Requirements for the quality of dishes from eggs and cottage cheese. Terms and conditions of storage. Requirements for the quality of egg dishes. Shelf life Table of quality requirements for egg dishes

09.01.2022

Boiled soft-boiled eggs should have a liquid yolk and semi-liquid protein. Eggs “in a bag”: the yolk is semi-liquid, the protein is thickened on top, and semi-liquid in the center. The shelled egg is slightly deformed. Hard-boiled eggs have fully cured whites and yolks. Boiled eggs should not be dirty, with cracks and spills. There should be no dark layer on the surface of the boiled egg.

Fried eggs should have a semi-liquid yolk that has retained its shape. The edges of the scrambled eggs are not dried, the lower part is not contaminated. White spots on the yolk from salt are undesirable. In scrambled eggs with a side dish, the products are lightly fried, of a uniform cut shape.

The fried omelette is patty-shaped, light yellow and fluffy when cut, with a slightly brownish fried crust. In a mixed omelet, the products are finely chopped and evenly distributed in the mass. For stuffed omelets, juicy side dishes seasoned with sauce. Baked omelets should have a lightly browned crust on the surface.

Drachena should be dense, well baked. The surface should not be burnt, the products should not be salty. The taste and smell of egg dishes correspond to the smell of fresh eggs and products added to dishes.

Egg dishes cannot be stored. Omelettes, egg porridge, fried eggs, soft-boiled eggs, drachena are prepared as needed and immediately released. Hard-boiled eggs, after immersion in cold water, are kept dry in their shells, while bagged eggs can be stored in salted cold water. Cold egg products are stored at a temperature of 0–6 °C.

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Organization of catering establishments
Public catering enterprises are divided into two main types: procurement and pre-cooking. Procurement enterprises are mechanized enterprises, processing

Technological process
According to the nature of the organization of production, enterprises with a complete and incomplete technological cycle are divided. In public catering, three forms of organization of production are distinguished: production of products from

Organization of current work
The basis of the chef's work is the menu. By 13-16 hours of the current day, the production manager must draw up a menu plan for the next day. The manager discusses the composition of the menu with the foremen of the workshops or cooks

Product stacking standards
The input rates of raw materials, the yield of semi-finished products and finished culinary products and dishes, as well as the rates of waste during the primary processing of raw materials and losses during the heat treatment of products are established by collections

Technological cards
Technological maps are compiled for each dish based on a collection of recipes and rules for the preparation of a particular dish or culinary product. Technological cards are made

Potato processing
Primary processing of potatoes can be done mechanically, chemically and thermally. The mechanical method includes sorting, washing, cleaning and cleaning

Electric potato peeler
The chemical cleaning method is the treatment of potatoes with an alkaline solution heated to 85 ° C. Alkali softens the skin of the tubers, which, during subsequent washing, is removed along with the eyes.

Cabbage and greens processing
Cabbage. All types of cabbage are rich in vitamins, proteins, sugars and trace elements. In white, savoy and red cabbage, the upper contaminated leaves are removed. The stalk is removed after

mushroom processing
The value of mushrooms in flavoring and aromatic substances, which determines their widespread use in the manufacture of various second courses, sauces and soups. Most often used porcini mushrooms, shampi

The quality of vegetables and the rules for their storage
Vegetable semi-finished products are immediately subjected to thermal processing, because storage reduces their quality. To protect potatoes from browning, they are subjected to sulfitation: they are immersed in

Meat priceex
In the meat shop, the primary processing of meat takes place, i.e. the production of semi-finished products from beef, pork, lamb, poultry and game. In enterprises with a large volume of production for the meat workshop, you

Preparation of semi-finished products
The preparation of semi-finished products includes cutting, beating, tendon cutting, breading, stuffing, marinating. Slicing. The meat is cut across the grain under a straight line.

Portion semi-finished products
The steak is cut at a right angle from the thickened part of the tenderloin, one piece per portion 2-3 cm thick, beaten off. Beefsteak with a notch is prepared from the top and

Portion semi-finished products
Natural mutton and pork cutlets are cut from half of the loin adjacent to the kidney part, from the 13th to the 6th rib. For cutting, the loin is placed on the table with the ribs up and cut

Cutlet mass and semi-finished products from it
For the production of cutlet mass, beef (neck pulp, flank and trimmings), pork (trimmings that are obtained when cutting carcasses) and mutton (neck pulp, trimmings) are used. Better to use meat

Electric meat grinder
Before starting work, the universal drive trolley must be locked with screws. When deboning meat, workers must use protective chain mail. The handles of all knives must be carefully

Offal processing
By-products include edible internal organs, heads, legs, tails. The most valuable are the tongue, liver, brains, kidneys. They contain a large amount of protein (up to 18%), are rich in vitamins,

Features of poultry and game processing
For the processing of poultry, game and hide, large enterprises allocate a special room with a scorched furnace, and small enterprises allocate special jobs. Soder poultry meat

Poultry dressing
Poultry carcasses are stuffed “into a pocket”, in one thread, in two threads. Filling "in the pocket" is the simplest and most common way

Semi-finished products from poultry
Semi-finished products from poultry are represented by a whole carcass, portioned, small-sized pieces, cutlet and knelny mass. Whole carcasses of poultry and game are seasoned with one of the above with

Use of poultry waste
Of the poultry waste, heads, necks, scallops, wings, legs, heart, stomach, skin and trimmings remaining after the preparation of semi-finished products are used. From game waste, only necks are used

The quality of prefabricated products and the rules for their storage
Poultry, game and semi-finished products from them are stored at a temperature of 5 °C. Carcasses are placed on baking sheets in one row and stored for no more than 36 hours. Cutlets are natural, breaded and products from cutlet mass.

Fish cex
In the fish shop, the primary processing of fish and the manufacture of fish semi-finished products are carried out. As mentioned earlier, at small enterprises, the fish shop can be combined with the meat shop, but processing

Pre-treatment of various fish species
According to the method of processing, fish are divided into three groups: scaly, scaleless and sturgeon. Small-scaled fish (saffron cod, burbot) are treated in the same way as scaleless fish. There must be a chef in the shop

Preparation of fish semi-finished products
Fish semi-finished products are divided into large (whole fish), portioned and small-sized (for fish in dough, saltwort and other dishes). Depending on the use, semi-finished products are distinguished

Semi-finished products from fish cutlet mass
Semi-finished products from fish cutlet mass are presented in the form of cutlets, meatballs, meatballs, meatballs, zrazy, solid, roll. Cutlets are formed using a machine that

Non-fish seafood
The most valuable of them - crustaceans, mollusks and algae contain: a large amount of proteins (up to 22%), minerals (sodium, potassium, iron, iodine, copper, sulfur, phosphorus up to 7%), vitamins B,

Hot pot device
In the hot shop, various products are heat treated, semi-finished products are brought to readiness, first, second and sweet dishes are prepared, products for cold dishes are baked.

Wiper-cutting machine
At the workplace of the cook there should be desktop scales, a set of chef's three knives, cutting boards. For cutting, chopping, rubbing vegetables, a universal drive with special fur is used.

Basic heat treatment techniques
The main methods of heat treatment are boiling and frying. Cooking is carried out: with complete immersion of the product in liquid, with partial immersion (poaching), steam

convection oven
Roasting is divided into: frying on heated surfaces with fat (main method) or without fat, in fat, closed volume, frying in infrared rays and on an open fire. AND

Auxiliary and combined techniques
Auxiliary techniques include sauteing, scalding and singeing. Sauteing is the heating of a product with or without fat. For example, for dressing sauces and with

Processes occurring in products during heat treatment
At a temperature of 35-40 ° C, proteins are denatured, and at temperatures above 70 ° C, coagulation, or coagulation. As a result of these processes,

Sauteing preparation
Fat (butter, margarine or animal fat) is melted in a dish - 10-15% by weight of the products, then the vegetables are placed in a layer of 3-4 cm and sautéed at a temperature of 110-120 ° C, stirring occasionally.

Preparing vegetables for soup
Pickled cucumbers are processed, cut and stewed. Grains are sorted, washed several times, changing the water. After washing, pearl barley is placed in boiling water, boiled until half cooked, decoction

Meat hodgepodge
Onions are chopped and sautéed, tomato puree is added and sautéed all together. Pickled cucumbers are peeled and seeds are cut into slices and put into a boiling broth, bring it to a boil, add

vegetable soup recipe
Quantity of products for one serving of gross weight: white cabbage - 50 g, potatoes - 133 g, carrots - 25 g, parsley - 13 g, onions - 12 g, leek - 13 g, canned green

Soups with cereals, pasta and legumes
For their preparation, rice, millet, barley, semolina, oatmeal are used; for legumes - beans, peas, lentils. Cereals are prepared, oatmeal is scalded several times so that the soup is carried

Broth clarification
The strained broth is heated to 50–60 ° C, a “branch” is introduced, it is well stirred, lightly baked roots and onions are put in, and brought to a boil. Then, foam and fat are removed from the surface, heat is reduced.

SOUPS-PUREE
Puree soups are widely used in children's, dietary and clinical nutrition. They are prepared from vegetables, cereals, legumes, poultry, liver, fish. A distinctive feature of puree soups is that for their application

carrot soup recipe
The number of products per serving gross weight: meat bones - 125 g, carrots - 200 g, parsley - 7 g, onions - 12 g, wheat flour - 10 g, rice - 10 g, butter - 10 g, milk

cold soups
Cold soups include okroshka, cold borscht, beetroot, green cabbage soup. They are cooked on bread kvass, beetroot broth, vegetable broth. These soups are prepared in a cold shop, and

Meat okroshka recipe
Quantity of products per serving, gross weight: bread kvass - 300 g, beef - 109 g, green onions - 38 g, fresh cucumbers - 75 g, sour cream - 20 g, egg - 1/2 pc., sugar - 5 g, ready bitterness

Sweet soups
The liquid base of sweet soups are fruit decoctions. For the preparation of these soups, fresh, canned and dried berries and fruits are used, as well as fruit and berry juices, purees, syrups and ext.

Flour sautés
Depending on the method of preparation, flour sautéing is divided into dry and fatty, and by color - into red and white. Passerovka, which is prepared without heating, is called cold passerovka. For co

red sauces
Flour red passerovka is diluted with brown broth. Flour sautéed with fat can be diluted with hot broth, dry sautéing - only with broth cooled to 40–50 ° C. Pour into the cauldron

white base sauce recipe
Meat broth - 1100 g, table margarine or butter - 100 g, wheat flour - 50 g, onion - 36 g, parsley (root) or celery - 29 g, citric acid - 1 g. Roots and

Milk sauces
Milk sauces belong to the group of hot sauces made with flour. They are prepared on the basis of white fat sauteing and milk with the addition of water. Whole milk or diluted with water

mayonnaise sauce
Vegetable oil - 750 g, eggs (yolks) - 6 pcs., Table mustard - 25 g, sugar - 20 g, 3% vinegar - 150 g. Raw egg yolks are separated from proteins. Refined vegetable oil

Sauce quality requirements
Hot sauces with flour should have the consistency of liquid sour cream, be velvety, homogeneous, without lumps of undissolved flour and particles of pureed vegetables. The sauce should lightly coat the spoon.

Meat dishes
Meat is the main source of proteins and essential amino acids. In addition to them, it contains extractives and fats. Proteins serve to build and repair body tissues, and fat is a source

boiled meat
In boiled form, beef, lamb, pork, smoked products, offal and sausages are prepared for main courses. Boiling is carried out on those parts of the meat that contain a significant amount of

Boiled meat
Meat prepared for cooking (beef, lamb, pork or veal) weighing up to 2.5 kg is placed in hot water, quickly brought to a boil, the foam is removed and cooked without boiling (at a temperature of 90 ° C) for

Grilled meat
In cooking, the following roasting methods are used: the main method, deep-fried, over coals or in an electric grill. The meat is fried in large, portioned, small pieces and chopped.

Roast beef
Beef (tenderloin, thick and thin edges) is peeled in a large piece weighing 1–2.5 kg, sprinkled with salt and pepper, put on a heated baking sheet, greased. The distance between the pieces is at least 5 cm.

Piglet roasted
Small piglets are fried whole, and large piglets (4-6 kg) are chopped along the vertebral bone along with the head, sprinkled with salt on the inside and placed on a baking sheet with the skin up (whole piglets with their backs

Canned stewed meat
For stewing, meat is used in large, portioned and small pieces. Before stewing, the meat is sprinkled with salt, pepper, fried until a crispy crust forms. Then placed in a deep bowl

Canned stewed meat
The number of products per serving is 75/75, where meat is 75 g and sauce is 75 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, carrots - 10 g, onions - 7 g, parsley - 8 G

Brass meat
The number of products per serving, where meat is 75 g and a side dish is 250 g: beef - 169 g, or lamb - 165 g, or pork - 129 g, fat - 12 g, potatoes - 193 g, carrots - 25 g, turnips - 20 g, p

Kidneys in Russian
The processed kidneys are soaked, poured with cold water, brought to a boil, the broth is drained, the kidneys are washed, poured again with cold water and boiled for 1–1.5 hours at a low boil. Ready kidneys are washed

Chickens, fried chickens
Seasoned, salted carcasses of chickens and chickens are placed back down on a baking sheet heated with fat and fried until golden brown. In this case, the carcass is turned from the back to one side, then to d

Fish and seafood dishes
Fish dishes are rich in proteins, which are easier to digest than meat proteins. Fish tissues are softer and more tender, as they have much less connective tissue than animal meat. The fat found in

boiled fish
For cooking in portions, fillet with skin and bones, fillet with skin and round pieces are used. The prepared fish is placed in deep pans or fish boilers in one row with the skin up and poured

poached fish
Sturgeon, pike perch, pike (including stuffed), sea bass, mullet, cod, eel, whitefish, flounder, halibut, burbot are allowed. Prepared fish is placed in a bowl. Links and kisses

Fried fish
All types of fish are used for frying, but this type of heat treatment gives special taste qualities to such fish as carp, bream, carp, roach, herring, herring, navaga, smelt, mackerel, silver

Fish fried in the main way
The number of products per serving weighing 255 g with butter or 280 g with sauce: fish - 148-238 g (according to the norms of the recipe book), wheat flour - 6 g, vegetable oil or vegetable fat -

Deep fried fish
The number of products per serving weighing 330 g with sauce or 305 g with mayonnaise: pike perch - 192 g, or catfish - 198 g, or sea bass - 192 g, or saffron cod - 111 g, or mackerel - 107 g, wheat

Fish fried in dough
The number of products per serving weighing 225 g: pike perch - 140 g, citric acid - 0.2 g, vegetable oil - 4 g, parsley - 2 g, wheat flour - 30 g, egg - 3/4 pieces, milk - 30 , fat -

Fish baked with Russian potatoes
The number of products per serving weighing 350 g: pike perch - 227 g, or catfish - 234 g, or hake - 248 g, garnish - 150 g, sauce - 125 g, cheese - 5.4 g or crackers - 4 g, butter - 11 y.

Solyanka from fish in a pan
The fish is processed on a fillet without skin and bones and cut into pieces weighing 25–30 g (3–4 per serving). Cucumbers are cleaned from the skin and seeds, cut into thin slices, onion - into strips. Carcasses are being prepared

Vegetable dishes and side dishes
Vegetables play an important role in human nutrition as a source of carbohydrates, vitamins, fiber and trace elements. Vegetables and fruits are almost the only source of vitamin C, significantly cover the diet.

boiled vegetables
For the preparation of hot dishes and side dishes, vegetables are steamed or boiled in water. Potatoes and carrots are boiled peeled, beets - in the skin, corn - on the cob, without removing the leaves, bean pods - chopped

Mashed potatoes
For the preparation of mashed potatoes, it is better to use varieties of potatoes with a high content of starch. Peeled potatoes, uniform in size, boil until cooked, drain the broth, potatoes about

boiled green peas
To prepare this dish, green peas are used, fresh, dried, frozen and canned. Fresh green peas are de-poded, placed in boiling salted water and boiled in

Fried vegetables
For frying, raw and boiled vegetables are used. Vegetables that contain unstable protopectin and a sufficient amount of moisture are fried raw. These vegetables include potatoes, zucchini, pumpkin, tomato

Deep fried potatoes
Potatoes are cut into cubes, strips, slices, cubes, balls, shavings, washed and dried well. Prepared potatoes are placed in fat heated to 180–190 ° C and fried until

Stewed cabbage
The number of products per serving weighing 250 g: fresh cabbage - 325 g or sauerkraut - 321 g, fat - 10 g or bacon - 12.6 g, carrots - 12 g, onions - 18 g, parsley - 7 g, tomato- puree -

Vegetable ragout
The number of products for one serving weighing 250 g: potatoes - 67 g, fresh cabbage - 38 g, carrots - 50 g, turnips - 53 g, parsley - 13 g, canned peas - 31 g, pumpkin or zucchini - 4

Stuffed Peppers
First way. Carrots and onions, cut into strips, sauté, add fresh tomatoes or tomato and sauté together. Then they combine with boiled rice, put salt, pepper, herbs

Requirements for the quality of vegetable and mushroom dishes and side dishes
Boiled vegetables should keep their shape, potato tubers may be slightly boiled. The color of the potatoes is from white to yellowish, redness or darkening of the tubers is not allowed. The color of the rest

Dishes from semi-finished products
Public catering enterprises purchase semi-finished vegetable products and culinary products from vegetables. Semi-finished product "fried potatoes" is a potato cubes,

Cereals, dishes from cereals, legumes and pasta
Cereals and legumes contain a large amount of starch (up to 72%), proteins, especially in legumes (up to 20%), are rich in vitamins of the Bp B2, PP group. Cereals before heat treatment

Liquid cereals
Such cereals are considered liquid, the yield of which is 5–6 kg from 1 kg of cereals. Cook porridge on whole milk, mixtures of milk with water and on water. They are prepared in the same way as viscous cereals, but liquids take more

Pasta Dishes
Pasta is cooked in two ways. The first way is drain. Prepared products are poured into a bowl with boiling salted water (5–6 liters per 1 kg of pasta and 50 g of salt).

Bean Dishes
Legumes are distinguished by a high content of fiber and protein, in addition, legume grains are covered with a thick shell on top, so they do not boil well. Some varieties of colored beans contain poison

Beans in tomato
Prepared beans are poured with cold water and boiled until cooked so that it completely absorbs all the water, then the beans are combined with ready-made tomato sauce, heated for 5 minutes, seasoned with salt,

Egg dishes
To prepare egg dishes, eggs, melange and egg powder are used. Their nutritional value is determined primarily by the content of proteins, fat, vitamins A, D, Bp B2,

Scrambled eggs
Eggs are boiled in boiling water for 2.5–3 minutes from the moment the water boils. Salt is not added during cooking. Ready eggs are removed with a slotted spoon and washed with cold water. Soft-boiled eggs have semi-liquid protein and liquid

Natural fried eggs
Prepare fried eggs in portioned cast-iron or aluminum pans. You can use large pans, baking sheets, or special pans with an indentation for the yolk. On a good start

Stuffed omelets
Prepare such omelettes with meat or vegetable side dishes or sweets. The scrambled mass is poured into a frying pan heated with oil and fried until the mass thickens. In the middle put prepared f

Cold cooker
The purpose of the cold shop is the preparation of cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When placing a cold shop, it should be provided

White cabbage salad
Amount of products for the preparation of one serving weighing 150 g: fresh cabbage - 90 g, cranberries - 15 g, green onions - 15 g or carrots - 15 g, 3% vinegar - 15 g, sugar - 7 g, vegetable oil

Jellied fish
The number of products per serving weighing 200 g: pike perch - 178 g, or sturgeon - 141 g, or salmon - 157 g, or pike - 175 g, or catfish - 175 g, or carp or carp - 202 g, lemon - 1 / 15 pieces, ne

Requirements for the quality of cold dishes
Sandwiches. Products must be laid in an even layer on a piece of bread, have a smooth surface, taste and smell characteristic of the products used. Salads

Curd dishes
Cottage cheese itself is a product that does not require mandatory heat treatment, so curd dishes are prepared in a cold or confectionery shop. Hot dishes from cottage cheese (casseroles, pu

Cold curd dishes cottage cheese with milk, cream, sour cream or sugar
For serving in its natural form, use fatty or bold unmashed cottage cheese. It is placed on a plate or in a salad bowl with a small slide, poured with milk or cream, pre-chilled.

Vareniki with cottage cheese
The number of products per serving weighing 225 g: for the test: wheat flour - 60 g, water - 20 g, sugar - 2 g, egg - 1/10 pcs.; for minced meat: cottage cheese - 86 g, sugar - 10 g,

Syrniki
The number of products for one serving weighing 175 g: cottage cheese - 140 g, wheat flour - 18 g, egg - 1/3 pc., Sugar - 15 g, butter - 5 g, jam - 25 g or sour cream - 15 g, sugar - 10 g.

Pancakes with curd
The technological process of making pancakes consists of making liquid yeast-free dough, baking pancakes, cooking minced meat, stuffing and frying pancakes. in molo

cottage cheese pudding
The number of products for one serving weighing 200 g (pudding weight): cottage cheese - 152 g, semolina - 15 g, sugar - 15 g, egg - 1/4 pc., Raisins - 20 g, nuts - 10 g, butter - 5 g, vanillin - 0

Sweet dishes
Sweet dishes are served at the end of dinner for dessert, which is why they are also called dessert or third courses. They can be used during breakfast, dinner, afternoon tea. For making sweets

Compote of fresh fruits, fruits, berries
The number of products for preparing 1 liter of compote: apples - 340 g, or pears - 335 g, or quinces - 340 g, or peaches - 334 g, or apricots - 350 g, or plums - 334 g, or prunes - 315 g,

Apricot sambuco
Gelatin is soaked. Apricots are sorted, washed, cut and pitted, placed in a bowl, a little hot water is added (200 g per 1 kg of apricots) and boiled for 5-10 minutes. softened a

rice pudding
The number of products per serving weighing 250 g: rice - 48 g, milk - 75 g, water - 80 g, sugar - 15 g, egg - 1/2 pc., Butter - 10 g, raisins - 10 g, crackers - 5 g, sour cream - 5 g, vanilla

Appointment and arrangement of the confectionery shop
At enterprises where mass production of confectionery products is carried out, the workshop for their production operates separately and independently from other workshops. If products are produced with oil or white

Dough products
The main product range of the confectionery shop is dough products. Their nutritional value depends on the content of carbohydrates (starch) in them, as well as vegetable proteins, fats and B vitamins and

Yeast dough
Raw materials for making yeast dough are flour, water, salt and yeast. Yeast fungi and lactic acid bacteria that enter the dough with them cause fermentation: the first is alcohol, the second is milk.

Bezopas dough
The number of products per 1 kg of flour: sugar - 62 g, margarine - 25 g, salt - 15 g, yeast - 25 g, water - 450 g.

Dough preparation method
The proportion of products is the same as for the doughless dough. With the sponge method, first prepare the dough - batter, including flour 40%, water 60%, yeast 100%. Cooking dough

Preparation of products for baking
The finished dough is laid out on a table sprinkled with flour or greased with vegetable oil (for fried products) and cut. The dough is divided into pieces of the required mass manually or on a dough divider

Fried pies
The dough for fried pies is prepared in a non-dough way with a weak consistency. The prepared dough is cooled before cutting to 10 ° C so that it does not peroxide during cutting. Lay out the finished dough

Sbiten
Sbiten is a Russian national drink based on honey. It is prepared in two ways: with yeast and without yeast. Natural bee honey is dissolved in hot water (1: 4), sugar is added

Dispensing and washing kitchen utensils
Washing kitchen utensils is usually located next to the hot shop. Used utensils coming from the workshops are placed on a litter box, next to which a container for leftover food is placed. For M

Storage facilities
One of the critical moments that largely determine the profitability and smooth operation of the enterprise, as well as the quality and sanitary safety of finished products, is the correct organization

Rules for the release of products from the warehouse
The basis for the release of products for production is the requirement (application) of the production manager. This requirement must be approved by the director of the enterprise. Carry-over products

Reception of products and material values
When accepting products, they check their quantity and quality, as well as the condition of the container, determine the number of places, recalculate piece products, and weigh products by weight. When taking sauerkraut

Procedure and methods of quality control
If we are guided by the standard definition and taking into account the specifics of public catering products, the quality of public catering products should be understood as a set of product properties, about

Sampling procedure
Sampling of raw materials, semi-finished products and finished products, for which technical documentation has been developed, is carried out by opening a certain number of transport packaging units specified in the specified

Decree of the Chief State Sanitary Doctor of the Russian Federation dated November 14, 2001 No. 36
"On the Enactment of Sanitary Rules" (as amended on May 31, 2002) Based on the Federal Law of March 30, 1999 No. 52-FZ "On Sanitary and Epidemiological

Entered into force on July 1, 2002
I. Scope 1.1. Sanitary and epidemiological rules and regulations "Hygienic requirements for the safety and nutritional value of food products" (hereinafter - Sanitary

Boiled soft-boiled eggs should have a liquid yolk and semi-liquid protein; eggs “in a bag” - the yolk is semi-liquid, the protein is thickened on top, and semi-liquid in the center. The shelled egg is slightly deformed. Hard-boiled eggs have fully cured whites and yolks. Boiled eggs should not be dirty, with cracks and spills. There should be no dark layer on the surface of the boiled egg.

Fried omelette has the shape of a pie, light yellow color with a slightly brownish fried crust. In a mixed omelet, the products are finely chopped and evenly distributed in the mass. For stuffed omelets, juicy side dishes seasoned with sauce. Baked omelets should have a lightly browned crust on the surface.

Egg dishes cannot be stored. Omelettes, egg porridge, fried eggs, soft-boiled eggs, drachena are prepared as needed and immediately released. Hard-boiled eggs, after washing with cold water, are stored dry in their shells, and eggs boiled “in a bag” can be stored in salted cold water. Cold egg products are stored at a temperature of 0–6 °C.

Chapter X

COTTAGE COTTAGE DISHES

The value of cottage cheese dishes in nutrition is extremely high, since cottage cheese contains up to 16.5% proteins, up to 18% fat, a large amount of calcium (140%), vitamins A and E, group B, etc.

The high concentration of milk proteins and fat in cottage cheese, the presence of essential amino acids, calcium and phosphorus salts - all this makes it a product necessary for the normal development of the human body.

Due to the healing properties of the proteins contained in the curd, as well as due to the high content of minerals, curd dishes are especially recommended for use in baby food, for adolescents and in diet food.

Fat cottage cheese is produced with a fat content of up to 20%, bold, containing 9-10% fat, and fat-free. Fatty cottage cheese is usually used for serving in its natural form or for making curd mass. Cheesecakes, casseroles, pudding, dumplings, curd mince are prepared from low-fat cottage cheese. Butter can be added to cottage cheese dishes.

Before cooking, the cottage cheese is examined, rubbed through a sieve (in a small amount) or passed through a mashing machine. Losses are 2% of its mass.

If the curd contains a lot of moisture, then it is wrapped in a clean, dense cloth and squeezed under pressure. To improve the flavor in the cottage cheese, you can add grated zest, vanillin. All curd dishes are divided into cold and hot. For the preparation of cold dishes, only cottage cheese made from pasteurized milk can be used.

According to the type of heat treatment, cottage cheese dishes are divided into boiled, fried and baked.

Cold curd dishes

Cottage cheese with milk, cream, sour cream or sugar. For serving in its natural form, use fatty or semi-fat cottage cheese, not grated. Cottage cheese is placed in a plate or salad bowl with a small slide, poured with milk or cream, pre-chilled. Separately, you can serve granulated sugar or powdered sugar (from 10 to 25 g per serving). Milk or cream is sometimes served separately in a milk jug or in a glass. Releasing the cottage cheese with sour cream, make a depression on top and pour in the sour cream. You can also sprinkle the cottage cheese with granulated sugar or powdered sugar or serve them on a rosette. For holidays with sour cream, cottage cheese can be pre-wiped, natural cottage cheese is sometimes served only with sugar.

curd masses consist of mashed fatty or semi-fat fresh cottage cheese, sugar or refined powder, softened butter, raisins, vanillin, honey, candied fruits, sour cream, eggs, nuts, as well as salt, cumin, tomato, pepper.

In accordance with sanitary rules, the preparation of curd mass at catering establishments is prohibited. Therefore, enterprises use the curd mass (sweet or salty) produced by the industry, adding appropriate fillers to it.

They release it on dessert plates or in salad bowls, laying it in the form of a slide or releasing the mass from a pastry bag. When vacationing, use fresh or canned fruits, jam, lettuce. Curd mass is used for making sandwiches and served as an independent dish.

Curd mass is sweet with raisins or honey. Seedless raisins are sorted, washed and dried, vanillin is dissolved in hot water. Prepared products and honey are combined with sweet curd mass and mixed. Released laying on a plate, give the shape of a rectangle, cone, pyramid. Per serving - 100-200 g.

Curd mass with nuts. Shelled almonds or walnuts are scalded, peeled and chopped, the almonds are roasted to a brownish color.

The sweet curd mass is placed on plates in a slide, poured over with sour cream, sprinkled with nuts, decorated with oranges or tangerines.

Curd mass with sour cream. The curd mass, sweet or salty, is placed in a bowl in a slide, sour cream is placed in the recess. Cumin can be added to the salty mass.

Curd mass 102, sour cream 25. Yield 125.

Hot dishes from cottage cheese

Boiled dishes. Boiled curd dishes include steam dumplings and puddings. To prepare hot dishes, table salt is added to the cottage cheese in the amount of 10 g per 1 kg of cottage cheese. Vareniki is a dish that came from the Ukrainian national cuisine and gained great popularity. In shape, they are the same as dumplings, but larger in size. Vareniki are prepared with potatoes, cabbage, beans, cherries (and other berries), apples, but most often with cottage cheese.

Vareniki with cottage cheese. Preparation of dumplings consists of the following processes: preparation of dough, preparation of minced meat, molding of dumplings, keeping semi-finished products in the cold and boiling.

Dough for dumplings, they are prepared in the same way as the dough for dumplings. Milk or water is combined with eggs, salt and sugar are dissolved in it, stirring, and introduced into the prepared sifted flour, poured into a pile on a table or in a wide bowl. Starting from the middle, gradually knead the dough to completely combine the liquid with flour, and then until a dense elastic lump is formed (1–1.5% of the flour is left to sprinkle the table when cutting). The finished dough is left for 40 minutes to ripen and acquire greater elasticity.

For minced meat rub the cottage cheese, add raw eggs, sugar, salt and mix well. Minced meat is cut into small balls.

The dough is rolled out with a thickness of 1.5–2 mm in the form of a strip 40–50 mm wide, greased with raw eggs or ice cream. Stepping back 3-4 cm from the edge, minced meat balls are placed on the dough (4 cm apart).

Raising the edge of the greased strip of dough, cover the minced meat with it, around each ball the top layer of dough is pressed against the bottom one and the dumplings are cut out with a metal notch. The dough scraps are put together and re-rolled. The rolled dough can be cut into small pieces and immediately cut into circles using a round notch. They put minced meat on them, close and pinch the edges. For cutting dumplings, use a table with a wooden surface or a wide board.

Cooked semi-finished products are stored before cooking on wooden trays sprinkled with flour in a refrigerator at a temperature of -6 to 0 ° C. At positive temperature dumplings should not be more than 20 minutes.

Dumplings are boiled in a wide and low dish, put them in boiling salted water (4 liters of water per 1 kg) in small portions. Cooking time from the moment the water boils after lowering the dumplings 5-8 minutes. Cook at a low boil. Ready dumplings that have floated to the top are taken out with a slotted spoon, put in a bowl with melted butter and shaken slightly. Dumplings are released in a heated bowl, poured with melted butter. Sour cream can be served separately.

For the test: wheat flour 57, eggs 1/10 pcs., milk or water 20, sugar 2, salt 1, for minced meat - cottage cheese 87, eggs 1/5 pcs., sugar 8, wheat flour 4, vanillin 0.01; mass of raw dumplings 185. butter 10 or sour cream 25. Yield 210, 225.

Vareniki are lazy. Lazy dumplings differ from dumplings with cottage cheese in that they are prepared without dough. Grated cottage cheese is combined with raw eggs, sugar, salt, wheat flour and thoroughly mixed until a homogeneous mass is formed.

A mass of 1 cm thick is laid out on a floured surface of the table and cut into strips 2–2.5 cm wide, which are cut into rectangles or rhombuses. If the mass is molded in the form of a roller (1.5 cm in diameter), then cut across into circles. Store before cooking in the same way as dumplings with cottage cheese. Boil at a low boil in salted water for 4-5 minutes. They are taken out and released in the same way as dumplings with cottage cheese.

When preparing dumplings in large quantities, do not put sugar in the mass, as this makes it more liquid. In this case, ready-made dumplings are sprinkled with sugar during the holidays.

Cottage cheese 159, wheat flour 22, eggs 1/4 pc., sugar 11, salt 1.5, mass of raw dumplings 190, table margarine, or butter 10, or sour cream 25, or sugar 20. Yield 210, 225, 220.

Cottage cheese pudding (steamed). The curd is wiped. Raisins are sorted and washed. Nuts are cleaned and finely chopped. Raw egg whites are separated from the yolks and beaten into a fluffy, stable foam.

Cottage cheese is combined with semolina, egg yolks, mashed with sugar, raisins, nuts. Vanillin is added and the mass is well kneaded, after which whipped proteins are introduced. The mass is stirred carefully so that the proteins do not settle, laid out in molds greased with butter (walls and bottom), filling 3/4 of the volume, leveled, sprinkled with breadcrumbs and put in a water or steam food warmer for cooking. Boil for 20-30 minutes. Readiness is determined by piercing the pudding with a chef's needle.

The finished pudding is slightly cooled and removed from the mold, cut into portions and released with sour cream, jam or sweet fruit sauce. When preparing pudding, instead of semolina, you can use ready-made semolina porridge cooked in milk.

Fried meals. These include cheesecakes and pancakes with cottage cheese.

Cottage cheese curds. Prepare sweet with sugar and vanillin and without sugar. For their preparation, it is better to use fatty cottage cheese. It is necessary to squeeze out excess moisture from low-fat cottage cheese, otherwise the consumption of flour during cooking increases significantly, which worsens the quality of cheesecakes (no more than 120 g of flour and 10 g of salt should be taken per 1 kg of cottage cheese). You can cook cheesecakes not only with flour, but also with semolina, thick semolina, as well as with the addition of boiled potatoes, stewed carrots, etc.

Cottage cheese is rubbed and combined with eggs, mashed with sugar, wheat flour or semolina, salt.

The mass is well mixed, cut in the form of meatballs and breaded in flour. Before frying, store on a baking sheet in the refrigerator. Fry in the main way on both sides until a golden crust is formed and fry in the oven for 5-7 minutes. Syrniki are released in 2 pieces. per serving with sugar, jam, sour cream. Milk sweet sauce, sour cream or sour cream can be served separately. Cheesecakes are fried before the holidays and served hot.

When preparing syrniki with flour, it can be sautéed without changing color to increase the amount of water-soluble substances in the flour.

Cottage cheese 152, wheat flour 20, eggs 1/8 pcs. (sugar 15), mass of semi-finished product 170, table margarine 5, sour cream, or jam 20, or butter 5, or sugar 5 and sour cream 10, or sauce 75. Yield 170, 155, 180, 225.

Served with sour cream, milk or sour cream sauce.

Baked meals. Baked curd dishes include casseroles and puddings, which differ from casseroles in that they add whites whipped into lush foam, and also add raisins, nuts, vanillin, candied fruits (in sweet pudding).

Chapter X

COTTAGE COTTAGE DISHES

The value of cottage cheese dishes in nutrition is extremely high, since cottage cheese contains up to 16.5% proteins, up to 18% fat, a large amount of calcium (140%), vitamins A and E, group B, etc.

Before cooking, the cottage cheese is examined, rubbed through a sieve (in a small amount) or passed through a mashing machine. Losses are 2% of its mass.

According to the type of heat treatment, cottage cheese dishes are divided into boiled, fried and baked.

Cold shop operation cold shop device

The purpose of the cold shop is the preparation of cold dishes and snacks from meat, fish, vegetables and other products, as well as sweet dishes and sandwiches. When placing a cold shop, its convenient connection with the kitchen, where the products for the cold shop are thermally processed, and with the blank shops, from where the products are supplied to the cold shop, which are then sold without heat treatment, should be provided. Products of the cold shop are sold in tableware, so the washing should be in close proximity.

The main operations carried out in the workshop are cutting prepared products, portioning and serving cold dishes and snacks. In accordance with this, the workplaces of cooks are organized, appropriate equipment, inventory, and tools are used.

Due to the fact that dishes and cold snacks are prepared in the workshop not only from semi-finished products that have undergone heat treatment, but also from raw products, it is important to distinguish between jobs for the manufacture of products from various types of raw materials.

The products of the workshop are mostly perishable, so refrigeration equipment is required: cabinets of sufficient capacity and refrigerators with additional shelves-grids for short-term storage of cooked products, a low-temperature counter and an ice maker.

The main equipment of the cold shop is a universal drive with a set of interchangeable mechanisms, as well as a ham-sausage cutter, a butter divider, a vegetable cutting machine, production tables with slides, cooled containers and a refrigerator.

In the hill they store products for making salads and vinaigrettes. Cheeses, sausages, aspic, etc. are stored in a refrigerator for a short time. Chopping boards and scales should also be on the table. Separate labeled boards are used for processing raw vegetables. For cleaning and cutting products manually, special devices and tools are used: egg cutters, apple cutters, notches, etc.

To prepare sweet dishes, special tools and equipment are needed: juicers, trays, molds, blades, knives, devices for laying out dishes, tongs. On the desktop of a cook preparing sweet dishes, there should be a bath, a production table with a refrigerated cabinet, VNTs-2 scales, various utensils, a specialized universal drive with interchangeable mechanisms for wiping fruits, berries, whipping mousses, creams, sambuca.

When organizing the workplace for portioning cold dishes and snacks, a rack with clean dishes is placed to the left of the production table, shelves for tools and equipment are strengthened under the table cover, a slide for spices and seasonings and scales are installed on the table, and a rack with trays for cooked dishes is installed on the table. meals and snacks. At large enterprises, a workplace is allocated for making sandwiches.

The work in the cold shop is supervised by a foreman who organizes the release of dishes and controls the quality. Cooks of the 5th and 6th category prepare the most responsible and time-consuming custom-made and banquet dishes, portion them and decorate them. Cooks of the 4th category prepare food: boil potatoes and vegetables, fry meat and fish semi-finished products for cold dishes, cut vegetables, and process herring.

Consistency: in soft-boiled eggs, the whites are semi-liquid, the yolk is liquid; in eggs “in a bag”, the outer part of the protein has thickened, the rest of the contents are semi-liquid. In hard-boiled eggs, the protein and yolk are thickened and dense. Fried eggs have a yellow yolk, the shape is preserved, the consistency is semi-liquid, the protein is thickened with undried edges.

Omelettes are light yellow in color, lush in structure, airy on the cut, with a delicate crust after baking. Products intended for garnish in mixed omelettes are finely chopped and added to the mass before cooking. Dracena has a denser texture than an omelet. All dishes are not burnt, moderately salty, neatly portioned, the edges are whole. Lazy dumplings after cooking retain their shape, have a soft texture, not stuck together, white.

Puddings and casseroles are shaped with the same height of the edges of a delicate texture (puddings have a fluffy texture), on the surface there is a crispy crust; taste and smell - characteristic of non-acid curd and fillers.

Cheesecakes are round with even edges, without cracks, with a toasted crust, uniform consistency (liquid consistency is not allowed), taste and smell - without excessive acidity, sweet, characteristic of cottage cheese, vanillin and other fillers.

Dishes from eggs and cottage cheese are prepared as needed (casseroles are stored for up to 1 hour with constant heating).

Sauces

Sauces are an integral part of dishes, improve their organoleptic qualities, increase nutritional value, stimulate appetite. Sauces are used in the diet of children over three years old.

According to the serving temperature, sauces are divided into hot and cold; according to the color of the browning - hot sauces with flour are red and white (basic) and their derivatives. By density, sauces are liquid (for serving with dishes), medium density (for dressing and baking), thick (for stuffing, and also as a thickener). Chopped greens and vegetables are added to sauces to improve taste and increase nutritional value.

Flour sautés for sauces are made from sifted wheat flour of the highest and first grades. According to the method of preparation of sautéing, there are: red dry sautéing - flour is poured in a layer of 2-3 cm, heating temperature is 150 ºС until light brown; red passerovka with fat - the flour is combined with melted butter and heated to a light brown color at a temperature of 140 ºС; the ratio of flour and fat is 1:0.8; white dry sautéing - differs from red in that the flour is heated at a temperature of 120 ºС to a light yellow color; white sautéing with fat - flour is sautéed in butter after preliminary evaporation of water. Ready browning has the smell of roasted nuts; the ratio of flour and fat is 1:1.

In baby food, sauces are often prepared on dry sautés, without fat, but some sauces, such as milk sauces, are prepared on fat sautés so that their color does not change.

Vegetables used to make sauces are first sautéed in warm butter without the formation of a crispy crust. Vegetable decoctions for making sauces are obtained by boiling fresh vegetables and used in young children's nutrition and diet.

Red base sauce and its derivatives in baby food are used to a limited extent. They are served with cutlet mass dishes, sausages, stews and vegetable dishes. Dairy and sour cream sauces are prepared on white fat or dry sautéing, as well as on potato starch; milk and starch are pre-boiled.

Milk sauce on potato starch - potato starch is diluted with cold boiled milk, combined with boiling milk, brought to a boil and heating is stopped. The sauce is seasoned with butter, salt and vanilla.

As sweet sauces, liquid kissels from fruits and berries are used. They are served hot or cold with dishes of cereals, cottage cheese, dough. For the preparation of 1 kg of sauce, 25-40 g of starch are used.