Perhaps you will not meet such a person who does not like to enjoy tasty cookies with a cup of fragrant tea or an invigorating coffee. Cookies is one of the most ancient delicacies. As early as the ancient Persia, he was applied to the table, and the recipe was kept in the strictest secrecy. Europeans tried him in the 14th century and since then began to improve his recipe and add all sorts of fillers. Today, every hostess has a couple of traditional recipes in his arsenal, but if suddenly, the guests found surprise - always help out universal recipe Cookies minute!

It is still possible to bake this cookie with fruit filler. For the test you need flour per 100-150 g more than in the above recipe sand cookies. To knead steep dough, and then take thick jam or berries from jam and show fantasy! You can cut the rhombus and wrap in the form of bagels, you can bake a basket, you can smear a jam and spray with small pieces of the test. Finished cookies can be decorated, sugar, butter). It all depends only on your creativity and free time!

Bon Appetit!

Routing

Cookies "Round"

P / P.	name of raw materials
	Flour
	Powder sugar
	Powder vanilla
	Butter
	Eggs
	Melange for lubricant
	Output	1000

Cooking technology

Ready dough They rolled into a 5 mm thick layer, lubricate the egg and sprinkled with chilled crumb. After 20 minutes, round recessed with a diameter of 40 mm are cut round cakes and baked on dry confectionery sheets at 230 ° C.

For cooking crumbs "/10 Part of the test is cooled, addedi a little flour and wipe through a rare sieve.

Quality requirements

Round-shaped cookies, not deformed, smooth edges, without tempered, when pressing, cookies crumble, humidity 6%. In 1 kg. Not less than 85 pcs.

Routing

Cookies "Leaf"

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Powder sugar
	Powder vanilla
	Butter
	Melange
	Melange for lubricant
	Ammonium carbonist
	Output	1000

Cooking technology

Butter creamy is triturated with sugar, add nabout power, not ceasing to interfere, melange (eggs), vanilla pud. ru, after which - flour with ammonium and knead the dough. From the test, the oval pointed pellets, which are applied to the end of the knife, are put on the dry sheet, lubricate the egg and bake at 230-240 ° C.

Quality requirements

Cookies Form of leaf, not deformed, the edges are smooth, without tempered, when pressed, cookies crumble, humidity 6%. In 1 kg. Not less than 60-70 pcs.

Routing

"Star cookies

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Powder sugar
	Powder vanilla
	Butter
	Melange
	Milk
	Tsukati or fruit
	Soda drinking
	Output	1000

Cooking technology

The stripped butter is thoroughly triturated, mixed with sugar and vanilla powder, soda, whipped 6-8 min. In this

milk, mixed with melange, and bezband another 5-8 min, after which they are stirred with flour. If sugar sand is used instead of powdered sugar, then it is mixed with milk, heating until sugar, coils are dissolvedbut and whipping, add to mass, after What is kneaded with flour.

Ready dough put in a confectionery bag with gear pipec. what (hole diameter of 1.5 cm). On the dry baking tray sit at a distance of 3-4 cm. From each other, small cookies in the form of stars. In the middle of the cookies are laying a piece of ducat or raisin. Baked products at 230-240 ° C.

Quality requirements

Cookies Form of leaf, not deformed, the edges are smooth, without tempered, when pressed, the cookies crumble, the humidity is 8%. In 1 kg. Not less than 140 pcs.

Routing

Cookies "Glagolik"

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Powder sugar
	Powder vanilla
	Butter
	Melange
	Milk
	Invert syrup
	Soda drinking
	Output	1000

Cooking technology

The dough is prepared as for the "asterisk" cookie, butin invert syrup and sit on a baking sheet with a confectionery bag with a toothed tube (hole diameter 6-7 mm) Small cookies in the form of the letter "g". Boot by the Teverand round 230-240 ° C.

Quality requirements

Cookies shape in the form of the letter "g", not deformed, the edges are smooth, without tempered, when pressing cookies crumbs, humidity 7%. In 1 kg.122 pcs.

Routing

Cookies "Lemon"

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Sugar sand
	Ammonium carbonist
	Butter
	Soda
	Melange
	Lemon essence
	Honey
	Milk whole
	Output	1000

Cooking technology

Butter cream is triturated with sugar, add land monsnament Essence, Ammonium, Honey and, continuing the beating, introduce a little Mellant mixed with milk. A flour mixed with soda is added to the lush whipped mass. Finished dough Raskatyvbut the layer with a thickness of 5 mm and a circular withdrawal with a diameter of 40 mm is cut off with a cakes that are laying on dry sheets and baked at 240 ° C.

Quality requirements

Cookies round, crumbly, golden color, with the smell of lemon and honey; in 1 kg. not less than 125 pcs.

Routing

Sand strip with jam

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour	2400
	Sugar sand
	Vanilla essence
	Margarine	1300
	Salt
	Melange
	Jam
	Ammonium carbonist
	Output	100pcs on 50 gr.

Cooking technology

Ready safety dough rolled the rolling pin into the reservoir with a thickness of 10-15 mm, put on the baking sheet and put the harness along the edges, vse. shot from the same test in the form of a side. On the layer uniformabout we are applied jumped. From the rest of the test, thin harnesses (stripes) roll over and impose them in the form of a grid on the pie, fastening the ends on the side. The surface of the cake before baking is lubricated with egg and bake at 240-250 ° C until preparedness.

Cut on rectangular products weighing 50 g.

Can be prepared in the form of a cake with a jam, minced meb. lock, with fruit filling.

Quality requirements

Cookies of rectangular shape, crumbly, golden color, with a smell of fruit aroma; in 1 kg. not less than 125 pcs.

Routing

Oil cookies

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Sugar sand
	Butter
	Melange
	Essence
	Output	1000

Cooking technology

Oil with sugar whipped to lush homogeneous mass, dabout the melange is bruised, dissolve the essence and whipped. Quickly deputye. sew with flour. Ready dough lay out in confectionery me. shock with a toothed tube with a diameter of 0.7-0.8 cm. Sentaine. nail round or oval shape on dry sheets. Baked at a temperature of 240-250 ° C for 5-6 minutes.

Quality requirements

Cookies round and oval shape, crumbly, golden color, with an essay smell.

Routing

Cutting Cookies

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Sugar sand
	Margarine
	Vanilla powder
	Salt
	Soda drinking
	Ammonium carbonist
	Invert syrup
	Output	1000

Cooking technology

Margarine with sugar is whipped to homogeneous mass, invert syrup is added, in which salt, soda, ammonium dissolve, inbut narrinal powder, and then quickly kneaded with flour to homogeneous mass. The finished dough is rolled into the reservoir with a thickness of 4.5-5 mm and the biscuits are cut with rectangular or roundr we. Baked at a temperature of 220-240 ° C 5-6 min.

Quality requirements

Cookies a rectangular or round form, not deformed, the edges are smooth, without tempered, when pressing the cookie crumbs.

Routing

Sand horn with poppy

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour	3100
	Sugar sand	1133
	Margarine	1200
	Vanilla powder
	Salt
	Soda drinking
	Ammonium carbonist
	Melange
	Mac for finishing
	Output	100 pieces. 50 gr.

Cooking technology

Predaten the dough is prepared on pieces of 56 g. The formulas in the form of a hilt (horns) are sprinkled with a thumb (3 g) and baked on the lubricated sheets at a temperature of 260 ° C.

Quality requirements

The cookie has a shape of a horseshoe, crumbly, golden color, with vanilla aroma.

Routing

Pattern cookies

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Powdered sugar
	Butter
	Melange
	Salt
	For decoration
	Sugar
	Orekhi
	Output	1000

Cooking technology

Butter with powdered sugar whipped, add melange, in the catabout rum dissolve salt, and beat another 10-15 minutes, then quickly kneaded with flour to homogeneous mass. The dough is rolled into the layer with a thickness of 0.5 cm, sprinkled with sugar and chopped nuts, rolled the rolling pin on top, can be rifled. With the help of youe. iOC cut out cookies of different shapes (Fig. 13). Baked on dry sheets at a temperature of 240-250 ° C 5-6 minutes.

Quality requirements

Round-shaped cookies, not deformed, smooth edges, without tempered, when pressing, cookies crumble, humidity 6%. In 1 kg. Not less than 60-70 pcs.

Routing

Cookie cottage cheese

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Sugar sand
	Creamy butter (margarine)
	Eggs
	Soda drinking
	Essence
	Sugar sand for sprinkling
	Output	1000

Cooking technology

Mixed the dough mixed with the addition of rubbish cottage cheese. The finished dough is rolled into a 5 mm thick layer, sprinkled withbut harom-sand. Cut out cookies of different shapes with youe. iOC or knife. Baked 5-8 min at a temperature of 220-230 ° C.

Quality requirements

Cookies of different shapes, not deformed, the edges are smooth, without tempered, when pressed, the cookies crumble.

Routing

Sand and raisins

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour	2600
	Sugar sand
	Margarine
	Melange
	Soda drinking
	Salt
	Raisins
	Ammonium carbonist
	Fat for lubrication sheets
	Orekhi
	Output	100 pieces. 50 gr

Cooking technology

Prepare sand dough with raisins. Raisins add along with flour.

The dough is rolled into a layer with a thickness of 1 cm, sprinkled Rubels mi nuts and cut on the products of a rectangular shape weighing 61 g. Baked at, a temperature of 240-250 ° C on the blurred sheets.

Quality requirements

Rectangular cookies, not deformed, smooth edges, without tempered, when pressing, cookies crumble, humidity 6%. In 1 kg. Not less than 85 pcs.

Routing

Cookies "Chamomile"

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Powdered sugar
	Butter
	Melange
	Milk whole
	Essence
	Raisins
	Ammonium carbonist
	Zhezzhe
	Output	1000

Cooking technology

Melange (eggs) are whipped with half the sugar rate withbut greens up to 40 ° C. The remaining half of the sugar is rubbing and bezand creamy oil, gradually adding essence and mabout loko. Both masses are combined and stirred with flour and looseand televisions. The finished dough is laying in a confectionery bag and set off the patterned shape in the form of a chamomile. Part of the test towerbut sewing zhizhva and darker test from another confectionery Bag with a smooth tube fill the middle of the chamomile. Bakedbut cookies on dry pastry sheets at a temperature of 240 ° C.

Quality requirements

The product is figured in the form of chamomile, golden - yellow with dark middle, crumbly. In 1 kg. 150 pcs.

Routing

Cupcake "Metropolitan" (piece)

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour	2339
	Sugar sand	1755
	Butter	1754
	Melange	1404
	Salt
	Essence
	Raisins	1754
	Ammonium carbonist
	For finishing sugar powder
	Output	100pcs 75 gr.

Cooking technology

Sugar-sand oil is whipped to homogeneous mass,about melange additive adds. Previously dissolve salt, essence, ammonium carbon dioxide. Whipping a lot of 10-15 minutes, lanee. they put in diges, add raisins, then flour and stirred to homogeneous mass. For cakes use molds in the form of a trunkn. cone with corrugated surface or cylindrical. They are lubricated with fat, and cylindrical can be protected by paper. In the forms, the dough is laying out on 82 g. Baked at a temperature of 205-215 ° C 25-30 minutes, then the muffins are cooled, removed from phor we are sprinkled with sugar powder.

Quality requirements

Routing

Cupcake "Metropolitan"(weight)

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Sugar sand
	Butter
	Melange
	Salt
	Essence
	Raisins
	Ammonium carbonist
	For finishing sugar powder
	Output	1000

Cooking technology

The dough is prepared in the same way as for the cupcake of piece, but when you doc. ke use rectangular forms. They are lubricated with fat or lined with paper. The dough is laying out in forms, align the surface and cut through the entire length of the spatula moistened in vegetable oil, as a result, after baking, the surface turns out more beautiful. If this is not done, then cracks are located in different directions. Bake at temperaturesw. 120-180 ° C about 1 hour. After cooling, removed from the form and sprinkle with powdered sugar.

Quality requirements

The cupcake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with sugar powder, on the cut of the ball tight, yellow, with evenly distributed raisins.

Routing

Cupcake "Tea"

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Sugar sand
	Margarine
	Melange
	Salt
	Essence
	Raisins
	Ammonium carbonist
	For finishing sugar powder
	Output	1000

Cooking technology

The dough is prepared in the same way as for Keksa "Metropolitan", onlyfrom that cream oil use margarine. Bake in rightw. golna forms, lubricated with fat or lined paper. To improve the appearance on top of the cupcake, spend moistened in the oil shovel. Bake, cooled, removed from the form,about pour powdered sugar.

Quality requirements

The cupcake has the shape of a truncated cone or cylindrical with a convex surface, sprinkled with sugar powder, on the cut of the ball tight, yellow, with evenly distributed raisins.

Cashew crude kernels

Vanilla essence

Ammonium carbonist

For finishing sugar powder

Output

1000

Cooking technology

Prepare the dough in the same way as for Keksa "Metropolitan", onlyfrom that raisins add crushed nuts. Laid out in Podgabout answered square shapes. Baked at a temperature of 160-10 ° C for 1 hour. After cooling, removed from the mold and sprinkled with sugar powder.

Quality requirements

The shape is square, the surface is sprinkled with sugar powder, on the cut of the ball is dense, yellow, with evenly distributed nuts.

Routing

Curd cupcake

N.G. Buteikis; A.A. Zhukov Technology preparation of flour confectionery products.

P / P.	name of raw materials	Product number in grams
	Flour
	Sugar sand
	Margarine
	Melange
	Cashew crude kernels
	Vanilla essence
	Ammonium carbonist
	For finishing sugar powder
	Output	1000

Cooking technology

Butter with sugar whipped, add rubbed cottage cheese, etc.about sharply beat, then add melange, in which the solutioni soda drinking and ammonium carbon dioxide, continue to beat to lush mass and quickly stirred with flour.

The dough is laying out in rectangular shapes, lubricated with fat. Bake at a temperature of 1b0-180 ° C of about 60 minutes. Cool, removed from the mold, sprinkled with powdered sugar.

Quality requirements

The form is rectangular, the surface is convex, sprinkled with sugar powder, on the cut of the ball is dense, yellow, with evenly distributed raisins.

Federal Agency for Education

State Educational Institution of Higher Professional Education

St. Petersburg Trade and Economic Institute

Department of Technology and Power Organization

COURSE WORK

Development of the menu, technological and regulatory records of the first-class Jewish restaurant

Developed: Mikhailov E.A.

Course 4 Group № 442

Training pupil

Head Barsukova N.V.

ST. PETERSBURG

Introduction

1. Review of literature

1.1 Theoretical Justification of Production Features

1.2 Types of menu and exemplary assortment minimum of products sold in this type of power plant

1.3 Analysis of the work of similar enterprises

2. Development of the scheme of technological flows of raw materials, finished products and waste

3. Development of the enterprise menu and the definition of the main product range

4. Development of technological and regulatory documentation

4.1 Technological maps

5. Development of a comprehensive technological scheme on the main product range

6. Technological graph of making flour confectionery

7. Development of an operating control card for cherry strudel

8. Selection of methods for determining quality indicators for cherry strudel

Conclusion

Bibliography

Introduction

Public food is an important branch of the national economy, which combines the functions of the production of finished food, its implementation and the organization of consumption by the population.

Due to the fact that today the confectionery cafés are especially popular and in demand among potential buyers, and there are no special competition among them, it is possible to make a logical conclusion about the prospects for such institutions. Modern cafes-confectionery are created on the principle of "all for customers", that is, it is no longer just about the quality of products, but also about the quality of service.

Actually, cafe-confectionery is not only the appropriate equipment, for example, a modern power distribution line, but also a special concept of activity. Such an institution should be equipped with its own bakery, and in addition to bakery products, confectionery products must be represented. In addition, to maintain the interest of potential customers, it is necessary to expand the range of café-confectionery to sandwiches and hot drinks, such as tea and coffee.

Before you start directly to the opening of your own confectionery café, we should consider several important points. It is necessary to thoroughly think about the choice of the most profitable location of the future institution, to determine the category of potential customers for which the institution will be intended to designate the range of future products and thoroughly work out the design of the premises.

In confectionery shops, a wide range of products that are implemented as on the enterprises themselves cateringand through branches, buffets, a small network, as well as in catering enterprises that do not have their own confectionery (on a contractual basis).

Confectionery cores are organized on harvesting enterprises, food combines, as well as in restaurants and cafes.

For confectionery shops, the following classification is adopted depending on their power:

low power - up to 12 thousand products in shift (or 0.6 tons of flour);

average power - from 12 to 20 thousand products in shift (or 0.9 tons of flour);

high power - from 20 thousand products and more in shift (or 1.5 tons of flour).

Cafe can be a cue with a capacity of 1, 5, 8 and 10 thousand products per day.

All voiced factors are interdependent. From where café-confectionery depends on the category of visitors, which, in turn, affects the product range and room design. Be that as it may, in such a place must be submitted to at least 10 varieties. bakery products, Approximately the same types of small products, a few cakes and types of cakes. Pizza, biscuit, sandwiches and hot drinks will add popularity to the institution.

1. Literature review

1.1 Theoretical substantiation of production features

Cafe is an enterprise for the organization of food and recreation of consumers with the provision of a limited product range in comparison with the restaurant. Implements branded, custom dishes, products and drinks.

According to GOST 50762 - 2007 Cafe distinguish:

According to the range of products sold-succiaticized and specialized (ice cream cafe, cafe-confectionery, cafe-dairy, cafe-pizzeria, etc.):

According to the serviced contingent and interests of consumers, including interior design, - youth, children's, student, office, cafes club, Internet cafe, Artkafa, cafe-zucchini IDO.;

By location - in residential and public buildings, including in detached buildings. buildings of hotels, stations, in cultural and entertainment and sports facilities; in relaxation zones;

According to methods and forms of service - with the service of waiters and with self-service;

By functioning time - permanent and seasonal;

According to the composition and purpose of the premises - stationary and mobile (autochet, cafe car cafe, cafe on marine and river ships and T, p.),

Requirements for regulatory services should be carried out at public catering services: - sanitary and hygienic and technological requirements Sanpin 42-123-5777, Sanpine 42-123-4117, compilation recipes and culinary products; - Requirements for the safety of food raw materials and products.

Minimum cafes requirements:

1 Requirements for architectural and planning solutions and registration of the enterprise .

Appearance: Communicable Light Sign

Composition of rooms for consumers: hall, toilet room with hand washing room;

Registration of halls and premises for consumers: Decorative elements are used, creating unity of style;

Microclimate: there must be a ventilation system that ensures permissible temperature and humidity parameters;

2 . Requirements for furniture, dishes, devices, linen.

Furniture: standard, suitable interior of premises, tables with polyester coating, wooden surfaces (for stylized enterprises);

Dining room tableware and appliances: dishes and cutlery should be stainless steel, half-polware, faience dishes, varietal glassware with a drawing and without it; Ceramics and wood utensils are present in the thematic enterprises and enterprises of national cuisine.

Table underwear: Individual use napkins for paper;

3 . Requirements for menu and price lists, product range.

The menu with the emblem (branded sign) of the enterprise: is printed by a computer method, the cover is made up from modern materials;

The range of products and purchased goods: a varied range of dishes, products and beverages, taking into account the specialized enterprise;

4. Consumer service methods.

Consumer service: consumers are serviced by waiters, bartenders, metalloes; self-service;

Table serving: decorated with alive or artificial compositions;

1.2 Types of menu and approximate assortment minimum products sold in this type of power plant

Cafes independently develops a menu with full adherence to sanitary and technological requirements, as well as standards for this type and class of enterprises.

Depending on the consumer contingent, the type of enterprises and the menu service forms are subdivided into the following types of: Menu with a free selection of dishes; Firewall menu, i.e. Menu of complex lunch (breakfast, dinner); Menu Business Lunch; Sunday Brunch menu; The breakfast menu (used in hotels restaurants); me dietary and baby food; banquet menu; Me thematic measures (New Year, Maslenitsa), etc. To special types of menu include: Inserts in the menu-dishes from the chef, the tasting menu, the National Cuisine menu in addition to the main menu, the menu for gourmets, a landline menu, etc.

I decided to devote my courage to the Cafe-Confectionery "Kama" on 75 seats. Cafe "Kama" will be located in the center of Izhevsk on the first floor of the building. Service will be carried out by waiters, baristers. Service personnel will provide corporate clothing with the emblem of the enterprise. Cafe mode from 10 am to 23 pm. In my company there will be a menu with a free choice of dishes.

So, the main products implemented at this enterprise are flour confectionery and bakery products. To make them prepare in the design cafe there is a confectionery shop, which focuses most of the production.

The premises of the confectionery shop includes: branch of kneading, cutting and baking, preparation of cream and product finishes, egg treatment, proofing yeast dough. In addition to the specified premises, in confectionery shops are provided: a pantry and cooled daily supply chamber of raw materials, pantry finished products, cooled chamber of finished products, cooled semi-finished chamber (for cooling puff pastry, etc.), pantry packaging materials, storage room, washing equipment and sterilization Confectionery bags, placing the head of the workshop.

The technological process of cooking of flour confectionery products consists of the following stages: storage and preparation of raw materials (sifting flour, preparation of eggs, etc.); Preparation and kneading test, cutting dough and portioning it; Forming products; Refrigeration, baking and cooling products; preparation of finishing semi-finished products (creams, syrups, sweets), finishing of products; Laying and transportation of products. In accordance with the technological process of preparing confectionery products in each room, areas and jobs for performing production operations are organized.

1.3. Analysis of the work of similar enterprises

To date, there are many different pastry cafes. Everyone wants to attract the attention of visitors to a variety of confectionery products, sweets, some new exquisite products, the choice is very large. But to evaluate the quality of the confectionery café, it is necessary to objectively evaluate the menu and other conditions offered by them. Consider them.

Cafes-confectionery "Anderson"

Address: Moscow, ul. Ostrovyanova, d. 5

Kitchen: Baking, European

Opening hours: from 08.30 to 22.00; Weekend: 10.00 to 22.00

Number of rooms: 2 halls - 25-30 places

Offers: Exit Service, Children's Holidays, Children's Menu, Food Delivery, Takeaway Food, Bakers, Banquets

Music: Pop / Rock, Background

The fundamental difference of café-confectionery "Anderson" from ordinary coffee shop is that the basis of the latter menu is coffee and light meals. In the cafe-confectionery base of the menu is dessert, and light salads, sandwiches, tea-coffee, juices and water serve only an addition. The dessert menu is very extensive: it includes cakes, cakes, candy, small baking, cookies, ice cream. All products are produced in their own confectionery shop.

The peculiarity of the cafe is that there are unforgettable parties to 25 people in the cafe, while approaching each holiday held individually - this is for those who want to celebrate a birthday with friends or collect colleagues at work, celebrate any family celebration or a small corporate holiday . They offer a creative program, leading and DJ, personal posters and posters, as well as a festive cake.

Branded desserts: pancakes with berries, cake Bavariasse (biscuit base and cant from biscuit sticks, inside gentle milk-creamy mousse, topped with juicy fresh berries: strawberry, blackberry, raspberry, currant, blueberry), chocolate cake Without flour (dark chocolate with almond powder and dark chocolate icing), classic truffle (black and milk chocolateimpregnated with an exclusive black-based liqueur in chocolate glaze) and etc.

Cafe Confectionery "Ontrae"

Address: Nab. Canal Griboyedova, 58

Kitchen: French

Opening hours: from 8.00 to 22.00

Proposals: more than 60 names of confectionery, flexible system of discounts, simple and transparent supply conditions, speed and individual approach To the execution of orders and, of course, excellent taste and decor.

The peculiarity is that "Ontrae" produces confectionery in St. Petersburg for more than 10 years. The French Confectionery School is traditionally considered the best in the world. Development of the formulation of products that brought "ontrae" success in consumers, as well as confectionery training was conducted by leading French specialists, including the director of the Higher French Culinary School Roland Lingerie. It is also low-calorie products and various cakes to order. Exclusive cake Can be made in the form of any shapes, with an inscription or without. For a wedding you can order, for example, a cake in the form of two hearts or figures of the bride and groom. Such a solution will look original, bright and unusual. Cakes and cakes "Ontrae" suggest deep frost at the cooking stage, so all products are defrosting only before serving. It does not affect the taste and other characteristics of products, but it allows them to give them the original appearance, which distinguishes them from many familiar desserts.

The true school of French confectionery skill is considered the best in the world. Recipes of many candies came exactly from there, while preserving traditional recipes (French truffle) and the use of natural ingredients.

Branded products: Candy "Flambe" - candy made of soft mass from dark and milk chocolate with raisins and rum, "Nat-Nougat" - candy from white chocolate With coconut and syrup from roses petals, glazed by milk chocolate with almond petals. "French Firm" - Cake, whipped cream with walnut and prunes, impregnated with brandy on meringue, decorated with fresh phizalis and chocolate decor and many other desserts, cakes, cakes.

Cafes-confectionery "chocolate"

Address: Balkan pl., 5

Opening hours: 10: 00-21: 00

Hall: Smoking and non-smoking

Offers: in the assortment of café-confectionery "chocolate" - fragrant hot drinks, fresh pastries and cakes, breakfasts and lunches, sandwiches and pancakes, soups and salads. There is a wide selection of cold cocktails.

A distinctive feature of each of their coffee shops is an exquisite and cozy interior design, a warm and unique atmosphere. A special showcase is always located in an accessible review, where you can immediately choose the dessert you like and personally chat with Barista - a specialist in cooking coffee.

All rooms are divided into smoking and non-smoking areas. The warm season opens cozy summer verandas.

The range of "chocolates" is very diverse and can satisfy anyone, even the most refined taste! Along with beautiful coffee, cooked from freshly frozen grains, elite varieties of tea, juices and cocktails Our network is famous for its baking and exquisite desserts.

All dishes are exclusive and prepared according to the technologies developed by confectioners using only natural products.

There are always various special offers, for example: guests of their cafe are offered to warm up hot punch: citrus, berry and fruit punch based on homemade wine and Roma, not only warm cold winter, but also give a deep, rich taste. You can order, both alcoholic, and without alcoholic punch. In the summer, they offer to pamper themselves by branded cocktails: a vitamin charge (strawberries, banana, raspberry, freshly squeezed orange juice, Grenadines), Bodraya Cranberries ( fresh banana, cranberry, fresh apple, apple juice), as well as the dessert "Red Pudding" (berry pudding with red wine, decorated with currant and vanilla sauce), etc.

Having become acquainted with the features of the cafe-confectionery, having studied the range of products and services, the mode of operation, the location of their location, I believe for myself, appropriate, to engage in the design of the enterprise of this type and specialization. Since these establishments are profitable, do not have problems with attendance and bring good profits. All this is due to the fact that confectionery has found numerous fans throughout the world, due to the lightness, originality and interesting combinations of fruits, nuts, jelly, cream, berries, and so on. Everyone loves himself to pamper with different goodies, fresh pastries, various cocktails, desserts, relax over a cup of freshly brewed coffee.

2. Development of the scheme of technological flows of raw materials, finished products and waste

The technological process of production of culinary products consists of a number of stages of processing products that are different in tasks and can be separated in time and space.

The main stages of the technological process are the reception and storage of raw materials, the production of semi-finished products, production of finished products, and its implementation. In public catering, enterprises operate on which technological process It is fully, as well as enterprises where the process is limited to several stages. Using the developed regulatory and technological documentation, we compile a technological scheme of raw materials, finished products and waste.

3. Development of the enterprise menu

Name	Exit,
Salads and snacks
Fish salad	200
Potato Salad with Apples	200
Forshmak from Putassa or Caranx	200
Carrot, apples and nuts salad	200
Stuffed fish stewed in milk	250
Jelly from chicken groans	250
Soups
Drying soup soup	300
Broth with "Kugol" from potatoes	400
Facreen soup with potatoes	300
Facreen soup "chit"	300
Easter lean Borsch with Matsya (Bures Mit Matse)	300
Bouillon with noodle	400
Lentil soup	300
Hot dishes
Chicken cutlets
Apples with rice
Meatloaf
Kugl Fun Flash (Fish Ragu)
Pancakes with meat (pancakes Mit Flash)
Pancakes with liver (pancakes Mit Leber)
Pancakes with carrots and eggs (pancakes Mit Mern Uni Eyer)
Pancakes with Catokeenell (Pancakes Mit Potatoes)
Jewish sweet and sweet meat
Chicken, stewed with calf language
Stuffed chicken necks
Fasteners with baked meat
Prakes (Tempanyaki with chicken)
Radish with goose fat
Easter vermichel
Mats with meat young lamb
Turkey with Batatom
Steak
Mina with Broccoli, Matsya and Cheese (Casserole)
Sweet dishes
Latkes Matza
Poncishes pound thieves
Pancakes Mit Epl
Pie pies with poppy (FLOU FUN Blind Mit My)
Poppy Patties (Homentash)
Teiglah
Pancakes with cottage cheese (pancakes Mit Kez)
Pancakes with prunes (Pancakes Mit Itchiknet Flumemen)
Fritters from Matza
Hremslah
Biscuit of Matsova Flour
Dumplings from Matza
Easter branches
Zucker-shek Easter cake (biscuit cherry cake)
Kugol Beckrol
Soft drinks
Juices in assortment (apple, cherry, tomato, peach, grape, orange, grapefruit, mango)	200
Carbonated Drinks in Assortment (Pepsi, Mirinda, 7up, Schwubs, MountainDew)	250
Mineral water (Bonaqua, Aqua Minerale, Essentuki)	250
Cold Nestea Tea (Peach, Lemon, Forest Berries)	250
Alcoholic beverages
Mulled wine	200
Sparkling wine
Martini Brut (White Dry)	150
Champagne "Abrau-Durso" (semi-sweet, semi-dry)	150
Astimartini (White Sweet)	150
Abrau (Pink, Semi-dry)	150
Abrau (White, Semi-sweet)	150
Wine
Muscat (red semi-sweet)	150
Chardonne France (red semi-dry)	150
Merlot France (red dry)	150
Sant Eliza (white, dry)	150
Cono Sur Tocornal (white semi-dry)	150
Liquor
Beylis	40
Sambuk	40
Bol Amaretto	40
Kuanto	40
Aperitif
Martini Bianco	80
Cognac
De Purville Napoleon	50
Ararat 5 *	50
Hennessy VS.	50

4. Development of technological and regulatory documentation

Technological cards on the main product range

1. Technological card on cherry strudel

name of raw materials	Consumption of raw materials for 1 serving, g		Consumption of raw materials per 100 servings, g
	gross	net	gross	net
Flour	18.9	18.9	1890	1890
Semolina	1.7	1.7	170	170
Yolk	0.08 pcs.	0.8	8 pcs.	80
Margarine	3.8	3.8	380	380
Cream	7.7	7.7	770	770
Water	5.25	5.26	525	525
Test weight:	-	38.3	-	3830
Breadcrumbs	3	3	300	300
Cherry	75	75	7500	7500
Sugar	7.5	7.5	750	750
Cinnamon	0.19	0.19	19	19
Mass of the filling:	-	85.7	-	8570
Mass p / f	-	124	-	12400
Output:	-	120	-	12000

Cooking technology:

Flour manna Crup Seek a slide on the kitchen board, make a deepening in the middle, put in it salt, yolk, softened margarine, warm cream t \u003d 45 0 s, water, knead the dough so that it does not stick to the hands. Of elastic dough To form a flat com, lubricate it with liquid margarine and put in a warm place (t \u003d 40 0 \u200b\u200bs) for 30 minutes. Then roll the dough into a subtle layer, 2/3 of it to sprinkle with breadcrumbs.

For filling: Cherry without bones mix with cinnamon and powdered sugar, put on top of the crackers and with the help of a napkin, turn the layer into the tube, starting with the end stuffing. Grease the remains of Margarine. Bake about 25 minutes at a temperature of 180 0 C. Ready strudel You can sprinkle with powdered sugar. It is for a dessert plate with ice cream ball or whipped cream.

Quality requirements:

Appearance: a slice of a roll from a twisted tube of a sheet dough with a cherry, sprinkled with sugar powder.

Consistency: Soft, well ventured.

Color: Golden surface.

2. Technological card on spirals with almonds

Cooking technology:

Beat foam proteins with sugar. Add a gram of almonds or other nuts and honey, mix well and pour flour. Issuing a unknown dough from which to form a spiral with a confectionery bag with a circular nozzle. On a lubricated oil, disintegrated spirals and decorate the tip of each almond or slicker walnut. Bake at 180 0 from 15 minutes. After the cupcakes are cooled to T \u003d 35 0 s, sprinkle with powdered sugar. It's in a dessert plate of 2 pcs. Sprinkle with powdered sugar and decorate mint leaves.

Quality requirements:

Appearance: The tubes are placed in the paper baskets, sprinkled with sugar powder.

Color: Golden surface.

3. Technological card on fasting with mushrooms

name of raw materials	Raw material consumption per 100 pcs. 85 grams
	Gross	Net
Flour	4000	4000
Eggs	10 pieces.	380
Butter	100	100
Salt	40	40
Test weight:	-	4520
Champignon mushrooms)	2000	1500
Onion	1200	1000
Pepper	10	10
Mass of the filling:	-	2710
Milk	1000	1000
Eggs	30 pcs.	1140
Mass of omelet mass:	-	2140
Mass p / f:	-	9370
Exit: 100 pieces.	-	8500

Cooking technology:

Preparing fresh dough dough. We mix milk, eggs, add salt. We add butter, flour. We mix cool dough. We divide the resulting dough into small swabs. Roll over the dough with a thickness of 2 mm and cut with a mug shape with a diameter of 10-12 mm. Then we make a "baskets" from the circles: we raise the edge and take it, thereby form a side. Lay out the resulting "baskets" on the baking sheet, lubricated vegetable oil. Start every basket of minced meat.

For filling: fry small chopped (or crushed on a meat grinder) mushrooms and onions, salt and pepper.

We fill the "baskets" with minulent mass (egg, whipped with milk). We put a baking sheet in a preheated oven and bake for 20-25 minutes at T 200 °.

Serve with sour cream.

Quality requirements:

Appearance: Round products with ruddy crust.

Consistency: soft, tender, well ventured.

Color: Ruddy crust.

Taste: peculiar to these products, without the taste of bitterness.

4. Technological card on pancakes with cottage cheese

name of raw materials	Consumption of raw materials for 1 portion, G.
	Gross	Net	Gross	Net
Wheat flour	20	20	200	200
Chicken egg	¼ PC.	9.8	25 pcs.	980
Salt	0.2	0.2	20	20
Milk	40	40	4000	4000
Vegetable oil	3.9	3.9	390	390
Test weight:	-	73.9	-	7390
Egg yolk	1/4 pcs.	3.7	25 pcs.	370
Cottage cheese 5-9% fat	32	32	3200	3200
Sugar sand	5	5	500	500
Curd	32	32	3200	3200
Butter	4.9	4.9	490	490
Mass of the filling:	-	77.6	-	7760
Mass p / f:	-	151.5	-	15150
Output:	-	150	-	15000

Cooking technology:

To sift flour into the bowl, add eggs, salt, sugar and half of milk. To stir well, add the remaining milk and vegetable oil, mix until uniformity. Bake thin pancakes, Froiling only on the one hand. Fasting ready-made painclosure with a pierced face.

Stuffing: mix cottage cheese with cottage cheese, add yolks and softened oil. Mix well.

On each pancake put filling. Close converters. To fry on the one hand, then flip over, cover with a lid and cook 4-5 minutes so that the filling is well warmed.

Serve on a dining room with condensed milk or sour cream.

Quality requirements:

Appearance: Pancakes are rolled into an envelope.

Consistency: Gentle, filling not raw. Good ventured.

Color: Light Brown

Taste: peculiar to these products, without a taste of bitterness

5. Technological card on "Mutaki with joke"

name of raw materials	Consumption of raw materials for 1 portion, G.		Consumption of raw materials per 100 servings, G.
	Gross	Net	Gross	Net
Margarine	13.9	13.7	1390	1370
Flour	68.8	68.8	6880	6880
Dry yeast)	3.4	3.4	340	340
Sugar	13.9	13.9	1390	1390
Sour cream	13.9	13.9	1390	1390
Test weight:	-	113.7	-	11370
Petrolee	25	25	2500	2500
Walnuts	14.6	14.6	1460	1460
Mass of the filling:	-	39.6	-	3960
Mass p / f:	-	153.3	-	15330
Output:	-	150	-	15000

Cooking technology :

Margarine is broken with flour. Sugar to be confused with yeast. All mix, add sour cream and knead the dough.

Stuffing: Mix jumped with crushed walnuts.

Roll out with thin rectangles, lubricate filling. Make ruses, put on a baking sheet, lubricated with oil and oven 25 -30 min. Hot cut into pieces with a thickness of 3 -4 cm. When cooled to T \u003d 35 0 with sprinkle with powdered sugar.

Serve on a dessert plate. Decorate a plate with melted chocolate.

Quality requirements :

Appearance: rolls sprinkled with powdered sugar

Color: Rushed Crust

Taste: peculiar to these products, without a taste of bitterness

6. Technological card on mousse "Cranberry fairy tale"

Cooking technology :

Blind cranberries. Juice separately, cake separately. In the cake add water and bring to a boil, boil 5 minutes. Strain. And put on the stove again. Pitch a gun. We get pretty thick manna Kishu.. Cool to t \u003d 40 0 \u200b\u200bs, add juice to add sugar and beat.

Syrup: cranberry to be confused with sugar, add water and cook.

In the Kremyki lay out mousse, pour syrup, alternating to the top. Cool

Feed: Cream to put on a wildcard plate with a napkin, decorate mousse berries.

Quality requirements :

Appearance: Mousse decorated with berries

Consistency: Tender, homogeneous

Pink colour

Taste: peculiar to these products, sour-sweet

7. Technological card on biscuit cake with walnut cream

name of raw materials	Mass fraction of dry substances,%	Consumption of raw materials by 10 kg of semi-finished, g		Raw material consumption by 10 kg of finished products, g
		Actually	In dry substances	Actually	In dry substances
Flour	85.50	3894	3329.4	2336.4	1997.6
Sugar	99.85	3419	3413.9	2051.4	2048.3
Yolk eggs	46	3419	1572.7	2051.4	943.6
Egg proteins	12	5128	615.4	3076.8	369.2
Essence	0	22.8	0	13.7	0
Lemon acid	98	15.2	14.9	9.1	8.9
TOTAL:	-	15898	8946.3	9538.7	5367.6
Test output:	84	10000	8400	6000	5305.8
Milk whole condensed with sugar	74	1979	1465.5	791.6	586.2
Butter	84	4948	4156.3	1979.2	1662.5
Orekhi	97.5	478	466.1	191.2	186.4
Powdered sugar	99.85	2639	2635	1055.6	1055.2
Vanillin	99.85	44.6	44.5	17.8	17.7
TOTAL:	-	10088.6	8767.4	4035.4	3508
Cream yield:	86	10000	8600	4000	3502.2

Cooking technology:

Pre-cooled egg proteins are whipped for 20-30 minutes first at small, then with a large number of revolutions to an increase in the mass of 6-7 times. At the end of the knocking, add citric acid. Separately, egg yolks with sugar are whipped separately for 30-40 minutes, add essence, flour and whipped a mass of 5-8 seconds, then whipped whipped proteins and stirred to obtain a homogeneous test. Then the dough lay on the lubricated fat and the flour sprinkled by a layer of about 1 cm thick. Bake in the oven, heated to 220 0 from 15-30 minutes. Finished biscuit lay out on the board and, when cooled, cut into half and folded the layers one to another, asking the cream. Top to smear with cream, sprinkle with nuts and put in a cold place to stick. Cut the same oblong cakes.

To prepare cream in milk breed flour, vanilla sugar and with continuous stirring to cook thick cream. Cool, add to a gripped oil with sugar powder, then interfere with ground nuts. Nuts can be cooked with milk in a thick mass, thanks to which they will get even more pleasant taste.

Serve on a dessert plate.

Quality requirements:

Appearance: Biscuit cakes are condensed with cream, the surface is decorated with nuts.

Consistency: Biscuit will not crumble, the cream is not liquid. Soft, well passed by biscuit.

Color classification: Light brown cakes, cream dairy color.

Taste: peculiar to these products, without the taste of bitterness.

8. Technological card for chocolate-nut rolls with strawberry sauce

name of raw materials	Consumption of raw materials for 1 portion, G.		Consumption of raw materials per 100 servings, G.
	Gross	Net	Gross	Net
Wheat flour	20	20	200	200
Chicken egg	¼ PC.	9.8	25 pcs.	980
Salt	0.2	0.2	20	20
Milk	40	40	4000	4000
Vegetable oil	3.9	3.9	390	390
Test weight:	-	73.9	-	7390
Chocolate	36	36	3600	3600
Orekhi	32	32	3200	3200
Cream	10	10	1000	1000
Mass of the filling:	-	78	-	7800
Mass p / f:	-	151.6	-	15160
Strawberry	30	25	3000	2500
Sugar	3	3	300	300
Sauce Output:	-	20	-	2000
Output:	-	150/20	-	15000/2000

Cooking technology:

To sift flour into the bowl, add eggs, salt, sugar and half of milk. To stir well, add the remaining milk and vegetable oil, mix until uniformity. Bake thin pancakes, roasting on both sides on a special square shape frying pan. Then each pancake to slip filling and roll up the tube. Put in the refrigerator for 30-40 minutes. Each tube cut into 6 rolls.

Stuffing: In the water bath, melt chocolate with cream. Add scratched nuts and mix.

Sauce: Peel strawberry with sugar. Make a homogeneous mass with a blender.

Serve on a dessert plate, arrange rolls in the form of a circle and pour strawberry sauce.

Quality requirements:

Appearance: Roots Polita Strawberry Sauce

Color: Light Brown, Sauce: Rolovato-Red

Consistency: Gentle

Taste: peculiar to these products, sweet

9. Technological card on cabbage pies

name of raw materials	Raw material consumption per 100 pcs. 80 grams
	Gross	Net
Flour	3070	3070
Eggs	4 things.	145.6
Butter	307.8	307.8
Salt	5.1	5.1
Water	760	760
Sugar	115	115
Yeast	95.8	95.8
Test weight:	-	4499.3
Cabbage b / k	2275	2255
Milk	375	375
Eggs	15 pcs.	570
Butter	300	300
Salt	3.8	3.8
Parsley	12	10
Mass of the filling:	-	3513.8
Mass p / f:	-	8013.1
Egg for lubrication	3 pcs.	114
Exit: 100 pieces.	-	8000

Cooking technology:

The dough is kneaded immediately, in one reception. In warm milk or water (temperature 35-37 ° C), die yeast and stir until the yeast is completely dissolved in water.

Add eggs, sugar, salt, pour flour and knead the dough (eggs are better to quickly be confused with salt and sugar, and then enter into the dough).

At the end of the knead, add melted and cooled creamy, vegetable oil or margarine and lay down until the dough stop sticking to the bowl and hands (the dough should not be cool).

The finished dough is slightly sprinkled with flour or lubricate with vegetable oil, cover with a napkin or a towel and put in a warm place (t \u003d 40 0 \u200b\u200bs). When the dough rises, it needs to be changed and let it go again.

Stuffing: Cabbage is finely chopping, pour boiling water, reset on the colander and squeeze. On creamy oil to fry the cabbage for 3 minutes. Press, pepper and pour milk. Stew 5 minutes.

Boil eggs, cut into cubes, parsley greenery.

Add eggs and greens to the cabbage. Shuffle it.

From the test to make cakes, lay out the filling and form round pies.

Patties put in heat for 10 minutes. Lubricate the egg, and then in the oven and oven 35-40 minutes at a temperature of 200 0 C.

Feed: put the napkin on the saucer, then the pobe.

Quality requirements:

Appearance: Round pies with glossy crust

Consistency: Gentle, well-baked

Taste: peculiar to these products, without a taste of bitterness

10. Technological card for dessert from cottage cheese with pears.

name of raw materials	Consumption of raw materials for 1 portion, G.		Consumption of raw materials per 100 servings, G.
	Gross	Net	Gross	Net
Pears	33.8	32.3	3380	3230
Orekhi	8.5	8.2	850	850
Lemon juice	3.3	3.3	330	330
Cottage cheese	41	41	4100	4100
Cream	10.2	10.2	1020	1020
Egg yolks	1/2 pcs.	4	10 pieces.	400
Semolina	8.2	8.2	820	820
Sugar	8.5	8.5	850	850
Powdered sugar	2	2	200	200
Mass p / f:	-	125.9	-	12590
Output:	-	120	-	12000

Cooking technology:

Her nuts to warm up in a frying pan without fat. Pears wash and cut into cubes, sprinkle lemon juice.

Cottage cheese to connect with cream, egg yolks, sugar, add semolina, nuts and pears. Mix everything well.

Heat the oven to 200 degrees. Prepare baking shape. To do this, it is necessary to smear the shape of oil and sprinkle with semolina. Stay in the form of cottage cheese and put in the oven to drip 10-15 minutes. When the casserole is twisted, cover it with a sheet of foil and keep in the oven for another 5 minutes.

Finished casserole from the oven and give a little cool. After that, cut the dessert on the portion pieces and sprinkle with powdered sugar.

Serve on a dessert plate with sour cream or jam.

Quality requirements:

Appearance: A piece of dessert decorated with sugar powder

Color classification: Ruddy light brown crust

Consistency: Gentle, well-baked

Taste: peculiar to these products, without a taste of bitterness

Approve

Mukhlyakova Julia Sergeevna

Technical and technological card number 1

Honey Mousse with Kiwi

1. Application area :

This technical routing It applies to "Honey Mousse with Kiwi" produced by Kama LLC.

2. Quality requirement

Food raw materials food products and semi-finished products used to prepare "Mousse" must comply with the requirements of existing regulatory and technical documents, have accompanying documents confirming their safety and quality (Declaration of compliance, sanitary and epidemiological conclusion, certificate of security and quality, etc.)

3. Reception

4. Technological process

Preparation of raw materials to be prepared in accordance with the recommendations of the collection of technological standards for the catering company (1996, 1997 of the publication).

Separated yolks from proteins, whipped on a water bath. Add honey and boiled at T 90 C, for 20 minutes, constantly stirring to homogeneous, thick mass. Cut the zest and squeeze the juice lemon and add to thick ground, stirred and allow to cool. Whipped squirrels and whipped cream are connected with honey cream, carefully interfere. They laid a layer of Kiwi, the top of half the cream is watered, then placed the second layer of Kiwi and the cream on it. They put the mousse in the fridge for 4 hours. Apparel in the cream, Mousse is decorated with kiwi.

5.

The dish "Honey Mousse with Kiwi" is served on a dessert plate. Decorate kiwi slices.

The feed temperature should be 14 C. Storage period of not more than 6 hours, at a temperature of from 0 to 14 C.

6.

6.1. Organoleptic quality indicators:

Appearance: homogeneous mass.

Color: Pale yellow with green specks.

Taste and smell: The taste is moderately sweet with a taste of honey and kiwi. The smell of honey and kiwi.

6.2. Microbiological indicators "Mousse" must match

7. The nutritional value

Responsible for the design of the TTK in the restaurant-cook ________

Approve

General Director of Kama LLC

Mukhlyakova Julia Sergeevna

Technical and Technological Card №2

Saxon cottage cheers

1. Application area :

This technical and technological map applies to "Saxon Cogs", produced by Kama LLC.

2. Quality requirement

Food raw materials, food products and semi-finished products used to prepare "Saxon curders" must comply with the requirements of existing regulatory and technical documents, have accompanying documents confirming their safety and quality (declaration of compliance, sanitary and epidemiological conclusion, certificate of security and quality, etc. )

3. Reception

4. Technological process

Potatoes are washed, dried in uniform, cooled and leave for a day in a cool place. Potatoes clear and squeeze on a shallow grater or skip through a meat grinder. Raisin rinse with hot water, give a track. Mix potatoes with raisins, eggs, flour, salt, fierce cottage cheese, sugar and lemon juice and knead the dough.

Breated flour hands make a cakes about 5 cm in diameter. In the pan, heat the fat and for about 8 minutes, grab the curds on both sides on it.

Roasted cottages to put in the oven, preheated degrees up to 75, and bring to readiness. We mix with cinnamon and put out the curds on both sides.

5. Requirements for registration, implementation and storage

The dish of "Saxon Curdes" is served on a dessert plate.

The feed temperature must be at least 65ºС.

The term of the dish "Saxon Curds", when stored on a market or a hot plate - no more than 3 hours from the end of the technological process.

6. Quality and safety indicators

6.1. Organoleptic Dish Indicators:

Appearance - the dish well retained the form. It has a uniformly root surface.

Consistency - Pretty, soft, not falling apart.

Color -cakery, golden yellow, evenly over the entire surface.

The taste is moderately sweet, with a taste of lemon and cottage cheese.

The smell - corresponds to curls.

6.2. Microbiological indicators of "Saxon Curds" must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.16

7. The nutritional value

Responsible for registration of the TTK in the restaurant Chef _________

Head Cafe production ______________________________________

5. Development of a comprehensive technological scheme on the main product range

6. Technological graph of making flour confectionery

Names of operations	Time of production cycle
	9-10	10-11	11-12	12-13	13-14	14-15	15-16	16-17
Preparation of yeast dough	--
Expressing yeast dough	--
Cooking filling for pies	--	--
Forming products	--	--
Flashing Pirogos.	--	--
Baking pogs	--	--
Preparation of biscuit dough	--	--
Baking biscuits	--	--
Cooling Biscuits	--	--
Cooking Creams	--
Cooking pastries	--
Finishing of biscuit cakes	--
Cooking dough for pancakes	--	--	--
Bakeing pancakes	--	--	--
Cooking filling for pancakes	--	--	--
Forming products	--	--	--
Preparation of sand dough	--
Preparation of the scene	--
Forming products	--
Baking	--
Preparation of puff pastry	--	--
Cooling dough	--	--
Preparation of the scene	--	--
Forming products	--	--
Baking	--	--
Preparation of fresh bearing dough	--	--
Preparation of the scene	--	--
Forming products	--	--
Baking	--	--
Preparation of freshbed dough	--
Preparation of the scene	--
Forming products	--	--
bakery products	--	--

cafe Confectionery Assortment Menu

7. Development of an operating control card for cherry strudel

Objects control	Controlled indicator (parameter)	Possible deviations	Method of elimination of deviations
Input control
GOST 26574- 85.	Appearance: crumbly Color: white or cream with yellowish tint Taste: peculiar wheat flour, without extraneous taste, not sour, not bitter Smell: peculiar to wheat flour, without stares, not stale, not mold	Comcomposed Unavigated shade of color, extraneous inclusion, smell of dampness, mold	Sift through the sieve Returns by the Supplier with the participation of the Quality Inspector
Semolina GOST 7022-97	Appearance and color: Translucent ribbed cream or yellowish color Smell: odorless mold, sharpness and other extraneous smells Taste: without acidic, bitter and other extraneous tastes	Comcomposed Sour, bitter, plower taste and smell	Eliminate mechanical way Sift Returns supplier
Food chicken eggs GOST R 52121-2003	Appearance: without blood clots, without an embryo Color: Yellow, Orange Smell, taste: fresh, without odor	The smell of a manifold egg, blood clots, embryo	Returns supplier
Margarine GOST R 52178-2003	Appearance: homogeneous consistency Taste and smell: pure, peculiar to margarine, without extraneous tastes and smells.	Weak fragrance Gorky, sour, metal taste Singish or brown shade	Returns supplier
GOST R 52091-2003	Appearance: homogeneous opaque liquid Consistency: homogeneous, moderately viscous, without protein flakes and knocked grease lumps Color: white with cream tint	Minor sludge fat Foreign taste and smell	Mix Returns supplier
Drinking water GOST 2874-73	Clean, transparent, without a taste and smell	With impurities, with a stranger. Increased chlorine content	Returns supplier Adjustion
Breadcrumbs OST 18-255-75	Color: light yellow Uniform consistency Taste, smell: peculiar, without extraneous taste and smell	Trucks Mladpy smell Uneven shredded	Returns supplier Grind, sift Warm up
Fruits and frozen berries GOST 29187-91	Appearance: whole berries without bones Color: Burgundy Taste, smell: peculiar, without outsiders	Massive fruits if over 10% Pest damage, mechanical damage Rotten Yagoda	Returns supplier
Sugar sand	Appearance: Bulk crystal Taste and smell: Sweet, without extraneous taste and smell, both in dry sugar and in its aqueous solution Color: white or white with yellowish tint	Foreign taste and smell	Sift Returns supplier
Operational control
Zam dough	Flour, semolina sinking a slide on the kitchen board, make a deepening in the middle, put salt in it, yolk, softened margarine, warm cream, water, knead the dough and knead it until it stops pester	Stick to the hands Too liquid	Add flour
Flame dough	To form a flat com, lubricate it with liquid margarine and put at 40 0 \u200b\u200bat a temperature of at least 30 minutes	Low temperature in place proofing (the dough does not rise)	Increase temperature
Fried Suharai	5 minutes at a temperature of 150 0 s	Heating temperature Over 180 0 s (crackers bury)	Reduce heating to the desired temperature
Preparation of the scene	Cherry without seeds mix with cinnamon and powdered sugar	Fell berries with bones	Single and remove bones
Molding semi-finished products	Put the stuffing over the sugar and with the help of a napkin turn the layer into the tube, starting with the end stuffing	The dough broke out Cherry juice flows	Bite the napkin and start the edges
Baking semi-finished products	Bake 25 minutes in preheated to 180 0 with oven	Low temperature (the product is not brought to readiness) High temperature (Product will nourish)	Enlarge heating Reduce heat
Acceptance control
Cherry Studel	Appearance: a piece of a roll of twisted tube of a sheet dough with a cherry, sprinkled with powdered sugar Taste, smell: peculiar to this product, without a taste of bitter consistency: soft, well ventured	Dough raw, not buckled Foreign smell, taste bitter	Continue thermal processing Implementation dish is not subject to

Selection of methods for determining quality indicators. Methods for determining the quality of branded culinary products (cherry strudel cake)

Normated indicator	Analysis methods	Characteristics of the analysis method
Organoleptic dish.	Praeratzh	Organoleptic evaluation of dishes and culinary products can give accurate results if complied with: Power removal technique; The number of dishes and products subject to check; Meal supply temperature. For the correct perception of taste, the dish should try at that temperature that is recommended for vacation. The organoleptic assessment of the product is carried out using sense organs. This analysis is carried out in order to verify the quality of the quality of the produced products and the recruitment of raw materials established by NTD, recipes. Organoleptic analysis precedes physico-chemical, which makes it possible to more fully assess the quality of products and increase the efficiency of control. Organoleptic evaluation of the quality of the dish is carried out in 5 main indicators: appearance, color, smell, taste and consistency. For organoleptic assessment A scale of organoleptic evaluation of dishes is used, in which characteristics and possible defects are presented for the main quality indicators. The scales are based on a 5-ball system. If there are defects, the score is reduced by each indicator by discounts from 1 to 4. According to the scale, 5 points corresponds to a dish, cooked entirely in accordance with the requirements established by production technology, corresponding high quality products. Evaluation of the dish of 4 points allows minor or easily disposable defects. Assessment of 3 points indicates more significant disorders of the cooking technology, but allowing it to implement without refinement. Evaluation of 2 points indicates significant dishes defects, but do not exclude its refining. Evaluation in 1 point indicates dishes defects that do not allow it to be implemented. The dish is removed from the implementation if at least one unsatisfactory assessment received at an organoleptic estimate. If the smell and taste of dishes are estimated at 3 points each, regardless of the estimates for other indicators, the dish is not higher than satisfactory. With the amount of points, they are removed for a lower vacation temperature. - 1 point for every 10C results of the organoleptic estimate are recorded in the table.
Contents of dry substances	drying method (accelerated method).	The essence of the method is to evaporate the moisture from the horn of the product. The mass decrease after drying is considered evaporated moisture (dry) and is expressed as a percentage of the mass taken to dry the hide. Definition technique: The determination of moisture in the product under study produced by drying at a temperature of 142 ° C to a constant mass for 90 minutes. We are weighing on the technical scales of bins with sand, glass stick and lid up to 0.01 g. We take a sample of the product in the amount of 5 grams in the amount of 5 grams, it is uniformly distributed on the inner walls of the bowl and put in the drying cabinet, preheated to 130c. After 90 minutes, the bins take out and put it in the desiccator for the cooling of minutes by 15-20. Before placing the bins in the excitator, it must be closed with a lid. Then weighing bures. Humidity in percent, we calculate according to the formula: x \u003d (C - a) * 100%, (B-a) where a is the mass of the cup with sand and stick, r; b - mass of cups with hitch, sand and stick to drying, g. C - mass of cups with hitch, sand and wand after drying,
Grease content	gerbera method	The method is based on the destruction of proteins of the product under study by concentrated sulfuric acid and dissolving fat in isoamyl alcohol. The resulting mixture is centrifuged in riots. The definition of fat is carried out in dairy or delicious examples that differ in size and graduation. The amount of division in dairy zhirometers is 0.6%, or 0.01133 g of fat in the product, and the measurement limits are from 0 to 6 and from 0 to 7 weight percent. The volume of two divisions in creamy fasteners corresponds to 1% fat in the product at a sample of 5 g. They are used if the fat content in the product exceeds 10%. Definition technique: In a glass cup, 50 ml with a capacity of 5 g, add pipette 5 ml of distilled water and thoroughly stir up to a homogeneous consistency, then add 10 ml of sulfuric acid with automatic pipette (Ud. Weight 1.81-1.82). The contents of the glass are heated in a water bath with continuous stirring until the sulfuric acid is completely dissolved. Then, with a short tube funnel, the contents of the glass are quantitatively transferred to a dry dairy butyrometer, following the neck of the Zhirometer remained dry. The glass and the funnel wash off with a small amount of sulfuric acid, which we merge into the same butyrometer. After that, add i ml of isoamyl alcohol in the fat, we wipe the inner surface
correla, close with a dry rubber plug, pre-treated with chalk, gently shake the fat and put for 5 minutes in water bath With a temperature of 6 ° С ± 2 ° C to completely dissolve the samples of the product. After the specified time, the butyrometer is removed from the bath, we distribute, rubber cork adjust the fat level in it so that the fat column is in the tube with a scale, after which, we produce counts the number of small divisions in the milk rod.
Method of determining Sakharov	Iodometric method	The method is based on the restoration of alkaline copper mortar by a certain amount of reduction substances and determining the amount of copper oxide (I) or unstopped copper with a iodometric method. 3.2.1. Preparation of alkali copper-citrate solution: 25 g of copper sulfate is dissolved in 100 cm of distilled water, 50 g citric acid Dissolve separately in 50 cm of distilled water. 388 g of carbonated crystalline sodium or 143.7 g of carbon dioxide anhydrous sodium Also separately dissolved in 300-500 cm hot distilled water. A citric acid solution is gently poured into sodium carbon dioxide solution. After stopping the extraction of carbon dioxide, the mixture of solutions is transferred to a dimensional flask with a capacity of 1000 cm, the solution of copper sulfate solution is poured into the flask and bring the contents of the flask with distilled water to the label, stirred and, if necessary, filtered. 3.2.2. Preparation of a solution of sodium sodium sodium concentration (NSO · 5HO) \u003d 0.1 mol / dm (0.1 n.) 25 g of sodium thiosulfate is dissolved in a boiled and cooled distilled water, transfer to a measuring flask with a capacity of 1000 cm and fill the same water to the label. The solution is stored in a dark flask. The titer is installed after 8-10 days. It is recommended to prepare a sodium thiosulfate solution in an amount of 5-10 dm. 3.2.2.1. Determination of the correction coefficient: About 2 g of iodide potassium are brought to a conical flask with a capacity of 500 cm, dissolved in 2-3 cm of distilled water, 5 cm of hydrochloric acid (1: 5) are added, after which 25 cm of a solution of two-axis potassium is made by pipette; Carefully stir the liquid, glue the flask with an hour glass, after 2 minutes, 200-250 cm of distilled water is poured and the solution of sodium thiosulfate is pulled off. As soon as the liquid acquires a greenish-yellow color, about 3 cm of starch solution and continue to tate until the blue color disappears. In the absence of sharp fluctuations in temperature, the titer 0.1 mol / dm (0.1 n.) Sodium thiosulfate solution can be checked 1 time in 3 months. The preparation of 0.1 mol / dm of sodium thiosulfate solution from the standard-titer without additional determination of the correction coefficient is allowed. 3.2.3. Preparation of a solution of two-axis potassium concentrations (KSGO) \u003d 0.1 mol / dm 4.9033 g of two-axis potassium is dissolved in distilled water in a measuring flask with a capacity of 1000 cm. Preparation of 0.1 mol / dm of a solution of potassium two-generated potassium from standard-titer is allowed. 3.2.4. Preparation of starch solution with a mass fraction of I%: I g starch dissolved in 2-3 cm! Distilled water and the resulting solution is poured into 100 cm "boiling distilled water, stirring it with a stick. boiling i min, and then cooled. It is allowed to prepare a solution of starch using a saturated solution of sodium chloride (27 g of 100 cm "). 3.2.5. Preparation of a sulfate zinc solution: 145 g of zinc sulfate is dissolved in distilled water in a measuring flask with a capacity of 1000 cm 1. 3.2.6. Preparation of the solution of sodium hydroxide (potassium hydroxide) concentration C (naohni) \u003d 1 mol / dm. " 40 g of sodium hydroxide (56 g of potassium hydroxide) is dissolved in distilled water in a measuring flask with a capacity of 1000 cm *. 3.2.7. Preparation of methyl orange solution: 0.1 g of methyl orange dissolve in 100 cm "hot distilled water and filtered by cooling. 3.2.8. Preparation of a solution of sulfuric acid concentration C (1/2 HS0 4) \u003d 4 mol / dm 3 for the preparation of 1000 cm "The solution is taken by 116 ° C" concentrated sulfuric acid with a density of 1.830 g / cm 1, cautiously with stirring is poured into water, Cooled and bring the volume of the solution to 1000 cm. " 3.3. Analysis 3.3.1. Determination of the mass fraction of the reduced substances (sugar to inversion) The scholars of the crushed product taking this calculation so that the number of reducing substances in i cm "the sample solution was OK 0.005. Weight weight of more than 5 g is weighed with an error of not more than 0.01 g. A less than 5 g - no more than 0.001. The sandpaper in the glass is dissolved in distilled water heated to 60 -70 * s. If the product is dissolved without a residue ( sugar syrups, Some types of dragee, candy caramel, etc.). The solution obtained in the glass is cooled and transferred to a black flask with a capacity of 200-250 cm, "the volume of the solution is adjusted to the label with distilled water and mix well. When the chewing gum is dissolved in a measuring flask, the resulting sugar solution without undisguised samples are quantified. If the product in its composition has substances insoluble in water (interfering non-Sahara - proteins, fats, pectins, starch, etc.). then the skener of the glass is transferred to a measuring flask with a capacity of 200-250 cm 4, flushing insoluble particles in the flask with distilled water to about half the volume of the flask, the flask will be prevented in a water bath heated to 60 "C, at this temperature, with time, withstand over 15 minutes. Cooling the solution to room temperature, besieged interfering unavahara, adding to the solution in the flask 10 cm "I mole / dm" solution of the zinc sulfate. If the weight of the hitch was less than 5 g, and 15 cm 1, if the weight of the soda was more than 5 g, and the volume of sodium hydroxide solution set by separate experiments when titrating the corresponding volume of the zinc sulk sulfate solution with phenolphthalene. The contents of the flasks are shaking, bring to the label by distilled water to the label, stirred and filtered into a dry flask or flask, which is pre-rinsed two with a small portion of the transparent filtrate. In the conical flask with a capacity of 250 cm 4, 25 cm with pipettes "alkali curtain copper and 10 cm" The underlying of the filtered solution, 15 cm "distilled water and will interfered into a flask for uniform boiling a piece of pembol and two or three pieces of porous ceramics. The flask is attached to the reverse refrigerator. The solution is adjusted for 3-4 minutes to boil, boil 10 minutes, then the flask quickly Cooled to room temperature. 3 g of iodide potassium dissolved in 10 cm "distilled water, and 25 cm 1 solution of sulfuric acid concentration of 4 mol / dm" is added. Sulfuric acid is cautiously, all the time stripping liquid, in order to avoid throwing it out. From the flask due to the excretion of carbon dioxide. After that, the iodine-highly titrated Sodium thiosulfate rum to light yellow liquid color. Then 2-3 cm "The starch solution and continues to be titated in the dirty-blue color of the liquid before the color of the dairy color, stuck at the end of titration in one drop of sodium thiosulfate at the end of titration. The control experience is carried out under the same conditions, for which they take 25 "Alkali curtain copper solution and 25 cm" distilled water. 3.3.2. Determination of the mass fraction of common sugar (sugar after inversion) and sucrose Sakharoza shredded the product weighing with an error of no more than 0.001 g from such a calculation so that in 1 cm "the solution was about 0.008 -0.01 G of general sugar (the estimated content of general sugar in products calculates Receptions approved in the prescribed manner). Dissolving the samples and precipitation of non -hares are carried out as indicated in clause 3.3.1. Preparation of reagents for the deposition of nonauthares - according to PP. 3.2.5 and 3.2.6. In a measuring flask with a capacity of 100 or 200 cm 1, a pipette is made by a pipette, respectively, 50 or 100 cm 1 of the obtained filtered solution, check the reaction of the solution, adding one or two drops of methyl orange and, if alkaline solution, add a solution of hydrochloric acid concentration of 0.5 mol / dm to pink dyeing. Then 5 or 10 cm "concentrated hydrochloric acid will be added to the flask the thermometer and put it in a water bath, heated to 80" C-85 "S. The solution temperature is adjusted for 2-3 minutes to 67 * C-70 "C and at this temperature withstand a solution for exactly 5 min. Then, quickly cooling the contents of the flask to room temperature, the thermometer is removed, which pre-rinse it with distilled water, neutralize hydrochloric acid Sodium or potassium hydroxide (25 g of 100 cm "), by the end of neutralization, a solution of sodium hydroxide or potassium with a mass fraction of I% is adhere to the appearance of yellow-orange staining. The end of neutralization is checked by a litmus or universal indicator paper, lowered into the flask, or with a tower of one drop of methyl orange. The solution and the flask are brought to the label distilled water and mix thoroughly. In the resulting solution, the invert sugar is defined according to claim 3.3.1. To recalculate the total sugar expressed in the invert sugar, in the overall sugar, expressed in sucrose, the resulting value is multiplied by the coefficient of 0.95. 3.4. For the final result of the analysis, the average-polymetic value of the results of two parallel definitions, allowable discrepancies between which in the same laboratory should not exceed 0.5% at an absolute value. A fulfilled in different laboratories - 1.0%. The result of calculations is round to the first decimal sign. The limits of permissible measurement error values \u200b\u200b± 1.0% with the trust probability p \u003d 0.95.

Conclusion

In this course project, regulatory and technological documentation on the products of this enterprise were compiled.

The company is equipped with various equipment, such as:

testing machine, electric plate, tough machine, whipping machine, bakery wardrobe and so on. Also necessary: \u200b\u200bHand sink, production table, Cabinet Refrigeration, Mobile rack, Washing bathroom three-section, Cabinet for drying pastry bags. Due to the fact that there is all the necessary equipment, the performance of the enterprise is growing, new recipes of flour and bakery products are developed, as well as various cakes and cakes.

In addition, in the process of work, the skills of the calculation of food and energy value For flour confectionery products, the procedure has been studied technical Conditions and technological instructions on catering catering.

So, cafes independently develops an assortment list confectionery, drinks, taking into account the full observance of sanitary and technological requirements, as well as standards for this type and class of enterprises. The services include the manufacture and implementation of culinary products and purchased goods in a limited assortment compared with enterprises of other types and mainly simple manufacturers, as well as creating conditions for its implementation and consumption.

Bibliography

1. APET TC Cakes and cakes. - MN: LLC "Halton", 1996.- 336 S.- 16 IL.

2. Kutokina M.N. , Kartseva N.Ya., Ivanov E.L., Smolentseva A.A., Kotova N.P. Methodical instructions on the implementation term paper Under the discipline "Technology for the production of catering products" --PB: ed. St. Petersburg Trade and Economic Institute, -2008.-31

3. Leontyeva N. V., Chernova E.V. Development of technical and technological maps on corporate dishes: Tutorial. - St. Petersburg: TEI, 2001-47c.

4. Leontyeva N.A., Chernova V.E. Guidelines for the preparation of regulatory documentation. Part 1. - SPB.TEI.

5. Onookhin Yu.I. Flour products. - Izhevsk: Udmurtia, 1983.-152 p.

6. Pavlov A.V. Collection of recipes of flour confectionery and bakery products, hydrometeoisdate., 1998

7. Skurikhin I. M., Volgaarev M. N. Chemical composition Food: Directory. - 2nd ed., Pererab. and add. - M.: Agropromizdat, 1987. - 360 p.

8. Sanpin 2.3.6.1079-01 "Sanitary and epidemiological requirements for public catering organizations, manufacturing and processability of food products and food raw materials." - M.: Ministry of Health of Russia, 2002.

2.6 Drawing up a technical and technological card on sandbreaker cookies

"I argue"

Director of the shop

Technical and Technological Card №1

Product Name: Shortbread Cookies

1 area of \u200b\u200buse

1.1 This technical and technological map applies to the product "Shinsky" cookies, produced confectionery shop at a children's cafe.

2 List of raw materials

2.1 For the preparation of sandbreaker cookies, the following raw materials are used:

Or products of foreign firms with certificates and quality certificate.

2.2 Raw materials used for the preparation of sandbathing cookies must comply with the regulatory documentation, have certificates and quality certificates.

3 recipe

3.1 Reception Cookie Products "Pamb"

name of raw materials	Mass fraction of dry substances,%	Raw material consumption per 100 grams of finished products
			in dry substances
Wheat flour in / s
Sugar sand
Butter
Powder vanilla
bicarbonate
Ammonium carbonist

4 Technological process

4.1 The raw materials without flour and chemical bars are stirred, and then the disintegrators dissolved in water and the last butterfly flour are added. The kneading of the test continues to be 10-15 minutes, from the test forming products and baked at a temperature of 240-260 ° C for 4-5 minutes, then cooled within 5-20 minutes.

5 Quality and Security Indicators

5.1 Organoleptic Product Indicators:

The structure (consistency) is perfectly operated, thin-walled with good fragility. Color is very uniform and pleasant. Shape - products strictly identical in size. The view in the section (stomach) is anterorable, with uniform porosity, without voids and traces of the necross. The smell and taste is very pleasant, pronounced.

5.2. Physical and chemical indicators:

Mass fraction of dry substances,% (at least) 90,66

Mass fraction of fat,% (no less) 22,00

Mass fraction of sugar,% (no less) 27,00

5.3. Microbiological indicators:

6. Food and Energy Value

Responsible developer _______________________ FULL

Wild animal meat dishes

Technical and Technological Card No. 1 1. Scope. 1.1. This technical and technological map applies to the hot dish of wild animals meat "Slosyatin kebabs" produced by a restaurant. 2. List of raw materials. 2 ...

Hot dishes in the restaurant of Russian cuisine

Technical and Technological Card No. 1 Sandwich with Fish, Cheese and Pineapple 1. Scope: This technical and technological map applies to Sandwich with fish, cheese and pineapple ...

In skewer to all dishes with a new formulation and corporate dishes are developed and is approved by the head of the enterprise Technological documentation: STP, TU, technical and technological and technological cards ...

Organization of the cooking process and the preparation of complex hot culinary products on the example of a skeleton "skewer" on 30 seats

Technical and technological maps are regulatory documents. They are developed on new and branded dishes and culinary products. Technical and technological card consists of sections: 1. Product name and scope ...

Organization of the cooking process and preparation of complex hot dishes from vegetable masses

Technical and Technological Map "Potato Zraza" 1. Scope This technical and technological card is designed for compliance with GOST R 53105-2008 and applies to the corporate dish of the zraza potato ...

Organization of the cooking process and the preparation of complex hot dishes from boiled meat

Technical and Technology Card No. 1. Hoolers from boiled beef 1. Scope This technical and technological card is designed for compliance with GOST R 53105-2008 and applies to the branded dish of boiled beads ...

Organization of the cooking process and preparation of complex hot pork dishes

"I approve" the head of the enterprise ________________________ Technical and technological card number 1. "Pork stew" 1 ...

Cooking sophisticated hot fried dish From bird

"I approve" the head of the enterprise ____________________ Technical and technological card №1 "Cutlets in Kiev" 1 ...

Preparation of complex hot dishes from stew fish

"I argue" the head of the enterprise ________________________ Technical and technological card №1 Fish stewed in tomato with vegetables 1 ...

Development of an assortment of dishes and regulatory documentation for a children's cafe with a confectionery capacity of 8000 products in shift

1. Technical requirements 1.1 Cookies should be made in accordance with the requirements for recipes and technological instructions in compliance with sanitary rules. 1.2 ...

Development of an assortment of dishes and regulatory documentation of the fish diner

Technical and technological maps (TTK) are developing on new and branded dishes and culinary products - those that produce and implement only in this enterprise. The validity period of the TTK is determined by the enterprise itself ...

Development of regulatory documentation for dish "chicken honeycomb with apples"

Technical and technological card (TTK) is a regulatory document that gives the enterprise the right to develop a new or corporate dish. TTK is presented in Appendix 2 ...

Development of a technological scheme for the production of branded dessert for cafe-confectionery

The manufacture of catering products is carried out in accordance with the technological documents containing the requirements for production technology ...

Technology of complex preparation of biscuit cakes

Technological card number 1 Product Name: Cake "Zaher". № Raw weight per 1 pcs on 10 pcs ...

Chocolate cookies

Technical and Technological Card No. Chocolate Cookies

1. APPLICATION AREA

This technical and technological card is developed in accordance with GOST 31987-2012 and applies to the dish Cookies chocolate produced by the catering facility.

1. Requirements for raw materials

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

3. Reception

Name of raw materials and semi-finished products \\ gross \\ net

1 Sugar Sand 100 \\ 100
2 Butter cream Sorrow 175 \\ 175
3 chicken eggs 57 \\ 50
4 Wheat flour top grade 250 \\ 250
5 cocoa powder 20 \\ 20

Semi-finished yield, g: 595 finished product output, g: 595

4. Technological process

Beat the cream of oil and sugar; Add Egg, Stir.

Complete the addition of sifted flour and cocoa powder. Before receiving a homogeneous, but not a steep dough.

Put in the refrigerator, covering the food film.

To form cookies and put in a refrigerator for 30 minutes, then bake 10 minutes at 160 ° C in a ventilated furnace.

Remove from the forms and store in a dry place.

1. Requirements for registration, implementation and storage

Feed: The dish is prepared by order of the consumer, used according to the primary dish formulation. Storage and implementation period according to SanPiN2.3.2.1324-03, SanPine2.3.6.1079-01 Note: The technological card is compiled on the basis of an act of study.

1. Quality and safety indicators

6.1 Organoleptic quality indicators:

Appearance - characteristic of this dish.

Color - characteristic of products included in the composition.

Taste and smell - characteristic of products that are part of the product, without extraneous tastes and smells.

6.2 Microbiological and physico-chemical indicators:

On microbiological and physicochemical indicators this dish Complies with the requirements of the technical regulation of the Customs Union "On Food Safety" (Tr Ts 021/2011)

1. Food and Energy Value

Proteins, r fats, carbohydrates, calorie, kcal (kJ)

37,82\ 156,38\ 279,38\ 2676,16

Engineer-technologist.