Recipe for the dish “Borsch with cabbage and potatoes. Collection of recipes for dishes and culinary products Technological map of fresh cabbage borscht

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Routing
for the dish "Borscht with cabbage and potatoes"

recipe No. 170

Cooking technology

Chopped cabbage is placed in boiling broth or water, brought to a boil, then potatoes cut into cubes are added, boiled for 10-15 minutes, sauteed vegetables, stewed or boiled beets are put and the borscht is cooked until cooked. 5-10 minutes before the end of cooking, add salt, sugar, spices.

Quality requirements
Appearance:

Color: typical for the respective types of vegetables, with the addition of tomato puree - with a red tint.

Odor: characteristic of one or more types of vegetables with a spice aroma

Consistency: liquid

Taste: matching the taste of vegetables in the dish
Routing
on the dish "Capital salad"

recipe No. 98

Cooking technology

For salad, use boiled poultry flesh without skin. Half of the pulp is finely chopped, and the rest is used for decoration. Meat, potatoes and fresh cucumbers are cut into thin slices, seasoned with some mayonnaise with the addition of Southern sauce; Spread out in a slide, decorate with an egg, pieces of boiled meat, green salad and the remaining mayonnaise.

Quality requirements

Color: typical for the respective vegetables, with a mayonnaise dressing - with a whitish tinge

Smell: characteristic of one or more types of vegetables with a mayonnaise aroma

Routing
for the dish "Beetroot salad with cheese and garlic"

recipe No. 88

Cooking technology

Cut the boiled beets into strips, add finely chopped garlic and season with mayonnaise. The salad is laid in a slide and sprinkled with cheese, grated on a coarse grater, on vacation.

Quality requirements
Appearance: appropriate for this type of salad

Color: typical for the respective vegetables, with a mayonnaise dressing - with a whitish tinge

Smell: characteristic of one or more types of vegetables with a mayonnaise aroma

Consistency: firm, firm, crispy vegetables

Taste: typical of the respective vegetables

Routing
for the dish "Okroshka meat with sour cream"

recipe No. 272

Cooking technology

Potatoes, beef and eggs are boiled, cut into small cubes. Fresh cucumbers also cut into small cubes, and chopped green onions. All prepared ingredients are diluted with kvass and sugar and mustard are added.

Quality requirements
Appearance: suitable for this type of cold soups

Color: typical of the respective vegetables

Smell: corresponding to the type of vegetables included in the recipe and bread kvass

Consistency: liquid

Taste: matching the taste of vegetables and bread kvass
Routing
on the dish "Homemade cutlet"

recipe No. 611

Cooking technology

The meat chopped in a meat grinder is combined with stale wheat bread, previously soaked in water or milk, salt, pepper are added, onion and mix. Form an oval shape from minced meat and fry in rendered edible animal fat.

Quality requirements
Appearance: appropriate for this type of second course

Color: typical for grilled meats

Smell: matching the ingredients in the recipe

Consistency: dense, elastic

Taste: Matching the taste of spiced grilled meat.

Technological map number 48

The name of the culinary product (dish): Borsch with cabbage and

POTATO.

Recipe number: No. 82

The name of the collection of recipes: "Collection of recipes for dishes and culinary products for the nutrition of schoolchildren", ed. Mogilny M.P., 2007

1 area of ​​use

This technological map applies to borsch with cabbage and potatoes, produced in the canteen of MBOU "Russian Secondary School".

2. Requirements for raw materials

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

3. Recipe

4.Chemical composition, vitamins and minerals

5. Technological process

Chopped fresh cabbage is placed in boiling broth or water, brought to a boil, then potatoes cut into cubes are added, boiled for 10 - 15 minutes, sautéed vegetables, stewed or boiled beets are put and the borscht is cooked until tender. Salt and sugar are added 5-10 minutes before the end of cooking. Using sauerkraut, stewed it is introduced into borscht along with beets. Borscht can be seasoned with seasoned flour, diluted with broth or water (10 gr. Per 1000 gr. Borscht).

6. Requirements for registration, implementation and storage

Hot soups are released with boiled sour cream, it is possible with meat products at a temperature of 75 degrees, they can be on a bain-marie or stove for no more than 2-3 hours. Storage over 2-3 hours is not allowed, according to SanPiN 2.4.5.2409-08.

6.1. Organoleptic quality indicators:

Appearance - liquid consistency.

Color - the color corresponds to the recipe components.

Taste and smell - a pleasant aroma of freshly prepared borscht with cabbage and potatoes, the taste is typical for the recipe component, without foreign tastes and odors.

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Rationale for use

The collection of recipes is compiled on the basis of control studies and compares favorably with other analogs in that it contains the most frequently demanded recipes in modern practice.

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Background information includes.

According to the method of preparation, soups are divided into filling, puree and transparent, and depending on the temperature - into hot and cold.

Soups are prepared mainly in broths - meat, bone, fish and mushroom.

The soup shop is one of the most critical areas in public catering establishments. Therefore, the correct organization of his work is of great importance.

In addition to stationary cooking boilers, the soup preparation workstation includes a line of heating equipment and a line of non-mechanical equipment. The distance between the lines should be 1.5 m.

The line of heating equipment consists of electric (gas) stoves, electric frying pans. The stove is used for cooking first courses in small batches in boilers, stewing, sautéing vegetables, etc. The electric frying pan is used for sautéing vegetables. Section-inserts for heating equipment are used as additional elements in the lines of modulated sectional equipment, creating additional convenience for the work of the cook.

The non-mechanical equipment lines include Modular Sectional Tables and a mobile side dish rinsing bath. clear broths... At the workplace of the cook preparing the first courses, the following are used: a table with a built-in bathtub, a table for small mechanization, a table with a refrigerated slide and a cabinet for storing food supplies.

Recipe for the dish "Borscht with cabbage and potatoes"

Output 250g

Cooking technology:

cut potatoes into cubes,

the rest of the vegetables - straws,

onions - in half rings or shallow chopping.

Beets are boiled whole in a peel,

peeled, cut into strips.

Carrots and onions are sautéed at a temperature of 110 ° C with the addition of

Put fresh thinly chopped cabbage into the boiling broth and bring to a boil, cook for 10 minutes, then lay the potatoes

and prepared beets, roots and onions, cook until vegetables are cooked.

5 minutes before readiness, borscht is seasoned with salt, sugar, solution citric acid... For 1-2 minutes add bay leaf and sour cream and bring to a boil.

When using sauerkraut, it is introduced stewed after the potatoes are boiled until softened. For stewing, the cabbage is sorted out, the sour cabbage is washed in cold water, squeezed, crushed, put in a saucepan, broth is added (20-25% of the cabbage mass), and stewed, first on strong, then on low heat until soft, stirring occasionally.

Serving temperature: 65oC.

Quality requirements: Light yellow grease on the surface. The vegetables are neatly chopped, the slices are preserved, the consistency is soft. The taste is sweet and sour. Smell inherent boiled vegetables... Taste and smell of raw beets and steamed vegetables are not allowed.

Storage requirements: It is not recommended to store soups for a long time, as they deteriorate appearance and taste. Store soups for no more than 1 hour in a water bath to avoid burning food.

If soups are mass-cooked, they should be served in small portions for distribution. A new portion of the soup should not be mixed with the remains of the previous one.

Greens are often served separately in the outlet, sour cream in a gravy boat or put in soup on vacation.

Dishes (plates, soup bowls), broth cups for the first hot courses should be warmed up, and cooled for cold ones. The soup is poured into plates and bowls carefully to keep the edges clean.

TECHNOLOGY FOR PREPARING MANNA BARS WITH SWEET SAUCE

Cereal meals are an important source of carbohydrates and proteins. But according to the content of some amino acids, the proteins of cereals are not complete, therefore it is necessary to combine cereals with other products - milk, cottage cheese, eggs, etc.

TECHNICAL AND TECHNOLOGICAL CARD No. Borsch with cabbage and potatoes

1. APPLICATION AREA

This technical and technological map is developed in accordance with GOST 31987-2012 and applies to the dish Borsch with cabbage and potatoes produced by the public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

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

4. TECHNOLOGICAL PROCESS

Chopped fresh cabbage is poured into boiling broth or water, brought to a boil, then potatoes cut into cubes are added, boiled for 10-15 minutes, sauteed vegetables, stewed or boiled beets are put and the borscht is cooked until tender.

5-10 minutes before the end of the cooking process, add salt, sugar, spices.
Borscht can be cooked with meat, which is laid in the following amount: mass
gross - 27 g, net weight - 20 g.
When you leave, you can put boiled sour cream in a plate.

1. 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.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance: vegetables are distributed in the liquid part of the borscht, which retained the slicing shape
(beets, cabbage, carrots, onions - in strips, potatoes - in cubes)
Consistency: beets and vegetables - soft, fresh cabbage - elastic; observed
ratio of liquid to dense part
Color: crimson red, fat on the surface - orange
Taste: sweet and sour, moderately salty

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)

1. FOOD AND ENERGY VALUE

Process engineer.