Potato casserole with minced vegetables technological map. Potato casserole. Weight of boiled turkey

TECHNOLOGICAL CARD No. 07066

Potato casserole with liver

Product name
Product name	Gross weight, g	Net weight, g
Beef liver DP frozen
Potato fresh peeled semi-finished product

Butter
Butter
Breadcrumbs

Exit:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: the liver is thawed and washed. The vascular bundle, bile ducts are carefully cut out of the liver, and the film is removed. The liver is cut into pieces weighing 30-50 g, poured with boiling water and stewed in a small amount of water for 5 minutes with stirring. The water is drained, the liver is cooled.

The prepared onion is finely chopped and stewed in a small amount of water with the addition of butter. Poached beef liver is passed through a meat grinder along with poached onions, iodized table salt is added to minced meat with liver (1/2 part of the prescription rate).

Fresh peeled potatoes (semi-finished product sulphated) are placed in boiling water, brought to a boil and boiled for 5-7 minutes, the broth is drained. Prepared potatoes are boiled in salted water (1/2 part of table salt from the prescription rate), the water is drained, the potatoes are dried and rubbed hot. The mashed potatoes are divided into two equal parts. One part is placed on a baking sheet or frying pan greased with butter, leveled, minced meat is placed, and the rest of the potatoes are placed on it. The thickness of the casserole should be 4-6 cm. After leveling, the product is sprinkled with breadcrumbs, sprinkled with melted butter and baked in an oven or oven for 20-30 minutes at a temperature of 220-280 ° C until cooked and a golden crust forms on the surface.

The finished casserole is cut into portions.

Serving temperature: 65±5°С.

Implementation period: no more than 1 hour from the moment of preparation.

TECHNOLOGICAL CARD No. 07067

Turkey Stroganoff

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
Product name	Gross weight, g	Net weight, g
Turkey fillet p/f DP chilled or Turkey fillet p/f DP frozen
Drinking water
Weight of boiled turkey:
Peeled table carrots semi-finished product or fresh table carrots
Onion fresh peeled semi-finished product or fresh onion
Salt enriched with reduced sodium content
Wheat flour 1 grade
Sour cream 15%
Turkey broth
Butter
Weight of sauce:
Parsley (greens)
Exit:

100 grams of this dish contains:

Nutrients, g
		Carbohydrates

Minerals, mg

Vitamins, mg

Cooking technology: vegetables and parsley are washed under running water for at least 5 minutes. Carrots are cut into strips, onions - into half rings and stewed in a small amount of broth with the addition of butter. The prepared turkey fillet is washed, placed in hot water, brought to a boil, the foam formed on the surface is removed, iodized salt is added (1/2 of the prescription rate), boiled in a sealed container with a slight boil until tender. Boiled meat is cooled and cut into cubes. Sauce is prepared from broth, dried flour and sour cream. Put the prepared meat in a saucepan, add salt (1/2 part of the prescription rate), poached vegetables, butter and sauce, mix and cook at a low boil for 10-15 minutes. At the end of the stew, chopped parsley is added.

Product Norm expense products on the 1 portion weight net 100 G Weight gross, g Weight net, g Fresh peeled potatoes...

Plan.

1. Brief description of vegetable dishes.

2. Technological process of preparation: "Potato casserole".

3. Commodity characteristics of raw materials.

4. Organization of the work of production shops in the preparation of the dish: "Potato casserole".

III. Safe working practices.

IV. The grafical part.

1. Technological scheme: "Potato casserole".

2. Technological map: "Potato casserole".

II. Calculation and technological part.

1. Brief description of vegetable dishes.

A variety of main dishes and side dishes for meat and fish dishes are prepared from vegetables. Depending on the type of heat treatment, boiled, poached, fried, stewed, baked vegetable dishes are distinguished.

For baking vegetables, they are pre-boiled, stewed, stewed or fried, and sometimes used raw. Vegetables are baked on baking sheets or portioned pans.

Baked vegetables can be divided into groups: vegetables baked in sauce, casseroles; stuffed vegetables. Before baking, the surface of casseroles, rolls is smeared with sour cream, and vegetables baked in sauce are sprinkled with grated cheese or ground breadcrumbs and sprinkled with oil.

2. Technological process of preparation: "Potato casseroles".

Peeled potatoes are boiled, dried, wiped hot, then cooled to 40-50 ºС; add eggs and mix well. On a baking sheet, oiled and sprinkled with breadcrumbs, spread half the potato mass, a layer of 2 cm, put the minced meat on it, distribute it in an even layer. The top is covered with the other half of the potato mass, the surface is leveled, smeared with sour cream, a pattern is drawn and baked.

For minced meat: Mushrooms are boiled, chopped into strips, lightly fried. Onion cut into strips and lightly fried (passivated). Mushrooms are combined with onions, boiled chopped eggs, salt, pepper are added and mixed. You can add parsley or dill.

On vacation, the casserole is cut into portions, placed on a portioned dish or plate, poured with oil or poured with sauce.

quality requirements. The casserole has a smooth surface without cracks, with a golden crust. On the cut, the thickness of the upper and lower layers is the same, the minced meat is evenly distributed. Color and taste - potato. The consistency is soft.

3. Commodity characteristics of raw materials.

Potato- contains an average of 25% dry matter, of which starch is the main one (18%). In addition, there are nitrogenous substances (2%), sugars (1.5%), minerals (1%), fiber (1%), acids (0.1%), up to 20 ml. g. % vitamin C and a small amount of vitamin C; IN 2 ; AT 6 ; RR; E; TO; U.

Onion– contains up to 6 ml.% essential oil, sugar (up to 9%), vitamins C; IN 1 ; IN 2 ; AT 6 ; PP and folic acid, minerals (calcium, phosphorus, potassium, sodium, magnesium, iron), nitrogenous substances.

Mushrooms- the main nutrient part is nitrogenous substances (1.5-3%), of which half are proteins and extractive substances, contains a small amount of carbohydrates, minerals, vitamins A; AT; C and D.

Egg- contains proteins (12.7%), fats (11.5%), carbohydrates (0.7%), minerals (1.0%), water (74.0%), vitamins B1; IN 2 ; RR.

Sour cream- contains from 10 to 40% fat, 2.4-2.8% protein, 2.6-3.2% carbohydrates, 54.2-82.7% water, vitamins A; E; IN 1 ; IN 2 ; RR.

4. Organization of the work of production shops in the preparation of the dish: "Potato casseroles".

vegetable shop– designed for mechanical cooking of vegetables. In this workshop, I carry out the primary processing of vegetables. Potatoes - sorted, peeled, washed. Cabbage - mine, peel, cut into strips. Onions and carrots - peeled and cut into strips. My mushrooms.

Hot shop- designed for cooking first, second courses and sauces. I'm making potato rolls here.

Equipment and utensils:

Knives marked "O. FROM.";

Cutting boards marked "O. FROM.";

pans

frying pans

a baking sheet

· plates.

Equipment:

potato peeler - MOK-25;

plate PESM - 4SHB;

wiping machine.

III. Safe working practices.

1. Electrical equipment must be grounded.

2. Persons who have been instructed are allowed to work with the equipment.

4. Fill the boilers to 80%.

5. The workplace should be well lit.

6. Cutting should be done with special knives marked "O.S", "O.V" and "M.S".

7. Remove the lid from the boilers with a rag, move your hand towards you.

8. The cook at the workplace must be in clean overalls.

9. Hair must be collected and put away under the cap.

10. Nails should be trimmed, processed, but not varnished.

IV. The grafical part.

1. Technological scheme "Potato casseroles".

potatoes egg mushrooms egg

lane change

cook chopping cook

wipe fried cut

cool down

40-50°С

connect

add

stir

spread

to the middle

shape

lubricate

surface of sour cream sprinkled with breadcrumbs

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Background information includes.

Baked dishes include casseroles, rolls, puddings, soufflés, etc. When preparing these dishes, vegetables are first subjected to all kinds of heat treatment, then baked in sauces, sour cream or butter for 15 minutes at a temperature of 250 ° C until they appear on their surface. soft browned crust. When baking, the products should warm up inside to a temperature of 80 ° C.

Potato casserole. The process of preparing this dish consists of obtaining minced meat, preparing potato mass, molding, and heat treatment of the product.

Minced meat is prepared as follows: rice is cooked in a large amount of water; finely chopped hard-boiled eggs, onions and parsley. Onions are sautéed, combined with eggs, rice, herbs, salt, mixed. Instead of rice, you can add boiled mushrooms.

Potato mass is prepared in the same way as for cutlets. It is allowed to add a small amount of milk to it.

On a baking sheet, oiled and sprinkled with breadcrumbs, spread half of the potato mass in an even layer of 1.5-2 cm, and minced meat on it. Top minced meat is covered with the same layer of mass. The leveled surface of the casserole is smeared with sour cream or a raw egg, a pattern is applied. Then the casserole is placed in an oven and baked at a temperature of 230-250 ° C until a soft browned crust appears on the surface. The finished casserole is slightly cooled, cut into portions. A casserole can be made from one potato mass without minced meat.

When serving, a piece of casserole is placed on a plate, poured with butter, sour cream or red sauce.

Potatoes 213, milk 30, eggs! /b rice 15, onion12, parsley 5, butter 5, sour cream5, Exit 200.

Carrot casserole with apples and rice . Rice is boiled in a large amount of water, the liquid is drained, the grits are seasoned with butter. Apples are peeled and seeds are cut into strips. Carrots are chopped and stewed in a small amount of milk. Raw eggs are ground with sugar and diluted with milk - it gets a sweet lezon,

The stewed carrots are combined with rice, apples and lezon, mixed, spread on a baking sheet, greased with oil. The casserole is moistened with a lezon on top. It is baked in the same way as a potato casserole.

Release the casserole (1 piece per serving.) with butter or ‘sour cream sauce.

Carrot 130, milk 40,apples 50,pic 20,sugar 10, buttercreamy 10, eggs! /4" sour cream 5.Exit205.

For cabbage casseroles, the mass is prepared in the same way as for cutlets.

Zucchini baked in sour cream. Peeled zucchini are de-fleshed with seeds, then cut into slices or cubes and fried, sprinkled with salt.

Prepare a medium thick sour cream sauce. Fried zucchini is placed on a greased baking sheet, poured with sour cream sauce and baked in an oven until a light golden crust appears on the surface and the sauce thickens.

When serving, the zucchini, along with the sauce, is placed on a heated plate, sprinkled with chopped parsley.

Zucchini 315, butter 10, wheat flour5, sour cream20, parsley 5. Yield 190.

Potato roll . The potato mass is prepared in the same way as for potato cutlets (it is possible with the addition of flour). Then minced meat is made: hard-boiled eggs, peeled, finely chopped. Cauliflower is divided into inflorescences, boiled. Parsley greens are also finely chopped. Canned green peas are simmered in their own juice and thrown into a colander. Prepared cauliflower is combined with peas, butter, chopped eggs and herbs are added, the resulting mixture is mixed.

The potato mass is spread on a moistened napkin in the form of a rectangular layer 1.5-2 cm thick. Minced meat is placed along the middle of the potato mass. With the help of a towel, connect the edges of the roll, give it a shape, carefully shift it with the seam down on a baking sheet, greased with oil. The surface of the roll is smeared with a raw egg or sour cream, sprinkled with grated cheese or breadcrumbs, pierced in the middle in several places so that the roll does not deform during baking, poured with butter and put it in a heated oven. The roll is baked in the same way as a potato casserole.

When serving, the roll is cut across into elongated pieces 2-2.5 cm thick, placed on a plate (1-2 pieces), poured over with oil, sauces - sour cream, tomato, etc.

You can also prepare a roll with minced meat from browned onions and carrots with the addition of eggs or white cabbage and carrots.

Potato213, cauliflower 80, green peas 10, parsley 5, butter10, eggs! /z, wheat flour 5,’Dutch cheese5. Exit200.

Cabbage roll. The mass for the roll is prepared in the same way as for cabbage cutlets. For minced meat, rice is boiled in a large amount of water, thrown into a colander. Carrots are cut into small cubes, stewed in water or milk, seasoned with salt and sugar. Pitted raisins are washed and kept in water to swell. Carrots, rice and raisins are combined, mixed, seasoned with butter.

Beetroot roll. Beets are boiled in the skin, cleaned, passed through a meat grinder, put in a saucepan, milk is added. The resulting mass is heated to a boil, semolina is gradually introduced into it and boiled with stirring for 7-10 minutes. Then it is cooled to 50 ° C, raw eggs are added and mixed.

As minced meat, either jam is used, or fresh apples with cottage cheese, or boiled rice with raisins.

Beetroot roll is shaped and baked in the same way as potato roll. Drizzle with butter when serving.

Pumpkin and apple pudding. Apples are peeled from the skin and seeds, cut into thin slices, and the processed pumpkin is cut into medium cubes. The egg yolks are separated from the whites and ground with sugar,

The pumpkin is put into a bowl and stewed in its own juice until half cooked, then milk is added to it, brought to a boil, apples are added and the mixture is simmered until soft. After that, semolina is introduced into it, stirring, the mass is boiled for 5-7 minutes with slight heating, cooled to 50-60 ° C. Then salt, egg yolks, pounded with sugar are introduced, and everything is mixed. Proteins are whipped until a fluffy stable foam is formed, combined with a vegetable mass and carefully mixed so that they do not settle. The pudding is laid out on a greased baking sheet, filling the dishes to 3/4 of the height, poured with oil, baked in an oven until a small dried crust appears on the surface.

Puddings are also prepared from zucchini, cauliflower, carrots and other vegetables.

When serving, the slightly cooled pudding is cut into portions (1 per serving), poured over with butter, sour cream or milk sauce.

Pumpkin 155, apples 65, milk 40, semolina 20, eggs! / 4 "butter 10, sugar 10. Yield 200/5.

Beet soufflé . Beets are boiled in the skin, cooled, peeled, rubbed or passed through a meat grinder. Prepare a medium thick milk sauce. The yolks of raw eggs are separated from the whites, ground with sugar, the whites are whipped into a fluffy foam. The beets are combined with the sauce and yolks, mixed, the proteins are added and the mass is gently stirred again.

The soufflé is laid out in greased molds or on a baking sheet and baked in an oven like pudding, or steamed (in a steam box or in a water bath). Ready, slightly chilled soufflé is taken out or cut into portions, placed on a plate (1 piece or 1 piece each), poured with oil or milk sauce.

Souffle is also prepared from certain types of other vegetables (carrots, zucchini, pumpkin) or from a mixture of several vegetables.

Beetroot 200,milk 70, butter 10,eggs ¼, wheat flour 10,sugar 5.Yield 200/5.

Cabbage baked with milk sauce. White cabbage is cut into checkers, cauliflower is divided into separate inflorescences, placed in boiling salted water and boiled until tender, then placed in a colander to drain the decoction.

Prepare a milky sauce of medium density and combine it with cabbage, mix. The resulting mixture is evenly placed on a greased baking sheet, sprinkled with grated cheese on top, poured with butter and baked in an oven until the sauce thickens and a light dried crust appears.

When serving, the cabbage is divided into portions, placed on a plate, poured with oils or milk sauce. Cabbage can be baked and released in portioned pans.

cabbage rolls . The process of preparing cabbage rolls consists of preparing cabbage, preparing minced meat, forming semi-finished products, heat treatment, and serving.

The stalks are removed from a whole head of cabbage. Then the head of cabbage is boiled in salted water, cooled, divided into leaves, their thickened part is beaten off or cut off.

Minced meat is prepared either from vegetables alone, or from vegetables with cereals (rice, buckwheat). To do this, eggs are boiled hard and chopped, vegetables are finely chopped or cut into strips. Then onions are sautéed, carrots are sautéed, combined with eggs, chopped parsley or spinach, and salt are added. This stuffing is prepared without onions.

Another variant of stuffing for cabbage rolls is also possible: rice crumbly porridge is boiled and combined with minced vegetable. You can enter a raw egg into it. In order to prepare minced meat with buckwheat, buckwheat crumbly porridge is boiled and combined with browned onions and chopped eggs.

Any stuffing is placed on prepared cabbage leaves and their edges are wrapped, giving the products a rectangular shape. Semi-finished cabbage rolls are placed on a heated baking sheet with oil, fried on both sides until a light crust appears, poured with sour cream sauce, poured with oil and baked in an oven at a temperature of 220-240 ° C for 15-20 minutes.

When serving, the cabbage rolls are placed on a plate (2 pieces per serving), poured over with sour cream sauce, sprinkled with herbs.

Cabbage rolls can also be stewed in sour cream sauce with tomato without frying.

White cabbage 180, carrot50, bowonion 15, parsley greens 7, rice 25, eggs 1/4, wheat flour 5, butter 10, sour cream 15. Yield 200.

Stuffed zucchini. Zucchini prepared for stuffing are placed in boiling salted water and boiled for 3-5 minutes, then they are taken out of the water, cooled and filled with minced meat.

Minced meat consists of boiled rice combined with sautéed onions, chopped parsley, salt and raw or boiled eggs. You can add stewed carrots to it. Minced meat is also prepared without rice, but with the addition of boiled white-headed or cauliflower.

A baking sheet is greased with oil, sprinkled with breadcrumbs, zucchini are placed on it, poured with sour cream or Ukrainian sauce, sprinkled with grated cheese, poured with butter. Zucchini is baked in an oven until the sauce thickens and a light dried crust appears on their surface.

When serving, zucchini (1-2 pieces per serving) are placed on a plate, poured over with the sauce with which they were baked, or with oil, sprinkled with chopped herbs.

Stuffed tomatoes. Ripe but firm medium-sized tomatos are prepared for stuffing.

For minced meat, friable rice is boiled, chopped onions are sautéed, and parsley is finely chopped. Rice is seasoned with cheese eggs, onions, parsley, salt are added, mixed. Tomatoes are stuffed with minced meat, placed on a frying pan or baking sheet, greased with butter, poured with butter and baked in an oven.

When serving, tomatoes (1-2 pieces) are placed on a plate, poured with sour cream or milk sauce.

TECHNICAL AND TECHNOLOGICAL CARD № Potato casserole with boiled meat

APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Potato casserole with boiled meat produced by a public catering facility.

REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

Product name	The consumption rate of products for 1 serving with a net weight of 100 g
Product name	Gross weight, g	Net weight, g
Chilled beef DP large piece (shoulder part)or Beef DP large piece (shoulder part) frozen	48,73 52,75
Drinking water (for cooking broth)
Weight of boiled beef:	–	30
Potato fresh peeled semi-finished productor fresh food potatoes	121,5
Onion fresh peeled semi-finished productor fresh onion	11,9
Butter
Butter
Breadcrumbs
Salt enriched with reduced sodium content
Semi-finished product weight:	–	118
Exit:	–	100

4. TECHNOLOGICAL PROCESS

Prepared beef is cut into pieces with a net weight of 1.0 to 1.5 kg, no more than 8 cm thick, placed in hot water, brought to a boil, the foam formed on the surface is removed, boiled at low boil in a sealed container until tender. 15 minutes before the end of cooking, salt is added (1/4 of the prescription rate). Boiled meat is cooled, cut into pieces.

The prepared onion is finely chopped and stewed in a small amount of water with the addition of butter. The boiled meat is passed through a meat grinder (a meat grinder is used for ready-made products marked “MV”) together with poached onion, iodized salt is added to the minced meat (1/4 part from prescription).

REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01

Serving temperature: 65±5°C.

Implementation period: no more than 1 hour from the moment of preparation.

QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - Characteristic of this dish.

Color - Characteristic of the products included in the product.

Taste and smell - Characteristic for the products included in the product, without foreign tastes and odors.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

NUTRITIONAL AND ENERGY VALUE

Energy value (kcal)