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Boiled potatoes technological map school. Side dish – boiled potatoes

Characteristics of the Bora Bora restaurant. Technological process and scheme for preparing the "Chicken Tobacco" dish. Side dish card (boiled potatoes). Primary processing and commodity characteristics of the products used. Calculation card of the dish.

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Example of a technological map

Product processing: cooking.

Dish weight: 200 g.

Amount of ingredients per 200 g of final dish:

The technological map of boiled potatoes also includes indicators of nutritional value, chemical composition and calorie content. All numbers are shown in the table:

If a dish is being prepared for a preschool institution, it is recommended to take into account the yield of the final portion per meal.

Section of the technological map of boiled potatoes for preschool educational institutions:

Cooking technology

The technological map for boiled potatoes should include a section about the cooking process itself.

Sort the potatoes well, sort out the bad ones, and wash them. To peel.
The product must be filled with boiled water, which should be two centimeters higher than the potatoes.
Add salt to the pan. Place on the stove.
The potatoes should simmer gently, covered, for 20 minutes.
Drain off excess water.
Place the pan with potatoes back on the stove and shake constantly to dry. This process takes no more than two minutes.
Pour the prepared vegetable with oil, which must first be boiled.

Requirements for the dish

The final dish is considered high quality if:

all tubers are homogeneous, whole, slightly boiled;
consistency is loose;
color varies from white to soft cream;
no dark spots;
the taste matches that of freshly cooked potatoes.

Technological map of boiled potatoes with added oil

Name of the dish: boiled potatoes with butter.

Processing: cooking.

Amount of ingredients per 100 g of final dish:

The technological map of boiled potatoes with butter must include indicators of calorie content, nutritional value, as well as the amount of vitamins and microelements. All data is presented in the table:

Data on feeding preschool children are discussed in the previous flow chart. As for older children, the recommended portion is:

Child age 7-11 years - 180 g.
Children over 11 years old - 230 g.

The cooking process is as follows:

Select the potatoes carefully and wash them well.
Peel the vegetable and cut into fairly large squares.
Boil and salt the water, place the potatoes in it.
Cook the dish until fully cooked.
Drain the broth and dry the potatoes.
Place the required amount of boiled potatoes on plates and pour over the oil.

Such technological maps make the work of cooks easier. Also, with their help, you can avoid long and tedious training at the enterprise. It will be easier for any cook to navigate the menu, since all the necessary information has already been collected into a single document without unnecessary “water”.

Routing

Boiled potatoes

Recipe No. 331

Potatoes raw old or

young

1333

1290

1000

1032

Boiled potatoes

970

Table margarine

Yield: 1000 g

Cooking technology

To cook potatoes, place them in boiling salted water (0.6-0.7 l per 1 kg of potatoes). The water level should be 1-1.5 cm above the potato level. Salt is used at the rate of 10 g per 1 liter of water. When the potatoes are cooked, the water is drained and the potatoes are dried (see recipe No. 160), for which the dishes with them are left for 5-7 minutes on a hot section of the stove. Potatoes should be cooked in small portions according to demand. Potatoes are released into uncut tubers with melted margarine or butter.

Routing

Mashed potatoes

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

Recipe No. 333

*weight of boiled milk. In the absence of milk, you can increase the fat intake by 10g

Yield: 1000 g

Cooking technology

Peeled potatoes are boiled in water with salt until tender, the water is drained, and the potatoes are dried. Boiled hot potatoes are rubbed through a potato masher. The temperature of the mashed potatoes should not be lower than 80 degrees, otherwise the mashed potatoes will be viscous, which sharply worsens its taste and appearance. Add hot boiled milk in 2-3 additions to the hot mashed potatoes, stirring continuously. beat the mixture until a fluffy, homogeneous mass is obtained.

The puree is portioned, a pattern is applied to the surface, poured over with melted butter, or sautéed onions are placed on top, or hard-boiled chopped eggs, previously mixed with melted butter, and sprinkled with herbs. Oil can be served separately.

Routing

Boiled vegetables with fat

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

Recipe No. 338

Carrot

1318

1054

Cabbage cabbage (early)

1348

1078

Fresh cabbage white

1318

1054

Colored

2073

1078

Brussels sprouts

1755

1141

Kohlrabi

1658

1078

Pumpkin

1670

1169

Boiled vegetables

970

Table margarine (or butter

Yield: 1000 g

Cooking technology

Routing

Vegetables in milk sauce

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

Recipe No. 340

Canned green peas

154

100

Green peas, frozen

109

109/100*

532

303/100*

White cabbage

278

222/200*

Sauce No. 384

340

Exit

1000

Cooking technology

Routing

Milk sauce (for serving with the dish)

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

Recipe No. 384

Cooking technology

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

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

Routing

Vegetables in milk sauce

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

Recipe No. 341

Carrot

1046

837

Turnip

1116

837

Swede

1073

837

Pumpkin

1326

928

Zucchini

1473

987

Beet

1046

837

Canned green peas, frozen

1185

837

770

837

Fresh corn on the cob of milky-waxy ripeness

4093

2333

Poached vegetables

770

Sauce No. 384

250

Exit

1000

Cooking technology

Vegetables are cut into cubes or slices, white cabbage - into checkers.

Vegetables stewed separately with fat and heated green peas are combined with milk or sour cream sauce and boiled for 1-2 minutes. When leaving, you can add butter (5-10 g per serving), changing the yield accordingly. If one or another type of vegetables specified in the recipe is not available, you can prepare a dish from other vegetables, changing the ingredients accordingly.

Routing

Stewed cabbage

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

Recipe No. 343

Fresh white cabbage or

Pickled*

1433

1429

1146

1000

Rendered food fat

Carrot

Bulb onions

Tomato puree

Vinegar 3%**

Wheat flour

Sugar

Black peppercorns

0.2

Bay leaf

0.1

Exit

1000

*you can prepare stewed cabbage with beans, in which case the beans are consumed in the amount of 200 g for the specified output, and the amount of cabbage is reduced by half.

**When using sauerkraut, vinegar is excluded from the recipe and the sugar content is increased (by 20 g).

Cooking technology

Place fresh cabbage cut into strips in a cauldron in a layer of up to 30 cm, add broth or water (20-30% of the mass of raw cabbage), vinegar, fat, sautéed tomato puree and simmer until half cooked with occasional stirring. Then add sautéed carrots and onions, cut into small strips, bay leaves and peppers and simmer until cooked. 5 minutes before the end of simmering, season the cabbage with flour sauté, sugar, salt and bring to a boil again.

If fresh cabbage is bitter, scald it before stewing and keep it in boiling water for 3-5 minutes. When using sauerkraut, remove vinegar from the recipe by adding a small amount of broth or water, and increase the amount of sugar by 10 g per serving.

If stewed cabbage is prepared with bacon or smoked brisket, then they are pre-fried and placed in the cabbage at the beginning of stewing. The fat rendered when frying bacon or brisket is used to sauté vegetables. When leaving, the finished dish can be sprinkled with finely chopped herbs.

Routing

Red sauce (basic)

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

Recipe No. 364

Cooking technology

Sliced onions and carrots are sautéed with fat, tomato puree is added and sautéing continues for another 10-15 minutes.

Sifted wheat flour is sautéed at a temperature of 150-160, stirring occasionally in a stovetop dish or baking tray in an oven (in a layer of no more than 4 cm) until it turns light brown.

The flour sauté, cooled to 70-80, is diluted with warm broth in a ratio of 1:4, stirred thoroughly and added to the boiling brown broth, then vegetables sautéed with tomato puree are added and boiled at low boil for 45-60 minutes. At the end of baking, add salt, sugar, black peppercorns, and bay leaf. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

Basic red sauce is used to prepare derivative sauces. When using the sauce as an independent dish, it is seasoned with table margarine (30g).

Routing

Broth brown

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

Recipe No. 362

Parsley (root)

Or celery (root)

Exit

1000

* bones of beef, lamb, veal, pork, poultry and game (grouse, grouse, partridge, wood grouse).

Cooking technology

Raw bones, washed and chopped into pieces 5-7 cm long, are fried on a baking sheet and in an oven at a temperature of 160-170 with the addition of carrots, parsley, onions, cut into pieces of arbitrary shape.

Lamb, veal, pork, poultry and game bones are fried for 30-40 minutes, beef bones for 1-1.5 hours, turning them over. When the bones turn a light brown color, stop frying and drain off the fat released from the bones.

The fried bones with baked roots and onions are placed in a cauldron, poured with hot water and cooked for 5-6 hours at a low simmer, periodically removing fat and foam.

To improve its quality, you can add meat juice obtained after frying meat products to the brown broth. To do this, pour a little meat broth or water onto the baking sheet on which the meat products were fried and boil for 2-3 minutes. The finished broth is filtered.

TECHNOLOGICAL CARD No. 08006

Boiled potatoes

Product name
Product name	Gross weight, g	Net weight, g
or
Butter

Exit:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: peeled potatoes are washed in running drinking water for 5 minutes. When using peeled, sulfated potatoes, boil them in boiling water for 5-7 minutes, then drain the broth. The prepared potatoes are placed in boiling salted water (0.6-0.7 l per 1 kg of potatoes). The water level should be 1-1.5 cm above the potato level. Boil potatoes for 25-30 minutes until done. The water is drained and the potatoes are dried, for which the dishes with them are left on a less hot section of the stove for 5-7 minutes. When cooking crumbly potatoes, the water should be drained approximately 15 minutes after the boiling point, then the potatoes are brought to readiness with the steam generated in the boiler.

Potatoes should be cooked in small batches according to demand. When stored in a hot state for a long time, the color of the potato changes, the taste deteriorates and its nutritional value decreases. The potatoes are released whole, sprinkled with boiled butter.

Serving temperature: 65±5°С.

Implementation period:

TECHNOLOGICAL CARD No. 08007

Stewed cabbage

Product name	Product consumption rate for 1 serving with a net weight of 100 g
Product name	Gross weight, g	Net weight, g
Semi-finished white cabbage, peeled or Fresh white cabbage
Butter
Tomato paste
Peeled semi-finished table carrots or Fresh table carrots
Dried parsley roots
or Fresh onions
Wheat flour 1st grade
Fortified salt with reduced sodium content
Granulated sugar
Drinking water
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: peeled vegetables are washed in running water, fresh white cabbage cut into strips is placed in a cauldron in a layer of no more than 30 cm, water is added (20-30% of the mass of raw cabbage), butter, tomato paste, simmered in a small amount of water for 5- 7 minutes, and simmer with occasional stirring until half cooked.

Prepared carrots and onions are cut into strips, parsley root is added and simmered in a small amount of water with the addition of butter for 10-15 minutes, then they are added to the cabbage and simmered until tender. Wheat flour is lightly dried in a frying pan (without adding oil), diluted with water, kneaded well at low boil until a homogeneous mass is formed for 3-5 minutes. 5 minutes before the cabbage is ready, add prepared flour, iodized table salt, and granulated sugar and bring to a boil again.

If fresh cabbage is bitter, blanch it for 3-5 minutes before stewing.

Supply temperature: 65±5°C.

Implementation period: no more than 2 hours from the moment of preparation.

TECHNOLOGICAL CARD No. 08010

Potatoes stewed with onions

Product name	Product consumption rate for 1 serving with a net weight of 100 g
Product name	Gross weight, g	Net weight, g
Fresh peeled semi-finished potatoes or Fresh food potatoes
Fresh peeled semi-finished onions or Fresh onions
Butter
Vegetable oil
Low sodium iodized salt
Drinking water
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: peeled potatoes are washed in running drinking water for 5 minutes. When using peeled, sulfated potatoes, boil them in boiling water for 5-7 minutes, then drain the broth. Potatoes are cut into cubes, onions are finely chopped. Prepared onions are simmered in a small amount of water with the addition of butter. The prepared potatoes are poured with hot water, iodized table salt and refined sunflower oil are added and simmered for 15 - 20 minutes. Then add the poached onions and simmer over low heat until tender.

Product Norm consumption products on 1 portion mass net 100 G Weight gross, g Weight net, g Fresh peeled potatoes...

1. Characteristics of the enterprise

2. Technological map for preparing the dish

3. Technological process

4. Scheme for preparing the “Chicken Tobacco” dish

5. Technological map of the side dish (boiled potatoes)

6. Organization of the production process

7. Sanitary requirements

8. Commodity characteristics of the products used in the preparation of the “Chicken Tobacco” dish

9. Calculation card

10. Primary processing of products

11. Characteristics of cash registers

Bibliography

1. Characteristics of the enterprise

Bora Bora is an island of diverse cuisine, located away from the noisy center. In the Bora Bora restaurant, located next to the Prospekt Bolshevikov metro station, every gourmet will find an opportunity to quickly and inexpensively eat.

The Bora Bora menu caters to different tastes. Those who prefer the classics will find traditional meat and fish steaks, favorite soups, and familiar snacks. For exotic lovers, the restaurant serves spicy oriental dishes. Here you can try several types of kebabs and original recipe salads.

For business people who value every minute, on weekdays from 12:00 to 16:00, Bora Bora offers several business lunch options. Tasty and satisfying, it will fill you with strength for the rest of the working day, and its finale or weekend in a restaurant can be enjoyed in the company of friends over a hookah, choosing one of nine types.

An evening spent at Bora Bora will certainly be remembered for its vibrant disco. In addition, on Wednesdays, Thursdays and Sundays there is live music performed by a singing DJ. And on Friday and Saturday other acts are added to the music: striptease and belly dancing. The gastronomic accompaniment of the fun will be a delicious dinner with a glass of wine. The restaurant has a wide selection of alcoholic drinks. The wines are elite and inexpensive. In addition, five types of beer that will be appropriate in the company of friends.

Bora Bora is a suitable place for banquets. The restaurant is located in one of the quietest areas of St. Petersburg. The restaurant hall can accommodate 60 guests. They will offer three types of holiday menus, each costing 1,000 rubles per person. Regular customers of the restaurant receive a 10% discount from the establishment.

"Bora Bora" is a restaurant where guests are welcome.

2. Technological map for preparing the dish

Recipe No. 1145 from the “Collection of recipes for dishes and culinary products. For catering establishments."

Table 1

The product's name	GROSS weight, g	NET Weight, g	Finished product weight, g
Chicken carcass			Finished product weight, g

Butter


Tkemali sauce

3. Technological process

Rinse the carcass and cut it along the breast so that the carcass can be unfolded. Salt and pepper the chicken and brush the back with sour cream. Place the chicken, back side down, in a hot, oiled pan.

Cover the chicken with a lid smaller in diameter than the diameter of the pan and place a heavy object on top. When the back of the chicken is cooked through, turn it over and continue cooking.

The finished chicken is served as a whole carcass with fresh herbs.

4. Scheme for preparing the “Chicken Tobacco” dish

Rice. 1. Scheme for preparing the dish “Chicken Tobacco”

5. Technological map of the side dish (boiled potatoes)

table 2

Technological map for preparing 4 servings

6. Organization of the production process

The technological process of production in public catering consists of the following processes:

· Organization of production

· Service organization

Table 3

Organization of production of the dish “Chicken Tobacco”