Flour confectionery. Thesis: Cooking confectionery: cakes and eclairs Confectioner conclusion

Introduction 3

Merchandising of products used in confectionery 5

Cooking the cake "Bird's milk" 15

Cooking cake "Eclair with butter cream" 16

Characteristics of the electric stove EP-2M 21

Organization of the work of the confectionery shop 24

Organization of the work of premises for baking products 29

Occupational health and safety 33

Fundamentals of nutritional physiology, sanitation and hygiene 36

Economic part 41

Conclusion 42

Appendix 44

References 45

Introduction

The health of the working people largely depends on correct, scientifically based, well-organized nutrition. A feature of its organization is that food must not only quantitatively, but also qualitatively meet the physiological needs and capabilities of the human body.

In modern conditions, public catering is gradually moving to the path of industrialization. Modern enterprises equipped with perfect technical means are being created; they use progressive technology, introduce scientific organization of labor and production, apply new forms of service.

In the assortment of public catering enterprises, along with dishes from meat, fish, vegetables, eggs and dairy products, flour culinary and confectionery products occupy a large place: pancakes, pancakes, pies, pies, pies, pies, pastries, cakes, cookies, gingerbread, etc. These products are of great variety and high quality.

Flour confectionery products are of great importance in the nutrition of the population. Their basis is flour, which contains a significant amount of carbohydrates in the form of starch, as well as vegetable proteins. Starch is converted into sugar in the body and serves as the main source of energy, proteins are the plastic material for building cells and tissues. Sugar is added to most flour confectionery products, as a result of which they are enriched with easily digestible carbohydrates. Eggs, used in the manufacture of many products, contain complete proteins, fats and vitamins.

Thanks to the use of eggs, fats (butter, margarine) or products rich in fats (milk, cream, sour cream), the content of vitamins in confectionery products is increased. In their manufacture, spices and other substances are used that not only improve the taste and aroma, but also accelerate the assimilation of these products.

In recent years, the production of semi-finished products for the preparation of confectionery has increased: yeast, shortbread, puff pastry, cream, lipstick, etc.

Semi-finished products of various types are produced in the confectionery shops of factories - blanks and delivered to pre-cooking enterprises and culinary shops. Centralized production of semi-finished products improves the quality of products and organizes the technological process in the most rational way.

In the conditions of modern production, the confectioner must have certain knowledge and the necessary practical skills. According to the qualification characteristic, the confectioner must know: the main properties of raw materials and semi-finished products used for the preparation of confectionery; types of flour and its properties; range of manufactured products; methods of organoleptic assessment of the quality of raw materials and semi-finished products; technology and mode of preparation of confectionery products, as well as creams and lipsticks; ways to finish products with lipstick, marzipan, chocolate and cream; rules for the technical operation of equipment, ways of economical consumption of energy, fuel; the procedure for using the collection of recipes; requirements for the quality of products, types of defects and ways to prevent and eliminate them; advanced work practices, rational methods of labor organization and requirements for the maintenance of workplaces; safety at work, sanitation and hygiene rules, as well as internal labor regulations.

The confectioner needs to have a good sense of smell and subtle taste sensations, skillfully combine flavoring substances in various proportions to obtain products with a pleasant delicate taste and aroma.

Merchandising of products used in confectionery

Flour

Wheat flour is a powdered product that is obtained by grinding wheat grains.

In confectionery products use the highest, first and second grade. Flour is included in all types of dough, which are prepared at catering establishments.

Wheat flour of the highest grade- very soft, fine grinding, white color with a slight creamy tint, sweet taste.

Cakes, cakes, waffles, as well as the best biscuits and various products from yeast dough are prepared from this flour.

Wheat flour I varieties- soft, but less fine grinding than premium flour, white, but slightly yellowish, this flour is used to make gingerbread, cookies and other products from yeast dough.

Wheat flour II varieties- coarser grinding than premium flour, its color is white, with a noticeably yellowish or grayish tint. Used in small quantities in the manufacture of inexpensive varieties of gingerbread and cookies.

The quality of flour is determined by color, humidity, grinding size, smell, taste, acidity, content and amount of proteins, carbohydrates, fats, enzymes, minerals, harmful and metallic impurities.

The chemical composition of flour depends on the composition of wheat, the type of flour and the grinding mode.

The color of the lower grades of flour is darker and more heterogeneous. It depends on the color and amount of bran. Flour of the highest and first grades is white with a creamy tinge. By color, in many cases it is possible to roughly determine the grade of flour.

The moisture content of flour is of great importance both during storage and in the preparation of products from yeast and other types of dough. According to the standard, flour consists of 14.5% and should not exceed 15%. All recipes are designed for this humidity. In flour with high humidity, favorable conditions are created for the development of mold and infection with flour pests. When baking from such flour, the output of the product is reduced, in addition, when using flour with high humidity, the flour consumption rate increases. Tentatively, humidity can be determined by strongly squeezing a handful of flour into a fist. If a lump forms, then the flour has a high moisture content, if the flour crumbles in the palm of your hand, then its moisture content is normal.

Flour that has even a slight foreign smell can be used (in the absence of other signs of poor quality) only after laboratory analysis for the preparation of products with spices or fruit fillings, however, such flour cannot be used for biscuit, shortbread, puff pastry products that have a delicate aroma. Flour with a slightly bitter taste can be used with the permission of laboratory analysis for the preparation of gingerbread, because. in the preparation of the dough, burnt sugar and spices are added to mask this aftertaste.

Depending on the content of gluten, flour is divided into three groups:

1) 28%, 2) 28-36%, 3) 40%.

Flour with a small amount of gluten is used to make biscuit and shortbread dough, and with a large amount - to make yeast, puff pastry. The quality of flour depends not only on the gluten content, but also on its quality. Good quality gluten cream color, elastic, does not stick to hands, resilient, able to absorb a lot of water. If such gluten is included in the composition of the flour, then the flour is called “strong”. Dough made from such flour of normal consistency, elastic, holds gases well. Products made from such a dough retain their shape during proofing and baking. Gluten of this quality, after washing, forms a sticky, gray, crumbly, low-elastic mass. Such gluten gives "weak" flour.

"Weak flour" - obtained from frost-damaged or pest-damaged grain. Dough made from such flour does not retain moisture well, liquefies, and has a weak gas-retaining ability. This indicator is especially important for flour, from which yeast dough is prepared.

The gas-forming ability of flour is called the measured amount of carbon dioxide that is formed in a certain time, when kneading flour with yeast and water, at 30 ° C. The higher the gaseous method of flour, the better the quality of the products obtained from it.

Carbon dioxide is formed in dough from sugar glucose by the action of enzymes found in yeast and flour. The more glucose in the test, the more carbon dioxide it contains.

From flour with low gaseousness, products are obtained with insufficient volume, fine porous, and their crusts are poorly stained. Flour of the second grade has good gas formation, the method for determining gasity is the ability to produce in laboratory conditions by experimental kneading and fermentation with a small amount of dough.

When storing flour in bags, they are first opened, cleaned from the outside of dust and opened along the seam with a special knife.

The flour is shaken out of the bags under the sifters. The remains of flour in bags cannot be used for the manufacture of flour products, because. they contain dust and fibers, grass seeds, metal impurities.

When sifting flour, foreign impurities are removed: it is enriched with oxygen, air, which contributes to the deepening of the rise of the dough. In winter, flour is brought into a warm room in advance so that it warms up to t 12 ° C.

Sugar is a white crystalline powder produced from sugar cane and sugar beets.

Sugar - sand contains 99.7% sucrose and 0.14% moisture, completely dissolves in water, tastes sweet. Sugar is stored in a dry, ventilated area, otherwise it becomes sticky. Adds taste to flour and confectionery products, increases calorie content and changes the structure of the dough. Sugar limits the swelling of the gluten, thereby reducing the water absorption capacity of the flour and reducing the elasticity of the dough. An increased amount of sugar inflames the dough: the products are glassy.

Before use, sugar is sifted through a sieve (to eliminate) with cells of no more than 3 minutes, you can use a flour sifter, dissolve.

Powdered sugar

It is used in the manufacture of creams, wafers, cookies, etc. It should be finely ground and sifted through a sieve before use to eliminate larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding.

At public catering establishments, refined powder made from refined sugar is used.

Butter- produced from cream, it contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, without foreign odors and flavors, with a uniform color (from white to cream). If the surface of the oil is cleaned or covered with mold, that pure butter goes for creams for the preparation of the mass of biscuits. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough, lubricated with cake molds, for a golden biscuit. Butter increases the calorie content of products, improves taste, enhances their aroma.

Butter is not salty, you can replace it with salty, but taking into account the salt it contains. In the manufacture of cream, salted butter cannot be used. In the manufacture of all confectionery products, except for puffs, butter biscuits and cream, butter can be replaced with melted butter (1 kg of butter corresponds to 840 g of melted butter), it is recommended to store the butter at t 2-4 ° C in a warm room in a carefully sealed container, under the influence of HO2 light, the oil deteriorates.

Milk consists of H2O and solids, or dry residue, which includes milk fat, proteins, milk sugar and other substances.

Milk is a valuable nutritious product, has a pleasant taste and contains almost all nutrients necessary for the body. For the preparation of confectionery products, fresh milk and canned products are used. They improve the taste of the product and increase their nutritional value.

Whole milk contains fats, proteins, milk sugar and vitamins. It should be white with a yellowish tint, without foreign tastes and odors.

Milk is used mainly for the preparation of yeast dough and creams. It quickly deteriorates (turns sour), so it should be immediately sold, and if necessary, stored, heated to a boil. Before use, the milk is filtered through a sieve with meshes of 0.5 mm. Store milk in the refrigerator at t not higher than 8 ° C and not lower than 0 ° C for no more than 20 hours. All types of milk must be pasteurized.

Dairy cream 10, 20 and 35% fat are produced. Their taste is pleasant, slightly sweet, white color with a yellowish tinge. In the confectionery industry, cream is used to make cream, and as milk substitutes.

For whipping, 35% fat is most suitable. Before whipping, they are pre-cooled. Condensed cream is obtained in the same way as condensed milk, and packaged in cans or barrels. Dry cream contains no more than 7% moisture. Use and store them in the same way as powdered milk.

Condensed milk with sugar obtained by evaporating up to 1/3 of the volume of whole or skimmed milk with the addition of syrup sugar. Store it in a hermetically sealed container in a warehouse with unregulated temperature. Condensed milk used for the preparation of confectionery products is preheated to 40°C and then filtered through a 0.5mm sieve.

Eggs- a high-calorie product, widely used in the manufacture of confectionery, contains proteins, fats, minerals and other substances. Eggs, due to their properties, improve the taste of products, give them porosity.

Egg white has binding properties, is a good foaming agent, retains sugar, which explains its use in the production of creams, marshmallows, airy and some other types of dough. The volume of protein, when whipped, increases seven times, the addition of sugar reduces the volume by 1.5 times.

The yolk of an egg is rich in proteins, fats and vitamins (A, D, B1, B2 and PP). Thanks to lecithin, the yolk is a good emulsifier. A large number of yolks makes it possible to obtain a stable emulsion of water and fat in the batter, which is used in the manufacture of waffles and cookies. Yolks improve the structure of the dough, give a delicate taste to products.

In confectionery, only chicken eggs and products of their processing are used.

Public catering establishments use only chicken eggs, waterfowl eggs are not used, because. they are contaminated with salmonella microbes.

Training.

If the eggs are contaminated, then they are placed in a bucket with holes and released into the water for 5-10 minutes, disinfected with a two percent solution of bleach.

The freshness and good quality of eggs can be determined using an ovoscope or immersed in a ten percent solution of table salt: fresh eggs will sink to the bottom, spoiled eggs will float.

Eggs are broken into a separate bowl (no more than 3-5 pieces) and, after checking their good quality, they are poured into a common cauldron. Prepared eggs are filtered through a sieve with cells no larger than 3 mm. Weight of one egg 40 gr. Eggs can be replaced with various egg products, however, in the manufacture of creams, substitution cannot be made.

Melange

It is a mixture of proteins and yolks (either proteins or yolks alone), frozen in cans at t from 18 to 25 ° C.

Melange is thawed immediately before use, before opening the jar is disinfected, rinsed.

Rectangular jars are opened with a special “triangle” knife, round ones with an oval knife. Banks with melange are thawed for 2.5-3 hours, on a food warmer at t40-50°C. The prepared melange is filtered through a sieve and used immediately, because. the shelf life of the settled melange is 3-4 hours.

Egg defects

Pouring - partial mixing of the yolk with the protein, without a spoiling odor.

Odoriness is an extraneous, easily volatile odor acquired during storage with other products.

Drying - drying of the yolk to the shell, when stored in a box, they were in one position for a long time (considered technical eggs), they are not subject to food.

Krasyuk - rupture of the yolk membrane, complete mixing of yolks with proteins that occurs during long-term storage.

Blood ring - the presence of blood vessels in the form of a blood ring on the surface of the yolk as a result of the development of the embryo, which occurs in fertilized eggs.

Cuff - the opaque contents of the egg as a result of the development of bacteria (bacterial cuff or moldy cuff)

Mirage eggs are eggs taken from an incubator as unfertilized.

Trovyanka - in appearance, the eggs are not marked from fresh, but they have a specific smell, two or three drops of an egg can ruin the entire batch.

Vanillin- a white crystalline powder, obtained by artificial synthetic means, has a very strong aroma and a bitter, burning taste. It dissolves well in hot water and wine alcohol (in different parts). Crystals of undissolved vanillin cause an unpleasant sensation in the mouth, an excessive amount of vanillin in the dough worsens the quality of the product. It is introduced into chilled cream, syrup and into the same dough products as vanilla.

In the confectionery industry, catering establishments use food acids to give a sour taste to fruit and berry jelly, which is used to decorate cakes and pastries: to increase the swelling of flour proteins and the elasticity of gluten, in the manufacture of puff pastry: to obtain a stable foam - whipped protein mass for protein cream; for inversion of sucrose during the preparation of invert syrup and lipstick.

The most commonly used citric, tartaric, lactic and acetic acids.

citric acid obtained by a biochemical method using moldy fungi or isolated from plant materials. These are colorless or slightly yellowish crystals containing at least 99.5% citric acid.

Syrup

A colorless or light yellow viscous thick liquid obtained by saccharification of starch in the presence of acids, molasses is used in the manufacture of lipstick and added to sugar syrups, which protects them from sugaring. Molasses introduced into the dough delays the process of hardening of finished products. Treacle is stored in wooden and metal barrels at t 8-12°C. Before use, they are heated to t 200°C.

cocoa powder

It is a product obtained from cocoa cake by crushing it, sieving and adding vanillin.

Cocoa powder contains (%): fat - up to 17.5, sugar -3.5, starch -25.4, fiber -5.5, organic acids - 4, minerals -3, theobromine and caffeine -2.5.

According to the method of processing cocoa powder is:

1. unprepared, i.e. not processed with alkalis (Gold label, Our brand, Prima);

2. prepared, i.e. treated with bicarbonate of soda or ammonium carbonate. The latter has the best aroma and taste, does not settle further, even a drink with a reddish tinge (Extra, Golden Anchor).

According to organoleptic parameters, it is a powder from light to dark brown in color, having a soft, uniform, free-flowing consistency without lumps. The taste is bitter, the smell is pleasant, without foreign tastes and smells. Mass fraction of moisture is not more than 6%. When cooking with water for 2 minutes, a thin suspension without sediment should be obtained.

At catering establishments, cocoa powder is supplied in paper bags or from polymeric materials weighing no more than 5 kg.

Store cocoa powder in dry warehouses at a temperature of 17°C and a relative humidity of 70% for up to 10 days.

In the confectionery industry of catering establishments, cocoa powder is widely used to make chocolate creams and fondant is added to the dough for biscuit and shortbread cakes and cakes.

Water

In the confectionery industry, water is used as a raw material for the preparation of yeast, custard, puff pastry. It is also included in syrups for soaking cakes, fondant and jelly, which are used to decorate confectionery. For these purposes, they take tap water that meets all the requirements of the current standard for drinking water.

Water, according to the standard, should be clear, colorless, without foreign odors and tastes. The total amount of minerals in it should not exceed the established norms. The water temperature is 8-12°C. Water hardness, depending on the content of calcium and magnesium salts in 1 liter of water according to the standard, should not exceed 7 mEq / dm3 (1 mg-eq) dm3 of hardness corresponds to the content of 20 mg of calcium in 1 liter of water or 21.1 mg magnesium.

According to sanitary standards, drinking water should be free of pathogenic microbes. The total number of microorganisms in water is strictly established - no more than 100 per 1 cm3 and the content of Escherichia coli - no more than three per 1 liter of water. The quality of the test depends on the properties of drinking water. Thus, hard water strengthens the gluten of the dough and has a positive effect on the quality of yeast and puff pastry products made from weak flour.

Strengthening the gluten of the dough is facilitated by the residual amount of chlorine dissolved in tap water and having an oxidizing effect.

Salt contains 96.5-99.2% sodium chloride per dry matter and a small amount of calcium, magnesium, potassium salts, which determine its hygroscopicity. By quality, salt is divided into 4 commercial grades: extra, highest, 1st and 2nd. A 5% salt solution should have a purely salty taste, without foreign tastes and odors.

Salt is stored in dry warehouses at a temperature of 17°C and a relative humidity of 70%.

In the production of flour products, salt is added for taste in small quantities only to the dough. Table salt strengthens the structure of gluten, contributing to the elasticity of the dough and the thin-walled porosity of the crumb of products. Salt inhibits the vital activity of yeast cells, so the dough for yeast products should not be salted. Unsalted or undersalted yeast dough has a weak consistency and gives tasteless, irregular shapes. In order for the salt to be evenly distributed in the dough, it is placed in a dissolved state.

agar- vegetable glue produced from certain types of seaweed. Agar goes on sale in the form of grains, powder or porous translucent plates.

Gelatin - food glue of animal origin; goes on sale in the form of grains, powder or transparent yellow plates.

Before use, the gelatin and agar plates should be washed in cold water and put in a colander or strainer to drain the water. The gelling properties of agar are 5-8 times stronger than those of gelatin. Store agar and gelatin in a cool, dry place.

Cooking cake "Bird's milk"

Butter-whipped semi-finished product - 350

Chocolate 200 g

For whipped semi-finished product: flour -140

Sugar - 106

Oil -1 06

Melange - 75

Vanillin - 0.1 g

Beat butter with sugar until smooth, add melange, in which vanillin is dissolved. Beat the mass until fluffy for 15-20 minutes. Then add flour and knead the dough. It is smeared into two layers on a stencil on sheets greased with grease. Bake at a temperature of 220ºС for 5-8 minutes.

For cream: sugar - 308, molasses - 155, agar - 4, water - 130, butter - 200, condensed milk with sugar - 94, egg whites - 60, vanillin - 0.3, citric acid - 2 g.

First prepare sugar-agar syrup. The agar is washed and soaked in water for 2-3 hours. Sugar, molasses are added to the swollen agar and the syrup is boiled down to 110ºС (the test is a thick thread). At the same time, beat the egg whites to a stable foam, add acid at the end of the beating. Without stopping beating, pour hot syrup in a thin stream and continue beating for another 10-15 minutes. At the same time, beat the butter with condensed milk and vanilla until fluffy. All this is combined with the protein mass and whipped at low speed for another 5 minutes.

The whipped semi-finished product is placed in a rectangular shape without a bottom, covered with a layer of cream, and then the second semi-finished product is placed and a layer of cream is again applied on top to fill the form to the brim. Put in the refrigerator until the cream has completely solidified. Cut with a thin knife from the mold. The surface and sides are engraved with chocolate. After it hardens, a pattern of chocolate is applied to the surface of the cake.

Cooking cake "Eclair with butter cream"

The choux pastry is put into a confectionery bag with a serrated or smooth tube 18 mm in diameter, products in the form of sticks 12 mm long are “deposited” on a sheet, lightly greased, and baked at a temperature of 190-220ºС. During baking, the product rises, and a void forms inside.

The first way to finish baked blanks.

The blanks are cooled and filled with cream on both sides. To do this, the cream is placed in a pastry bag with a narrow smooth tube, at the same time the workpiece is pierced with this tube and filled with cream. The surface is glazed with white lipstick. The cake is prepared with butter cream, but you can cook it with Charlotte and Chocolate Charlotte cream.

The second way to finish baked blanks. Lubricate the filled eclair with cream on top and sprinkle with crumbs made from broken or unsuccessful eclairs. The crumb can be mixed with ½ teaspoon of cocoa powder. Sprinkle the top of the cakes with powdered sugar.

The third way to finish baked blanks. Glaze the top of the baked blank by dipping it in heated fondant. After the lipstick has cooled, cut the blank lengthwise and set aside the top glazed part. Deposit a protein, butter or sour cream cream from the cornet into the cavity of the base of the workpiece, put the glazed part of the workpiece on top.

Let us consider in more detail the mechanism for preparing the main components of eclairs

Cooking dough.

A characteristic feature of the custard semi-finished product is the formation of large cavities inside the products, which are filled with creams or fillings.

For the preparation of choux pastry, we take flour with an average gluten content. When using flour with a low gluten content, products are obtained with poor rise. The dough for the custard semi-finished product should be viscous, but at the same time contain a large amount of water. Therefore, the dough is prepared by brewing flour.

The preparation of the dough consists of brewing flour and combining it with eggs.

Pour water into the cauldron, add oil, salt and bring to a boil, then gradually, stirring with a spatula, add flour. Continuing to stir, heat the mass for 5-10 minutes. The mass should be homogeneous, without lumps. It is transferred to the cauldron of the whipping machine and mixed with a hook-shaped beater to cool down to a temperature of 65-70ºС. Continuing mixing, gradually pour in the eggs over 10-20 minutes. The dough should have a moisture content of 53%, i.e. drain from the shoulder blade in the form of a triangle. If the dough is liquid, then during baking it will settle and the products will turn out without lifting. A very thick dough produces products with poor rise and cracks on the surface.

The finished dough is laid out in a pastry bag with a round or serrated tube. When using a serrated tube on the surface of products during baking, gaps will not work. “Deposit” products of various shapes on sheets lightly greased. If the sheets are not lubricated, then the products will stick to them, and if lubricated strongly, they will blur during baking. The custard semi-finished product is baked at a temperature of 190-220ºС for 30-35 minutes: first - 12-15 minutes at a temperature of 220ºС, and then at 190ºС.

If you bake a semi-finished product at a higher temperature, the products will turn out with breaks on the surface, at a low temperature - with poor rise. Quality requirements: the custard semi-finished product is dark yellow in color, has a large volume, a large cavity is formed inside, small cracks on the surface are allowed. Humidity - 23%.

Butter cream

Cream of whipped cream is distinguished by splendor, tenderness and lightness, high nutritional value and excellent taste. When preparing this cream, a number of conditions must be carefully observed. Failure to do even one of them can lead to failure.

Cream must be fresh. They must be thoroughly chilled before use. To do this, place a bottle of cream for 2 hours in the refrigerator or in cold water, ice or snow, sprinkled with salt. If the temperature is not suitable, the cream may not whip, i.e. do not give lush foam.

The surrounding air must be clean, as extraneous odors are perceived by the cream.

Heavy cream containing 35% fat whips well; from cream with 20% fat, cream can only be obtained in the presence of gelatin.

Whip the cream with a whisk at first slowly, then speed up the movement and continue to beat until a thick fluffy foam is obtained. If the cream becomes curdled during whipping (forms an inhomogeneous pockmarked mass), you should stop whipping, put the cream on a fine sieve and let the liquid drain, after which continue whipping. Repeated failure indicates that the cream was too thin or too warm to make cream.

Such cream can be continued to whip with a wooden spatula until butter is formed.

Cream of cream should be prepared immediately before use. Products with this cream can be stored no more than 2-3 hours in a cold place.

Cream of whipped cream without gelatin quickly loses its shape and flows; creams prepared with gelatin retain their shape better and longer, but have a gelatinous structure and taste of gelatin rather than airy.

In the eclair we use cream cream without gelatin.

For this cream, use only 35% fat cream.

Pour the chilled cream into a cold saucepan, put in cold water, on ice or in snow and beat with a whisk until a thick, fluffy foam is obtained. Whisking constantly, add vanilla sugar and powdered sugar little by little, mixing well. Ready, well-whipped cream is held on a frequent whisk. This cream is very unstable in storage; quickly turns sour and flows (spreads). After whipping, use the cream immediately, and then put the eclair in the cold.

Pomade

For glazing eclairs, use lipstick. Eclairs can be dipped in lipstick. The surface glazed with lipstick becomes even and shiny.

Lipstick is made from sugar syrup boiled down to a soft ball test and whipped after cooling.

Pour sugar into a saucepan, pour hot water and stir until completely dissolved. Wash off the sugar adhering to the inner edges of the pan with a wet brush or gauze, put it on a high heat without stirring. As soon as the syrup begins to boil, remove the foam formed on the surface with a spoon, again wash off the splashes of sugar syrup from the edges of the pan, cover it tightly with a lid and cook the syrup until the sugar content in it reaches the soft ball test.

Before the end of cooking, add a solution of citric acid to the syrup.

When more acid is added to the syrup, lipstick does not whip well and does not harden on products, and lipstick with a small amount of acid quickly crystallizes and gives glaze without gloss.

After boiling, sprinkle the surface of the syrup with water, without stirring, and cool as quickly as possible. To do this, place a saucepan with syrup in cold water or ice. You can also put pieces of pure food ice on the surface of the syrup, and then drain the liquid formed from it.

After cooling, drain the water from the surface of the syrup and beat the syrup with a wooden spatula for 10-20 minutes until it turns white and curls into a white, fine-grained mass, which is called lipstick. Using a spatula, knead the lipstick, heat to 45-55ºС, stirring all the time, and add aromatic substances.

If the lipstick is too thick, dilute it with a little water; if it is liquid, add the sifted icing sugar.

Ready for glazing lipstick should have the consistency of sour cream of medium density. If grains formed from sugar crystals appear in the sugar syrup upon cooling, then such a syrup does not need to be beaten, since the glazed products are not smooth, but bumpy, ugly. In such a syrup, you need to add water 2 times more than the norm and cook again.

Lipstick can withstand long-term storage, so it can be harvested for future use. When stored in a jar or saucepan, put parchment soaked in water or a wet piece of gauze on the lipstick, while there should be no lipstick on the inner edges of the dish. As needed, the right amount of lipstick is removed, kneaded, heated with stirring with a spatula to 45-55º, flavored and used for glazing products.

For 10 cakes weighing 100 g each:

Choux pastry:

Water, milk133

The output of the baked workpiece 370

Butter cream:

cream 35% fat 100

powdered sugar 12

vanilla sugar 1

cream yield - 135

Pomade:

granulated sugar 200

lipstick output - 260 g

Characteristics of the electric stove EP-2M

Plates belong to the universal thermal equipment with direct heating. They are intended for the preparation of hot dishes in stove-top dishes or directly on the surface of the burner, as well as in the oven.

The industry produces mainly sectional electric stoves, but non-sectional stoves are also produced or are in operation. Electric stove EP-2M also belongs to non-sectional stoves.

The stove has six burners and an oven. It is intended for cooking first, second and third courses in stove-top dishes, as well as for frying culinary and baking confectionery products in an oven. The stove is used in hot shops of medium and large catering establishments.

Its main working parts are a frying floor, consisting of six rectangular electric burners, and an oven. The cabinet is a double-walled chamber with thermal insulation between the walls, heated in the upper and lower parts by tubular electric heaters.

To control the power of the burners and the cabinet, package switches are installed on the frame of the stove, allowing you to get three stages of heating the burners and the oven with a ratio of 4:2:1.

On the side of the outer surface of the burners there are sides. For safety reasons, metal handrails are installed on brackets around the slab. The power supply is carried out to the input shield located inside the stove body.

The temperature in the cabinet is maintained automatically by a thermostat built into its wall within the range from 100 to 350˚С.

To release the vapors formed in the cabinet, there is a damper on its door.

Depending on the required temperature on the surface of the burners and in the cabinet, the latter are switched on by the corresponding package switches for "Strong", "Medium", "Low" heating. Existence in a case of a temperature regulator provides a possibility of regulation of temperature in various limits.

The EP-2M electric stove is installed directly on the floor in compliance with safety regulations. At the same time, it should be freely accessible from all sides for inspection and repair. Wiring and grounding must be carried out in accordance with the PUE.

On the switchboard, installed in the immediate vicinity of the stove, the starting and corresponding protective equipment is mounted. From the switchboard, the wires are led to the inlet shield located inside the stove body. The electric stove can be operated from a mains voltage of 3~220V or 3N~380V.

The technical characteristics of the plate are given in the table.

Table 1

Technical characteristics of the plate EP-2M

The drawing of the electric stove is given in the Appendix.

Organization of the work of the confectionery shop

Such workshops are provided at procurement enterprises that manufacture semi-finished products, and at public network enterprises (cafes, restaurants and canteens). Unlike small confectionery shops organized in public catering establishments, confectionery shops of procurement enterprises have more capacity, are technically better equipped and therefore more profitable. The workshop produces a wide range of products from yeast, shortcrust, puff, biscuit and choux pastry, and also produces yeast, shortcrust and puff pastry in the form of a semi-finished product.

As a result of the re-profiling of the production of many procurement enterprises, which took place in recent years, the production of confectionery and flour products was divided with the formation of a confectionery and flour workshops.

The technological process in the flour shop is carried out according to the scheme: product preparation -> dough kneading -> cutting and baking products -> cooling -> stacking -> storage -> transportation.

Raw materials entering the workshop are unloaded into the pantries of the daily stock. Flour is sifted in the sifting room, from where it is fed through a flexible hose to the department for kneading, cutting and baking flour products. To obtain a yeast dough of good quality, a yeast dough proofing room is provided. Finished products are stored in the pantry of finished products on racks until sent to the expedition.

The technological process in the confectionery shop is carried out according to the scheme: product preparation -> preparation and baking of dough and products -> cooling -> finishing -> stacking -> cooling and storage -> transportation.

Raw materials are unloaded into the pantries of the daily supply (cooled and uncooled). After sifting the flour and preparing the products, all types of dough are prepared and the products are cut and baked from sand, puff, custard and biscuit dough. The cooled products are finished with creams, marmalade or other finishing semi-finished products, placed in containers, cooled and stored in the cooled and uncooled chambers of finished products until sent to the expedition.

In confectionery shops of high capacity, additional rooms can be provided for the preparation of biscuit dough, cooling products; in the department of cutting and baking - independent areas for the preparation of yeast dough and products from it, as well as puff, shortbread, biscuit and choux pastry. Each site is equipped with appropriate equipment.

Confectionery and flour shops of low capacity (up to 5 thousand products) are not divided into separate rooms - only rooms for finishing products and processing eggs are allocated; with a capacity of up to 15 thousand products - they are designed with departments for the daily supply of raw materials, egg processing, preparation of raw materials and dough preparation, cutting and baking, cooling and finishing products, short-term storage of finished products, as well as with washing equipment and a refrigerator for storing finished products with cream.

The premises of the confectionery and flour workshops are placed as a single block, on the second and third floors of the procurement enterprise, providing convenient communication with the premises for receiving and storing raw materials, as well as with the expedition. The premises are arranged sequentially, in the course of the technological process, in order to provide the shortest routes for the movement of raw materials and finished products.

The workshops are equipped with equipment corresponding to the technological processes taking place in them: mechanical - a sifter, dough mixing machines, bowl tipper, dividing and rounding machines, dough sheeters, machines for jigging dough blanks, beaters, universal drives, complexes for cleaning bags from flour dust and dough crusts; refrigerating - refrigerating cabinets of various capacities, tables with a cooled surface for rolling and cutting products from shortbread and puff pastry, refrigerating collapsible chambers for storing products, semi-finished products (puff pastry, fillings, creams, syrups, etc.); thermal - ovens, automatic machines for frying pies, baking three-chamber cabinets, frying pans, proofing cabinets, autoclaves, complexes with three-shelf cradles for dough proofing; auxiliary - production tables, mobile racks, podtovarniki, section-tables With refrigerated cabinet, cabinets for drying confectionery bags, bowls for dough mixers, washing baths with net inserts.

The equipment in the premises of the workshops is placed sequentially, in the course of the technological process, observing the permissible distances, perpendicular to the windows to ensure normal illumination of the workplaces.

The confectionery shop should have the following departments: pantry for a daily supply of products; kneading; dough cutting; baking; product finishing; minced meat preparation; washing for eggs; dishes and containers; expedition.

Jobs for confectioners are determined in accordance with the technological process for the preparation of flour confectionery, which usually consists of the following stages: storage and preparation of raw materials; preparing and kneading dough; product molding; preparation of fillings; baking; finishing and short-term storage of finished products.

Important factors in the rational use of confectioners' working time are: proper preparation of workplaces, equipping them with the necessary equipment, utensils and vehicles, uninterrupted supply of raw materials, fuel, and electricity during the shift.

Pantry for daily storage of products is designed for short-term storage of products, equipped with chests, racks, storage boxes, and a refrigerator. For weighing products, there are scales of various carrying capacity (from 2 to 150 kg).

The dough mixing department should be mechanized more than other areas. Here we need machines for kneading dough with bowls of various capacities, flour sifters. Here they also organize a workplace for auxiliary operations - dissolving and dosing sugar, salt, sorting raisins, etc. It should be equipped with a table, a sink with cold and hot water supply, a cabinet for storing inventory, a chest for salt.

Flour before kneading the dough is sifted in a separate room or directly in the dough mixing department, if possible away from other workplaces.

For sifting flour, there are special sifters with oscillating and fixed sieves. The oscillating screen sifter is driven by an electric motor. The Pioneer type sifter feeds flour with the help of an auger to two fixed sieves and a magnet, after passing through which the flour is freed from impurities and saturated with air.

The dough mixer consists of a housing with a kneading lever and three rolling bowls with a capacity of 140 to 270 liters. The products that make up the dough are placed in a bowl, rolled up to the machine and kneaded the dough. If there are no dough mixers, wooden deji-lari are used for kneading, which, covered with a lid, are used as cutting tables. Yeast dough after kneading requires an elevated temperature of 30-35ºС for fermentation, so the bowl is rolled closer to the confectionery ovens. Other types of unleavened dough are kneaded at a low temperature (15-17ºС). In large workshops for fermentation of dough and dough, special chambers are arranged in which a certain temperature can be maintained.

To dose the dough, a table, a dividing and rounding machine or a dough divider, a chest for flour (under the table), a box for knives (in the table), dial scales are installed.

To roll out the dough, tables for tool cabinets and sliding chests, a dough sheeter, a refrigerator for cooling butter and dough in the manufacture of puff products are installed.

Workplaces for molding products are equipped with tables in sliding chests for flour, tool boxes, mobile racks and racks-lockers, wall racks - "studs". Mobile racks are needed to deliver products from the product molding workplace to the proofing place, to the baking ovens, and then to the cooling department.

For the preparation of biscuit dough, a separate workplace is equipped near the universal drive, as the dough is beaten in a mechanical beater, which is included with this drive. In addition, it is necessary to have a separate table or tables for preparing eggs, sugar, pouring dough into sheets or into molds.

For the preparation of minced meat and finishing semi-finished products, a small stove, a meat grinder, grinding devices, mobile bowls, stools for boilers, a table for making lipstick are installed; Choux pastry can also be prepared at this workplace.

The most rational organization of the work of confectioners is possible in large workshops that produce semi-finished confectionery products in a full range and in large quantities: various doughs, fillings and creams, syrups for soaking, sprinkles, candied fruits, etc. Such enterprises have ample opportunities for mechanizing all labor-intensive work, and consequently, for a sharp increase in labor productivity, machines and mechanisms are used at full capacity, quality control is simplified, and labor culture is improved.

In large workshops, production lines are organized for the manufacture of each type of semi-finished product, and small-scale mechanization and various devices are used in separate areas.

To increase labor productivity, an apparatus for brewing dough and a device for its “jigging” are installed.

Products from liquid dough - choux, biscuit, bush, almond, air - are “deposited” using a pastry bag with a nozzle. The operation is laborious, therefore, in some confectionery shops, “jigging” is mechanized. Confectionery sheets on the belt chain conveyor pass under the jigging device. From the four cone-shaped tips, a certain dose of dough is automatically surviving. The mass of the “deposited” dough can be adjusted.

The finished dough is placed in a bunker, from where it is “deposited” by means of pistons into a dosing chamber, and through 6 tubes with jigging holes, a portion of the dough is laid out on a moving sheet.

Creams are prepared in a separate room, in which beaters of various capacities and capacities of bowls and boilers are installed. Creams are cooked in special tipping boilers with a steam jacket or in stove-top boilers. A special table with drawers for storing tools is provided, powder is sifted on it, and other operations are performed.

Organization of the work of premises for baking products

The baking department is equipped with confectionery cabinets and ovens with electric and gas heating. Furnaces are installed in a row and provided with local ventilation. In the same sectional order, equipment and tables for deep-frying products are placed. This saves workshop space and creates favorable working conditions.

In gas-fired ovens, the temperature is controlled by the amount of gas entering the burners, but at the same time, all open burners and gas do not enter the rooms.

Electric ovens are equipped with thermostats that automatically maintain the set temperature in the oven chamber within the range from 100 to 350ºС.

Confectionery ovens used in large catering establishments have greater productivity than ovens. In addition, during baking, the products do not need to be turned over, as a result of which they do not settle and are well baked. Baked products due to uniform heating have the same color.

For frying pies in deep fat, special electric or gas deep fryers are installed or they use stove-top deep fryers. Racks and a table with a mesh tray are installed near the deep fryer to cut off excess fat. This compartment must be especially well ventilated, as the decomposition of fats releases products that are unhealthy.

Finishing cakes and cakes in special rooms or on separate production tables isolated from other workplaces. The tables are equipped with drawers for tools, supports for strengthening pastry bags, a special tank for syrup. Comfortable

Cakes and cakes are finished in special rooms or on production tables isolated from other workplaces. The tables are equipped with drawers for tools, supports for strengthening pastry bags, a special tank for syrup. It is convenient to arrange stands rotating on the axis on the tables, on which cakes are placed during finishing. Shelves for finished products and cardboard boxes are placed at the tables.

For cutting biscuit, knives-saws are used, which are driven by an electric motor. The cutting thickness can be adjusted by movable screws. A circular knife is used to cut products into pieces.

For the preparation of biscuit at large enterprises, a dispenser is used, consisting of a tank of 30-40 liters and a mug with a water-measuring glass and a scale with a capacity of 3 liters, which is connected to a tap and a spray grid using a food rubber hose.

An improved watering can is also used, consisting of a metal cylinder and a spray funnel with holes. The cylinder is filled with soaking syrup, the amount of which can be seen on the gauge glass. Spraying syrup is done by pressing the handle. An installation for spreading cream cake layers with a capacity of up to 5,000 two-layer cakes weighing 0.5 kg is being introduced in confectionery shops for 8 hours of operation.

The operation of filling tubes from choux pastry with cream is mechanized. A pneumatic device is mounted on a special table. It consists of a compressor with an electric motor, a tank for cream. The cream is squeezed out of the tank under a pressure of 1 atm. through a special fitting. He brings a tube of cake to the fitting, opens the tap and, having filled the tube, closes the tap.

The main equipment of the workshop is production tables, mobile racks, refrigerators, beaters, low stools with a metal-covered lid and a round cutout for installing boilers with a hemispherical bottom.

In recent years, the industry has been producing sectional modulated equipment designed for the linear principle of placement. Its use frees up about 25% of the useful area of ​​the workshop and reduces the movement of workers. The use of sectional equipment improves working conditions, improves the culture of production. Sectional tables are equipped with shelves, drawers for storing spices and inventory, inserts for storing various boards, have built-in bathtubs, etc. Shelves for finished products and cardboard boxes are installed at the tables.

In the washing room for washing tools and equipment, baths with two compartments and a sterilizer are used. The sterilizer is a heating tank with electric, gas or steam heating.

Dry the pastry bags in an electric dryer. At the same time, 25 bags can be dried in it in 15-20 minutes.

Racks are installed next to the washing baths. The tray washing machine washes away solid residues, rinses the trays with soda and sterilizes them with steam.

The expedition serves to store finished confectionery. It is equipped with refrigerators, racks, scales and production tables.

Confectionery products with cream or fruit finish are stored in refrigerated rooms at a temperature not exceeding 6ºС. Unfinished confectionery products are stored at a temperature of 18ºС and a relative humidity of 70-75%. In the presence of cold, the period for the sale of products with butter (butter) cream should not exceed 36 hours, with custard - 6 days, with whipped cream - 7, with fruit trim - 3 days.

In the absence of cold, the shelf life of products with butter cream is 12 hours; products with custard, as well as whipped cream, are not subject to storage.

Confectionery products are transported in containers by special transport. Each tray must have a label indicating the name and quantity of confectionery. In addition, the time of production and the name of the stacker are indicated.

In recent years, the freezing of various types of dough and molded products has become more widespread.

Occupational health and safety

Occupational safety is a system of legislative acts, organizational, technical, socio-economic, hygienic and therapeutic and preventive measures and means that ensure the preservation of human health and performance in the labor process.

Labor protection includes a set of measures for labor safety, industrial sanitation and hygiene, and fire fighting equipment. In labor safety, they study technological processes and equipment used in production, analyze the causes that give rise to accidents and occupational diseases, and develop specific measures to prevent and eliminate them. Fire fighting equipment prevents and eliminates fires that have arisen. Industrial sanitation studies the influence of the external environment and working conditions on the human body and its performance.

The production activity of the confectionery shop depends on how correctly it is designed, provided with appropriate premises, how the necessary equipment is selected and arranged in it, ensuring a normal technological process. The layout of the public catering enterprise as a whole, as well as the dimensions of the premises of all production workshops, including the confectionery workshop, are determined in accordance with current standards that ensure safe and optimal working conditions for confectioners.

Correct and sufficient lighting plays an important role. The most favorable for vision is natural light. The ratio of the window area to the floor area should be 1: 6, and the greatest distance from the windows can be up to 8 m. Artificial lighting is used in rooms that do not require constant monitoring of the process (warehouses, engine room, expedition). The workshop needs emergency lighting that provides minimal lighting when the worker is turned off (1:10).

At large public catering enterprises, the management of labor protection is assigned to the deputy director (if there is a position of chief engineer, then to him), at other enterprises - to the director. In confectionery shops, the management of labor protection is assigned, in addition to the head, also to the head of the shop.

Managers are obliged to organize control over the implementation of labor legislation, orders and instructions of higher organizations. Together with the trade union organization, they develop an action plan to create normal and safe working conditions, organize briefings, exhibitions, lectures, display of transparencies, posters on labor protection and fire fighting equipment. The head of the workshop supervises the good condition of the operated equipment, machines, fences, the timely implementation of preventive maintenance of equipment, vehicles and the safe handling of loading and unloading operations.

For newly entrants, the head of the shop is obliged to conduct an introductory briefing and monitor the timely provision of workers with high-quality overalls. The head has the right to suspend work in certain areas in cases where it is dangerous to health, and to bring the perpetrators to justice. In the event of an accident, an investigation is carried out and measures are taken to eliminate the causes that cause these cases, acts are drawn up in the form of H-1, if the accident caused disability for at least one day. The act objectively sets out the causes (direct and indirect) of the accident and indicates measures to eliminate them.

The most important measure aimed at preventing accidents is the mandatory conduct of production briefings. Introductory briefing is given to all employees who first come to work, and students sent to the shop for practical training. On-the-job briefing and re-briefing are conducted to consolidate and test knowledge of safety rules and regulations and the ability to apply the acquired skills in practice. Unscheduled briefing is used when changing the technological process, acquiring new equipment, etc.

Occupational diseases can occur as a result of long-term exposure to an unfavorable working environment (air pollution with gases, dust, vapors, too high temperature and humidity, etc.), as well as the characteristics of the labor process (mode of work, posture during work). Occupational diseases of confectioners are liver diseases, flat feet, varicose veins.

Fundamentals of nutritional physiology, sanitation and hygiene

Food is one of the main foundations of human health, its efficiency, cheerfulness and longevity. But this is achieved only with proper nutrition, with the timely supply of our body with all the various substances it needs in the right amount and ratio.

Usually, in practice, this rule is far from being fully observed for a number of reasons, in particular, due to the fact that our knowledge in the field of nutrition is not yet very perfect, since their scientifically based formation began relatively recently.

It is now clearly understood in biology that, in contrast to a machine with its structure that does not change during operation, in a living body all parts of all organs, tissues and cells are constantly changing. In the body throughout its life there is a decay, decomposition of proteins and other substances of protoplasm. However, each disintegrated molecule is immediately replaced by a new protein particle, formed in the living body from substances that entered the body from the external environment (in particular, from food substances). Thus, a living body retains its appearance and chemical composition to a certain extent constant, constantly changing materially, receiving new particles of matter from the external environment and giving the environment the products of its decay.

For this kind of constant creative work of the organism, for its metabolism, not only energy-rich chemical compounds are required, but also a certain qualitative composition of these compounds. Thus, it has long been observed that if there is not enough protein in the diet, the organism of the animal or man will be exhausted and this will eventually lead to his death, even if there is an abundant supply of sugar and fats, which are so rich in calories. Under these conditions, the body will be deprived of the opportunity to restore its proteins, which constitute the material basis of life. Later it turned out that not all food proteins are equal in terms of their ability to maintain a non-deficient protein metabolism. The fact is that to build proteins in the blood, brain, muscles, etc., a set of 20 different amino acids is needed - those chemical bricks from which a protein molecule is built.

Some varieties of these bricks can be synthesized by the human body itself, but others must be obtained from the outside, with food proteins. Therefore, these amino acids are called "essential".

A variety of plant and animal proteins do not necessarily contain a complete set of amino acids. Often certain amino acids are absent in a given protein, and if they are indispensable, then such a protein turns out to be nutritionally inferior. It alone will not be able to ensure the synthesis of proteins in the human body, since there will not be enough “essential” amino acids for this, while an excess content of other amino acids will not help the cause. These amino acids will simply break down, oxidize along with other nitrogen-free food substances.

However, for proper metabolism, not only a certain set of amino acids is necessary (as the main building material of the protoplasm of a living cell), but also a number of specific, sometimes very complex substances that the human body itself cannot build either, and therefore it must necessarily receive them with food. Sometimes a very insignificant amount of one or another of these substances is required, but without it, metabolism is disturbed and a person becomes ill. For example, diseases such as scurvy, rickets, pellagra, etc., are caused by the absence or deficiency of certain substances in food. Based on the study of these diseases, the doctrine of vitamins arose, about substances, even a small amount of which prevents or cures these diseases, restoring the correct metabolism.

Recently, there have been significant changes in our understanding in this area as well. It turned out that vitamins not only protect us from diseases caused by metabolic disorders, but also, being present in our tissues in optimal quantities, increase the intensity of metabolism, the intensity of life. This, in turn, creates an increased working capacity of the human body and causes its high resistance to all kinds of adverse effects - primarily to bacterial and viral infections, to harmful radiation effects, to unpleasant side effects that occur with the widespread therapeutic use of antibiotics, etc.

However, the optimal amount of vitamins cannot always be supplied with food, not only due to sharp seasonal fluctuations in the content of vitamins in products such as vegetables, fruits, butter, milk, etc., but also due to the ever-increasing consumption of refined foods that are poor in vitamins or completely free of them (sugar, white bread, pasta, confectionery, etc.). Therefore, the need for a decisive increase in the content of vitamins in the diet, for example, through the rational fortification of mass-consumption food products, is becoming increasingly clear.

This applies not only to vitamins proper, but also to a number of other organic substances and inorganic food salts. So, tannins, which are relatively poor in the diet (they are found in tea, some fruits and grape wines), are very important for strengthening blood vessels.

Of great importance are also various organic acids and the mineral composition of food products, in particular the content of trace elements in them, etc.

Modern achievements in the science of nutrition are far from being fully taken into account in the production of food products and in general in the organization of proper nutrition. So, until very recently, the main value of milk was seen in its fat, and its fat-free part, the so-called skimmed milk, rich in protein, was treated somewhat dismissively. Meanwhile, milk protein is one of the most nutritionally complete proteins. In addition, skim milk contains a complex of essential vitamins and a wonderful combination of essential inorganic elements. Therefore, we must strive to increase as significantly as possible in our diet the consumption of such products as cottage cheese, cheese.

Significant shifts have also taken place in our understanding of the relative value of various fats. The widespread belief that the best fat is animal (primarily dairy) has been seriously challenged. The fact is that animal fats, compared to vegetable fats, are poor in unsaturated fatty acids (for example, linoleic), which the human body is not able to synthesize, although it needs them. On the other hand, animal fats are relatively high in cholesterol.

Such a combination, if not the direct cause of the development of sclerotic changes in the walls of blood vessels, then in any case predisposes to this. Therefore, it is necessary to think seriously not only about increasing the share of vegetable fats in the nutritional balance, but also about the form in which these fats are supplied to the consumer, so that their valuable qualities are fully preserved during factory processing.

The production of food products in industrial conditions should be organized in such a way as to increase the nutritional value of the raw materials, concentrate them, discarding everything unnecessary. At the same time, it should be clearly understood that the value of food products depends not only on the content of substances necessary for a person in them, but also on how much these substances will actually be absorbed by our body. This complex issue, connected not only with digestion, but also with a number of other physiological phenomena, cannot yet be considered fully resolved. But even now we can say with confidence that only the food that is consumed with pleasure, with appetite is good. This important circumstance must always be taken into account both in the production of food products and in everyday nutrition.

A number of sanitary rules that must be observed by employees of public catering establishments. Good personal hygiene is essential in preventing food contamination with microbes that can cause contagious diseases and food poisoning.

Personal hygiene enhances customer service culture and serves as an important indicator of the overall culture of P.O.P. personal hygiene rules provide for a number of hygienic requirements for the maintenance of the body, hands and oral cavity, for sanitary clothing, for the sanitary regime of the enterprise, and for medical examination of cooks. Keeping the body clean is an important hygiene requirement. Therefore, all employees are advised to take a shower before work. Keeping your hands clean is especially important because in the process of cooking constantly come into contact with products.

Sanitary clothing - protects products from contamination that can get into them from the body. The kit includes: dressing gown or jacket with buttons, apron, cap, special. shoes, towel. Hair must be hidden under a cap, shoes with rubber soles without heels. Earrings, rings, bracelets, chains and other items are not allowed.

Economic part

Calculate 200 pieces of cakes "Eclair with butter" surcharge 20%.

The cost of raw materials - 639-75 rubles

The price of 1 serving is 3-20 rubles

Conclusion

It has long been considered the most honorable occupation to teach, heal and feed. In France in the last century, an artisan could not become a nobleman, but an exception was made for cooks, since his work was equated with art. The work of a talented cook is close to the work of a painter and sculptor, it requires artistic taste, especially a sense of light and form. It is necessary to remember with a kind word the Russian chefs who work in the semi-dark cellars of taverns, restaurants of unknown workers who created the culinary art as a legacy for us. Without them, without culinary arts, there would be no our modern culinary arts, and there would be no dishes that are still the pride of Russian cuisine.

Creation in Russia of public catering enterprises with high quality of prepared products, level of service, most convenient for visitors is one of the most important tasks facing the public catering system today.

In the conditions of modern production, a confectioner, like any cook, must have certain knowledge and the necessary practical skills.

Among the knowledge and skills, one can single out: knowledge of the basics of rational nutrition, knowledge of the rules for preparing main dishes and safety conditions during cooking.

The labor activity of public catering workers, on the one hand, is aimed at improving the properties of raw materials and obtaining high-quality products, and on the other, at improving the process of serving consumers. Any mistake, negligence, inattention in the work of a cook can lead to serious consequences. Therefore, the workers of this profession are subject to such requirements as attentiveness, dosing accuracy, quick response, and, not least, the appearance of the cook. The aesthetics of a chef's workwear suggests cleanliness. A dirty apron or jacket sharply lowers the mood of the workers, and is also regarded as a violation of the sanitary regime. A careless person, almost always the same in relation to people. A cultured person always takes care of his appearance, both at work and at home. A neatly dressed chef always inspires respect and respectful attitude of consumers. A real chef is rightfully proud of his skill, for him there is no higher reproach than the opinion of consumers. That is why the chef is the creator of not only dishes, but also a good mood, because a well-prepared dish is a real work of art.

In communicating with the consumer, the chef must control his behavior. At the same time, he is guided by the norms of behavior accepted in our society, as well as professional requirements such as: constant friendliness, courtesy, tact, cordiality to all requirements. The cook must communicate without losing his own dignity. But the ethical culture of communication between a cook and a consumer should not be reduced to formal courtesy, correctness in work, this is not yet a true culture of communication. The benevolent mood of the cook, as it were, obliges the true mood. Thus, catering workers promote the rules of etiquette, thereby fulfilling a certain educational role. as well as aesthetic tastes, culture of behavior at the table, consultations on the combination of dishes and drinks. In response to friendly service, consumers tend to be moderate in their demands. Of course, kindness must be sincere, because kindness disposes to each other. The best form of hospitality is not a forced natural smile.

Bibliography

1. Kengis R.P., Markhel P.S. Home cooking of cakes, pastries, cookies, gingerbread, pies.-M.: Logos, 1994

2. Laboratory and practical classes for cooks: Textbook for students of vocational schools, lyceums and colleges / Ed. V.A. Koeva.-Rostov n/a: Phoenix, 2001

3. Home baking. (compiled by I. Zhigalov).-T. Mekhnat, 1993

4. Cakes. Ansel. .-M.: "TERRA" - "TERRA", 1994

5. N.G. Shcheglov, K.A. Gayvoronsky Technological equipment for public catering and trade enterprises. Textbook.-M.: Business Literature, 2001.

6. Buteykis N.G. Organization of production of public catering enterprises. M., 1985.

We hope that you have already tried to plunge into the magical world of sweets, accompanied by the book "Your Confectionery" and that your first (or far from the first) culinary experiences were appreciated by your friends, relatives and, of course, you liked yourself.

Probably, you yourself, in the process of cooking, realized that all the endless variety of the world of confectionery products is far from being limited to the recipes contained in this book. Although, of course, we tried to choose the best recipes, using which, even with a small selection of products, you can create a real miracle according to all the rules of a home confectionery, which is in no way inferior to the creations of professionals. In the kitchen there is always a place for experiment - try, invent! And useful tips, various information and recipes of the book "Your Confectionery" will become your most reliable companion in the country of sweets.

But it should be remembered that the main component of a well-prepared dish, no less important than, for example, a good recipe or even the quality of the products, is the good mood of the confectioner himself. If you are angry with others or just something irritates you - it is better not to try to cook any delicious dessert.

Perhaps the process of cooking itself will help you calm down, but your negative emotions will be transferred to the food you have cooked. First, try to calm down, do some favorite thing that will relax you, calm your frustrated nerves. And only then head to the stove.

Sweets prepared with joy, especially for a loved one, according to authoritative scientists, contain large amounts of hormones of happiness. Watch the expressions on your friends' faces as they try your confectionery art. And the pleasure that will certainly be reflected on their faces will be your reward for your labors. If they begin to slowly throw cookies under the coffee table - do not despair! Perhaps the experiment with pepper filling was too bold, but next time you will succeed.

Now, if, God forbid, boredom overcomes you, those confectionery delights that you can cook with your own hands, having acquired all the necessary equipment for this, will serve as an effective remedy against it. Let the soufflés, lozenges and sweets coming out of your hands be an island of joy and happiness for you and your friends amid the monotonous sea of ​​everyday life, and let them paint gray days in all the colors of the rainbow.

Confectioner is engaged in the manufacture of confectionery products, as well as the development of recipes, the purchase of necessary products, the organization of storage of prepared sweets and other organizational issues. It can be classified as a “man-sign system”, if the ability to fulfill all the requirements of recipes in detail, observe the proportions of ingredients and follow the rules of confectionery production technologies is at the forefront. If we focus on the creative component of such work (the creation of new sweets, their creative design), then the profession can be regarded as belonging to the category of “man-artistic image”. The profession is suitable for those who are interested in world artistic culture and work and economy (see the choice of profession for interest in school subjects).

Short description: who is a confectioner?

As already noted, the confectioner is engaged in the production of confectionery. The latter include all kinds of sweets, which contain less than half of the flour (otherwise we are talking about bakery products). All confectionery products can be divided into two groups:

1. Flour (cakes, cookies, waffles, etc.).
2. Sugar (marshmallow, marmalade, chocolate, sweets, halva, ice cream, jelly, etc.).

In any case, each confectionery product contains a large amount of sugar or its substitutes (fructose, honey, sweet fruits, inulin, sucralose, stevia, erythritol).

Features of the profession of a confectioner

The main duties of the confectioner are to prepare the above types of sweets in accordance with the recipe. At the same time, such a specialist can perform part of the work with the help of equipment and tools, and part - directly by hand. The level of professionalism of a pastry chef is determined by the category assigned to him. So, at the end of the school, he can get the third or fourth category, and the highest (opening the doors to prestigious confectionery factories or restaurants) is the sixth.

If we talk about the duties of a confectioner in more detail, then they boil down to the following:

• Primary processing, cutting and shaping of ingredients, ensuring their proper storage.
• Preparation of individual components for future desserts (creams, fillings, jams, decorative elements, etc.).
• Preparation of confectionery products, based on the requirements of the recipes used.
• Development of new and improvement of existing recipes for confectionery products.
• Artistic decoration of prepared sweets.
• Ensuring proper storage of prepared confectionery products.
• Participation in the work of the logistics department of the enterprise (drafting orders for the purchase of products, tools and equipment, packaging of finished products for delivery, etc.).

In order to fully understand who a confectioner is, one can imagine sweets as an abstract product, and such a specialist as a master who accompanies the entire process of its production, from purchasing raw materials to providing it to the end consumer.

Pros and cons of being a confectioner

pros

1. A profession in demand, since the popularity of confectionery in the modern world does not tend to decrease.
2. Quite interesting new areas of activity (for example, the production of sweets with natural vegetable sugar substitutes), which are gradually gaining more and more popularity.
3. Opportunity to realize your creative potential.
4. Applicability of professional knowledge and skills in everyday life.

Minuses

1. Not the highest level of remuneration (in any case, immediately after graduation).
2. Pretty difficult working conditions: high temperature, high humidity.
3. High demands on the state of health (the confectioner should not have chronic diseases of the respiratory system, cardiovascular system, nervous, digestive systems, infectious and venereal diseases, allergies).
4. The risk of developing occupational diseases (most often we are talking about problems with the hormonal system or being overweight).

Important Personal Qualities

Training as a confectioner and subsequent work in this area will appeal only to those who are truly passionate about cooking. In addition to the passion for cooking, an excellent sense of taste (literally, we mean the excellent work of taste buds), smell, creativity, a good memory, and even analytical skills will not interfere. Also, the future confectioner needs a good physical shape, the ability to concentrate, endurance, and stress resistance.

Where to study to be a pastry chef?

To get the opportunity to work in this area, a secondary specialized education is enough. One of the most suitable specializations is "Cook, pastry chef" (code 19.01.17). Full-time education on the basis of grade 11 lasts only 10 months, on the basis of grade 9 - two and a half years. In the evening format of attending classes, the duration of study increases by a year and a half. Admission to colleges is carried out on the basis of a certificate score, so the results of the OGE matter to him (you do not need to take the exam). It is also worth noting the specialization "Technology of bread, confectionery and pasta" (code 19.01.05). It has been training for about 3-4 years.

If we talk about where to get the profession of a confectioner in the context of higher education, then you should pay attention to the specialty "Food from vegetable raw materials" (code 19.03.02). To enter a university as a confectioner, you must pass the Unified State Examination in the Russian language, mathematics and physics or chemistry. In full-time education lasts 4 years, in all others - 5 years.

Courses

Professional training center "PLUS"

This educational institution offers advanced training courses with the assignment of the status of a confectioner of the fourth category in Moscow. The training includes 72 academic hours and is suitable for those who are looking for where to study as a confectioner outside of universities and colleges. Upon completion of training, graduates are issued certificates of the established form.

Best Colleges for Confectioners

1. SKISiG
2. KSU №32
3. PC #33
4. MKUGBiIT "Tsaritsyno"
5. College "Krasnoselsky"
6. College of Food Technology

Place of work

Vacancies for a confectioner are regularly opened in cafes, restaurants, canteens, coffee houses, and confectionery factories. In addition, a confectionery specialist can open his own shop or catering establishment.

Pastry chef salary

The income level of a confectioner depends, first of all, on the place of his work. In elite institutions and in successful factories, it can be very high, and in simpler cafes and canteens and in less profitable factories, it can be approximately at the level of the average salary in the region. The higher the category of a specialist and the level of his professionalism, the more profit he can claim.

Salary as of 01.01.2020

Russia 17000—60000 ₽

Moscow 35000—78000 ₽

Career

The career of a confectioner is to increase the category and level of income. If desired, over time, such a specialist can lead a workshop or department at the enterprise where he works.

Professional knowledge

1. Technology for the production of confectionery products.
2. Hygiene, sanitation and microbiology in food production.
3. Technology of preparation and storage of raw materials.
4. Automation of technological processes.
5. Electrical engineering.
6. Color science.
7. Artistic and graphic composition.

Famous confectioners

1. Gaston Lenotre. One of the first who began to widely use fresh fruits in the preparation of desserts, as well as to produce light sweets with a reduced content of fats and sugars.
2. David Cakes is a British pastry chef who turns each of his cakes into a work of art.

1. INTRODUCTION 1
2. MAIN PART 3
A) DESCRIPTION OF THEME 3
B) RECIPE 5
C) CHARACTERISTICS OF THE BASIC AND AUXILIARY RAW MATERIALS. eight
D) PRODUCT PREPARATION TECHNOLOGY. ten
- preparation of raw materials for production
- dough preparation
- molding (cutting)
- baking, cooling
- test quality indicators
- preparation of finishing semi-finished products
- equipment, artistic decoration
- characteristics of products (quality requirements)
E) COSTS (CALCULATION OF RECIPE) 25
E) ORGANIZATION OF THE WORK OF THE CONFECTIONERY SHOP 28
3. CONCLUSION 31
4. LITERATURE 32

1. Introduction

Confectionery products are called food products of high nutritional value, pleasant taste, aroma, attractive appearance, good digestibility. They are distinguished by a high content of sugar or other sweet substances: honey, xylitol, sorbitol, etc. In addition to sugar, molasses, honey, various fruit preparations (mashed potatoes, preparations, supplies), flour (wheat, soy, oatmeal, corn) serve as raw materials for confectionery products. , starch, milk, dairy products, cocoa products, eggs, fats, nuts, food acids, flavoring agents, etc. Confectionery products are divided into two main groups: sugar and flour. Each of these groups includes several types of products. Caramel, sweets, chocolate, cocoa powder, toffee, dragee, halva, marmalade are classified as sugar, cracker cookies, waffles, gingerbread, muffins, rolls, cakes, pastries are classified as flour.
Confectionery products are produced in a very wide range. More than 2,000 different types and varieties of confectionery products are known. Along with the production of general consumer confectionery products, special-purpose confectionery products are produced: therapeutic for the fight against diabetes mellitus using a sugar substitute - sorbitol and xylitol, with the addition of seaweed.
The development of the confectionery industry is inextricably linked with the industrial production at the beginning of the 19th century of the main type of raw material - sugar from sugar beets. Already in the forties of the 19th century, the first confectionery factories appeared in our country. Before the revolution, the production of confectionery products was concentrated only in large cities - St. Petersburg, Moscow, Kharkov, Odessa. Most of the enterprises belonged to foreign firms.
After the revolution and the civil war, the reconstruction of production was carried out. Many processes have been mechanized. In the first and second five-year plans, a number of new universal and specialized factories were built. These factories were mainly located in the eastern and southern regions of the country, which previously had no confectionery production at all.
During the Great Patriotic War, part of the enterprises took place in parallel with their reconstruction based on new technology. At the same time, the entire confectionery industry was equipped with new machines. Many new confectionery factories equipped with advanced technology were built in Sverdlovsk, Chelyabinsk, Tallinn, etc. Large specialized chocolate factories were built and put into operation in Kuibyshev.
All this, along with a significant increase in the production of confectionery products, improved the geographical location of the industry in the country. Transportation of confectionery products was significantly reduced, as their production was brought closer to the place of consumption.
The construction of new factories took place in parallel with a major reconstruction. Production lines were installed at the enterprises for the production of caramel, sweets, chocolate masses, pastille cookies, gingerbread, cakes.
The technology for the production of many types of confectionery products based on the latest achievements of science and technology has also changed significantly. A number of continuous and in-line processes were developed and introduced into production: the preparation of caramel syrups, the continuous kneading of sugar dough, the continuous process of stewing pastille masses under excessive pressure, the in-line production of chocolate masses. Thus, the main processes for the production of confectionery products have been changed based on the most advanced technology. This made it possible to significantly increase labor productivity in the confectionery industry, improve quality and expand the range of products that are in high demand.
New faster and more accurate methods of analysis have been developed for production control. Instead of classical chemical methods, methods based on measuring various chemical characteristics began to be widely used: refractometry, rotoelectrocolometry, etc.
In the seventies, the production of confectionery rose to a new level. The production of confectionery products, which are in high demand by the consumer, is developing especially rapidly.
The growth in the volume of confectionery production and the improvement of the assortment proceed without a significant increase in the number of workers employed in the industry. This is a consequence of the increase in labor productivity on the basis of the development of the most advanced equipment and technology.

2. Main body
a) Description of the topic
Sand semi-finished product is characterized by good friability. This quality is achieved by the fact that the dough for the shortbread semi-finished product has plastic properties. The recipe, which includes a significant amount of sugar, eggs and fat, and a short kneading of the dough after the introduction of flour provides the necessary plasticity, which is a consequence of the fact that the flour gluten does not develop elastic qualities. A large amount of fat, eggs and sugar in the dough recipe makes it difficult for the flour gluten to swell. The plasticity of the dough is also facilitated by the fact that it is used only with low-quality gluten with its content of 28-34%
For kneading dough, various machines are used, most often with two es-shaped blades. When kneading, all the raw materials provided for in the recipe are loaded into the kneading machine, excluding flour. Mix for 20-30 minutes until a homogeneous mass is obtained, add flour and mix again for no more than 1-2 minutes. In this case, the temperature of the dough should be no more than 22 degrees. An increase in temperature during kneading and an increase in its duration to tighten the dough and reduce its plasticity. A semi-finished product baked from such a dough turns out to be flat and deformed. Immediately after kneading, the dough for the shortbread semi-finished product is rolled out into layers 3-4 mm thick. The dough for some cakes is specially shaped into molds in which it is then baked. Baking is done at a temperature of 200-225 degrees. The duration of baking, depending on the thickness of the layer and the type of dough, ranges from 8-15 minutes. The thickness of the finished semi-finished product is 8 mm ..............................

3. Conclusion

Confectionery products produced by the bakery are divided into two groups - pastries and cakes. At the heart of the manufacture of pastries and cakes is the process of production of baked semi-finished products. Baked semi-finished products are produced in the following types: skewer, sand, custard and air-protein. The process of making cakes, in principle, differs little from the process of making cakes. The main difference is the mass of products. So the mass of one cake ranges from 45 to 110 grams, and the mass of the cake - from 0.5 to 2 or more kilograms.
Cakes:
1. Biscuits with protein cream ("Kalach").
2. Biscuit with butter cream ("Hope".
3. Biscuit with chocolate cream ("Truffle").
4. Puff with butter cream (“Napoleon”).
5. Sand cakes ("Honey cake").
6. Air-protein ("Flight").
_
Cakes:
Biscuit
1.biscuits with butter cream
2.biscuits with protein cream
3.bush.
sand
1. shortbread without cream
2. shortbread with cream
3. sand type "Basket"
puff
1. tubules with cream
2.puff type "Napoleon"
Custard
1.custard without cream
2.custard with cream type "Eclair"
Air-protein
1. meringue with fruit layer
2. meringue with an oil layer.
4. Literature

1. Gerasimova I.V. Raw materials and materials for confectionery production. M.: "Food industry", 1977.
2. Lurie I.S. Technology and technological-chemical control of confectionery production. M .: "Light and food industry", 1981.
3. Merkhel P.S. etc. Manufacture of cakes and cakes. M.: "Food industry", 1973.
4. Panfilov V.A. Optimization of technological systems of confectionery production: stabilization of product quality. M.; "Light and food industry", 1980.

Introduction.

1 Classification, assortment, recipes, quality requirements for culinary products on the topic of work

1.1 Overview of the range of dishes on the topic of work

1.2 Overview of recipes. Requirements for the quality of culinary products, forms of serving

2 Characteristics of raw materials

1 Requirements for raw materials for the production of dishes on the topic of work

2.2 Principles of interchangeability of different types of raw materials for the production of culinary products

2.3 The physiological significance of raw materials and dishes from it for the human body

3 Development of technology for the preparation of culinary products

3.1 Characteristics of technological processes of primary processing of raw materials and technology for the preparation of semi-finished products on the topic of work

3.2 Development of cooking technology

3.3 Rules for registration, holiday, storage of dishes and culinary products

Development of technological documentation for specialties

4.1 Calculation of the energy, nutritional and biological value of dishes

4.2 Calculation of integral score

3 Ensuring food safety performance

4.4 Development of technological and technical-technological maps for the developed dishes

Conclusion

List of sources used

Applications

Introduction

The art of cooking is one of the most ancient areas of human activity. Finished products must meet certain requirements: the quality of flour products is determined by organoleptic indicators by appearance, color and smell.

In the assortment of catering establishments, along with dishes from meat, fish, vegetables, eggs, dairy products, confectionery products occupy a large place: pancakes and pancakes, pies, pies, pies, pies, cakes, pastries, muffins, cookies, gingerbread, waffles.

Flour confectionery products are of great importance in nutrition. Since the raw material from which they are prepared is the main source of energy, a plastic material for building tissue cells.

The composition of flour confectionery products includes fats of animal and vegetable origin, which are involved in fat metabolism and contribute to the normal functioning of the central nervous system. Proteins, which contribute to the construction of cells, carbohydrates, which serve as an energy material for muscle work.

Bakery products include a wide range of products obtained from flour with various additives that improve taste - sugar, eggs and butter.

Butter dough is dough made with fat, eggs and sugar. With a large amount of sugar and fat, bakery products turn into confectionery products - cakes and pastries, which are not very similar in nutritional properties to flour products, although they are based on flour.

Cookies, gingerbread and buns occupy an intermediate position between bread and cakes and pastries. If in flour the main part of the calorie content is provided by starch, then in confectionery the main share of the total calorie content is made up of fats and simple sugars. It is these products, and not simple bakery products, that can cause excessive consumption of fat and sugar, contributing to overeating (tasty, impossible to break away!) And obesity.

Hence the rule: the less muffin is added to the dough, the healthier it is. Cooking skill is to make the dough less rich, but tasty. For this, various flavoring additives are used or a filling is included in the product. For example, pies with fruit or with any vegetable filling can be prepared from unbaked dough, and the taste is excellent!

Food manufacturers have begun to focus more on making products using a variety of health-promoting food ingredients, including dietary fiber. Daily consumption of foods containing dietary fiber helps to reduce the risk of colon diseases and cholesterol levels in the blood, have a hypolipidemic effect, which allows them to be used in the prevention and treatment of a number of diseases. It is noted that dietary fiber affects the course of diseases such as atherosclerosis, coronary heart disease, hyperlipoproteinemia, hypertension, varicose veins, thrombosis of the veins of the lower extremities, the development of intestinal cancer, and the prevention of obesity.

Humanity owes the discovery of a method for preparing yeast dough to a happy accident. Obviously, the yeast cells that got into the dough caused alcoholic fermentation in it. The dead body suddenly came to life, began to breathe and rise. One can imagine how shocked the first witnesses of this miracle were. These phenomena seemed mysterious and incomprehensible to them. Centuries passed before the human mind lifted the veil over the secret of alcoholic and lactic fermentation, but even now people say not to “make” dough, but “create”, emphasizing the significance and mystery of the action.

For a long time people did not know the reason for the fermentation of the dough, they had no idea about yeast, but this did not prevent them from successfully using the fruits of the vital activity of microscopic fungi - our faithful helpers. Just the rest of the once prepared dough - the leaven was cherished like the apple of an eye, as cavemen once cherished the fire. This starter was used to make new dough, pass it from house to house, and this went on for centuries, before we learned how to isolate and breed yeast, which has now become an ordinary thing.

Like all living beings, they need food and certain conditions for life. They have enough nutrition in the dough: there are sugars, and mineral salts, and proteins and vitamins. And people will take care of the required temperature - they will put the dough in a warm place.

One problem - yeast can not move. Each cell in the process of division forms a whole colony, and everything is in one place. As a result of the vital activity of such a family, alcohol and carbon dioxide accumulate around it, and it becomes impossible for it to live - fermentation stops. They learned to help yeast quickly: it is necessary to knead the dough during fermentation, while the yeast is evenly distributed, excess carbon dioxide is removed and fermentation begins with renewed vigor.

flour culinary dish recipe

1 Classification, assortment, recipes, quality requirements for culinary products

1.1 Overview of the range of flour culinary products from yeast dough. Recipe overview

Fried pies. From a doughless dough of a weak consistency, pies are formed in the form of a semicircle, melted and fried in fat heated to 160--170 ° C. For frying, special fryers are used, either electric fryers with regulation of the degree of heating, or electric frying pans. It is forbidden to fry pies in a stovetop dish. Inventory and equipment are lubricated with vegetable oil. It is forbidden to use flour for adding when cutting the dough. Flour, charring during frying, reduces the quality of fat, worsens the appearance of products. For frying pies, refined vegetable oil or a mixture of 50% refined vegetable oil and 50% cooking oil (beef lard) is used.

Pies. Products are given the shape of a "boat". Pinch the dough so that the middle remains open. After proofing, the products are baked for 8-10 minutes at a temperature of 230-240°C.

Snack pies("boat") is made from sponge dough with minced meat and fish, with sago and fish, with rice. Moscow pies - made from sourdough and non-dough dough, round, large, stuffed with screech and fish, minced fish with pieces of salmon, sturgeon, stuffed with meat and eggs. To give pies juiciness, after baking, a little concentrated broth or a little melted butter with chopped herbs is poured into the hole from above.

Kulebyaki. The dough prepared in the sponge method is rolled out into a layer 1 cm thick and 18-20 cm wide, minced meat (meat, fish, cabbage, etc.) is placed in the middle of it along the entire length. The edges of the dough are connected over the minced meat and pinched. The shaped kulebyaka is placed on the sheet with the seam down, the product is leveled, smeared with melange, the surface is decorated with narrow strips of dough and placed in a warm place for proofing. Before baking, the kulebyaka is pierced in several places with a chef's needle to release the steam generated during baking. Bake at a temperature of 210-230°C for 35-45 minutes. Kulebyaki differ from other products with minced meat in a large amount of minced meat (about 90% of the mass of the dough). Several types of minced meat can be used at the same time, and they are separated by baked pancakes. To prevent the dough from getting wet, you can also put pancakes between the dough and minced meat.

Pies. They can be open, semi-open and closed. For an open pie, the dough is cut in the form of a cake, which is placed in a low-edged mold, oiled, or on a greased pastry sheet. The filling is placed on top and the edges are slightly wrapped by 1.5-2 cm, giving the product a round shape. A half-open pie is formed in the same way, but the top is covered with thin strips of dough in the form of a grid. Usually sweet pies are prepared this way. When preparing closed pies, minced meat (from fish and potatoes, or fish and eggs, or potatoes and pork, cabbage, etc.) is placed evenly over the entire surface on one layer of dough 1-1.5 cm thick, covered with a second layer and pinched. 5-10 minutes before the end of the proofing, the pies are smeared with melange, several punctures are made and baked at a temperature of 210-240 ° C for 30-45 minutes.

Donuts. Dough for donuts is prepared in a non-dough way with a weak consistency (moisture content 43%). When cutting dough, the inventory and equipment are lubricated with vegetable oil. The dough is cut in the same way as for fried pies, giving donuts the shape of rings or balls. After 20-30 minutes of proofing, donuts are fried in fat. Ready-made donuts are sprinkled with powdered sugar during the holidays.

School buns. Prepared from dough prepared in the sponge method. The dough is cut into round buns, placed on greased sheets. After proofing, the buns are smeared with egg and baked.

Vanilla buns. They are prepared in the same way as school buns, but vanillin is added to the dough during cooking.

Sweet buns(brioche). The sponge dough is shaped into balls and 4-5 pieces are placed in one form. Products are thawed, greased with lezon (egg with milk) and baked for 10-12 minutes at a temperature of 230-240°C.

Goodness ordinary. The dough is prepared in the sponge method, cut in the form of buns, oysters, bars, etc. The products are placed on oiled sheets, left to proof for 30 minutes, brushed with egg, sprinkled with powdered sugar before baking and baked at a temperature of 220-230 ° C.

Baba rum. Sweet dough is prepared in a sponge method. Forms (cone-shaped, smooth or corrugated) are lubricated with softened fat. The finished dough is placed in molds no more than 1/3 of the height, and after proofing, baked at a temperature of 210-220 ° C for 45 to 60 minutes, depending on the mass. After baking, the finished semi-finished product is left for 2-4 hours, then the form is shaken, the product is removed from it, the narrow part of which is immersed in syrup for 10-12 seconds. The upper part is glazed with fondant heated to 45-50°C. The fondant should lie in a thin layer without cracks.

Bun "envelope". On a table sprinkled with flour, a piece of puff pastry is rolled out into a rectangular layer 5-8 mm thick, cut into square pieces 8 × 8 cm in size (weight 55 g), the corners of the pieces are folded to the center and slightly pressed. The buns are placed on greased baking sheets so that they do not stick together during proofing and baking, they are allowed to stand for 10-12 minutes and, brushed with an egg, bake.

Bun "triangle". Pieces of a square shape (see above) are bent diagonally in the form of a triangle.

Bun "book". Pieces of a square shape (see above) are bent in half in the form of a book, the edges are slightly pressed with a knife or shallow cuts are made on them.

Puff bun with nuts. The finished dough is rolled out into a layer 1 cm thick, cut into strips 20 cm long, the strip is twisted in the form of a rope, then wrapped in a spiral, the end of which is laid under the bun. After complete proofing, the bun is smeared with egg and sprinkled with crushed raw nuts.

Puff with marzipan. The dough is rolled out into a layer 5-6 mm thick, cut into strips 15-20 cm wide. The strips are cut into triangular pieces with a base of 100-120 mm. Marzipan (nut) filling is placed at the base of the triangle. The dough is rolled up and folded, giving the shape of a bagel (horseshoe). Formed products are placed on a greased baking sheet. After proofing, brush with egg and bake. After 30-40 minutes after baking, the puff is glazed with warm lipstick.

Jam puff. The dough is rolled out into a layer 10 mm thick, cut into strips 100-120 mm wide. In the middle of the cut strips of dough, put jam with a pastry bag. One edge of the strip is smeared with an egg and the second edge is placed on it, lightly pressed and cut into separate buns. After proofing, they are smeared with egg and baked.

Pancakes. They are baked on both sides in heated cast-iron pans, greased; the thickness of the pancakes must be at least 3 mm. On vacation, hot pancakes are stacked in a pile of 3 pcs. per serving on a plate or round ram with a lid. Serve separately: in a gravy boat - melted butter or sour cream; in caviar bowls - caviar or sturgeon caviar; on a plate - salmon, herring, salmon. You can cook pancakes "with salt". To do this, put washed smelt, fried onions or other products in the pan and pour them with dough.

Fritters. They are baked on heated (cast iron) frying pans, thick-walled baking sheets or electric frying pans in the same way as pancakes, but the dough layer is thicker and the sizes are smaller. The dough is laid out with a spoon (previously moistened with water so that the dough falls behind better) or released from a pastry bag. Pancakes are baked on both sides. They can be deep fried. The thickness of finished products should be at least 5-6 mm. Finely chopped apples, washed raisins, etc. can be added to the dough for fritters. Fritters are released with butter, sour cream, jam, marmalade, honey, jam, sugar, 3 pcs. per serving.

Cheesecake- the name of these small open pies, apparently, comes from the word "vatra", which in most Slavic languages ​​means "fire", "hearth". And in fact, a round, ruddy cheesecake resembles the sun.

Cooking technology:

Yeast dough is prepared in a bezopare way. The dough is divided into pieces weighing 58 or 29 grams, rolled into balls. They are placed on a confectionery sheet, greased. After proofing in buns, a recess is made with the end of the rolling pin, the thickened edges are smeared with egg grease. The recess is filled with jam. Cheesecakes made with minced curd should be lubricated with egg grease after filling with minced meat and proofing. Then the cheesecakes are baked at a temperature of 230-240°C for 6-8 minutes. Output of finished cheesecakes: 100 pieces -75 grams and 200 pieces of 36 grams.

Chebureki

Cooking technology:

From flour, water and salt, prepare a large unleavened dough, as for noodles. To prepare minced meat: pass fatty lamb and onions through a meat grinder, season with salt, pepper and add water to the mass.

Roll out the dough with a layer 2 mm thick, cut out the cakes with a round corrugated notch, grease with an egg, put the minced meat in the middle and bend one edge of the cake over the minced meat to make a crescent-shaped pie.

Fry in a large amount of fat (deep-fried), serve hot.

Cake. The cake is baked from yeast dough. When kneading, washed and sorted raisins are added to the dough. The finished dough is laid out in greased forms and proofed for 30 minutes. After proofing, the surface of the product is smeared with an egg and pierced with a hairpin to a depth of 2 - 3 cm. The cake is baked at a temperature of 190 - 200 ° C. The products are removed, slightly shaking the mold. The surface of the chilled cake is sprinkled with powdered sugar.

pumpkin pancakes

Whisk together milk, eggs, flour, sugar, cinnamon, vanilla, salt, pepper and baking powder until smooth.

Grate the pumpkin on a fine grater, add to the dough and grind the resulting mass in a blender until puree.

Fry in oil until golden brown.

Sprinkle finished pancakes with powdered sugar. They can be served with honey, whipped cream, condensed milk or sour cream.

Pumpkin Cookies

Rub the egg with sugar. Melt the margarine over low heat, mix with flour and combine with the egg-sugar mass.

Grate the baked pumpkin and add to the dough. Mix until smooth.

Put the resulting creamy dough in small portions on a greased baking sheet and bake for 10-12 minutes in an oven preheated to 150 ° C.

American pumpkin pie

Sift flour and salt into a deep bowl. Grind between the palms with soft butter so that the mixture resembles breadcrumbs, then add a lightly beaten egg and knead the dough. Roll it into a ball, wrap in cling film and refrigerate for 30-50 minutes.

Clean pumpkin, remove seeds. Cut the pulp into cubes. Place in a heavy-bottomed saucepan or saucepan, add a little water and simmer until soft and the liquid has completely evaporated. Grind the pulp with a blender into a homogeneous mass. For greater tenderness, the resulting puree can be rubbed through a sieve.

Roll out the dough on a lightly floured surface and cover it with a round low form with a diameter of about 30 cm. Place a sheet of baking paper on top of the dough and fill in any cereal. This will allow the cake to bake evenly. Bake for 15 minutes at 190 degrees.

Put pumpkin puree in a deep bowl, beat with two eggs, sugar, cream, spices and salt. Pour the mixture into the baked dough. Bake the cake for 50-55 minutes at 180 degrees. When the cake has cooled, it can be safely cut into portions.

Shortbread cookies with beets<#"550448.files/image001.gif">/n, where

Ac min - amino acid score of the limiting amino acid, %;

n - the number of essential amino acids (1 - 8).

Chemical score is the ratio of the content of each amino acid in the product to its content in the "ideal" protein, taken as a standard.

Chemical rate = , where

The amino acid score, which has a minimum value, is called limiting.

4. Development of technological documentation for specialties

.1 Calculation of the energy, nutritional and biological value of meals

Energy value calculation

Cookies with Jerusalem artichoke

B (172.6 * 4) + F (27.25 * 9) + Y (546.56 * 4) \u003d 3585.89 kcal

89*4.18=13049.5 kJ

pumpkin pancakes

B (49.4 * 4) + F (114 * 9) + U (216.44 * 4) \u003d 2089.36 kcal

36*4.18=8733.525 kJ

Muffins with pumpkin

B(44.7*4) + F(118.03*9) + U(381*4)=2765.07 kcal

07*4.18=11557.9 kJ

Beetroot cake

B (85.48 * 4) + F (80.85 * 9) + Y (120.36 * 4) \u003d 3550.99 kcal

99*4.18=12483.15 kJ

Shortbread cookies with beets

B (16.56 * 4) + F (19.33 * 9) + U (52.69 * 9) \u003d 714.38 kcal

38*4.18=2986.1 kJ

Table 5.2

, 2-Beet cake , 3-Pumpkin Pancakes, 4-Pumpkin Muffins, 5-Jerusalem Artichoke Cookies

Cookies with Jerusalem artichoke

XC1 \u003d (8.67 / 50) * 100 \u003d 17.34

XC2 \u003d (7.915 / 40) * 100 \u003d 19.78

XC3 \u003d (12.58 / 70) * 100 \u003d 17.97

XC4 \u003d (12.70 / 55) * 100 \u003d 23.09

XC5 \u003d (3.725 / 25) * 100 \u003d 14.9

XC6 \u003d (6.06 / 40) * 100 \u003d 15.15

XC7 \u003d (2.07 / 10) * 100 \u003d 20.7

XC8 \u003d (6.214 / 63) * 100 \u003d 9.86

Calculation of the chemical score for a signature dish pumpkin pancakes

XC1 \u003d (1.53 / 50) * 100 \u003d 3.06

XC2 \u003d (1.03 / 40) * 100 \u003d 2.575

XC3 \u003d (1.56 / 70) * 100 \u003d 2.229

XC4 \u003d (0.98 / 55) * 100 \u003d 1.78

XC5 \u003d (0.56 / 25) * 100 \u003d 2.24

XC6 \u003d (1.05 / 40) * 100 \u003d 2.625

XC7 \u003d (0.30 / 10) * 100 \u003d 3

XC8 \u003d (1.64 / 63) * 100 \u003d 2.603

Muffins with pumpkin

XC1 \u003d (2.057 / 50) * 100 \u003d 4.114

XC2 \u003d (1.986 / 40) * 100 \u003d 2.995

XC3 \u003d (3.098 / 70) * 100 \u003d 4.425

XC4 \u003d (1.777 / 55) * 100 \u003d 3.23

XC5 \u003d (0.798 / 25) * 100 \u003d 3.192

XC6 \u003d (1.627 / 40) * 100 \u003d 4.067

XC7 \u003d (0.687 / 10) * 100 \u003d 6.7

XC8 \u003d (1.781 / 63) * 100 \u003d 2.82

Calculation of the chemical score for a signature dish Beetroot cake

XC1 \u003d (6.578 / 50) * 100 \u003d 13.156

XC2 \u003d (6.05 / 40) * 100 \u003d 15.125

XC3 \u003d (9.248 / 70) * 100 \u003d 13.21

XC4 \u003d (5.93 / 55) * 100 \u003d 10.78

XC5 \u003d (2.86 / 25) * 100 \u003d 11.44

XC6 \u003d (4.204 / 40) * 100 \u003d 10.51

XC7 \u003d (1.76 / 10) * 100 \u003d 17.6

XC8 \u003d (5.3108 / 63) * 100 \u003d 8.42

Calculation of the chemical score for a signature dish Shortbread cookies with beets

XC1 \u003d (2.16 / 50) * 100 \u003d 4.32

XC2 \u003d (1.905 / 40) * 100 \u003d 4.76

XC3 \u003d (3.089 / 70) * 100 \u003d 4.41

XC4 \u003d (1.77 / 55) * 100 \u003d 3.22

XC5 \u003d (0.745 / 25) * 100 \u003d 2.98

XC6 \u003d (1.56 / 40) * 100 \u003d 3.9

XC7 \u003d (0.747 / 10) * 100 \u003d 7.47

XC8 \u003d (1.69 / 63) * 100 \u003d 2.68

Cookies with Jerusalem artichoke

RED \u003d ((17.34-9.86) + (19.78-9.86) + (17.97-9.86) + (23.09-9.86) + (14.9-9, 86)+(15.15-9.86)+(20.7-9.86))/8 = 7.49%

KRAS calculation for a signature dish pumpkin pancakes

RED \u003d ((3.06-1.78) + (2.575-1.78) + (2.229-1.78) + (2.24-1.78) + (2.625-1.78) + (3- 1.78)+(2.603- 1.78))/8 = 0.734%

KRAS calculation for a signature dish Muffins with pumpkin

RED=((4.144-2.82)+(2.995-2.82)+(4.425-2.82)+(3.23-2.82)+(3.192-2.82)+(4.067-2, 82)+(6.7- 2.82))/8 = 1.13%

Beetroot cake

RED=((13.156-8.42)+(15.125-8.42)+(13.21-8.42)+(10.78-8.42)+(11.44-8.42)+( 10.51- 8.42)+(17.6- 8.42))/8 = 4.11%

KRAS calculation for a signature dish Shortbread cookies with beets

RED \u003d ((4.32-2.68) + (4.76-2.68) + (4.41-2.68) + (3.22-2.68) + (2.98-2, 68)+(3.9-2.68)+(7.47-2.68))/8 = 1.53%

Cookies with Jerusalem artichoke

BC \u003d 100 - RED \u003d 100 - 7.49 \u003d 92.51%

Calculation of the biological value of a signature dish pumpkin pancakes

BC \u003d 100 - RED \u003d 100 - 0.734 \u003d 99.266%

Calculation of the biological value of a signature dish Muffins with pumpkin

BC \u003d 100 - RED \u003d 100 - 1.13 \u003d 98.87%

Calculation of the biological value of a specialty dish Beetroot cake

BC \u003d 100 - RED \u003d 100 - 4.11 \u003d 95.89%

Calculation of the biological value of a signature dish Shortbread cookies with beets

BC \u003d 100 - RED \u003d 100 - 1.53 \u003d 98.47%

4.2 Calculation of integral score

The nutritional value of products, dishes, culinary products can be expressed using the integral score method. The calculation of this indicator is based on determining the percentage of compliance of each of the most important components of dishes with the formula of a balanced diet. To calculate the integral score, it is necessary to first set the percentage of losses of all ingredients included in the recipe, taking into account the method of technological and heat treatment. Then establish the actual content of food and biologically active substances in the finished dish.

Based on the data obtained, the integral score is calculated according to the formula:

IP \u003d P 100 / P fsp,

where IP - integral speed;

P fsp - the value of the indicator in the formula for a balanced diet;

P - the value of the corresponding indicator in the studied dish.

Thus, the integral score, expressed both in mass and energy units, largely reflects its ability to satisfy the needs of the human body for nutrients.

Calculation of the integral score of branded dishes

Table 5.3

*1- Shortbread cookies with beets

Beetroot cake

3-Pumpkin Pancakes

Muffins with pumpkin

Cookies with Jerusalem artichoke

4.3 Ensuring food safety performance

Security - the absence of unacceptable risk associated with the possibility of damage.

There are: chemical, sanitary and hygienic and radiation safety of culinary products.

Chemical safety - the absence of an unacceptable risk to the life and health of consumers due to toxic substances. Substances affecting the chemical safety of culinary products are divided into the following groups: toxic elements (heavy metal salts), nitrates and nitrites, pesticides, antibiotics, hormonal preparations; prohibited food additives and dyes.

Sanitary and hygienic safety - the absence of an unacceptable risk that may occur when culinary products are contaminated with bacteria and fungi. At the same time, toxic substances accumulate in the products (mycotoxins during molding, toxins of botulinum, salmonella, staphylococcus, E. coli, etc.), which cause poisoning of varying severity.

Radiation safety - the absence of unacceptable risk associated with the possibility of damage to the life and health of consumers by ionizing radiation.

Microbiological indicators of culinary products characterize compliance with technological and sanitary and hygienic requirements during their production, storage and sale conditions, transportation and are evaluated by three groups of microorganisms: coliforms); - potentially pathogenic microorganisms: Escherichia coli (E. coli), coagulase-positive staphylococcus (S. aureus) and bacteria of the genus Proteus (Proteus); - pathogenic microorganisms, incl. salmonella.

The criteria for the safety of public catering products are the complete absence in the product or the content within acceptable levels of foreign substances of exogenous nature that have a negative effect on humans.

The manufacturer is obliged to ensure constant technological control of production, state supervision bodies in the prescribed manner - selective control.

4.4 Development of technological and technical-technological maps for the developed dishes

Technical and technological cards (TTK) for dishes and culinary products are made up for new types of products developed and sold only at this public catering enterprise (TTK does not apply to products supplied to other public catering enterprises).

TTK include the following product information: product name and scope; a list of raw materials necessary for the preparation of a dish (product); requirements for the quality of raw materials with an indication of its compliance with regulatory documents (GOSTs, OSTs, TUs), the availability of a certificate of conformity and a quality certificate; norms for laying raw materials in gross, net weight, output of semi-finished products and finished products for 1, 10 or more portions; a description of the technological process of preparing a dish or culinary product, indicating the parameters and methods that ensure compliance with the safety requirements established by the current regulations; requirements for execution, submission, sale, storage in accordance with GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions”, SanPiN 2.3.6.959-00, conditions and terms of storage of especially perishable products; quality and safety criteria indicating organoleptic, physico-chemical and microbiological indicators in accordance with applicable regulations; indicators of nutritional value indicating the content of proteins, fats, carbohydrates, minerals, vitamins and calories.

For each TTC, an expiration date is set.

TTK is signed by the developer and approved by the director of the enterprise.

Each technical and technological card is assigned a serial number in the card index of a public catering enterprise.

TECHNICAL AND TECHNOLOGICAL CARD No. 1

. Application area

1.1. This technical and technological map applies to the dish "Cookies with Jerusalem artichoke".

2. List of raw materials

2.1. To prepare the dish "Cookies with Jerusalem artichoke" the following products are used:

Sugar GOST 21-94

Table salt GOST 13685-84

Jerusalem artichoke TU 10-1155-93

Margarine GOST 976-81

Baking soda GOST 5100-85

Drinking water GOST R 51232-98

2.2. The raw materials used for the preparation of Jerusalem artichoke biscuits must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1 Recipe "Cookies with Jerusalem artichoke"

. Technological process

1. Add Jerusalem artichoke powder to wheat flour

Add eggs, salt, soda, sugar, milk.

Knead the dough

Stir in melted margarine

Grease metal sheets with margarine and spread the dough on them.

Bake in the oven at 230 - 250 o C

color: golden-ruddy;

taste and smell: sweet dough.

bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1

caugulase-positive staphylococci, not allowed in the mass of the product, g 1.0

TECHNICAL AND TECHNOLOGICAL CARD No. 2

1 area of ​​use

1.1. This technical and technological map applies to the dish "Pumpkin Pancakes".

2. List of raw materials

2.1. To prepare the dish "Pumpkin Pancakes" the following products are used:

Baking wheat flour GOST R 52189-2003

Natural cow's milk GOST 9225-84

Food chicken eggs GOST R 53669-2009

Sugar GOST 21-94

Table salt GOST 13685-84

Pumpkin GOST 7975-68

Cinnamon GOST 29049-91

Vanillin GOST 16599-71

Margarine GOST 976-81

Baking soda GOST 5100-85

Drinking water GOST R 51232-98

2.2 Raw materials used for the preparation of Pumpkin pancakes must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1 Recipe "Pumpkin Pancakes"

. Technological process

1. Whisk milk, eggs, flour, sugar, cinnamon, vanilla, salt, pepper and baking powder until smooth.

Grate the pumpkin on a fine grater, add to the dough and grind the resulting mass in a blender until puree.

Fry in oil until golden brown.

Sprinkle finished pancakes with powdered sugar. They can be served with honey, whipped cream, condensed milk or sour cream.

5. Registration, submission, sale and storage

5.1 Pumpkin pancakes are served in a round ram with a lid, while the table is served with snack plates with a diameter of 200 mm and snack utensils.

2. Implementation period - 12 hours.

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish:

appearance: round pancakes;

taste and smell: sweet dough.

2. Physical and chemical indicators:

mass fraction of solids, % (not less than) _______

mass fraction of fat, % (not less than) _______

mass fraction of salt, % (not less than) _______

3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU per 1 g of the product, not more than 1x10;

Proteus are not allowed in the mass of the product, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g 25.

7. Nutritional and energy value

TECHNICAL AND TECHNOLOGICAL CARD No. 3

. Application area

1.1. This technical and technological map applies to the dish "Muffins with pumpkin".

2. List of raw materials

2.1. To prepare pumpkin muffins » the following products are used:

Baking wheat flour GOST R 52189-2003

Condensed milk GOST 2903-78

Food chicken eggs GOST R 53669-2009

Sugar GOST 21-94

Table salt GOST 13685-84

Pumpkin GOST 7975-68

Cinnamon GOST 29049-91

Baking soda GOST 5100-85

Vegetable oil GOST 30624-98

Drinking water GOST R 51232-98

2.2. Raw materials used for the preparation of Muffins with pumpkin must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1 Recipe "Muffins with pumpkin"

. Technological process

1. Combine butter with sugar, mix

Beat eggs, stir

Add pumpkin puree and condensed milk, mix

Pour flour, soda, cinnamon, mix: the dough is viscous

Pour the dough into greased molds and bake in the oven at 180C for 25-30 minutes

Sprinkle the baked goods with powdered sugar

5. Registration, submission, sale and storage

5.1 Muffins with pumpkin are served on small dessert plates with a diameter of 20 cm with dessert utensils

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish:

appearance: 30x17.5x3;

color: brown or light brown;

taste and smell: sweet dough.

2. Physical and chemical indicators:

mass fraction of fat, % (not less than) _______

mass fraction of salt, % (not less than) _______

3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU per 1 g of the product, not more than 1x10;

bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1 caugulase-positive staphylococci, not allowed in the mass of the product, g 1.0

Proteus are not allowed in the mass of the product, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g 25.

7. Nutritional and energy value

TECHNICAL AND TECHNOLOGICAL CARD No. 4

. Application area

"Beetroot cake ».

2. List of raw materials

2.1. To prepare the dish "Beetroot Cake" » the following products are used:

Baking wheat flour GOST R 52189-2003

Beetroot GOST 1722-85

Food chicken eggs GOST R 53669-2009

Sugar GOST 21-94

Table salt GOST 13685-84

Cinnamon GOST 29049-91

Baking soda GOST 5100-85

Drinking water GOST R 51232-98

2.2. Raw materials used for the preparation of beetroot cake must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1 Recipe "Beetroot Cake"

. Technological process

1. Rub butter with sugar and eggs.

Add grated beets and beat for 5-6 minutes.

Add flour, baking soda, salt, mix quickly

Put the mass into molds moistened with water and bake in the oven for 25-30 minutes

5. Registration, submission, sale and storage

5.1 Beetroot cake served on small dessert plates with a diameter of 20 cm with dessert utensils

2. Implementation period - 72 hours.

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish:

appearance: 30x17.5x3;

color: brown or light brown;

taste and smell: sweet dough.

6.2. Physical and chemical indicators:

mass fraction of solids, % (not less than) _______

mass fraction of fat, % (not less than) _______

mass fraction of salt, % (not less than) _______

3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU per 1 g of the product, not more than 1x10;

bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1 caugulase-positive staphylococci, not allowed in the mass of the product, g 1.0

Proteus are not allowed in the mass of the product, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g 25.

7. Nutritional and energy value

TECHNICAL AND TECHNOLOGICAL CARD No. 5

. Application area

1.1. This technical and technological map applies to the dish "Shortbread cookies with beets ».

2. List of raw materials

2.1. To prepare the dish "Shortbread cookies with beets » the following products are used:

Baking wheat flour GOST R 52189-2003

Beetroot GOST 1722-85

Food chicken eggs GOST R 53669-2009

Sugar GOST 21-94

Table salt GOST 13685-84

Baking soda GOST 5100-85

Butter GOST R 52969-2008

Drinking water GOST R 51232-98

2.2. The raw materials used for the preparation of shortbread biscuits with beets must comply with the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe

3.1 Recipe "Shortbread with beets"

. Technological process

1. Rinse beet tops and chop finely

Rinse the beets thoroughly, remove dirt, dark spots and pass through a meat grinder along with the skin

Prepare the dough: soften the butter thoroughly, add powdered sugar, egg, soda and beat until smooth.

Mix the tops and beets, add to shortcrust pastry

Add flour, mix quickly and cool

Roll out dough, cut out cookies

Bake in the oven for 10-12 minutes, heated to 230 ° C.

5. Registration, submission, sale and storage

5.1 Cookies with Jerusalem artichoke are served on small dessert plates with a diameter of 20 cm.

5.2. Implementation period - 45 days.

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish:

appearance: round cookies;

color: golden-ruddy;

taste and smell: sweet dough.

2. Physical and chemical indicators:

mass fraction of solids, % (not less than) _______

mass fraction of fat, % (not less than) _______

mass fraction of salt, % (not less than) _______

3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU per 1 g of the product, not more than 1x10;

bacteria of the Escherichia coli group, not allowed in the mass of the product, g 0.1 caugulase-positive staphylococci, not allowed in the mass of the product, g 1.0

Proteus are not allowed in the mass of the product, g 0.1

pathogenic microorganisms, including salmonella, are not allowed in the mass of the product, g 25.

7. Nutritional and energy value

Conclusion

To increase the nutritional value of bakery products, various fruits, vegetables and products of their processing can be used. Their use is promising, since they are rich in mono- and disaccharides, primarily fructose, vitamins, minerals, dietary fiber, including pectin, and other components.

Traditionally, fruit and vegetable semi-finished products are recommended for use in the production of products from high-quality wheat flour. In this case, such additives not only improve the nutritional value, but also perform an aesthetic function, giving the products a characteristic color and aroma, for example, yellow when using carrot processing products. At the same time, the prospect of using semi-finished products based on fruits and vegetables for the manufacture of products from rye and a mixture of rye and wheat flour is of particular interest.

List of sources used

1. Skurikhin, I. M. Handbook "Chemical composition of food products" [Text] in 2 volumes / I. M. Skurikhin. - M.: "Agropromizdat", 1987. - 2 volumes.

2. Kovalev, N. I. Cooking technology [Text] / N. I. Kovalev, M. N. Kutkina. - M.: Business literature, Omega-L, 2003. - 451 p.

Collection of regulatory and technical documents for public catering establishments - Khleprodinform, M - 2003

http://www.sladka.ru

Furs, I. N. Technology for the production of public catering products: Proc. Manual [Text] / I. N. Furs. - Minsk: New knowledge, 2002. - 799 p.

http://www.kulina.ru

http://www.claw.ru

8. Ratushny, A. S. Technology of catering products [Text] / A. S. Ratushny, B. A. Baranov, N. I. Kovalev. - M.: Mir, 2004. - T. 2.: ill.

http://mirblinov.ru

http://dic.academic.ru

http://art.thelib.ru

Attachment 1

Scheme of the technological process of preparing the dish "Cookies with Jerusalem artichoke"

Annex 2

Scheme of the technological process of cooking the dish "Pumpkin pancakes"

Appendix 3

Scheme of the technological process of preparing the dish "Muffins with pumpkin"

Appendix 4

Scheme of the technological process of preparing the dish "Beet cake"

Appendix 5

Scheme of the technological process of preparing the dish "Shortbread cookies with beets"