Calculation of raw materials for the preparation of complex cold and hot desserts, taking into account regulatory documentation. Technical and technological map for TTC branded products for sweet dishes and recipes
The production of public catering products is carried out in accordance with technological documents containing requirements for production technology. Technological documents include the following documents:
* technological maps for public catering products (TC);
* technological instructions for the production (and/or delivery and sale) of public catering products (TI);
* technical and technological maps for new public catering products (TTK).
Technological documents are approved by the head of the catering organization (enterprise). The validity period of technological documents is unlimited.
Technical and technological map (TTK) - a document developed for a new product and establishing requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, for design, sales and storage, quality and safety indicators, as well as the nutritional value of products Catering. TTKs are developed only for new non-traditional products manufactured for the first time at a public catering enterprise.
The technical and technological map contains the following sections:
* scope of application;
* requirements for raw materials;
* recipe (including the consumption rate of raw materials and food products, gross and net, mass (yield) of the semi-finished product and/or yield of the finished product (dish);
* technological process;
* requirements for registration, serving, sale and storage of public catering products;
* indicators of quality and safety of public catering products;
* information data on the nutritional value of public catering products.
In the section "Scope" indicate the name of the dish (product) and determine the list and names of enterprises (branches), subordinate enterprises that are given the right to produce and sell this dish (product).
In the section "Requirements for the quality of raw materials" an entry is made that food raw materials, food products and semi-finished products used for the manufacture of this dish (product) must comply with the requirements of regulatory and technical documents (GOST, GOST R, TU) and have accompanying documents , confirming their quality and safety in accordance with regulatory legal acts of the Russian Federation.
In the "Recipe" section, indicate the consumption rate of raw materials and food products, gross and net, for one, ten or more servings (pieces), or for one, ten or more kg, the mass (yield) of the semi-finished product and the yield of public catering products (culinary semi-finished products, dishes , culinary, bakery and flour confectionery products).
The "Technological process..." section contains a detailed description of the technological process of manufacturing a dish (product), including mechanical and heat treatment modes that ensure the safety of the dish (product), the use of food additives, dyes, types of technological equipment, etc.
The section “Requirements for design, serving, sales and storage” reflects the features of design and serving of the dish (product), requirements, procedure for selling public catering products, storage and sales conditions, expiration dates according to, and, if necessary, transportation conditions.
In the “Quality and Safety Indicators” section, the organoleptic characteristics of the dish (product) are indicated: appearance, texture (consistency), taste and smell. Here they also make a note that the microbiological characteristics of the dish (product) must meet the requirements.
The section “Information data on nutritional value” indicates data on the nutritional and energy value of the dish (product). The nutritional value of a dish (product) is determined by calculation or laboratory methods.
Each technical and technological map has a serial number and is stored at the enterprise. When changes are made to the recipe or production technology of a product, the technical and technological map is reissued.
The technical and technological map is signed by the responsible developer and approved by the director of the enterprise. Each technical and technological map has a serial number and is stored in the enterprise file cabinet. The technical and technological map is a normative document. The technical and technological map for the dish - dessert “Strawberry Twill”, produced by the confectionery cafe is presented below.
TECHNICAL AND TECHNOLOGICAL MAP
1 AREA OF USE
This technical and technological map applies to the signature dessert “Polosatik”, produced by the cafe-confectionery.
2. REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for the preparation of the Polosatik dessert must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, safety and quality certificate, etc. ).
3. RECIPE
3. TECHNOLOGICAL PROCESS
Strawberries are thawed, washed, rubbed with sugar, gelatin soaked in boiled water is added and heated at a temperature of 96-98? C for 5-8 minutes.
The cream is cooled, combined with vanilla powder and whipped, combined with yogurt, mixed.
Strawberry twill is laid out in glasses or bowls in layers, alternating layers and decorated with chocolate and whole strawberries.
For the dish: “Biscuit cake”
1 area of use
1.1. This technical and technological map applies to “Biscuit” cake.
2. Raw materials used
2.1. For the preparation of cakes, raw materials are used that meet the requirements of regulatory documentation and have certificates of conformity or a declaration of conformity, veterinary certificates for livestock products, and quality certificates.
3. Recipe
3.1. Recipe for “Biscuit” cakes
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Name of raw materials |
Mass fraction of dry substances, % |
Raw material consumption per 10 kg of semi-finished product, g |
Consumption of raw materials per 10 kg of finished products, g |
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In dry matter |
In dry matter |
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Egg yolks | |||||
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Egg whites | |||||
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Essence | |||||
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Citric acid | |||||
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Test output: | |||||
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Whole condensed milk with sugar | |||||
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Butter | |||||
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Powdered sugar | |||||
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Cream yield: | |||||
4. Technological process
Melange with granulated sugar without heating or (to speed up whipping) with preheating to 40 0 C is whipped in a beater, first at low, then at high speed for 30-40 minutes until the volume increases by 2.5-3 times. Before the end of beating, add flour and essence and mix for no more than 15 seconds. Flour should be introduced in 2-3 doses.
The dough is poured onto prepared pastry sheets and spread with a layer of 2-3 mm.
Baking duration is 10-15 minutes at a temperature of 200-220 0 C. The baked sponge cake is kept at a temperature of 15-20 0 C until use. After this, the paper is removed and the biscuit is cleaned.
5. Registration, submission, sale, storage
5.1 Served on a dessert plate.
6. Quality and safety
Appearance: sponge cake in the form of a thin layer 6-9 mm thick; the top crust is smooth.
Consistency: porous, elastic.
Color: crust – light brown; crumb - yellow.
Taste: characteristic of the products used.
Odor: characteristic of the products used.
7. Indicators of nutritional composition and energy value
3.3 “Basket” cake
Technology system
Processing the recipe of a new or signature dish and cooking technology
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Name of products and indicators |
Net weight according to recipe, g |
Processing data per portion, g |
Average data, g |
Accepted recipe, g |
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1st grade wheat flour | ||||||
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Granulated sugar | ||||||
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Butter | ||||||
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Sodium bicarbonate | ||||||
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Ammonium carbonate | ||||||
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Weight of product set | ||||||
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Product weight | ||||||
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Production losses, % | ||||||
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Weight of the finished dish | ||||||
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Hot | ||||||
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Cold | ||||||
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Heat loss | ||||||
Lesson objectives:
Educational: learn to draw up technical and technological maps, guided by data from Collections of recipes and regulatory documents, taking into account compatibility and interchangeability;
Developmental:
Educational:
Acquired skills:
Competently compile documentation;
OK 1 .
Standard time - 2 hours
Form of work organization:
Literature:
Review questions:
1.What is a technical and technological map?
4. Who draws up the technical and technological map?
Tools used:
"I affirm"
Restaurant director
Full name
« « __________20__
TECHNOLOGICAL CARD No. 15.
Name of the dish: “Vanilla soufflé”
Recipe No. 915 “Collection of recipes for dishes and culinary products,” 2012.
| Name product | Product norm for 1 serving, g | Calculation of the number of servings |
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| Gross | Net | 10 | 20 | 30 | 40 | 50 | 60 |
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| Eggs | ||||||||
| Sugar | ||||||||
| Milk | ||||||||
| Wheat flour | ||||||||
| Butter | ||||||||
| Vanillin | ||||||||
| Refined powder | ||||||||
| Milk | ||||||||
Yield: 300 g
Head production
"I affirm"
Restaurant director
Full name
« « __________20__
TECHNOLOGICAL CARD No. 16.
Name of the dish: “Crusk pudding”
Recipe No. 917 “Collection of recipes for dishes and culinary products,” 2012.
| Name product | Product norm for 1 serving, g | Calculation of the number of servings |
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| Gross | Net | 10 | 20 | 30 | 40 | 50 | 60 |
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| Number of products, kg net |
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| Vanilla crackers | ||||||||
| Eggs | ||||||||
| Sugar | ||||||||
| Milk | ||||||||
| Raisin | ||||||||
| Butter | ||||||||
| Candied fruit | ||||||||
| Dried apricots | ||||||||
| Sugar | ||||||||
Yield: 180 g
Head production
Control questions
What regulatory documents are used when drawing up a technological map?
How to calculate the amount of food for a certain number of servings?
Homework:
Create a report.
Practical work No. 12.
Topic: Calculation of the amount of ingredients for preparing hot complex desserts.
Lesson objectives:
Educational: learn to calculate the number of products required for a given number of servings, guided by data from Collections of recipes and regulatory documents, taking into account compatibility and interchangeability;
learn to calculate the number of servings of sweet dishes from available products.
Developmental: developing the ability to analyze information, highlight the main thing, developing the ability to find competent solutions to situational problems using professional knowledge and skills;
developing the ability to work in groups and microgroups
Educational: formation of awareness of the practical significance of the acquired skills for further professional activity,
Acquired skills:
Carry out calculations using formulas;
Competently solve situational problems
Formed professional and general competencies:
PC 2. Organize and prepare complex hot desserts.
OK 1 . Understand the essence and social significance of your future profession, show sustained interest in it.
OK 2. Organize your own activities, determine methods and means of performing professional tasks, evaluate their effectiveness and quality.
OK 3. Solve problems, assess risks and make decisions in non-standard situations.
OK 4. Search, analyze and evaluate information necessary for setting and solving professional problems, professional and personal development.
OK 6. Work in a team and team, communicate effectively with colleagues, management, and consumers.
OK8. Independently determine the tasks of professional and personal development, engage in self-education, consciously plan professional development
Standard time - 2 hours
Form of work organization: individual, micro groups of 2-3 people.
Literature:
1.Golunov L.E., Labazina M.T. Collection of recipes for dishes and culinary products for catering establishments. - M.: Profi, 2012.
2. Mogilny M.P. Collection of recipes for public catering products. - M.: DeLi plus, 2012.
Review questions:
1.What is the main/additional raw material for making desserts?
2. What refers to conditionally substandard raw materials? .
3.How is the gross weight of raw materials determined?
4. How is the number of servings determined?
Tools used:
Collection of recipes, calculator.
Sequence of work:
When calculating the amount of products required for preparing sweet dishes, you should pay attention to the yield of the finished product indicated in the recipe. This is necessary due to the fact that some of the recipes are based on 1 kg of the finished product, and some are based on the yield of 1 serving.
Task 1. Calculation of the amount of products for preparing hot sweetsdishes
Sample solution to a problem
Determine how much milk is needed to prepare 50 servings of vanilla soufflé. Replace natural milk with condensed milk.
1. Find the amount of milk for 1 serving of soufflé according to recipe No. 915: 40 ml; convert to liters: 0.04 l.
2. We calculate the required amount of milk for 50 servings: 0.04⋅50 = 2 l.
3. Find the equivalent of replacing 1 liter of natural milk with condensed milk according to the table “Norms for the interchangeability of products when preparing dishes”: 0.38 (with a decrease in sugar in the recipe by 0.17 kg).
4. Determine the required amount of condensed milk for 50 servings of soufflé, kg: 2⋅0.38 = 0.76 kg.
5. Find the amount of sugar for 1 serving of soufflé: 40g = 0.04 kg.
6. Determine the amount of sugar for 50 servings: 0.04 50 == 2 kg.
7. We determine the amount of reduction in the sugar intake rate due to the replacement of whole milk with condensed milk with sugar: 0.760.17 = 0.13 kg.
We calculate the required amount of sugar: 2-0.13 = 1.87 kg.
Answer: to prepare 50 servings of soufflé you will need 2 l whole milk or 0.76 kg of sweetened condensed milk with 1.87 kg of sugar.
Task 2. Calculation of the number of servings of hot sweet dishesfrom available products
Sample solution to a problem
Determine how many servings of charlotte with apples with a yield of 170 g can be prepared if you have 5 liters of milk.
Find the amount of milk required to prepare 1000 g of ready-made charlotte, according to recipe No. 926: 150 ml; convert to kg: 0.15 l.
We determine the amount of finished charlotte from the available 5 liters of milk: 5: 0.15 = 33.3 kg.
We determine the number of servings with a yield of 170 g (i.e. 0.17 kg) from the available amount of gelatin: 33.3:0.17 = 195 (servings).
Answer: from 5 liters of milk you can prepare 195 servings of charlotte weighing 170 g.
Note.
If you further need to list out the remaining products necessary for preparing the dish, calculations are made using the general method for determining gross weight; in this case we put it in the table (see table 1):
Table 1 - Calculation of raw materials
| No. | Product Name | Weight per 1000 g, g | Weight at 33.3 kg, kg |
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| gross | net | gross | net |
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Form and content of the report:
The report is drawn up on an A4 sheet (or in a notebook) and is the basis for completing the calculation part of the creative project.
Completing a practical lesson involves competently solving situational problems using professional knowledge and skills at a level accessible to each student. (OK1,OK3,OK4)
Everyone has the opportunity to use the help of other group members and consult with the teacher. (OK6)
Completing a practical lesson also involves assessing the results of one’s activities, their effectiveness and quality, by performing self-analysis and correcting one’s own activities based on the results achieved (GC 3)
Homework:
Complete the work, draw up a flow chart for one of the hot desserts, fill out the following table:
Table 2-Assessment-self-assessment of activities
Problems for practical lesson No. 1
Option 1
1. Determine the rate of consumption of products to make 300 servings of rusk pudding. Replace natural milk with condensed milk.
2. Determine how many servings of charlotte with apples with a yield of 170 g can be prepared if you have 2 kg of apples
Option 2
1. Determine the rate of consumption of products for the production of 400 servings of category II chocolate soufflé. Replace natural milk with skim milk.
2. Determine how many servings of charlotte with apples with a yield of 170 g can be prepared if you have 6 kg of apples.
Option 3
1. Determine the rate of consumption of products to make 150 servings of nut soufflé in a cafe. Replace natural milk with sterilized condensed milk in cans.
2. Determine how many servings of charlotte can be prepared with 2 liters of milk.
Option 4
1. Determine the rate of consumption of products for the production of 80 servings of rusk pudding in a category III canteen. Replace whole milk with condensed milk, sterilized in cans.
2. Determine how many servings of apples with rice can be prepared if you have 700g of rice.
Option 5
1. Determine the rate of consumption of products for making 57 servings of charlotte, if the serving weight is 170 g. Replace fresh apples with whole, frozen apples in halves.
2Determine how many servings of apples in the dough can be prepared if you have 0.8 cd of apples.
Option 6
1Calculate the amount of food required to prepare 150 servings of 200 each of the “Charlotte with Apples” dish in a category II dining room. Replace granulated sugar with natural honey.
2. Determine how many servings of apples in a puff paste can be prepared with 2 kg of flour.
TASKS FOR INDEPENDENT SOLUTION
Option 1
1. Calculate the amount of ingredients needed to prepare 18 servings of the “Fruit or berry soufflé” dish in a cafe. Replace sugar with powdered sugar.
2. Determine how many servings of apples in the dough can be prepared with 0.7 kg of milk. Draw up a technological scheme for preparing the dish.
Option 2
1. Calculate the amount of ingredients needed to prepare 23 servings of the “Vanilla Soufflé” dish in a cafe. Replace whole milk with powdered milk.
2. Determine how many servings of fried apples in dough can be prepared if you have 40 kg of apples. Draw up a technological scheme for preparing the dish.
.Option 3
1. Determine how many and what products will be needed to prepare 70 servings of rusk pudding. Replace sugar with honey.
2. Determine how many servings of baskets of apples can be prepared if you have 0.15 kg of apples. Draw up a technological scheme for preparing a dish
Option 4
1. Determine how many products will be needed to prepare 120 servings of apples fried in dough.
2. How much natural honey (in the absence of sugar) will be required to prepare 5 kg of baked apples? Draw up a technological scheme for preparing the dish
Option 5
1. Determine how many servings of apple pudding can be prepared if you have 0.05 kg of nuts.
2. Determine how many products will be needed to prepare 70 servings of the “Vanilla Soufflé” dish in a cafe. Draw up a technological diagram.
Option 6
2. Determine how many servings of apples with rice can be prepared given 0.25 kg of rice
Option 7
1. Calculate the number of products required to prepare 75 servings of the “Chocolate Soufflé” dish in a category II dining room. Replace whole cow's milk with skim milk powder.
2. Determine how many servings of apples with rice can be prepared if you have 0.78 kg of raisins. Draw up a technological scheme for preparing a dish
Option 8
1. Calculate the amount of ingredients needed to prepare 18 servings of croutons with fruits and berries in a cafe. Replace margarine with butter.
2. Determine how many servings of chocolate soufflé can be prepared with 5 liters of milk. Draw up a technological scheme for preparing a dish
Option 9
1. Calculate the amount of food required to prepare 60 servings weighing 100 g of the “Charlotte” dish in a category II dining room. Replace whole cow's milk with whole condensed milk with sugar.
2. Determine how many servings of croutons with apples can be prepared if you have 8 kg of bread. Draw up a technological scheme for preparing a dish
Option 10
1. Calculate the amount of food required to prepare 75 servings weighing 200 g of the “charlotte with apples” dish in a category II dining room. Replace granulated sugar with refined powder. Make a technological diagram.
2. Determine how many servings of vanilla soufflé can be prepared if you have 6 liters of milk.
Option 11
1. Calculate the amount of ingredients needed to prepare 76 servings of the “chocolate soufflé” dish. Replace egg whites with powder.
2. Determine how many servings of apples in a puff paste can be prepared with 2 kg of flour. Draw up a technological scheme for preparing the dish.
Option 12
1.Calculate the amount of ingredients needed to prepare 30 servings of apples in a puff paste. Replace granulated sugar with refined powder. Make a technological diagram
2. Determine how many servings of fruit pudding can be prepared if you have 0.7 kg of eggs.
Practical work No. 13.
When we hear the word “dessert”, we imagine something very appetizing and sweet. In fact, dessert is a broader concept, originating from the ancient French deservir(clear the table). Dessert can be anything that is served after the main course: cheese, fruits, berries, nuts, juices. True, it is not clear whether chewing gum is considered a dessert. Traditionally, desserts include cakes, pies, pastries, cookies, candies, ice cream, marshmallows, jam, chocolate, liqueurs and many sweets from Eastern and European national cuisines.
The custom of finishing a meal with dessert appeared in Europe only in the 19th century, along with the growth of sugar production. Before this, sweets were the privilege of the rich and appeared on the table of common people only on holidays. This is where the custom of paying great attention to decorating desserts comes from, because a festive dish should look impressive.
Sweet fruits and honey were the first popular desserts. Many sweet dishes appeared based on natural sweeteners, which were later replaced by sugar. The sweets that we have today are far from the original dishes in taste, nutritional value and vitamin content. Most of today's desserts are rich sources of glucose. They successfully fight hunger, give strength, stimulate brain function and improve mood. However, you should not indulge yourself with sweets every day, especially if your lifestyle cannot be called active.
Ice cream.
Only the desire of people for a miracle can explain the appearance of ice cream about 4,000 years ago in hot Mesopotamia, where noble people had “ice houses” for storing ice. Ice was delivered to the table of the Egyptian pharaohs along the Nile. It is known that in the 5th century. BC. In Athens they sold snow balls with honey and berries. For Nero, they collected snow from the mountain tops and prepared fruit ice with honey and nuts. In the 4th century. BC. the Persians were able to build structures where ice, collected in winter or brought from mountain peaks, was stored all summer. It was in Persia that the prototype of modern ice cream appeared - a dish of frozen rose water, saffron, fruit and thin strips of dough resembling vermicelli.
The device for making ice cream was invented in China long before the advent of refrigerators. The ingredients were placed in a large container with a mixture of ice and saltpeter. In France, salt began to be used instead of saltpeter. The operating principle of the first “ice cream makers” is simple - since salt water freezes at temperatures below zero, mixing a large amount of ice with salt helps cool the sweet mixture to zero temperature, which is quite enough for ice cream. The first ice cream recipe was published in an English cookbook in 1718. In the mid-19th century. ice cream in England became available to everyone, as large quantities of ice were transported from Norway. In Rus', a favorite dish in the heat was shaved milk frozen in the cellar.
Thanks to ice cream, the drink cream soda (short for ice cream soda) appeared. Ice cream was the only allowed joy on Sundays in Puritan America in the 19th century, when alcoholic and soft drinks were prohibited. The conical wafer ice cream cone appeared in America in 1904. According to legend, at the fair the ice cream seller ran out of cardboard plates. A seller of Syrian waffles, who worked nearby and was suffering from a lack of customers, proposed to cooperate and sell ice cream in rolled waffles.
In the 1950s, it was discovered that you could double the amount of air in ice cream and therefore reduce the amount of milk in each serving. Around the same time, commercial and affordable home refrigerators appeared, making ice cream a cheap treat. Today, the United States is considered the leader in ice cream consumption, with 23 liters of ice cream per year per person.
Cold desserts are not limited to dairy ice cream. In the east, cold drinks are popular: sweet sherbet (made from low-fat milk, juice and sweet fruits) and sorbet (fruit puree without dairy products). In Italian cuisine there is a dessert made from low-fat milk and eggs (gelato) and a sweet cream made from full-fat milk and yolks. The Malaysian dish ice kasang is made with syrup, ice, red beans and condensed milk.
Chocolate
The discovery of chocolate and other South American products is credited to Columbus, although in fact cocoa beans and the chocolate recipe originated in Spain thanks to Cortez. The Mayans and Aztecs cultivated cocoa trees as early as the 15th century. BC. and drank dark chocolate with pepper, believing that God himself had given them his favorite plant that gave strength. Having seen the first European - Cortez - the Aztecs considered him God himself and treated him to chocolate. Cortez did not like the dark chocolate, and the Aztec leader Montezuma realized that this was not a god at all and expelled Cortez from the city. Soon the Aztec empire was captured by the Spaniards, and their divine drink found its way to Spain, where it was sweetened with sugar.
The drink made from cocoa beans has almost retained its ancient name - xocolatl (bitter liquid), and the scientific name of cocoa beans - Theobroma Cacao - means "cocoa - food of God." As is the case with many exotic spices and foods, chocolate was first used for medicinal purposes. It has been found to be a powerful aphrodisiac and remedy for melancholy. Thanks to its rich composition, chocolate can be used as a source of energy. White chocolate is very high in calories, but does not contain cocoa beans and therefore does not have the beneficial properties of dark chocolate. According to WHO, chocolate in large quantities can cause life-threatening addiction.
Marzipan
The name of this ancient dessert is translated from German as “March bread.” Essentially, marzipan is a mixture of grated almonds and powdered sugar. Other nuts are not suitable for this dessert. The oils contained in almonds allow you to form complex shapes from the sweet nut mass without using adhesive additives. Marzipan figures can be painted and glazed.
Marzipan is traditionally considered an aristocratic sweet and a sign of good taste. There are several museums in Europe dedicated to this dessert. Marzipan is not just tasty figurines, but also a source of vitamin E, which is good for the nervous system and skin. The daily requirement of vitamin E is found in just 20 almonds.
According to legend, marzipan was invented by the Italians in the 10th century, when there was a crop failure for all cereals, and they had to replace flour with almonds, which, oddly enough, yielded a good harvest. The French claim that it was they who invented marzipan, and the Sicilians insist that they were the first to learn about marzipan from the Saracens. In Spain, marzipan was made back in the 8th century by adding pine nuts, lemon zest and fruit. In Holland, marzipan is prepared with egg white, lemon juice and liqueur. In Germany, marzipan is associated with Christmas. German confectioners know about 200 marzipan recipes.
Oriental sweets
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A modern person cannot be surprised by sweets, but in ancient times, when sugar was rare, oriental sweets were equal in price to gold. The Arabs attributed magical powers to sweets. Oriental dishes mainly owe their sweetness to honey and the juices of sweet fruits that do not grow in the middle zone. Candied fruits, spices and caramel are the hallmark of oriental desserts.
Turkish delight (translated as light pieces) was made from fruit, rose water, honey, crushed almonds and starch. Its history goes back several thousand years.
Marmalade is a late European variation of Turkish delight, with less sweetness and more fruit. The name of marmalade comes from the Portuguese word “quince”, since the first marmalade in Europe was made from quince juice. In England, orange jam is called marmalade.
Marshmallow is an ancient oriental delicacy made from sugar and egg white. The French called this recipe meringue, and marshmallow began to be called a dish with the addition of fruit puree.
Baklava is made from puff pastry, which is rolled into the thinnest layers, brushed with nut and honey mixture, baked and soaked in syrup.
Halva appeared in the 5th century. BC. on the territory of Iran. The original halva was made from sugar, nuts and soap root. This halva was airy and melted in your mouth. A type of halva is koshalva made from egg whites, molasses, poppy seeds, raisins or nuts.
Nougat was considered a delight for the padishahs. It was made from sugar syrup with egg whites, candied fruits and nuts and flavored with vanilla and lemon zest.
Sherbet is a cold dessert. It can be liquid and thick, like ice cream. Sherbet is made from the juices of various fruits, so it not only cools, but also saturates the body with vitamins and minerals needed in the heat.
Paste.
Pastila is very similar to an oriental sweet (Turkish delight), but is considered a Russian national delicacy. Pastila has been known since the 14th century. It is possible that the method of its preparation was borrowed from the east, but the main ingredient of the marshmallow was Russian Antonov apples or sour wild apples. The most famous Russian marshmallow was Belyavskaya, the recipe for which was invented by the merchant Prokhorov, who loved baked apples. Later, recipes for marshmallows made from raspberries, lingonberries, rowan, and currants appeared, but these berries contain little pectin and do not form such a dense mass as apples. Berry marshmallows were more often used as an addition to apple marshmallows when preparing puff pastries.
In the 15th century, protein was added to marshmallows to give it a white color. Pastila with protein was more elastic and hard. The secret of Kolomna white marshmallow was kept secret until in the 19th century the French, who knew about the properties of protein, surpassed Kolomna confectioners by adding not just whites, but whipped egg whites to apple-fruit puree. The result was an even more elastic mass, called French marshmallow.
At first, marshmallows were made from honey, and only in the 19th century did they start using sugar. Due to the crystallization of sugar, the marshmallow became strong and retained its shape. Sugar apple pastille has gained recognition all over the world. It was produced in dozens of varieties and exported to Europe. In Paris, London and other European capitals there were shops selling Russian sweets. They stopped preparing pastila at home when Russian ovens disappeared. Pastila requires decreasing heat for 2 days, which is now only possible in factory conditions. Unfortunately, it is also unprofitable for factories to produce marshmallows due to the large time costs.
Tiramisu
Tiramisu is the most famous of Italian desserts. Its name translates as “pull me up,” which reflects the high spirits during and after eating this dessert. For the first time, tiramisu was prepared for the Tuscan Duke. Back then, this airy sweetness was called “Duke’s soup.” The modern name for the dessert was given by Venetian courtesans, who noted its ability to lift the spirits.
Real tiramisu can only be tasted on the Apennine Peninsula, because only there they make delicate creamy mascarpone cheese - the main ingredient of tiramisu. Other elements of a real tiramisu are savoiardi cookies and Marsala wine. A simplified version of the Italian dessert is called tiramisu in Russian. Italian ingredients can be replaced with sour cream, biscuit and cognac or liqueur. There is no need to bake it, just chill it in the refrigerator.
Birthday cake.
The first known cake for special occasions is considered to be the wedding cake. Even the ancient Romans ended the wedding ceremony by breaking a thin wheat cake cooked in wine over the bride’s head, which symbolized good luck and a quick addition to the family. The same ancient tradition exists among the Brahmins and many European peoples.
In medieval England, guests would bring homemade cakes to a wedding, build a tower out of them (much like modern tiered wedding cakes), and the newlyweds would kiss on top of the tower. By the way, the custom of crowning a wedding cake with figurines of the newlyweds comes from this kiss. This lovely custom was gradually forgotten when one pastry chef came up with the idea of filling all the pies brought by guests with glaze, forming a single cake.
In France, a wedding cake was made from small round cakes filled with cream and doused with caramel. When hardened, the caramel held the shape of even a very large structure. Each guest was served several balls, breaking them off from the pie. Another type of French holiday cake is a layer cake made from thinner layers. This cake was the highlight of the program and was served at the end of the holiday.
In Japan, newlyweds who could not afford an expensive wedding cake used a fake cake. It could even be “cut” by inserting a knife into the slots. In India, they sometimes use a “cake block” that is covered with icing. Guests are treated to pieces of frosting and fruit. In Rus', weddings did not take place without a round loaf, symbolizing the sun. Cutting the wedding cake by the newlyweds had a sacred meaning among many peoples. Today, a wedding cake plays only the role of table decoration or serves as a means of self-expression for the couple.
Gingerbread
Another symbol of the holiday is gingerbread, baked from dough with the addition of spices (hence the name), jam, honey, nuts and raisins. Gingerbread dates back to the Neolithic, when our ancestors learned to bake bread and experimented with various flavorings. The most ancient gingerbreads are honey ones. Flatbread baked with honey was known to the Egyptians and Greeks. The Germans have improved the ancient recipe and still bake honey gingerbread for Christmas.
In Rus', the first gingerbreads were also made with honey. The first mention of “honey bread” dates back to the 9th century. The first Russian gingerbreads consisted of about half honey. They were baked from rye flour with the addition of berries, aromatic herbs and roots. They acquired their modern name in the 13th century, when spices from India became available. Traditionally, black pepper, bitter orange, mint, anise, ginger, cloves and nutmeg were added to gingerbread cookies. Each locality had its own gingerbread recipes. The most famous have always been Tula gingerbread.
The most ancient method of making gingerbread was hand modeling. Later, cut-out gingerbreads appeared, baked in molds, and printed ones, on which a design was applied using a board. In Pomorie they make roes - richly decorated and painted gingerbread cookies of fancy shapes.
Ministry of Education and Science of the Russian Federation
GOU SPO Tomsk Trade and Economic College
Course work
Discipline: “Technology of public catering products”
On the topic: “Modern desserts. Cooking and presentation technology"
Performed:
3rd year student
specialties 260502
K. A. Demina
Checked:
Teacher of the highest category
L. N. Gavrilina
Tomsk 2011
Content
Introduction
Desert (from the French desservir - “to clear the table”) is the final dish of the table, to obtain a pleasant taste sensation at the end of lunch or dinner, usually sweet delicacies.
As a rule, it is sweet (for example, cake or ice cream), but there are also unsweetened desserts made from fruits, nuts, cheeses, and unsweetened confectionery. In addition, not all sweet dishes are desserts; for example, in Chinese cuisine there are sweet meat dishes that are not desserts. In China, you can also find candies with pepper and ginger instead of sugar. Native Americans made chocolate with peppers and spices instead of sugar before the arrival of Europeans. Even in Russian cuisine there are unsweetened desserts - for example, black caviar. Cheese is considered a classic French dessert.
Confectionery products can be served as dessert: cakes, cookies, waffles, muffins, pies; various types of sweets, marshmallows, whipped cream dishes; sweet fruit and berry mixtures (so-called fruit salads); juices, soda waters, compotes, jelly; sweet milk, chocolate and fruit and berry mousses, creams, jellies; ice cream and ice cream desserts; dessert can be tea, cocoa, coffee, coffee with ice cream (cafe glace); special dessert wines - in a word, everything that can be served as a “third course”.
The custom of serving sweet dishes at the end of lunch or dinner appeared in rich European homes about two centuries ago. Before the invention of sugar, the basis for creating desserts was honey and fruits in all forms: fresh, dried. Nowadays, counting all the variations of recipes for sweet dishes is very difficult. These are cakes, pastries and rolls, sweets and ice cream, jam and confitures, chocolate and mousses, jellies and puddings. One cannot fail to mention the delicious oriental sweets: baklava, Turkish delight, halva, nougat. Arabs even believe that sweets have a magical effect on humans. In general, the countries of the East had a significant influence on the expansion of the range of desserts in the countries of the Balkan Peninsula. For example, in Bulgaria, Croatia and Montenegro, nuts, honey, dried fruits, and raisins are often served for dessert.
Development of an assortment of signature dishes
Technological map No. 1
Semifreddo – Italian semi-ice cream with mango
Recipe| Product name |
Net weight per 1 serving (g) |
|
| Mango |
50 |
45 |
| Sugar |
30 |
30 |
| Whole milk |
25 |
25 |
| Yogurt |
25 |
25 |
| Cream |
25 |
25 |
| Egg yolk |
20 |
20 |
| Vanilla |
1 |
1 |
| Honey |
25 |
25 |
| Cinnamon |
1 |
1 |
| Carnation |
1 |
1 |
| Lemon |
20 |
17 |
| Cherry |
20 |
15 |
| Exit |
200 |
Cooking technology
Beat the yolks with sugar for 10-15 minutes.
Add vanilla to the milk, bring to a boil, add the yolks beaten with sugar, mix well, and boil. Pass through a fine sieve and cool.
Grind the mango in a blender, add to the cooled mixture, add yogurt, whipped cream, cherry pieces and mix.
Place the mixture in bowls and freeze at a temperature of -15-20? C for 2 hours.
Sauce. Melt honey in a water bath, add lemon juice, cinnamon, cloves, stir.
Serve semifreddo with mango slices and drizzle with honey sauce.
Technological map No. 2
Panna cotta with raspberry paper and strawberry sauce.
| Product name |
Gross weight per 1 serving (g) |
Net weight per 1 serving (g) |
| Panna cotta |
||
| Milk 3.2% |
20 |
20 |
| Cream 33% |
125 |
125 |
| Gelatin |
2 |
2 |
| Vanillin |
0,1 |
0,1 |
| Black chocolate |
20 |
20 |
| Sugar |
15 |
15 |
| Panna cotta yield, g |
170 |
|
| Raspberry paper |
||
| Fresh frozen raspberries |
50 |
30 |
| Powdered sugar |
20 |
20 |
| Egg white |
0.5 pcs |
13 |
| Paper yield, g |
20 |
|
| Strawberry sauce |
||
| Fresh frozen strawberries |
55 |
48 |
| Powdered sugar |
20 |
20 |
| Lemon acid |
0,05 |
0,05 |
| Sauce yield, g |
50 |
|
| For decoration |
||
| Berries (strawberries, raspberries, currants) |
20 |
15 |
| Mint |
2 |
2 |
| Vanilla waffles |
20 |
20 |
| Yield of dish, g. |
170/20/ 50/37 |
Cooking technology
Panna cotta: cut the vanilla pod, remove the beans, dry them, and then mix with sugar. Mix milk with cream, add vanilla beans. Place over low heat and simmer the mixture a little so that it acquires a vanilla smell and gets rid of the harsh taste that the grains can give. Soak gelatin in cold water. When it swells, add it to the warm milk mixture and mix thoroughly. Add grated chocolate and stir until smooth.Prepare a silicone mold, pour the milk-chocolate mixture into it and refrigerate for 2-3 hours.
Raspberry paper: mash the raspberries (drain the defrosted liquid), mix with powdered sugar and egg whites. Rub the resulting mixture through a sieve to remove the grains. Place a fireproof rubber mat in a flat dish, place the raspberry mixture on it, and smooth it out. Place in an oven preheated to 120 C and dry the mixture until the moisture has evaporated. Cool the finished raspberry paper and mix.
Strawberry sauce: puree strawberries in a blender, add powdered sugar. Strain the sauce through a fine sieve, add citric acid and stir.
Technological map No. 3
Chocolate rolls
| Product name |
Gross weight per 1 serving (g) |
Net weight per 1 serving (g) |
| Egg |
? |
10 |
| Milk |
60 |
60 |
| Flour |
30 |
30 |
| Cocoa powder |
15 |
15 |
| Butter |
10 |
10 |
| Sugar |
10 |
10 |
| Strawberry |
12 |
10 |
| Orange pulp |
14 |
10 |
| Banana |
16 |
10 |
| Kiwi |
13 |
10 |
| Milk chocolate |
50 |
50 |
| Cottage cheese |
50 |
50 |
| Cream |
25 |
25 |
| Vanilla sugar |
5 |
5 |
| Physalis |
5 |
5 |
| Mint |
2 |
1 |
| Exit |
260/50/6 |
Cooking technology
1. Prepare pancake dough from eggs, milk, flour, sugar and cocoa powder.2.Fry thin pancakes from the dough in a well-heated frying pan. Fry each pancake on both sides and brush with butter.
3. Prepare the filling. Process orange, banana, kiwi and strawberries. Divide the oranges into slices, and cut the strawberries, kiwi and banana into thin slices.
4. Place the pancake on the work surface, coat it well with the curd and creamy mixture, first rub the curd through a sieve and beat with cream, place the filling on top.
5.Roll the pancake and press lightly on all sides. Place the prepared roll in the refrigerator for 1.5 - 2 hours (or in the freezer for 20 - 30 minutes). Then carefully trim the uneven edges of the roll and cut into small portions. Place on serving plates. Melt the chocolate in a water bath and decorate the rolls.
Technological map No. 4
Grape jellyCooking technology
Remove the grapes from the brush, sort, and rinse thoroughly. Cut each berry in half and remove the seeds.
Prepare gelatin and divide into 2 parts.
Pour grape juice into a saucepan and bring to a boil. Remove from heat, add prepared and dissolved gelatin.
Place the berries in glasses, filling them halfway. Place it at a 45 degree angle.
Pour juice with gelatin into glasses standing at an angle, so that it just covers the berries. The second half of the glass should remain free. Refrigerate until hardened.
When the jelly hardens, add yogurt to the remaining grape juice and gelatin and mix thoroughly.
Fill the glass with a mixture of juice and yogurt and cool.
It is beautifully designed, poured into the glass evenly, at an angle of 45 degrees.
Technological map No. 5
Apricot dessert with caramel.
Cooking technology
Process the dried apricots, boil with the addition of orange juice.
Add evaporated cognac and sugar.
Using a blender, grind until smooth and combine with yogurt.
Prepare gelatin and dissolve in a water bath.
Gently add gelatin into the puree, whisking slightly.
Cool the cream, beat with powdered sugar.
Boil into caramel: sugar + water 1:1.
Decorate the dish: place dessert in a bowl, decorate with cream and caramel on top.
Technological map No. 6
La Marchesella
| Name of raw materials |
Gross weight per 1 serving (g) |
Net weight per 1 serving (g) |
| Flour |
10 |
10 |
| Baking powder |
1 |
1 |
| Cocoa powder |
6 |
6 |
| Instant coffee |
3 |
3 |
| Vanillin |
1 |
1 |
| Salt |
1 |
1 |
| Egg |
20 |
20 |
| Granulated sugar |
38 |
38 |
| Cottage cheese |
41 |
41 |
| Margarine |
13 |
13 |
| Water |
20 |
20 |
| Brandy |
25 |
25 |
| Cream 33% |
50 |
50 |
| Exit |
200 |
Cooking technology
Sift the flour, mix with baking powder, cocoa powder, coffee, vanilla and salt.
Beat the egg with sugar for 20-30 minutes, add cottage cheese, melted margarine, water, brandy, mix. Knead with flour for 15-30 seconds.
Bake in silicone molds at 200? C for 20-25 minutes. Cool.
Serve with whipped cream. Technological map No. 7
Dessert “Crispy”
Cooking technology
Bring the orange juice and sugar to a boil and simmer for 2 minutes. Freeze at -20?C.
Beat the frozen mixture in a blender, add the beaten egg whites and freeze again.
Process the fruits according to SanPin, cut into thin slices, and place on a baking sheet lined with parchment paper. Bake at 100°C for 1-1.5 hours.
Serve the sorbet scoops on a dessert plate with fruit chips around them.
Technological map No. 8
Dessert “Bavarese al vino moscato”
Cooking technology
Heat the milk in a water bath. Soak the gelatin for 1.5-2 hours, heat until dissolved.
Beat the yolks with sugar for 10 minutes, add milk, wine, prepared gelatin and beat until thick and cool at a temperature of 8-10? C.
Beat the cream until a stable pattern appears, add powdered sugar and the cooled mass. Pour Bavarese into molds and cool at 4-8? C for 4 hours.
When serving, decorate with melted chocolate glaze.
Technological map No. 9
Trifle with oranges and limnocello
Cooking technology
Squeeze the juice out of the orange, add limoncello to it; Coarsely chop the cookies and mix everything.
Beat mascarpone with sugar for 10-15 minutes, add lemon zest and juice, and continue beating for another 10 minutes.
Cut the orange into segments.
The dessert is assembled in layers in a glass or bowl: mascarpone, cookies, orange.
Technological map No. 10
Coffee granite with macaroons
Cooking technology
Mix softened butter with flour, sugar, whipped egg white and almond flakes.
Place the dough on a baking sheet lined with parchment paper, shaping it into boats. Bake at 200?C for 6 minutes.
Brew strong espresso, add sugar and beat until completely dissolved. Freeze (T=-20? C, 2 hours).
Drink the frozen mixture in a blender and freeze again.
Whip the cream until a stable pattern appears, add coffee and continue whipping until a homogeneous mass is formed.
Place cookies in a bowl or bowl, top with granite, and sprinkle cocoa on top.
Characteristics of raw materials necessary for preparing signature dishes
1. Mascarpone (Italian Mascarpone) - Italian cream cheese. Comes from the Lombardy region. It is believed that it was first made in the area between the towns of Lodi and Abbiategrasso, southwest of Milan, in the late 16th and early 17th centuries.
When producing mascarpone, cream with a fat content of 25% is heated in a water bath to 75-90 °C and, while stirring, tartaric acid (traditional method), lemon juice or white wine vinegar is added to begin the process of coagulation (clotting) of the milk protein. After a short heating to complete coagulation, the product is cooled and subjected to self-pressing in linen bags suspended in a cool place to remove whey. Due to the non-use of lactic acid cultures (starters) and enzymes for coagulation, the name “cheese” can be applied to it with a large degree of convention.
Mascarpone contains about 75% fat in the dry residue and has a creamy consistency, so it is ideal for desserts.
2. Limoncello (Italian Limoncello) is a popular Italian lemon liqueur. For the most part, it is produced in southern Italy, in particular on the Amalfi coast, on the islands of Capri, Ischia, Sicily, and Sardinia.
The liqueur is produced by infusing lemon peel (rather than distillation), so limoncello contains a large amount of vitamin C. The infusion period is usually 3-5 days. The drink also contains alcohol, water and sugar. The final stage of production is the emulsification of the drink in special machines.
In Italy, limoncello is the most popular local drink after Campari. Liqueur is consumed in its pure form, as a digestif, as a table drink or dessert, and as a component of cocktails. Limoncello is drunk chilled from small tall glasses, which are previously kept in the freezer so that the walls are covered with a thin layer of ice. Sometimes ice is added to the liqueur itself. Often, restaurants prepare their own liqueur with a unique taste. In Russia, limoncello is still very rare.
3. Champagne is a sparkling wine produced in the French region of Champagne from established grape varieties by the method of secondary fermentation of wine in a bottle. The name of the drink comes from the name of the Champagne region in France.
Although the term "Champagne" is often used by sparkling wine producers in many countries and localities (for example, California, Canada and Russia), it is correct to use it only in relation to wine produced in the Champagne region. Under the auspices of the Comite Interprofessionel du Vin de Champagne, a comprehensive set of rules and regulations has been developed for all wines from this region. These rules are designed to ensure the production of a high quality product. The rules indicate the most suitable places for growing grapes, the most suitable grape varieties - champagne is made from one variety or a mixture that includes no more than three grape varieties: chardonnay (French chardonnay), pinot noir (French pinot noir) and pinot meunier (French . pinot meunier). A fairly long list of requirements is also defined that determine the main aspects of growing grapes. Among these rules: pruning of the vine, the harvest of the vineyard, the degree of pressing of the grapes. Only if the wine meets all these requirements can the name “Champagne” be affixed to the bottle. The rules developed by the Champagne Committee are submitted for approval to the French “National Institute of Appellations of Origin” (INAO).
4. Peach. Peach pulp contains organic acids (citric, malic, tartaric, quinic), mineral salts of iron, potassium, phosphorus, copper, manganese, zinc, magnesium and selenium. Peach contains B vitamins, vitamin C, K, E, PP, carotene, as well as essential oils and pectins.
Peach pits contain amygdalin and bitter almond oil.
5. Raspberries also contain organic acids (malic, citric, tartaric salicylic, etc.), pectin, nitrogenous and coloring substances, fiber, vitamin C (especially a lot of it in the leaves - 20-30 times more than in fruits), vitamins A, B2, PP, beta-sitosterol, which has anti-sclerotic properties, essential oil. Raspberries also contain coumarins (from 0.8 to 4 mg/percent), which normalize blood clotting and reduce prothrombin levels, and anthocyanins, which have capillary-strengthening and anti-sclerotic properties. The leaves and branches of dark-colored, blackberry-shaped raspberry varieties contain the most coumarins and anthocyanins. Among the beneficial elements of raspberries, it should also be noted a significant amount of potassium salts (up to 220 mg per cent in fresh, much more in dry), compounds of iron, copper, folic acid.
6. Orange. First of all, it is worth noting that there is no such fruit that would contain such an amount of vitamins, micro- and macroelements. In this matter he is the undisputed leader.
An orange contains (100 g): carbohydrates - 10.3 g, fiber (dietary fiber) - 1.4 g, organic acids - 1.3 g, fats - 0.2 g, proteins - 0.9 g, ash - 0.5 g, pectin - 0.6 g
7. Pear. Water: 83.71 g Inorganic substances: 0.33 g Dietary fiber: 3.1 g Energy value: 58 kcal Monosaccharides: 9.80 g Carbohydrates: 15.46 g Proteins: 0.38 g Fats: 0.12 g Microelements Potassium: 119 mg Phosphorus: 11 mg Calcium: 9 mg Magnesium: 7 mg Sodium: 1 mg Iron: 170 µg Copper: 82 µg Zinc: 100 µg Vitamins Vitamin C: 4.2 mg Vitamin B1: 12 µg Vitamin B2: 25 µg Vitamin B3: 157 µg Vitamin B5: 48 µg Vitamin B6: 28 µg Vitamin B9: 0 µg Vitamin B12: 0 µg Vitamin A: 23 UI Retinol: 0 µg Vitamin E: 0.12 µg Vitamin K: 4.5 µg Fatty acids Saturated: 6 mg Mono-unsaturated: 26 mg Poly-unsaturated: 29 mg Cholesterol: 0 m
8. Mint. Mint contains up to 25 mg% vitamin C, carotene, 13.8 mg% rutin, 3-12% tannins, acetic and valeric acids, but what attracts people, of course, is a unique essential oil with a set of biologically active components.
9. Honey The nutritional value of honey is very significant. We know that food is a basic human need. It is necessary for the body to live, develop and grow. Numerous data show that in our country honey has been known since ancient times as an excellent food product and remedy.
Science has established that more than half of all the energy produced in the human body is generated by sugary substances introduced with food - carbohydrates. Honey is a high-calorie product. One kilogram of honey provides 3150 calories, while one kilogram of beef of average fatness - 1330, one kilogram of eggs (20 large eggs) - 1590, one liter of whole milk - 620 calories.
10. Persimmon is a multi-trunked or single-trunked tree that grows up to 12-15 meters in height. Persimmon fruits can be classified into two categories: astringent in taste (however, this feature is eliminated when the persimmon is fully ripe) and non-astringent. The shape of persimmon fruits can be round, acorn-shaped, or angular. The color can vary from light yellow to dark orange. The weight and size of the fruits of a particular variety can also vary - from 100 g or less to half a kilogram. The fruit is completely edible except for the seeds and leaf calyx.
Nutritional and medicinal value: persimmon fruits have great nutritional value mainly due to their content (up to 25%) of glucose and sucrose. It also contains vitamin C, provitamin A, malic and citric acid, a lot of iron, calcium, copper, manganese and potassium. For colds and coughs, it is useful to gargle with the juice of one ripe persimmon mixed with 3.5 tbsp. spoons of warm water. Persimmon has tonic properties. It improves appetite, increases performance, and calms the nervous system.
11. Milk cream - a liquid product based on vegetable fats and milk powder. Contains 26% fat and no sugar. Thanks to the presence of dairy components, the cream has a rich, creamy taste.
Whipped with added sugar, they are used as cream for cakes and pastries. As a substitute for dairy cream, it is used in cooking for making sauces and gravy. In the confectionery industry it is used as whipping cream. A distinctive feature from other creams is that it is not sweet at all!
12. Pistachios. The nut is hidden under a smooth, steamy shell and has an oval kernel with a sweetish taste. The nut can be of different colors - from yellowish-green to cream. Pistachios are very tasty and acquire a special aroma after roasting with salt.
Pistachios are used as a food coloring and in the preparation of various dishes, both savory and in the manufacture of confectionery products such as nougat, for example, or ice cream.
This nut contains quite a lot of protein, vitamin E and minerals. Vegetable fat has a stimulating effect on the body's defense mechanisms, thereby strengthening the immune system. Proteins satisfy the body's need for essential amino acids. Vitamin E normalizes muscle activity, neutralizes oxygen metabolism products harmful to the body, and reduces the likelihood of cancer.
Features of methods and modes of technological processing of raw materials
Cleaning. The goal is to remove inedible or damaged parts of the product. Produced manually or using machines. For manual cleaning, knives, scrapers, etc. are used.
Grinding. Mechanical division of a product into parts for the purpose of better technological use. There are two types of grinding: crushing and cutting.
Washing. Removing the product from contaminants. Produced using water. Products can be washed mechanically (in washing machines), as well as manually (using baths and running water). Thermal culinary processing of products has an important sanitary and hygienic purpose. Food products, both animal and plant origin, are almost always contaminated with microorganisms. During heat treatment, the temperature inside them is usually 800C and higher. This temperature has a detrimental effect on most mold and non-spore bacteria, and also causes the transition of spore-forming bacteria into an inactive form. During heat treatment, complex structural, mechanical and physicochemical changes occur in products, which determine their culinary readiness. In practice, the culinary readiness of products is judged by organoleptic indicators (consistency, taste, smell, color) and the corresponding temperature. An important hygienic requirement for all types of heat treatment is the maximum preservation of the nutritional value of products, which is ensured by compliance with the required heat treatment regime. Exceeding the established temperatures or duration of heat treatment of products has a negative impact on their nutritional value.
Thermal processing of products is carried out either in one way (for example, only cooking), or in several ways in various combinations. During heat treatment, certain technological properties are imparted to the product, as well as organoleptic advantages (for example, potatoes are fried before stewing). Below are the most widely used food processing methods in practice.
Baking. The product is laid out on a baking sheet and placed in an oven at a temperature of 150-270? C. The product is heated by heated dishes, air and thermal radiation from the hot walls of the cabinet.
Cooking in a water bath. The technological process of preparing some dishes should be carried out at a temperature not exceeding 60-90 ° C, maintaining it for the entire period of culinary processing. For this purpose, a water bath with a heating medium thermostat is used. Stovetop dishes are also used: to do this, pour liquid (water) into one of the vessels, heat it to the required temperature and place the vessel with the product in it.
Cooking. During the cooking process, products are heated in a liquid medium (water, milk, etc.) or in a steam atmosphere. In this case, the ratio of product and liquid must be at least 1:1. There are two cooking modes. In the first mode, the liquid is heated to a boil, after which the heating is reduced and further heat treatment of the product is carried out at low boiling (temperature about 95-98 ° C), maintaining this mode for the entire time required to bring the product to readiness.
In the second mode, the liquid is heated to a boil, then the heat is stopped and the product is brought to readiness using the accumulated heat.
Cooling - used for cooking creams, jellies and other types of desserts.
Freezing - used for making ice cream and planed bread, as well as for long-term storage of products.
Whipping is a mechanical culinary processing consisting of intensive mixing of one or more products in order to obtain a loose, fluffy or foamy mass.
Experimental development of signature dishes
Dessert “Spiced Pears”
| 1 |
Pear |
Baking |
Combi oven |
280 |
130 |
150 |
||
| 2 |
Honey |
Blooming |
Water bath |
25 |
25 |
|||
| 3 |
Liquor |
30 |
30 |
|||||
| 4 |
Cookie |
Grinding |
Blender |
20 |
20 |
|||
| 5 |
Persimmon |
Grinding |
Blender |
130 |
30 |
100 |
||
| 6 |
Cream 27% | |||||||
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