Country fried potatoes, portion

Technical and technological map No.Country-fried potatoes, portion (CP-recipe No. 296)

1. APPLICATION AREA

This technical and technological map applies to country-fried potatoes, produced in name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

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

Tubers potatoes must be clean, healthy, mature, whole, dry, unsprouted, uncontaminated, uniform and heterogeneous in shape and color. The size of tubers based on their largest diameter is established by the standard depending on the ripening period and growing areas. Allowed: 5% of small potatoes, 2% of mechanical damage to tubers, 2% of tubers damaged by wireworms. Potatoes that are frozen, steamed, rotten, damaged by rodents, or with foreign odors are not allowed to be accepted.

Full-fledged garlic bulbs mature, hard and dense, healthy, clean, whole, without traces of mold, without signs of frost or sunburn, without excessive moisture on the surface, not sprouted, without damage by agricultural pests, in shape and color typical of a botanical variety, with dry leaves trimmed no more than 50 mm long, with or without remains of dry roots.

Vegetable oil(sunflower) refined. Refined oils are transparent, devoid of sediment, less colored and do not have their characteristic taste and smell when deodorization is used. Foreign tastes, odors, and bitterness are not allowed.

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

1. RECIPE

“I approve”_______________________ position__________________________ name of organization_______________ signature___________________________ Full name________________________ date______________________________ technical and technological map No.___ baked potatoes 1. Scope of application: This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the dish baked potatoes, produced by the restaurant ____________________ 2. Requirements for raw materials: food raw materials, food products and semi-finished products used for the preparation of this dish fully comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary epidemiological report, safety certificate and quality, etc.) 3. Recipe: Name of raw materials or p/f gross weight in g. net weight and p/f in g. 160 150 1 150 Baked potatoes p/f Greens p/f output: 4. Technological process: preparation raw materials are produced in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological recommendations for imported raw materials. Greens are used finely chopped. 5. Requirements for registration, sale and storage Serving: in a portion plate, sprinkle with finely chopped herbs, serving temperature 65˚C. Used as a side dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01: the permissible shelf life of a dish before sale, according to SanPin 2.3.6.1079-01, is 2–3 hours at a storage temperature not lower 65°C. The shelf life of the dish according to SanPiN 2.3.2.1324-03 is 18 hours at a storage temperature of +2°C to +6°C. 6. Quality and safety indicators: physical, chemical and microbiological indicators that affect the safety of the dish comply with the requirements of SanPin 2.3.2.1078-01 index 1.9.15.13 organoleptic indicators Appearance: the potatoes retained their cut shape. The edges of the plate are clean. Consistency: potatoes are soft, fully cooked. Color: has an orange-red color due to paprika, has a baked crust. Taste and smell: moderately salty, spicy, aromatic. Inherent to the incoming components. Unusual, spoiling, unpleasant smell and taste are not allowed. Note: the technological map was drawn up on the basis of a development report. According to physical and chemical indicators, it meets the requirements of GOST RF 50763-2007 “Culinary products sold to the public.” According to microbiological indicators, it complies with the requirements of SanPiN 2.3.2 1078-01 and the requirements of GOST of the Russian Federation. Nutritional and energy value (per 100 g): Proteins, g Fats, g Head of department: Accountant-calculator: Responsible executive (chef): Carbohydrates, g ______________ ______________ ______________ Kcal “Approve”_______________________ position__________________________ name of organization_______________ signature___________________________ Full name O.________________________ date_______________________________ technical and technological map No. ____ baked potatoes 1. Scope of application: This technical and technological map was developed in accordance with GOST R 53105-2008 and applies to the dish baked potatoes produced by the restaurant ____________________ 2. Requirement to raw materials: food raw materials, food products and semi-finished products used to prepare this dish fully comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.) 3 .Recipe: Name of raw materials or p/f potatoes p/f vegetable oil spices (paprika) salt garlic p/f thyme fresh pepper freshly ground yield: gross weight in g 50 1 10 5 2 net weight and p/f in g 1460 50 1 10 15 3 2 1050 4. Technological process: preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological recommendations for imported raw materials. Potatoes are cut into 2x2 cm cubes, garlic into slices. Salt, pepper, add thyme, garlic, vegetable oil, mix well, let sit for 20-30 minutes. Spread in a thin layer on a tray, bake in a convection oven at a temperature of 200° for 25-30 minutes (heat + steam) 5. Requirements for design, distribution and storage Serving: according to the recipe for the main dish. Shelf life and sale according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01: the permissible shelf life of a dish before sale, according to SanPin 2.3.6.1079-01, is 2–3 hours at a storage temperature of at least 65°C. The shelf life of the dish according to SanPiN 2.3.2.1324-03 is 18 hours at a storage temperature of +2°C to +6°C. 6. Quality and safety indicators: physical, chemical and microbiological indicators that affect the safety of the dish comply with the requirements of SanPin 2. 3.2.1078-01 index 1.9.15.13 organoleptic indicators Appearance: potatoes have the correct cut shape according to the technological process. Consistency: potatoes are soft, fully cooked, have a baked crust. Color: has an orange-red color due to paprika, has a baked crust. Taste and smell: moderately salty, spicy, aromatic. Inherent to the incoming components. Unusual, spoiling, unpleasant smell and taste are not allowed. Note: the technological map was drawn up on the basis of a development report. According to physical and chemical indicators, it meets the requirements of GOST RF 50763-2007 “Culinary products sold to the public.” According to microbiological indicators, it complies with the requirements of SanPiN 2.3.2 1078-01 and the requirements of GOST of the Russian Federation. Nutritional and energy value (per 100 g): Proteins, g Fats, g Head of department: Accountant-calculator: Responsible executive (chef): Carbohydrates, g ______________ ______________ ______________ Kcal

registration on the site

Before using FOODCOST, users must register. Link to registration form

In the window that opens, select the tab Registration and fill out all the fields of the form:

1. Specify Name And Last name.
2. Think and enter Login, which should contain only Latin letters.

Attention!!!

Do not use your email address as a login!
Using Cyrillic and special characters in the login NOT ALLOWED!

3. Please provide a real email address where you can be contacted.
4. Password may contain letters of the Latin alphabet and numbers.

Attention!!!

Using Cyrillic characters in the password NOT ALLOWED!

5. Reenter password.
6. Select your main profile to optimally customize the interface and click the button Registration

After completing the registration procedure, a message with a link to activate your account will be sent to your email address. Without account activation, your account will remain inactive!

Authorization on the site

To start using FOODCOST services, users must log in. Link to authorization form located on the top panel of the site. Clicking on this link will open the Authentication window.

Search for recipes

To open the recipe search form, click the button Find the recipe located on the top panel of the site.

In the window that opens, you must specify the recipe parameters that it must comply with.

1. Name of the dish- a word or phrase included in the name of the dish
2. Menu group- select from the list the menu group that includes the dish.

By the way...

When selecting this option, selection will be made only from the specified section group Portioned dishes our Collection of Recipes.

If you need to include all sections of the Collection of Recipes in the search, set the flag Search in blanks and semi-finished products. In this case, there is no need to specify a menu group!

3. Highlight additional properties of recipes:
Free TTK Recipes and ready-made TTK (technical and technological maps), access to which is provided free of charge (without a subscription). Only for authorized users!!! School meals Recipes and ready-made technical instructions (technological maps) for kindergartens (preschool educational institutions) and schools. Medical nutrition Recipes and ready-made technical instructions (technological maps) for medical nutrition. Lenten dishes Recipes and ready-made TTK (technical and technological maps) and TC (technological maps) of dishes and culinary products, in the preparation of which no products of animal origin are used.
4. Composition of the dish- if necessary, select from the list the main products from which the dish is prepared.
5. National cuisine- from the list you can select the cuisine to which the dish belongs.

After specifying all the necessary parameters, click the button Find the recipe.

To quickly clear all filter parameters, click the Reset button

If, when creating a request, you specified Menu section, the group you selected from the section will open Portioned dishes and a list of dishes that meet the previously specified properties.

If you used the search in all sections (checked the Search in blanks and semi-finished products property), you will see common list recipes for dishes and culinary products that meet the previously stated properties.

Site search

The site is searched in all sections, including recipes, news, regulatory documents, product directories and company directories.

To call the search string, click the button located on the top panel of the site.

In the line that opens, enter a search query and press Enter

Rationale for use

The collection of recipes was compiled on the basis of control studies and compares favorably with other analogues in that it contains the most frequently used recipes in modern practice.

The recipes published in the Collection can be successfully and absolutely legally used in public catering establishments, because they comply with all currently valid laws and regulations.

Regulatory documents on certification and standardization in force on the territory of the Russian Federation include industry standards (a set of business entities, regardless of their departmental affiliation and forms of ownership, developing or producing certain types of products that have a homogeneous consumer purpose); enterprise standards; scientific and technical and a number of other standards.

Standards are developed and approved by enterprises independently, based on the need for their application in order to ensure the safety of life, human health and the environment. When producing the products described in the Collection, the manufacturer has the right to make some changes to the recipes of dishes, expand the lists of components, while avoiding violations of sanitary rules, the technological regime of product production, or deterioration of its consumer properties and qualities.

Not everything is clear?...

Learning to work with FOODCOST services is not difficult, but it will require attention and a certain amount of perseverance. Various types of reference information will help with this, links to which are located in the User Support Center.

Reference information includes.

Surely many of us have bought country-style potatoes at McDonald's or similar establishments, but homemade country-style potatoes are much tastier and healthier. Do you want to try it? Read our recipe.

Ingredients:

- Young potatoes are best;

— spices can be different: curry, oregano, pepper;

- salt to taste.

Cooking method:

The potatoes need to be washed thoroughly because they will be baked with their skins on. After the potatoes are washed, cut them into four parts. Mix spices, salt and vegetable oil in a separate plate and mix everything well. And then we dip each potato slice in its skin into the resulting mass. Prepare a baking sheet and grease it with oil. Preheat the oven to 180 degrees and place a baking sheet with potatoes. Bake the potatoes for 25 minutes and then increase the temperature to 220 degrees. And bake the potatoes for another 15-20 minutes. Let's see if the potatoes are ready, you can take them out of the oven and serve them. This is an excellent and very tasty side dish, for example, for meat. You can use different spices, and this will also change the taste of the potatoes.

TECHNOLOGICAL CARD No.01

Name of dish MINTED POTATOES WITH ONION

Collection of recipes for dishes and culinary products 2003 Rec. No. 845

COOKING TECHNOLOGY : Before using the vegetables, wash the potatoes, cook with the lid closed in salted water, mash warm so that there are no lumps. Sauté the onion in heated oil up to 110-120C until golden brown and stir until smooth.

Quality requirements:

Appearance:__ _ potato mass with the addition of sautéed onions.

Consistency: _ homogeneous without lumps.

Taste: boiled potatoes and well-fried onions

Smell :_characteristic for this dish

Color: _light yellow

Technological map No. 0

Name of dishBoiled potatoes

2005 year Rec. No.296

COOKING TECHNOLOGY Potatoes are placed in boiling salted water (0.6-0.7 liters of water per 1 kg of vegetables). The water level should be 1-1.5 cm above the level of vegetables. Salt is used at the rate of 10 g. for 1 l. water. When the potatoes are cooked, drain the water and dry the potatoes, for which the dishes with them are left for 5-7 minutes on a less hot section of the stove. When cooking crumbly potatoes, the water should be drained approximately 15 minutes after the boiling point, then the potatoes are brought to readiness with the steam generated in the boiler.

Potatoes should be cooked in small portions according to demand. When stored in a hot state for a long time, the color of the potato changes, the taste deteriorates and its nutritional value decreases. Steamed potatoes have the best taste.

Boiled potatoes are served as whole tubers, sprinkled with butter or sour cream, or onion sauce, or sour cream, or mushroom sauce. Potatoes can be served with vegetable oil.

Butter or sour cream or sauce can be served separately with potatoes.

Quality requirements:

Appearance:

Consistency: loose

Taste: characteristic of boiled potatoes

Smell : characteristic of boiled potatoes

Color: from white to yellowish (depending on the potato variety)

Technological map No. 1

Name of dishpotatoes in milk

Collection of recipes for dishes and culinary products2005 year Rec. No.298

COOKING TECHNOLOGY Raw peeled potatoes are cut into large cubes, immersed in small batches in a bowl of boiling water, brought to a boil and boiled for 10 minutes. Then the water is drained, the potatoes are poured with hot boiled milk, salted and cooked until tender. After this, add part (50% of the norm) of oil and bring to a boil. Serve with butter, you can sprinkle with herbs.

Quality requirements:

Appearance: Potato tubers may be slightly boiled, but retain their shape well

Consistency: loose

Taste:

Smell: characteristic of boiled potatoes with milk

Color: from white to yellowish, (depending on the potato variety)