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3. Technical and technological map for the dish “Hollyanka at home”

polysaccharide starch solyanka dish

Develop 2 technical and technological maps for dishes:

1) Homemade Solyanka (Appendix No. 1.)

2) Azu (Appendix No. 2.)

Indicate the organoleptic and physicochemical characteristics of these dishes, as well as the nutritional and energy (kcal) value of these culinary products.

"I approve"

(Organization, enterprise) ___________________________________

(Head of the enterprise, full name)

"__"_________ 200_ g

Technical and technological map No. 1.

Name of the dish (product) "Homemade Solyanka"

Recipe No. 124. Collection of recipes, 1965.

Scope of application: For catering establishments, manufacturing plants and educational institutions

(Enterprises that are given the right to produce and sell this dish)

List of raw materials: beef (shoulder blade, subscapular part, brisket, trim), smoked or boiled ham, sausages or small sausages,

beef kidneys, onions, pickled cucumbers, potatoes, tomato puree, butter, sour cream, black olives, lemon.

Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used to prepare this dish (product) comply with the requirements of regulatory documents and have certificates of conformity and (or) quality certificates.

Recipe

Product Name	Bookmark rate for 1 serving (1000g), g	Bookmark rate (net), kg
			10 servings (kg)	20 servings (kg)
Beef (shoulder, subscapular, brisket, rump) Smoked-cooked or boiled ham (with skin and bones) Sausages or sausages Beef kidneys Weight of finished meat Weight of finished eye of rock Weight of ready-made sausages or small sausages Weight of finished buds Bulb onions Pickles Potato Tomato puree Butter

Cooking technology.

Place diced potatoes into the boiling broth and cook until almost done.

Pickled cucumbers are cut into slices or diamonds. Cucumbers with rough skin and mature seeds are peeled and seeded. Thin-skinned cucumbers are cut together with the skin and seeds. Prepared cucumbers are allowed to simmer. The onions are chopped and sautéed with the addition of tomato puree. Tomato puree can be sautéed separately. The pits are removed from the olives and the olives are washed.

The lemon is peeled and cut into slices.

Meat products (meat, ham, kidneys, sausages or sausages) are boiled and cut into thin slices.

Place sautéed onions and tomato puree, poached cucumbers, prepared meat products, spices into the boiling broth and cook for 5-10 minutes. To add a sharper taste to the hodgepodge at the end of cooking, you can add strained cucumber brine.

When making solyanka, instead of butter, you can use ghee or table margarine. If olives are unavailable, they can be replaced with capers.

Requirements for registration, submission and implementation

The dish is sold in portioned containers immediately after preparation. When on holiday, add olives, a slice of lemon, sour cream to the hodgepodge and sprinkle with chopped parsley.

According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving must be at least 75°C.

The permissible shelf life of the “Homemade Solyanka” dish before sale, according to SanPiN 2.3.6.1079-01, is 2-3 hours at a storage temperature of at least 75°C.

The shelf life of the “Homemade Solyanka” dish according to SanPiN 2.3.2.1324-03 is 48 hours at a storage temperature of +2°C to +6°C.

Organoleptic indicators

Appearance: The dish has a harmonious ratio of liquid and food. The components are not boiled, distributed evenly.

Color: The broth is transparent, when adding tomato paste it is reddish, the ingredients are characteristic of the components that make up the dish.

Consistency: The consistency is liquid, the components in the composition are quite dense, not boiled, characteristic of the types of ingredients in the dish

Taste and smell: Pleasant, characteristic of the components. Moderately spicy and salty. Free from foreign impurities and damaging features.

Quality and safety indicators

Physico-chemical and microbiological indicators that affect the safety of the dish comply with the criteria specified in the appendix to GOST R 50763-95 "Public catering. Culinary products sold to the public. General technical conditions."

Indicators of nutritional composition and energy value

Energy value 773.1 kcal

Production director____________________________________

Developer: Zaripova D.A. _________________________________

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Solyanki is an old Russian national dish. The composition of solyanka includes pickled cucumbers, sautéed onions, tomato puree,

capers, olives or black olives. They are prepared in concentrated meat and fish broths, as well as with fresh and dried mushrooms.

Pickled cucumbers are cut into slices or diamonds and poached. The onions are finely chopped and sautéed. Tomato puree is sautéed and onions are added separately or at the end of sautéing. The pits are removed from the olives and the olives are washed. The lemon is washed, peeled and cut into slices. Meat products (meat, ham, kidneys, heart, poultry, etc.) are boiled and cut into slices. The fish is filleted with boneless skin and cut into pieces of 3-4 per serving. Most often, hodgepodge is prepared in portions, but it can also be prepared in large quantities. Meat solyanka and mushroom are served with sour cream, and fish - without sour cream.

Solyanka meat. Place sauteed onions, poached cucumbers, tomato puree, capers, along with brine - spices, salt into a boiling meat and bone broth and cook for 5-10 minutes. Meat products of 3-4 types (meat, ham, kidneys, sausages) are cut into slices, poured with broth and boiled. When leaving, put a set of meat products, olives or black olives on a plate, pour in hodgepodge, add a circle of peeled lemon, sour cream and chopped herbs.

If solyanka is prepared as a custom dish, then sautéed onions, tomato puree, poached cucumbers, sliced ​​meat products, capers are placed in a soup bowl, poured with broth, peppercorns, bay leaves, salt are added and boiled for 5-10 minutes. At the end of cooking, add sour cream. When leaving, add black olives and a slice of peeled lemon.

Beef, ham 53, sausages or sausages 41, beef kidneys 73, onions 107, pickled cucumbers 100, capers 40, olives 40, tomato puree 40, butter 20, broth 800, lemon 13, sour cream 50.

Homemade solyanka. For this hodgepodge, meat and bone broth is cooked. The potatoes are cut into cubes, placed in boiling broth and cooked until almost done, then add sautéed onions, tomato puree, stewed cucumbers, spices, salt and cook until done.

When leaving, put a set of meat products on a plate, pour hodgepodge, add sour cream and chopped herbs.

Fish solyanka. Sturgeon fish are used with or without skin, cut into portions, scalded to remove blood clots and protein, and washed. Fish of partial breeds is cut into fillets with boneless skin. Fish broth is made from head meat and fish waste. Place 3-4 pieces of raw fish, sautéed onions, tomato puree, poached cucumbers, capers in a portioned bowl, pour in fish broth and cook until tender. When leaving, add olives, a slice of peeled lemon, and sprinkle with chopped herbs into the hodgepodge. Olives, lemons and herbs can be served separately on a rosette.

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Specialty “Cook” (3rd year of study)

Lesson 3

Subject: Technology for preparing seasoning soups. Solyanka.

Lesson Objectives

educational

• To develop knowledge about the technology of preparing hodgepodge, to consolidate knowledge about the technology of preparing borscht;

developing

• Develop skills in updating knowledge, attention, memory, speech, thinking, the ability to draw conclusions, determine goals, and ensure self-control;

educational

• Cultivate interest in the subject, activity, and organization.

Methods: verbal, problem presentation, partially search, visual and illustrative.

Equipment: computer, projector, presentation “Technology for preparing hodgepodge”, workbook, instruction cards, products, overalls, equipment.

Lesson type: lesson on communicating new knowledge.

During the classes

I. Organizational moment (3 min)

Checking attendance.

II. Preparing for the lesson.

Introductory stage (7 min)

Motivation

Excerpt from the poem “Russian Cuisine” (read by the teacher) (Slide 2).

Think about what we will talk about today?

Message of the topic and purpose of the lesson (Slide 3).

Homework survey - crossword puzzle on the topic: “Technology for preparing borscht” (Slides 5-6). (Self-control).

Annex 1

III. Updating of reference knowledge

1. Vocabulary work: poaching, sautéing.
2. Mechanical culinary processing of onions.
3. Onion cutting shapes.
4. Preparing salted and pickled vegetables for heat treatment.

Main stage (23 min)

1. Communication of new knowledge.

2. The history of the emergence of hodgepodge. (Slide 13).

With the advent of fast foods and sushi bars in public catering, we began to forget the original Russian dishes. Russian cuisine is distinguished by a variety of first courses. Knowledge on the topic: “Technology for preparing hodgepodge” will be useful to you in everyday life.

3. Basic rules for preparing hodgepodge (teacher’s story).

Solyanki is a seasoning soup and consists of a liquid base, a side dish and a dressing. Concentrated meat, fish and mushroom broths are used as a liquid base. Solyanka contains pickled cucumbers, sautéed onions, tomato puree, capers, olives and black olives. Mushroom solyanka is prepared with fresh and dried mushrooms.

Pickled cucumbers are cut into strips or slices and poached. The onions are finely chopped and sautéed. Tomato puree is sautéed separately or onions are added at the end of sautéing. The pits of olives and black olives are removed. The lemon is washed, peeled and cut into slices. Meat products are boiled and cut into slices or strips. Meat and mushroom solyankas are served with lemon, sour cream and herbs, fish ones - without sour cream (Slides from 14-17).

3. Technology for preparing mixed meat solyanka (students’ independent work with a textbook. Appendix 2.

4. Physical education - exercise for the eyes (Slide 19).

5. Instructions for preparing mixed meat solyanka (Slides 20-28)

Fry the pork and boil in salted water (1 hour). Remove the meat, cool, cut into small pieces. Finely chop the onion. Cut the cucumbers into strips. Cut delicacies into strips. Fry delicacies. Fry the onion in vegetable oil. Add cucumbers, fry for 3 minutes. Add tomato paste, simmer for 5 minutes. Add delicacies to the broth. Add pork, cook for 7 minutes. Add onions, cucumbers.

After this, add herbs, salt and pepper. Let it brew for half an hour.

Pour into plates, put a circle of lemon, olives and sour cream and chopped herbs on a plate.

6. Features of preparing various types of hodgepodge (homework - student presentations with mini-projects).

Features of preparing various types of solyanka (Slides 30-35).

Final stage (7 min)

1. Consolidation of the material covered.

1. Solyanka mixed meat (No. 352) Gross Net

veal 95 63

beef (scapular, subscapular

parts, brisket, trim) 110 81

smoked-boiled ham

or boiled (with skin and bones) 53 40

sausages or sausages 41 40

beef kidneys 121 104

weight of finished veal - 104

weight of finished beef - 50

weight of the finished ham - 40

mass of ready-made sausages or small sausages - 40

weight of finished buds - 50

onion 119 100

pickled cucumbers 100 60

capers 40 20

olives 50 50

tomato puree 50 50

butter 24 24

broth 750 750

lemon 16 10

Output - 1000

with sour cream 60 60

Sequence of execution of the work “Meat solyanka”:

1. Prepare the meat and cook the meat broth.

2. Process and cook the kidneys, cut the kidneys lengthwise, rinse well, add cold water and soak for 1.5 hours, periodically changing the water. Then rinse again, add cold water again and cook. When the water boils, change it, rinse the kidneys to remove any remaining foam, add hot water again and cook for 1.5 hours without covering the dish with a lid. Cooked kidneys should be easily pierced with a chef's needle. Remove the finished kidneys from the broth and rinse with cold water.

3. Process pickles. Peel cucumbers with rough skin and ripe seeds. Cut cucumbers with thin skin, along with the skin and seeds, into thin slices.

4. Simmer the prepared pickles.

5. Chop and sauté the onion. Cut the onion into thin half rings and saute; when the onion is sauteed, add tomato puree to it and continue heating for another 3-5 minutes.

6. Prepare the broth. Remove the cooked meat from the broth and strain the broth.

7. Prepare a meat set for hodgepodge. Cut boiled meat, kidneys, ham, sausages or small sausages (without casing) into thin slices.

8. Set the hodgepodge to cook. Put sautéed onions and tomato puree, poached cucumbers, capers with brine, prepared meat products, spices into the boiling broth and cook for 5-10 minutes.

9. Decorate the hodgepodge. When leaving, put black olives, a slice of peeled lemon, sour cream in the hodgepodge and sprinkle with chopped parsley.

Technological preparation diagram

Conclusion

A catering enterprise is an “amazing organism” in which many components are intertwined that require proper configuration for effective operation. It takes experience, time and energy to do this. And the problems here lie not in the ever-increasing competition in the restaurant services market, but in the correct creation of an adequate pricing policy and the construction of a unique image of the restaurant.

The work carried out on the topic “Technology for preparing seasoning soups” helped to become familiar with how the preparation of these types of dishes should be organized correctly, how it is necessary to calculate the laying of raw materials for their preparation, and also, using the example of preparing Solyanka soup, it became clear how the technological scheme of preparation is drawn up one dish or another. In the process of work, terms related to the preparation of soups and their classification were learned, practical skills in preparing seasoning soups were developed, and the sequence of technological operations when preparing soups was studied. Also, much attention was paid to working with regulatory and technological documentation, determining taste qualities, designing dishes, observing serving rules, storage conditions and sales deadlines. Based on this, we can say that the purpose of this course work has been successfully completed.

Solyanki (selyanki) are one of the traditional soups of Russian cuisine. These soups are prepared in concentrated broths rich in extractive substances, since all the products specified in the recipe (meat, sausages, ham, poultry, fish) are boiled in the same broth. Solyanka is prepared in broths: meat and bone, fish, poultry, as well as mushroom broth. In terms of the composition of the garnish, the soups of this group differ from others not only in pickles, tomato puree, onions, but also in the sharp, specific taste imparted by capers, black olives, and lemon.

Cucumbers, peeled from rough skin and mature seeds, are simmered for 15 minutes. The onions are finely chopped and sautéed in butter or ghee or margarine. Tomato puree is sautéed separately or added to onions that have been sautéed until half cooked (sautéed onions with tomatoes are sometimes called solyanka breze). Boiled meat products (beef, ham, sausages, kidneys, veal) are cut into thin slices.

Fish of the sturgeon family (with skin without cartilage or without skin and cartilage) is cut into 1-2 pieces per serving, scalded for 1 minute, then washed. Fish with a bone skeleton is cut into fillets with boneless skin, cut into 1-2 pieces per serving. You can use commercially produced fillets (sea bass, cod, catfish, etc.). The lemon is peeled and cut into slices. The olives are washed. Olives are pitted by cutting off the flesh in a spiral. Capers are the unopened flower buds of the caper bush; when pickled, they are used together with brine.

Place sauteed onions and tomato puree, poached cucumbers, capers, prepared meat or fish products, spices into the boiling broth and cook for 5-10 minutes. When on holiday, add olives or olives and a slice of lemon to the hodgepodge; sour cream to the meat hodgepodge and sprinkle with chopped parsley. Solyanka can be served without lemon. Some cooks recommend adding sour cream not during the holiday, but seasoning the hodgepodge with it before the end of cooking.

Solyanka from prepared products can be prepared very quickly, which allows these soups to be sold mainly as made to order, in portioned bowls.

Solyanka meat. Prepare it as described above (Fig. III.3). When cooking, a set of meat is introduced into it, consisting of beef, veal, smoked or boiled ham, sausages or sausages.

Homemade diesel fuel. Place diced potatoes into the boiling broth, boil them for 10 minutes, then add the rest of the ingredients. Meat products are put in the same quantities and in the same quantities as in the hodgepodge meat mixture.

Rice. 111.3. Technological scheme for preparing meat solyanka

Solyanka made from offal. It is prepared in the usual way, but during cooking a set of prepared offal is added to the broth: beef tongue, beef kidneys, heart, udder.

Solyanka made from poultry or game. Prepare as described above, but instead of boiled meat products, use boiled poultry or game.

Fish solyanka. When making to order, put pieces (1-2 per serving) of prepared fish into portioned bowls, add fish broth, add sautéed onions and tomato puree, poached cucumbers and cook for 10-15 minutes. At the end of cooking, add the head (if the broth is made from sturgeon heads). When leaving, add olives or pitted olives and a peeled lemon slice, sprinkle with chopped herbs.

When cooking in large quantities, the fish is boiled separately and placed in a hodgepodge when it is released.

Solyanka Donskaya. Solyanka is prepared from sturgeon fish, part of the tomato is replaced with fresh tomatoes and, in addition to onions, sautéed carrots cut into slices and parsley root are added. When made to order, put pieces of scalded fish, cartilage, sautéed vegetables and tomato puree, poached cucumbers, capers into a portioned bowl and cook for 10-15 minutes. 5 minutes before readiness, add fresh tomatoes cut into slices and spices. When cooking in bulk, the fish is cooked separately until tender.

Mushroom solyanka. Cooked in mushroom broth. Add chopped boiled mushrooms, sautéed onions and tomato puree, poached cucumbers, and capers to the boiling mushroom broth. Boil for 5-10 minutes. When on holiday, olives or pitted olives and sour cream are added to the hodgepodge.