Course work technology for preparing sauces. Quality requirements and safety of hot sauces and dressings, use of sour cream base sauce

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

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

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

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Wheat flour

Chopped onions, carrots, and parsley are sautéed with fat, tomato puree is added and sautéing continues for another 10-15 minutes.

The sifted wheat flour is sautéed at a temperature of 150-160 °C, stirring occasionally in a stovetop dish or on a baking sheet in an oven in a layer of no more than 4 cm until it turns light brown.

The flour sauté, cooled to 70-80 °C, is diluted with warm broth in a ratio of 1:4, stirred thoroughly and added to the boiling brown broth, then vegetables sautéed with tomato puree are added and cooked at low boil for 45-60 minutes. At the end of cooking, add salt, sugar, black peppercorns, and bay leaf. Strain the sauce, rub the boiled vegetables into it, and bring to a boil.

Basic red sauce is used to prepare derivative sauces. When using it as an independent sauce, season it with table margarine (70, 50, 30 g, respectively, in columns I, II, III).

The sauce is served with dishes made from cutlet mass, offal, sausages, sausages, and boiled smoked meats.

559. Onion sauce

Finely chopped onion is lightly sautéed, vinegar and black peppercorns are added, boiled for 5-7 minutes, added to the red sauce and cooked for 10-15 minutes. The sauce is seasoned with margarine.

The sauce is served with meatballs, cutlets, fried and boiled pork and other meat dishes. In addition, the sauce is used for baking meat dishes.

562. Red sauce with roots(for stew)

Vegetables and onions are cut into slices or cubes, sautéed, combined with red main sauce, allspice is added and cooked for 10-15 minutes. At the end of cooking, add green peas, chopped beans, bring the sauce to a boil and add the prepared wine. The sauce can be prepared without wine.

563. Red sauce with roots (for meatballs)

* Wines such as Madeira, Muscat, Malaga, and port are used.

Vegetables and onions are cut into thin strips and sautéed. Then combine with the prepared red sauce, add allspice and cook for 10-15 minutes, at the end of cooking add the prepared wine. The sauce can be prepared without wine.

568. Main white sauce

Pour sifted flour into the melted fat and sauté with continuous stirring, avoiding burning. Properly browned flour should have a slightly creamy color. A quarter of the hot broth is poured into sautéed flour, cooled to 60-70 °C, and stirred until a homogeneous mass is formed, then the remaining broth is gradually added. After this, add chopped parsley, celery, and onion to the sauce and cook for 25-30 minutes. At the end of cooking, add salt, black peppercorns, and bay leaf. Then the sauce is filtered, rubbing the boiled vegetables and brought to a boil. The finished sauce is used to prepare derivative sauces. If the sauce is used as an independent sauce, it is seasoned with citric acid (1 g) and fat (70, 50, 30 g, respectively, in columns I, II, III).

The main white sauce is served with boiled and poached meat and poultry dishes.

569. Steam sauce

Add citric acid to the basic white sauce, bring to a boil and pour in the prepared wine. The sauce is seasoned with margarine or butter. You can add poached champignons to the finished sauce in the amount of 50 g per 1 kg of sauce.

The sauce is served with boiled meat and poultry dishes, veal cutlets, poultry and game.

570 . White sauce with egg

Raw egg yolks are combined with pieces of margarine or butter, cream or broth is added and boiled in a water bath at a temperature of 75-80 ° C, stirring continuously. As soon as the mixture thickens, hot white basic sauce at the same temperature, grated nutmeg, citric acid, and salt are added to it with continuous stirring.

—)—

To prepare the sauce according to column 1, add finely chopped hard-boiled eggs, parsley or dill, salt and citric acid to melted butter. In columns II and III, add butter, finely chopped hard-boiled eggs, and salt to the prepared white sauce. citric acid and herbs.

The sauce is served with dishes made from lean boiled fish.

II. Current briefing______ min.

Stage of assimilation of new knowledge

Targeted walk-throughs of students' places:

First round: check the contents of workplaces, their organization. Pay special attention to students ________________________________________________

Second round: pay attention to the implementation of cooking techniques.

Third walkthrough: check that the technological sequence of the work is followed correctly.

Fourth round: check the correctness of self-control. Check students' compliance with safety regulations and point out any shortcomings in their compliance.

Fifth walkthrough: accept and evaluate the work performed. Give additional assignments to the most successful students.______________

__________________________________________________________________

III. Final briefing________min.

3.1. Summarize the lesson.

3.2. Point out the mistakes made and analyze the reasons that caused them.

3.3. Report and, if necessary, comment on the student’s assessment

for work.

3.4. Reflection: What moments did you like or dislike during

studying the topic.

3.5. Give homework.

3.6. Cleaning workplaces.

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Onion Soup dish produced by a public catering facility.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

3. RECIPE

4. TECHNOLOGICAL PROCESS

Cut the onion into strips and fry in a hot frying pan with half the fat until half cooked, sprinkle with pepper. Add meat broth and boil the onion for 15 minutes. Fry the bread slices on both sides on a hot baking sheet until golden brown, then sprinkle with grated cheese and bake in the oven for 10-15 minutes.

Pour the soup into pots, put toasted bread and cheese on top and put in the oven for 5-10 minutes.

1. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Design features. When serving, the pot of soup is placed on a pie plate.

Submission rules. The serving temperature is not lower than 65 o C.

Implementation period and storage. No more than 3 hours after production when stored on a steam table or on a hot plate.

Transportation conditions. During transportation, products must be accompanied by a quality certificate indicating the manufacturer, the regulatory document according to which the products were manufactured, shelf life, weight of the packaging unit of the product, and the price of the product.

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance: The soup is served in a pot, topped with a slice of bread and cheese, and onion cut into strips.

Consistency: Onions are soft, slightly crunchy.

Color: The broth is colorless, with a golden brown crust on top.

Taste: moderately salty.

Smell: sautéed onions, cheese and spices.

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

Mass fraction of dry substances is not less than 18.9%. (Test method - oven drying). Mass fraction of fat is not less than 4.4%. (Test method – extraction-gravity).

6.3. Microbiological indicators.

1. Indicators of nutritional and energy value and dishes.

Technological engineer.

Introduction Art. 2
Preparation of raw materials st . 3
Assortment of dishes Art. 4-7
Technological part, calculation of raw materials Art. 8

4.1 Technological map main red sauce Art. 8-9

4.2 Technological map mayonnaise sauce Art. 10-11

4.3 Technological diagram of main red sauce Art. 12

4.4 Technological diagram of mayonnaise sauce Art. 13

1. Introduction
Sauces are an integral part of many dishes. They include various herbs, spices and seasonings, aromatic and extractive substances that stimulate appetite and enhance the secretion of digestive juices.
Sauces are not only served with ready-made dishes, but also used during their preparation: many products are stewed in sauce or baked in sauce. Sauces give a dish a special, unique taste, so you can prepare a variety of dishes from the same products. Thanks to various coloring substances contained in sauces, dishes have an attractive appearance. All these qualities of sauces contribute to better absorption of food.
Many sauces contain nutritious high-calorie foods - fats, sour cream, eggs, which increase the nutritional value of culinary products.
Each sauce consists of a liquid base and an additional part, which includes various products, spices and seasonings. Based on the nature of the additional part, all sauces are divided into two main groups: those prepared with flour and those without flour. The first group includes sauces prepared with broth, sour cream and milk. The second group includes sauces prepared with butter (butter and vegetable), oil mixtures and sauces with vinegar. A separate group consists of sweet sauces, which are prepared from a variety of fruit and berry decoctions, juices, etc.
A sauce prepared on a specific liquid basis and containing a minimum amount of ingredients in an additional part is called the main one. By introducing other products and seasonings into it, new sauces of this group, called derivatives, can be obtained.

2. Preparation of raw materials
Beef broth – Strain, if there is a fine sediment, clean with a raw egg
Butter - clean out weathered mixtures, remove foreign impurities
Wheat flour - sift
Carrots - wash, peel, peel, wash, cook, cut
Onions - wash, peel, chop
Parsley (root) – wash, cut
Sunflower oil – if there are impurities, pass through cheesecloth
Chicken egg - wash in 3 baths
Sugar - sift

3. Assortment of dishes
Basic red sauce
1 liter brown broth, 2 cm. spoons of fat, 2 cm. tablespoons wheat flour, 1 carrot, 1 celery root, 1 parsley root, 1 onion, 50 g tomato paste, 2 tbsp. tablespoons butter, 1 cm. a spoonful of sugar, black allspice, salt to taste.
Heat the fat in a saucepan, pour flour into it and saute it over moderate heat until light brown and the aroma of roasted nuts appears. Separately, sauté finely chopped onions, carrots, celery and parsley with fat. Add to sautéed
roots tomato paste, previously diluted with broth, and sauté it all for another 10 minutes.
Pour hot, strained brown broth into the flour mixture while stirring continuously. Cook the resulting homogeneous mass for 20 minutes, then add sautéed roots and peppers to it and continue cooking, skimming the fat periodically, for another 10-15 minutes. After this, strain the sauce through a sieve and rub the boiled roots. Add salt and sugar to the sauce, bring it to a boil, remove from heat and season with oil.
The main red sauce is used to prepare derivative sauces with onions, mushrooms, prunes, and mustard. It goes well with red wine, garlic, blackcurrant jam, tomatoes, sweet peppers and other products.

Red sauce with wine
1 kg basic red sauce, 200 ml wine.
In ready-made red sauce, prepared as described in the recipe<Основной красный соус>, add grape wine - Madeira, port or sherry. You can add hot sauce like<Южный>(30-50 g per 1 kg of sauce).
Serve with fillet, langet, chicken Kiev cutlets, fried veal kidneys, ham, tongue and some other meat dishes.

Red sauce with garlic
1 kg of basic red sauce, 70 g of butter, 1 g of garlic, pepper, salt to taste.
Salt the hot main red sauce, add ground black or red pepper, crushed garlic with salt, heat to a boil, then strain through a sieve. Place the bowl with the sauce in a water bath, add butter to the sauce and mix well.
To improve the taste, you can add meat juice (not seasoned with flour) to the sauce in the amount of 100 g per 1 kg of sauce or 20-25 ml of highly concentrated brown broth, while reducing the corresponding amount of the main red sauce.
Serve with cutlet mass dishes, ham, sausages, sausages, stews, azu, stewed and baked meats.

Onion sauce with mushrooms
800 g basic red sauce, 45 g butter margarine, 30 g butter, 300 g onions, 50 g dried porcini mushrooms or 150 g fresh champignons, 100 ml white grape wine, 2 bay leaves, 3 peppercorns, salt to taste.
Add boiled chopped porcini mushrooms or champignons, peppercorns, bay leaves to finely chopped sautéed onions and saute everything together for 5-6 minutes. Then pour in white grape wine and boil it (to remove alcohol from it) by 1/3, then combine with the red main sauce, add salt and cook for 10-15 minutes at low boil. Season the sauce with butter.
The sauce is used when baking meat, fish, and vegetables.

Milk sauce thick
900 ml milk, 120 g wheat flour, 120 g butter, 8 g salt.
Gradually dilute the hot white sauté with hot milk, stirring continuously. Then add salt and boil for 5-7 minutes.
This sauce is used for stuffing chicken or game cutlets and croquettes. To stuff a number of culinary products made from pork and veal, boiled chopped mushrooms, sautéed onions and spices are added to the sauce.
A very thick milk sauce is sometimes used for binding when making carrot and cabbage cutlets and meatballs, meat or poultry croquettes, etc. To do this, take about 200 g of flour per 1 liter of milk and fry it in a dry frying pan in the oven or over low heat stove, and then pour into milk with quick stirring and heat the mixture for 5 minutes.

Milk sauce with cheese
650 g thick milk sauce, 250 ml broth, 100 g cheese (Swiss, etc.), 50 g butter, ground red pepper, salt to taste.
Dilute the thick milk sauce with hot broth. Add grated cheese to the sauce and mix thoroughly. Season with butter, salt and red pepper.

Sour cream sauce with strawberries
650 g thick sour cream, 300 g strawberries, 1-2 lemons, 100 g sugar, 100 ml Madeira, 1 g nutmeg.
Rub the washed strawberries through a fine sieve, add lemon juice, finely grated lemon zest, Madeira, sugar, chopped nutmeg and mix. Combine the resulting mixture with sour cream, stirring continuously until a homogeneous mass is formed. Store the sauce in the refrigerator at above-zero temperatures.
Serve strawberries, raspberries, sliced ​​oranges, tangerines, apples and other fruits and berries under this sauce.

Strawberry lemon sauce
250 g strawberries, 500 ml water, 50 g sugar, 1 teaspoon potato starch, lemon juice.
Peel the berries, rinse, add water with added sugar and boil, then separate the berries from the broth, rub through a sieve, combine with the broth again, add starch diluted with cold water, bring the mixture to a boil and immediately remove from heat. Season the finished sauce with lemon juice.
Serve with puddings, porridges, cottage cheese casseroles.

4. Calculation of raw materials
4.1 Technological map
Dish name: Basic red sauce

process
Chopped onions, carrots, greens are sautéed with sauce, served with dishes from the cutlet house
sunflower oil, add tomato paste mass, offal, and also
and continue sauteing for 10–15 minutes. used for cooking
Wheat flour is sautéed. Chilled flour-derived sauces.
The sauteed broth is diluted with warm broth; when serving, it must be at least 75°C.
stir and add to the boiling broth, then
add vegetables sautéed with tomato paste
and cook at low boil for 45–60 minutes. At the end
cooking add salt, sugar, black peppercorns,
Bay leaf. Strain the sauce by rubbing into it
boiled vegetables and bring to a boil.

Product weight Proteins, g Fats, g Carbohydrates, g Calories, kcal
100 g 1.93 2.74 8.1 64.78
1000 g 19.29 27.4 81.01 647.83

Quality requirement:
Taste And smell Pleasant with the aroma of tomatoes, the taste is pronounced, moderately salty, spicy. Without foreign impurities.
Consistency medium thick sour cream
Color Uniform, uniform, red or pink.
Appearance The components in the composition are evenly distributed, there are no lumps, the color is even and uniform

Calculation of raw materials
4.2 Technological map
Name of dish: Mayonnaise sauce
Brief description of the technological process Brief description of the finished dish
Process
Grind raw yolks with salt and sugar, prepare the sauce as needed and
and mustard gradually in a thin stream and used immediately after production.
continuous one-sided stirring Suitable for feeding almost
pour in sunflower oil. When butter for all dishes. Widely spread.
combines with the yolks and the mixture turns
add vinegar to a thick, homogeneous mass.

Product weight Proteins, g Fats, g Carbohydrates, g Calories, kcal
100 g 1.49 76.17 2.58 701.81
1000 g 14.88 761.72 25.78 7018.1

Quality requirement:
Taste And smell Pleasant with the aroma of the components in the sauce, the taste is pronounced, moderately salty, spicy. Without foreign impurities.
Consistency A little viscous
Color Uniform, homogeneous, characteristic of the components included in the formulation.
Appearance The components in the composition are evenly distributed, there are no lumps, the color is even and uniform.

4.4 Technological diagram mayonnaise sauce

5. Workshop plan

1-cooking boiler KPESM-60
2-digester KNE-100
3-boiler KNE-100
4-stove electric four-burner PE-0.51 Ш
5-frying pan electric SE-0.45-0.1
6-cabinet for equipment
7-hand wash basin with electric towel
9-universal drive with a set of replaceable mechanisms P-II-I
10-refrigerator compartment
11-vegetable sink
12-table production
13-movable rack
14-tank for mobile waste
15-dispensing line LKNO-1

6. Requirements for the quality of raw materials and finished products
The liquid part of sauces with flour is homogeneous, without lumps. The oil does not flake off. The side dishes added to the sauce are soft and fully cooked. The taste and aroma of the sauces are well expressed.
Hot sauces with flour are stored on steam tables in a sealed container for no more than 3 hours. They are served for distribution in small batches for sale within 1 - 1.5 hours. Ready-made cold sauces are served for distribution in quantities that can be sold in 1 - 2 hours Hollandaise sauces are very unstable. Therefore, they cannot be overheated and should be stored in a water bath at a temperature not exceeding 80 C. In restaurants, ceramic and metal sauce boats of different capacities are used to serve sauces.
When grading, first determine the consistency of the sauce by pouring it in a thin stream and tasting it. Most sauces should have the consistency of liquid sour cream when hot. The liquid part should be free of lumps and dense particles.
Unacceptable defects in sauces:
foreign unpleasant odors and tastes;
the smell of raw flour and stickiness (the flour was not sautéed);
the smell and taste of burnt flour (the flour was over-passerated);
watery taste and faint odor of meat, fish or poultry (weak broth);
oversalt;
the smell and taste of raw tomato (poorly sautéed tomato);
the presence of lumps of brewed flour (the flour sauté was poorly brewed (with very hot water) and was not strained);
separation of oil in sauces with egg-butter leison;
the presence of dark grains and a bitter aftertaste (burnt vegetables);
poorly peeled vegetables (fillers)

The quality of the sauce is determined by consistency, color, taste, and aroma.
Hot sauces with flour should have the consistency of liquid sour cream, be “velvety”, homogeneous, without lumps of undissolved flour or unpureed vegetables.
The sauce should lightly coat the spoon and drip off it.
The color of the sauce should be characteristic of each group of sauces: for red - from brownish to brownish-red; for whites - from white to slightly grayish; for tomatoes - red. Milk and sour cream sauces range in color from white to light cream, sour cream and tomato sauces are pink, and mushroom sauces are brown. The color depends on the products used and the sauce preparation technology.
In sauces with flour, unacceptable defects are the smell of raw flour and stickiness, the taste and smell of burnt flour, the presence of a large amount of salt, the taste and smell of raw tomato puree.

7.SANITARY AND HYGIENIC REQUIREMENTS

Sugar

Flour

Salt

Cooking fats
Cooking fats are an anhydrous mixture of various vegetable and animal fats. They contain 99.7% fat, 0.3% water. Melting point - 28-36 0 C, digestibility - 96.5%, energy value 100 g - 897 Kcal.
The taste and smell of cooking fats must be pure, without foreign tastes and odors. Color – from white to light yellow, uniform in mass. Consistency – homogeneous, solid. When melted, fats should be transparent. Store at a relative humidity of no more than 80%, at a temperature of 0-9 0 C - 75, at 0-4 0 C - 60, at 5-10 0 C - 45, at 11-15 0 C - 30 days. Packaged in parchment, 45, 35, 20, 15 days, respectively.

Carrot
One of the most valuable root vegetables. They contain a lot of easily digestible sugars, provitamin A - carotene and minerals. They must be fresh, unfaded, without diseases, mechanical damage, not ugly in shape, with the length of the remaining petioles no more than 2 cm. Carrots are divided into two commercial grades: selected and ordinary.
Packed in boxes and bags with a capacity of no more than 50 kg. Store in basements at a temperature of 0-10 0 C and relative air humidity - 85-90%.

Onion vegetables
Onion vegetables contain (in %, no more): sugar - 9, proteins - 3, minerals - 1.2, vitamins C, B. The presence of essential oils and glycosides gives onion vegetables a sharp taste and aroma that stimulates appetite and promotes better digestion and absorption of food. They also contain phytoncides that kill microbes.
Alliums include onions, green onions, types of onions, and garlic.
Store greens for no more than 2 days.

Parsley
There are root and leaf varieties. The roots and leaves are rich in essential oils and therefore have a spicy aroma. Sautéed roots are used to prepare seasoning soups and sauces. Parsley leaves are used to decorate dishes. Chopped herbs are sprinkled on dishes during holidays.

Tomato puree
It is obtained by boiling pureed tomato mass from ripe tomatoes in open vats, and tomato paste in vacuum devices. Tomato puree is produced with a dry matter content of 12, 15 and 20%, unsalted tomato paste - 25, 30, 35, 40 and salted - 27, 32, 37%.
etc.................

The main red sauce and its derivatives are stored for no more than 4 hours at a temperature not exceeding 80°C.

using basic white sauces

in meat or fish broth.

Requirements for the quality of white sauces, storage conditions and sales dates

Basic white sauces and their derivatives are stored for no more than 4 hours at a temperature of no more than 80°C.

To avoid cooling, burning and excessive drying, sauces are stored in a water bath (bain-marie).

Technological process of preparation and culinary

using mushroom base sauce.

Requirements for the quality of mushroom sauces, storage conditions

and implementation deadlines

Store mushroom sauces for no more than 4 hours at a temperature of no more than 80 °C in a water bath (bain-marie).

Technological process of preparation and culinary

using sour cream main sauce.

Requirements for the quality of sour cream sauces, storage conditions

and implementation deadlines

Technological process of preparation and culinary

using milk base sauce.

Requirements for the quality of milk sauces, storage conditions

and implementation deadlines

Technological process of preparation and culinary

using egg-butter sauces

Technological process of preparation and culinary

use of oil mixtures

Butter mixtures are made by mixing softened butter with various crushed ingredients. Oil mixtures are used to prepare and decorate sandwiches and serve with meat and fish dishes.

Range of oil mixtures