Routing (recipe)

Technological map No. 10 Product name: Carrots, grated with sugar 2 sp

Recipe number: 5

Mogilny M.P. "Collection of recipes for dishes and culinary products for food

Children in preschool educational institutions."

name of raw materials
	1 serving
	Gross, g	Net, g
Carrot
Granulated sugar
Exit:

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
0,385	0,032	5,616	22,892	10,350	0,275	0,023	0,027	1,900

Preparation technology: Processed carrots are chopped into strips or grated, combined with sugar.

Routing

Technological map No. 11

Product name: Carrot and apple salad 1 sp

Recipe number: 6

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Carrot	46,9	37,5
Apples	17,85	12,5
Granulated sugar
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
0,419	0,076	4,811	20,397	12,160	0,541	0,026	0,029	3,125

Routing

Technological map No. 12

Product name: Carrot and apple salad 2 sp

Recipe number: 6

Name of the collection of recipes: A. Klyavinya “Big Recipe Culinary Dictionary”.

Publisher: Agropromizdat Collection of recipes.

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Carrot	37,2
Apples	14,28
Granulated sugar
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
0,335	0,060	3,848	16,309	9,724	0,432	0,021	0,023	2,500

Preparation technology: Processed apples and carrots are chopped on a coarse grater and mixed with sugar.

Routing

Technological map No. 13

Product name: Carrot salad with apple and dried apricots 1 sp

Recipe number: 7

Name of the collection of recipes:

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Carrot	46,3
Apples	7,15
Dried apricots
Granulated sugar
Vegetable oil
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
0,594	3,498	6,19	57,074	18,81	0,54	0,03	0,038	2,55

Cooking technology:

Routing

Technological map No. 14

Product name: Carrot salad with apple and dried apricots 2 sp

Recipe number: 7

Name of the collection of recipes:

Polyakovsky Yu.I. "Collection of technological cards, recipes for dishes and culinary products

For preschool educational and children's health institutions. Ufa

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Carrot	37,04	29,6
Apples	5,72
Dried apricots	2,24
Granulated sugar	0,48	0,48
Vegetable oil
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
0,474	2,596	4,954	43,846	15,18	0,438	0,024	0,03	2,04

Cooking technology: Raw peeled carrots are cut into strips. Peeled apples with the seeds removed, cut into thin slices. The dried apricots are boiled and cut into pieces. Carrots are combined with apples and dried apricots, sugar is added and seasoned with vegetable oil.

Routing

Technological map No. 15

Product name: Carrot and apple salad with egg

Recipe number: 8

Name of the collection of recipes:

Polyakovsky Yu.I. "Collection of technological cards, recipes for dishes and culinary products

For preschool educational and children's health institutions. Ufa

name of raw materials	Consumption of raw materials and semi-finished products
	1 serving
	Gross, g	Net, g
Carrot	16,5	13,2
Apples	18,8	13,2
Egg	1/16
Vegetable oil
Exit:

Chemical composition of this dish

Nutrients				Miner. substances, mg		Vitamins, mg
Proteins, g	Fats,	Carbohydrates,	Energy value, kcal	Sa		IN 1	AT 2
0,413	2,414	2,221	31,707	6,996	0,443	0,014

Peeled carrots, semi-finished

Technical and technological map No.Peeled carrots, semi-finished(SR-619 version 2-2002)

Publishing house Kyiv "A.S.K" 2003

1. APPLICATION AREA

This technical and technological map applies to peeled carrots, semi-finished, generated into the name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

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

Carrot root vegetables– fresh, whole, healthy, clean, not withered, not cracked, without damage by agricultural pests, without excessive moisture, with or without remaining petioles no more than 2.0 cm long, but without damage to the shoulders of the root crop.

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

1. Recipe

1. Preparation technology Peeled carrots, semi-finished product
   

Fresh carrots are sorted, the tops of young carrots are cut off, washed, and then sent for cleaning manually or in cleaning machines, followed by manual post-cleaning. It is not recommended to peel long carrots in machines because... this leads to increased waste rates. When peeling carrots by hand, remove the skin with a knife. Waste when peeling carrots depends on the season.

1. Characteristics of the finished dish, semi-finished product Peeled carrots, semi-finished product
   

Appearance: carrots are an elongated root vegetable, peeled. Color – bright orange.

Taste– characteristic of fresh carrots. Sweetish.

Smell– due to the presence of essential oils.

1. Requirements for registration, sale and storage of peeled carrots, semi-finished product
   

Acceptable storage period peeled carrots, according to SanPiN 2.3.2.1324-03 at a temperature of +(2+4) degrees C, no more than 24 hours from the end of the technological process, in vacuum packaging - up to 72 hours.

TECHNOLOGICAL CARD No. 01024

Boiled carrot salad with apples and salad dressing

Product name
	Gross weight, g	Net weight, g
Peeled semi-finished table carrots or Fresh table carrots
Weight of boiled carrots:
Fresh apples
Granulated sugar
Milk salad sauce
Exit:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: Rinse the carrots in running drinking water for 5 minutes and boil until tender, cool to a temperature of 8-10°C. Cut into small cubes or strips. Remove the seed nests from the apples, finely chop them into strips, and combine with boiled carrots. Add granulated sugar and season with sauce just before serving.

Supply temperature: 14±2°С.

Implementation period:

TECHNOLOGICAL CARD No. 01025

Salad of fresh tomatoes and cucumbers with vegetable oil. 2

Product name	Product consumption rate for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Tomatoes
Fresh cucumbers
Soybean oil
Parsley (greens)
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: prepared tomatoes and cucumbers (with part of the pulp removed where the stalk is attached) are cut into thin slices and combined. Add finely chopped parsley. Salt, mix gently and season with vegetable oil immediately before serving.

Serving temperature: 14±2°С.

Implementation period: undressed salad for no more than 2 hours (at a storage temperature of 4±2°C), dressed salad - no more than 30 minutes from the moment of preparation.

TECHNOLOGICAL CARD No. 01026

Tomato salad with vegetable oil. 2

Product name	Product consumption rate for 1 serving with a net weight of 100 g
	Gross weight, g	Net weight, g
Tomatoes
Green onion
Soybean oil
Fortified salt with reduced sodium content
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: tomatoes and green onions are washed under running water twice. In tomatoes, the place where the stalk is attached is removed. The prepared tomatoes are cut into thin slices and the onion is chopped. Tomatoes and onions are divided into portions, salt and vegetable oil are added immediately before serving.

From the moment of preparation. TECHNOLOGICAL CARD No. 01008 Salad green With cucumber And vegetable oil retz. 2 Product name Product consumption rate...

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