Borscht preparation technology. Technological process of preparing "Ukrainian borscht" Technological diagram of Ukrainian borscht

Scheme for preparing the “Ukrainian Borscht” dish

Instructions for preparing the dish

Name of dish: Ukrainian borscht.

Technological map (culinary recipe) No. 144

Type of processing: Cooking

Product recipe (g):

Beets 150, fresh cabbage 100, carrots 50, parsley (root) 21, onions 36, tomato puree 30, sweet pepper 27, flour 6, lard 10.4, cooking fat 20, sugar 10, 3% vinegar 10, broth or water 700.

Yield: 1000.

Material and technical equipment:

Vegetable shop:

Equipment: bath for washing vegetables, work table, table for post-cleaning, potato peeler.

Inventory: radical knives, carving knives, for post-cleaning, for removing eyes, containers for storing peeled vegetables, waste collection tanks.

Meat shop:

Equipment: cutting table, washing bath, work table.

Inventory: a knife for cutting meat, a heavy knife and an ordinary one from the “chef’s troika”.

Hot shop:

Equipment: electric stove.

Inventory: a saucepan, a tabletop, an ordinary knife from the “chef’s troika”.

Table 1 Raw materials: Components of the dish:

Applied methods of heat treatment of products

In the process of preparing borscht, various methods of heat treatment of products are used. And its use plays a big role on the quality of the finished product:

When preparing broth, bones are cooked completely immersed in liquid (basic method).

This is a combined method of heat treatment: first the products are fried and then simmered with broth.

Cabbage and potatoes are cooked in the main way in broth.

Passaging is also used. Shredded carrots and onions, cut into half rings, are sautéed with fat.

The flour is dry heated.

When preparing donuts, one method of heat treatment is used - baking.

Sequence of technological operations

Operation No. 1. Organization of the workplace.

Before starting work, you should prepare the workplace: equipment, inventory, dishes, food.

Operation No. 2. Preparation of meat and bone broth.

Boil the broth for borscht, constantly skimming off the foam.

The finished broth is drained, filtered and boiled. The broth should be transparent.

Operation No. 3. Preparing vegetables.

Vegetables are peeled and washed.

Cabbage for borscht is cut into strips.

Grate beets and carrots for borscht dressing on a coarse grater.

The onion is cut into half rings.

Potatoes are cut into cubes or slices.

Operation No. 4. Preparing the borscht dressing.

Shredded carrots and onions, cut into half rings, are sautéed with fat.

The beets are chopped, vinegar, fat, sugar, tomato puree are added and simmered until tender with the addition of a small amount of broth.

Operation No. 5. Cooking vegetables in broth.

Place fresh cabbage, cut into strips, into the boiling broth, bring to a boil, add potatoes, cut into cubes or slices, cook for 10-15 minutes,

Place sautéed vegetables and stewed beets into the broth. Bring to a boil.

Operation No. 7. 5-10 minutes before the end of cooking, introduce sautéed flour diluted with broth or water; sweet pepper, cut into strips; add spices, salt, sugar and cook until tender.

Operation No. 8.

Before serving, borscht is seasoned with garlic, ground with bacon.

Lard is grated, mixed with crushed garlic, placed in borscht and immediately turned off.

Operation No. 9. Cutting meat.

Cut the meat for borscht into portions on a board.

Operation No. 10. Submission.

When leaving, put meat in a deep dinner plate, pour borscht, add sour cream, sprinkle with herbs. Dumplings with sauce can be served separately.

Quality requirements

In all types of borscht, beets, cabbage and roots must retain their cut shape. The form of cutting cabbage is into strips or checkers; the cutting of other vegetables corresponds to the cutting of cabbage.

Appearance: Oil glitter on the surface of the liquid part. Vegetables are well peeled and evenly chopped. The ratio of the components of the dish is observed. The liquid part of the borscht, seasoned with flour, is homogeneous;

Color: liquid part - from bright red to dark red, with a faint brownish tint; the sparkle of oil is orange, of vegetables - characteristic of their species;

Taste: sweet and sour, without the taste of raw beets, pronounced; with the taste and aroma of meat products;

The smell of sautéed vegetables, tomatoes, garlic;

Consistency: vegetables - soft, dense (vegetables are not overcooked). The ratio of the dense and liquid parts corresponds to the recipe.

Store on a food warmer marked 1bl. at a temperature of +80°C no more than 2 hours. Serve in a warmed dinner plate or broth bowl. Supply temperature +65…+75°С. When on vacation, you can serve cheesecakes, pies, pampushki, and krupenik with borscht.

borscht calorie cost

Borscht is a seasoning multi-component soup and is a technologically difficult dish to prepare. The main component of any borscht is beets; first of all, it creates the taste, aroma and color of borscht, and because of this, borscht belongs to vegetable soups.

A special feature of preparing borscht is the pre-processing of vegetables, and again, this primarily applies to beets (preliminary heat treatment of them allows you to reduce the duration of cooking borscht and preserve color and taste). Before adding it to the soup, beets can be prepared in several ways: stewing in crushed form (with the addition of vinegar, tomato puree and fat (1.5 hours); vinegar and tomato puree are added 10-15 minutes before the end of cooking the beets or cooking ( with or without peel: after the beets will be cut into slices or strips and added to the borscht along with sautéed tomato puree and vegetables). Beets are always prepared separately from other vegetables. Also, as a rule, onions, carrots, and parsley are sauteed separately, followed by the addition of tomatoes or tomato paste.

As a rule, borscht is prepared with meat, bone or meat and bone broth, or poultry broth. The broth, in turn, for the best borscht is prepared not with water, but with specially prepared sirovets kvass. Borscht is a thick soup, and one serving should contain no more than one and a half glasses of broth.

Borscht has many varieties and is prepared differently in each individual region.

The difference in local varieties of borscht lies, firstly, in the type of broth and the combination of different types of meat, poultry, and possibly sausages in it, and secondly, in the set of vegetables. Along with the obligatory ingredients of borscht in the form of beets, cabbage, carrots, potatoes, onions and tomatoes, in different regions the soup may include beans, apples, zucchini, turnips, and sometimes bell peppers. Thirdly, borscht can differ in the set of spices used - up to twenty or more of them can be used. Along with the commonly used spices in the form of black, red and allspice, dill, parsley and celery, often garlic, bay leaf, lovage, thyme, tarragon, angelica, basil, and marjoram can be used.

The preparation of Starolitovsky borscht is technologically no different from the preparation of Little Russian borscht, however, it uses porcini mushrooms that are not typical for Little Russia, boiled separately and cumin as a spice, as well as apples, turnips, and kohlrabi. In addition, the so-called koldunay is added to Starolitovsky borscht - meat and dough products, like small dumplings stuffed with finely chopped lard with the addition of minced meat or mushrooms.

When preparing Moscow borscht, the broth is boiled with smoked meats, and when serving, a set of meats (sausages, ham, boiled meat) is added.

When serving, borscht is almost always seasoned with sour cream, with the exception of some varieties, for example, Odessa.

How to cook such a famous dish as borscht - lean, based on various types of meat or in a slow cooker - is stated in many cookbooks and blogs on the Internet. And we have collected the best options on how to prepare Ukrainian borscht in accordance with the different tastes of readers.

The simplest recipe for Ukrainian borscht:

• chicken/turkey fillet - 600 g;
• potatoes - 3 medium tubers;
• beets - 1 medium;
• garlic - 3-4 cloves;
• onion - 1 head;
• butter - a couple of spoons;
• homemade tomato paste - 5 tablespoons;
• salt - ½ tsp;
• sugar - 1 tsp;
• white cabbage - half a small fork;
• bay leaf;
• parsley - 70 gr.;
• paprika, black pepper - a couple of pinches each.

Preparation step by step:

1. First, we wash the breast, put it in water (approximately a 3-liter saucepan), add salt, and add bay leaf. The meat can be immediately cut into small cubes, or boiled, cooled and disassembled into fibers - whichever you prefer. Don't forget to skim off any foam flakes. After boiling, slightly reduce the heat.
2. While the fillet is boiling, let’s take care of the vegetables: peel and wash. Cut the potatoes into small cubes, approximately 1 cm thick. Three beets and carrots into separate bowls. Finely chop the onion and crush the garlic.
3. Heat the oil, fry the onion and garlic until golden, stirring. Add spices and beets to them, mix and simmer under the lid for about 15 minutes.
4. Meanwhile, chop the cabbage. Add to the frying, when it has evaporated a little - add the paste, sugar and a couple of ladles of broth. Stir and leave to cook for a third of an hour.
5. Meanwhile, add potatoes to the broth. After a third of an hour, lay out the roast, chop and add parsley. Cook over low heat, stirring, for 5-7 minutes and turn off. Let it brew for a while.

Recipe for making donuts

According to the classics of the genre, real Ukrainian borscht is usually served with donuts instead of slices of regular bread. Pampushki are fragrant, airy buns with garlic and herbs. They are perfect for all types of borscht - lean, based on chicken, pork or beef broth.

For donuts you will need:

• water - 1 tsp;
• salt - ½ tsp;
• sugar - 1 tbsp. l.;
• vegetable oil - 2 tbsp. l.;
• yeast - 10 g;
• milk - 1 cup;
• garlic - 3 cloves;
• greens - 100 gr;
• flour - 300 gr.

Heat the milk a little so that the sugar can be dissolved in it. Add salt, yeast, a couple of tablespoons of sifted flour, and butter. Mix everything, cover and let sit for a while so that the yeast starts to act.

As soon as the donut dough begins to swell, add the remaining flour and knead. It is important to knead the dough thoroughly, then put it in a bowl and let it rise in a warm place.

As soon as the dough has doubled in size, you can proceed directly to forming the donuts: grease the baking sheet with oil, knead the dough a little, form into balls and place in a warm place to proof. After a quarter of an hour, you can put it in the oven at 200 degrees until an appetizing brown color forms.

As soon as they are baked, take them out and cover them with a towel - let them “breathe” a little and rest.

Grind the garlic with salt in a mortar and add a little water. Dip all the donuts in the sauce and sprinkle with chopped herbs.

Just a note. To make the donuts shiny, coat them with beaten egg before baking.

Ukrainian red borscht with beans

• a glass of beans;
• a couple of beets;
• 3 potatoes;
• a quarter fork of cabbage;
• a bunch of greenery;
• laurel;
• peppercorns;
• a couple of carrots;
• vegetable oil;
• medium bulb;
• tomato paste;
• a couple tsp Sahara;
• 2.5 l. water for making broth;
• 1 ½ tbsp. l. salt.

The first thing you need to do is prepare the beans in advance: rinse under running water and soak for four hours. Afterwards, drain the used water and let the broth simmer in fresh water for an hour.

In the meantime, you can do the vegetables: peel, rinse, chop. As a rule, carrots are cut into strips or grated; chop the onion as finely as possible; potatoes are divided into cubes; The cabbage is finely chopped.

As soon as the cooking time for the beans has passed, add potato cubes and shredded cabbage. Boil for ten minutes.

Heat the oil and fry the carrots and onions for a few minutes. Add the pasta, dilute everything with a few spoons of broth and cook for a few more minutes. Transfer to the pan with the cooking borscht.

Peel and grate the beets, simmer with butter for about five minutes and also transfer to the broth. Add bay leaf, sugar, cover with a lid and continue cooking for another quarter of an hour over medium heat.

Add fresh herbs to the plate before serving.

Just a note. The same borscht can be prepared with poultry meat - it will turn out more rich, satisfying, and aromatic.

Lenten recipe

• tomatoes - 2 fruits;
• carrots - 1;
• onion - 1;
• potatoes - 2 units;
• half a small cabbage fork;
• garlic cloves - 2;
• laurel;
• salt - 1 table. l.;
• sugar and vinegar to taste;
• postn. oil - 2 tbsp. l.;
• beets - 2 units.

Prepare vegetables: peel, rinse. Cut the carrots, onions, beets and potatoes into strips, chop the white cabbage, peel the tomatoes and divide into cubes, grate the garlic, or pass through a press.

Further preparation proceeds in this order:

1. Boil water and add potatoes and cabbage. Add salt.
2. Sauté onions and carrots in hot oil for about five minutes.
3. Add the beets, vinegar and sugar to the sauteing and cook at low temperature for ten minutes.
4. Add the tomatoes to the sauté and cook for a third of an hour.
5. Transfer the sauté into a saucepan, boil, collect the foam, add the bay leaf, boil for five minutes, add the garlic, cover with a lid and turn off the heat.

Just a note. To enhance the color, you can add a spoonful of vinegar to some of the grated beets in advance and stir, and add them to the pan a few minutes before the end of cooking.

With beef

You can prepare Ukrainian borscht with beef:

• beef - 1 kg;
• lard - 100 g;
• potatoes - 200 gr;
• cabbage - 300 gr;
• beets - 300 gr;
• white beans - 100 g;
• onion - 2 units;
• carrots - 2-3 units;
• sweet bell pepper - 1 unit;
• laurel;
• tomato paste - 3 table. l.;
• large tomato - 150 g;
• pepper mixture - 1 tsp;
• salt - 1 table. l.;
• you can add a few peas of regular black and allspice;
• garlic - 1 unit;
• water - 5 l;
• mix of dill and parsley - 30 gr.

First you need to boil the meat part - beef takes a long time to cook. Rinse the tenderloin, put it in water and put it on high heat to boil faster. The foam that appears needs to be collected - it spoils the taste of the broth and affects its transparency.

To ensure that the meat acquires a special taste during the cooking process, after boiling, add a small onion and carrot, cut into 2 parts, add bay leaves. Cook on medium temperature for an hour.

While the meat is cooking, rinse and soak the beans in ice water. After an hour of cooking the meat, you will need to add it to the pan and continue cooking for another hour.

Boil the beets until half cooked, checking their condition with a fork.

At this stage, you can remove the meat and leave to cool. Afterwards it will need to be disassembled into portions or cut into medium slices.

Along with the meat, you need to remove the vegetables and bay leaves - they are no longer needed, as they have given up their juice and flavor to the broth. All that remains to cook is the beans.

Meanwhile, prepare the root vegetables: wash, peel, cut into cubes. Potatoes can be immediately added to the broth.

Then prepare the rest of the vegetables: peel and remove seeds (where required), cut the onion, pepper and tomato into small cubes, and grate the carrots. Sauté in hot oil for about fifteen minutes. Add pasta and 3-4 tablespoons of boiling broth, stir well. Cook for a few more minutes. Transfer to broth and cook for five minutes.

Chop the cabbage and add it to the broth along with the remaining beets.

Cut the lard into small cubes, combine with grated garlic, grind a little and add to the borscht. Add salt and pepper to taste, add pieces of previously boiled meat. Mix well, simmer for a few minutes, cover and leave for about half an hour.

Before serving, put a spoonful of sour cream and a little chopped fresh herbs into a plate with a portion of borscht.

Ukrainian borscht with pork

• pork - 500 gr;
• potatoes 3 medium;
• beets - 2 medium;
• carrots - 1;
• onion - 2;
• cabbage - a quarter of a medium fork;
• tomato paste or sauce - 4 full tbsp. l.;
• sugar - a couple of tbsp. l.;
• garlic - 4 cloves;
• salt - ½ tbsp. l.;
• oil.

Divide the pork tenderloin into 2-3 parts - this will cook it faster. Add water and wait until it boils. Drain and refill the pan with cold water.

Prepare vegetables as usual. We start frying with onions and garlic, gradually adding beets, pasta, and sugar.

Chop the cabbage into the broth and cut the potatoes into strips. By this time the broth should be cooked for 40-45 minutes. The meat must be removed and disassembled into pieces using a knife and fork.

Place the roast into the broth, return the meat, and stir. Boil everything together for a few minutes, turn it off and let it brew.

With lard

For 8 servings:

• beets - 400 gr;
• smoked lard - 100 g;
• potatoes - 200 gr;
• cabbage - 400 gr;
• onion - 1 ½ units;
• carrots - 1;
• beef - 250 gr;
• lemon - 1;
• parsley, sour cream for serving;
• tomato paste - 1 ½ tbsp. l.

Divide the beef tenderloin into several small pieces. Fill with five liters of water, add one onion and bay leaf, if desired. Place on high heat for an hour.

In the meantime, prepare the frying. In this recipe it will be unusual - with lard. Cut a piece of lard into small 1 cm slices and fry until cracklings form - small pieces of lard should become translucent.

Coarsely chop three beets, carrots and onions into rings. All vegetables are added to the cracklings, continue cooking, stirring. Once the beets have colored all the ingredients, you can add the paste. Cook for a couple more minutes.

Remove the bay leaf and onion from the broth, add the roast, cut half a lemon very finely and also put it in the pan - the sourness will add piquancy and keep the bright color.

Let it cook for about 10 minutes, and in the meantime, chop the cabbage and cut the potatoes. We put in the cabbage first, and after a quarter of an hour - the potatoes. After 15 minutes you can serve.

In a slow cooker

• chicken meat - 300 g;
• carrots, onions and beets - 1 unit each;
• tomato paste - a couple of table. l.;
• cabbage - 150 gr;
• salt, pepper;
• potatoes - 3 units;
• bay leaf;
• garlic - a couple of cloves.

Prepare the frying of onions, carrots and beets in oil in the “Baking” mode for 10 minutes, stirring. Then add the pieces of meat and fry for a quarter of an hour. Dilute the paste in half a cup of warm water, pour into the vegetables, stir and cover with a lid for 15 minutes.

While the frying is being prepared, shred the cabbage and cut the potatoes. After the timer signal, add vegetables, fill with heated water to the highest mark, season and add salt. In the “Stew” mode, cook for 45 minutes with the lid closed.

Then add grated garlic and, if desired, herbs, leave to brew for ten minutes in the “Warming” program.

Just a note. You can serve with mayonnaise or sour cream. If garlic was not added during cooking, you can peel the cloves for a bite when serving.

With the addition of pepper and lemon

• 300 grams of any meat;
• 2 small beets;
• 1 carrot;
• 1 clove of garlic;
• large potatoes;
• a third of a lemon;
• a couple of small onions;
• bell pepper;
• a pinch of chili, sweet paprika, khmeli-suneli;
• whole tea l. salt;
• 1.5 tbsp. l. Sahara.

As in previous recipes, first prepare the broth. While it is cooking, sauté the vegetables: grated carrots and beets, chopped onion into half rings. Squeeze the juice from the citrus directly into the roast, and cut the pulp very finely and add it to the vegetables.

Cut the potatoes into strips and add to the broth immediately after collecting the foam and reducing the heat.

Add salt and sugar to the frying, season with spices, stir well. When the broth boils again, add the roast.

Chop the garlic in a convenient way and fry for a couple of minutes in the remaining oil in a frying pan and then add to the borscht. After a third of an hour you can serve it.

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According to the main documents regulating the development and availability of HACCP systems at food industry enterprises, one of the requirements for the enterprise is the development and verification of flow charts of technological processes.

You can find out more about the specific requirements for block diagrams in such regulatory documents as GOST R 51705.1-2001 “Quality systems. Food quality management based on HACCP principles. General requirements" and GOST R ISO 22000-2007 "Food safety management systems. Requirements for organizations participating in the food production chain.”

Our task is to show, using a specific example, the logic of decision-making when constructing flowcharts, so that you can build them yourself in the future. So, let's look at the key designations adopted in the HACCP system.

Types of Flowcharts

Flowcharts in their general form are of three types:

1. Flowcharts for acceptance, placement and storage of raw materials and packaging materials in warehouses. They indicate the requirements and controlled parameters during incoming inspection, as well as, depending on the type of raw material, the required placement and storage conditions.
2. Flowcharts for preparing raw materials for production. Here the raw materials undergo primary (usually mechanical) processing. Vegetables are peeled, washed, cut; frozen animal products are defrosted, washed and cut up; bulk products, sifted if necessary, and so on. The list of raw materials and operations performed to prepare for further stages of production is quite diverse and depends on each specific type of enterprise, product range and other factors.
3. Flowcharts for the preparation (production) of dishes (finished products) before sale (shipment) to the end consumer. All blanks and semi-finished products, previously prepared, are collected together on such diagrams and the final technological process is carried out (heat and mechanical treatments, processing, packaging, mixing, packaging and labeling, quality acceptance and defective control, sales, release or shipment). Everything is very diverse and depends on the specific tasks and type of enterprise.

All flowcharts in the HACCP system consist of a certain set of operations that have their own meaning and symbols. Block diagram symbols are presented in Table 1.

From theory to practice

To create the most understandable picture for constructing a flowchart, we will take the recipe for seasoning soup (borscht with cabbage and potatoes) from the Collection of Technical Standards (STN) for public catering.

The first thing we need to know to build a flowchart is the cooking technology and the raw materials included in the dish. So here is our list of raw materials:

- fresh beets;

— fresh white cabbage;

— food potatoes;

— fresh table carrots;

- fresh onions;

- tomato puree (paste);

- granulated sugar;

- vinegar 3%;

- broth or water;

— spices (ground black pepper/peas, bay leaf);

- fresh herbs;

- sour cream;

- vegetable oil for frying and sautéing.

Place prepared vegetables (including sautéed (fried) and stewed) in boiling broth or water, boil, add salt, sugar, spices, and bring to readiness. When serving, top with sour cream and herbs. Based on this, we will have all three types of flowcharts: for receiving raw materials, preparing raw materials and preparing soup.

Fresh vegetables

Flowchart for acceptance, storage and movement of raw materials to production

This scheme consists of three main operations (stages):

1. Incoming control
2. Unloading to warehouse
3. Storage of raw materials (depending on its type)

An example of a flowchart for the acceptance, storage and movement of raw materials to production

This is how we determine what measures we take at incoming control, how the raw materials are stored and where they are moved after storage.

Flowcharts for preparing various groups of raw materials for production

From BS1 all raw materials are transferred to production. However, before the vegetables get into the soup, they must undergo appropriate processing, and broth must be made from the prepared meat. The water for the broth also needs to be prepared accordingly. This means we need the following block diagrams:

1. for preparing vegetables;
2. for the preparation of raw meat;
3. for preparing water for cooking broth;
4. for cooking the broth (in this case, it is a preparatory operation before cooking the soup and should be regarded accordingly).

We will assign sequence numbers starting with the number 2 to the flowcharts for the preparation of raw materials. In Fig. Figure 2 shows a flowchart for preparing vegetables for production. The stages of the preparatory process are taken from the STN used.

Attention! When adding different types of raw materials, new stages will be added (for example, when using quick-frozen vegetables, a thawing stage will be added, and so on, according to the meaning).

Fig.2 Preparing vegetables for production

Raw meat also needs preliminary preparation. We take the preparatory stages from STN. Figure 3 shows a flowchart for preparing raw meat for production.

Fig.3 Preparation of raw meat for production

Before you cook meat broth for soup, you need to prepare the water. A block diagram of its preparation for production is presented in Figure 4.

Rice. 4 Preparation of water for production

Currently, when compiling the names of the preparation flowcharts, we used serial numbers starting with the number 2 (2.1, 2.2, 2.3). The broth can be used as an independent dish, so we classify it as a finished product. Starting from this block diagram, we will assign serial numbers, starting with the number 3 and further, according to the number of subgroups of our dishes. What does it mean? Imagine if, in addition to broth and soup, we had several other types of dishes (for example, salads, meat and poultry dishes, fish dishes, baked goods). The names of our cooking flowcharts would look something like this:

BS3 Meat broth;

BS4 Soups filling;

BS5 Salads;

BS6 Meat dishes;

BS7 Fish dishes;

BS8 Flour culinary products…

In Fig. Figure 5 shows a flowchart for preparing meat broth.

Flowchart for making seasoning soup

So, all the ingredients for the borscht have been pre-prepared. Next, our task, using STN cooking technology, is to put everything together, evaluate the resulting dish and analyze it for compliance with the quality requirements. It is necessary to determine corrective measures for non-compliance and send them for implementation to consumers.

Based on the presented recipe, the ingredients included, and the tasks assigned, we must determine the order and name of the technological operations when preparing the soup. The list of operations will look like this:

• In addition to raw potatoes and cabbage, you must add sautéed onions and carrots and beets stewed with vinegar and tomato puree into the boiling broth. Therefore, the first stage is preliminary heat treatment of vegetables (sautéing and stewing). It is called preliminary because after it there will be another one - the actual cooking of the soup.
• We take the prepared meat broth, add raw cabbage, potatoes, sautéed and stewed vegetables into it. Let's call the stage “adding ingredients.”
• Boil the soup and bring it to culinary readiness. At the same time, add salt, sugar, spices. This type of heat treatment is the last one before serving the soup to the client and is called “final heat treatment.”
• Before serving a dish to a client, it must be decorated. Add sour cream to a serving plate and sprinkle with herbs. Let's call this stage “design”.
• We select a control portion from the welded volume and carry out rejection control. It includes an assessment of the organoleptic characteristics of a dish: taste, color, smell, appearance, cut shape of ingredients, consistency, and so on. Based on the results of the control, a decision is made: if the quality indicators are normal, we send the dish for sale. Otherwise, we assess the degree of non-compliance with quality and make a decision on corrective actions: if there are minor defects (undersalting), we eliminate them and send them for repeated organoleptic control; if the defects are irreparable - spoiled (overcooked) ingredients affecting the taste, appearance and edibility - we dispose of the entire batch.
• If we decide to send a dish for sale, we must indicate its maximum parameters. For example, in this particular case we must refer to SanPiN 2.3.6. 1079 – 01 “Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them” and find out the serving temperature of this type of dish, timing and sales temperature. The temperature of hot soups when serving is not lower than +75°C. Soups can be kept on a steam table or stove for no more than 2-3 hours from the moment of production at a constant temperature of at least +75°C. We indicate this information in our last stage - implementation.

Fig.6 Flow chart for preparing seasoning soup (borscht)

This logic should be used when constructing flowcharts for any stages and types of production. To understand recipes (manufacturing technologies), it is necessary to be guided by TTK or STN in public catering and TI (TU or STO) in production. For convenience, all similar dishes should be combined into subgroups and a common block diagram should be built for them.