incl. animals

Cooking technology

Cut carrots and onions into strips, simmer in a little water until tender and rub. Then combine with white sauce, dilute with broth or water, bring to a boil.

The finished soup is seasoned with hot boiled milk and boiled butter.

Quality requirements

Appearance:

Consistency:

Color: white with a golden tint

Taste: carrots, butter, milk

Smell: products included in the soup

Technological map no.

Product name: Green Pea Puree Soup

Recipe number 101.

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

Name of products, semi-finished products	Weight, g
	gross	net
Rice groats
Slimming oil
Broth or water
Exit

The chemical composition of this dish on 1000 g.

Nutrients (g)				Energy tical value (kcal)	Vitamins (mg)			Minerals (mg)
	incl. animals

Cooking technology

Canned green peas are boiled in their own broth, then wiped. The carrots are allowed to cook until tender and rubbed. Prepared rice groats are poured with broth or water and boiled until mashed, rubbed and mixed with mashed vegetables, then milk, salt, sugar are added and brought to a boil. The finished soup is seasoned with boiled butter.

The portion yield is determined by the age group.

Quality requirements

Appearance: homogeneous mass with a smooth surface

Consistency: semi-liquid, homogeneous, gentle

Color: green peas, carrots

Taste: green peas,carrots, butter

Smell:

Technological map no.

Product name: Zucchini puree soup

Recipe number 102.

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

Name of products, semi-finished products	Weight, g
	gross	net
Wheat flour
Butter
Broth or water
Exit

The chemical composition of this dish on 1000 g.

Nutrients (g)				Energy tical value (kcal)	Vitamins (mg)			Minerals (mg)
	incl. animals

Cooking technology

After removing the seeds and skins, the courgettes are cut and allowed to cook until tender, then wiped. Mashed zucchini are combined with milk sauce, diluted with broth or boiled water, add salt, sugar and bring to a boil. The finished soup is seasoned with butter.

The portion yield is determined by the age group.

Quality requirement

Appearance: homogeneous mass with a smooth surface

Consistency: bold, homogeneous, delicate

Color: from golden to dark green, depending on the type of zucchini

Taste: zucchini and products that make up the dish

Smell: products included in the dish

Technological map no.

Product name: Pearl barley puree soup

Recipe number 103.

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

Name of products, semi-finished products	Weight, g
	gross	net
Pearl barley
Wheat flour
Butter
Exit

The chemical composition of this dish on 1000 g.

Nutrients (g)				Energy tical value (kcal)	Vitamins (mg)			Minerals (mg)
	incl. animals

Cooking technology

The boiled cereals are rubbed, combined with the broth, add white sauce, salt, mix, bring to a boil. The soup is seasoned with boiled milk and boiled butter.

The portion yield is determined by the age group.

Quality requirement

Appearance: homogeneous mass with a smooth surface

Consistency: homogeneous, tender

Color: cream

Taste: characteristic of pearl barley and milk

Smell: boiled milk, soup products

Technological map no.

Product name: Cream soup made from different vegetables

Recipe number 106.

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

Name of products, semi-finished products	Weight, g
	gross	net
Cauliflower
Potato
Canned green peas
Wheat flour
Butter
Broth or water
Exit

The chemical composition of this dish on 1000 g.

Nutrients (g)				Energy tical value (kcal)	Vitamins (mg)			Minerals (mg)
	incl. animals

Cooking technology

Carrots are cut into large slices and simmered in a little water with the addition of butter. The cauliflower is disassembled into inflorescences, placed in boiling broth or water, potatoes are added and boiled until tender.

Prepared vegetables and heated green peas are rubbed, mixed with milk sauce, diluted with hot milk, salt is added and brought to a boil.

The finished soup is seasoned with boiled cream. The portion yield is determined by the age group.

Quality requirement

Appearance: homogeneous creamy mass

Consistency: semi-liquid, homogeneous, gentle

Color: vegetables that make up the dish

Taste: vegetables, milk, butter

Smell: products included in the dish

SIDE DISHES FOR BOUILLONS AND SOUPS

Technological map no.

Product name: Croutons with cheese

Recipe number 117.

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

Name of products and semi-finished products	Weight, g
	Gross	Net
Wheat bread	1488	1250
Cheese	288	261 1
Butter	100	100
Exit	-	1000

1 Grated cheese mass

The chemical composition of this dish on 1000 g.

Nutrients (g)				Energy tical value (kcal)	Vitamins (mg)			Minerals (mg)
	incl. animals
Croutons with Russian cheese

Cooking technology

Wheat bread is peeled, cut into slices and dried with butter.

Quality requirements

Appearance: bread slices are evenly dried, retain their shape

Consistency: crispy

Color: golden, no burnt

Taste:

Smell: dried bread and butter

Technological map no.

Product name: Fish meatballs

Recipe number 124.

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

Name of products and semi-finished products	Weight, g
	gross	net
Perch,
or cod,
or cod fillet (skinned)
or sea bass fillet
Onion
Semi-finished product weight
Exit

Cooking technology

Fish fillets with skin without bones are cut into pieces, passed through a meat grinder, then finely chopped onion, eggs, salt, water are added and everything is thoroughly mixed. You can chop the onion together with the fish fillet.

Formed balls weighing 15 - 18 g ... steamed or simmered in broth until tender. Meatballs are added to soup on vacation. 3 7 ..