Introduction.

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

1.1 Overview of the assortment of food on the topic of work

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

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 Physiological significance of raw materials and dishes made from them 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 the design, dispensing, 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 the integral speed

3 Ensuring food safety indicators

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: quality definitions flour products according to organoleptic indicators, it is produced in appearance, color and smell.

In the assortment of catering establishments, along with dishes from meat, fish, vegetables, eggs, dairy products, confectionery occupies a large place: pancakes and pancakes, pies, pies, pies, pies, cakes, pastries, muffins, cookies, gingerbread cookies, 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, it is 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 that help build cells, carbohydrates that serve as the energy material for muscle work.

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

Butter dough is a dough prepared with the addition of fat, eggs and sugar. At a large number sugar and fat, bakery products are converted into confectionery - cakes and pastries, which have little similar 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 products the main share of the total calorie content is made up of fats and simple sugars. It is these products, and not simple baked goods, that can cause excess consumption of fat and sugar, contributing to overeating (delicious, impossible to break away!) And obesity.

Hence the rule: the less muffins are added to the dough, the more useful it is. The culinary art is to make the dough less mellow but tasty. For this, various flavors are used or a filling is included in the product. For example, pies with fruit or with any vegetable filling can be made from uncooked dough, but 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. The daily use of foods containing dietary fiber helps to reduce the risk of colon diseases and blood cholesterol levels, 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, vein thrombosis of the lower extremities, the development of intestinal cancer, and the prevention of obesity.

The discovery of the cooking method yeast dough humanity owes a fluke. 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 the first witnesses of this miracle were shocked. 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 to this day people still say not to “make” the dough, but to “create”, thus 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 assistants. Just the rest of the dough once cooked - they took care of the leaven like the apple of an eye, as the cavemen once guarded the fire. This leaven was used to make a new dough, passed it from house to house, and this went on for centuries before we learned to isolate and breed yeast, which has now become a common thing.

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

One problem is that yeast cannot move. Each cell in the process of division forms a whole colony, and everything is in one place. As a result of the life of such a family, alcohol and carbon dioxide accumulate around it, and it becomes impossible for it to live - fermentation stops. They quickly learned to help the yeast: 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 assortment of flour culinary products made from yeast dough. Overview of recipes

Fried pies. From a bezoparny dough of weak consistency, pies are formed in the form of a semicircle, melted and fried in fat heated to 160-170 ° C. For frying, special frying machines are used, or electric fryers with regulation of the degree of heating, or electric pans. It is forbidden to fry pies in a cookware. Inventory and equipment are lubricated with vegetable oil. It is forbidden to use flour for backing 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 fat (rendered beef fat) is used.

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

Pies diners("Boat") is made from sponge dough with minced meat and fish, with sago and fish, with rice. Moscow pies - from sponge and bezoparny dough, round, large, stuffed with vizigi and fish, minced fish with pieces of salmon, sturgeon, stuffed with meat and eggs. To add juiciness to the pies, after baking, a little concentrated broth or a little melted butter with shredded herbs is poured into the hole on top.

Kulebyaki. The dough prepared by the sponge method is rolled into a layer 1 cm thick and 18-20 cm wide, minced meat (meat, fish, cabbage, etc.) is placed in the middle along its entire length. The edges of the dough are connected over the minced meat and pinched. The formed 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 kulebyaku is pierced in several places with a cook's needle to release the steam generated during baking. They are baked 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 (approximately 90% of the dough mass). 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 the minced meat.

Pies. They can be open, half-open and closed. For an open pie, the dough is cut into a flat cake which is placed in a greased low-edged mold or on a greased pastry sheet. Put the filling on top and the edges are slightly wrapped by 1.5-2 cm, giving the product a round shape. A semi-open cake is formed in the same way, but the top is covered with thin strips of dough in the form of a grid. This is usually how sweet pies are prepared. When preparing closed pies, minced meat (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. Donut dough is being prepared in a safe way weak consistency (humidity 43%). When cutting the dough, inventory and equipment are lubricated with vegetable oil. The dough is cut in the same way as for fried pies, giving the donuts the shape of rings or balls. After 20-30 minutes of proofing, the donuts are fried in fat. Ready-made donuts are sprinkled on vacation icing sugar.

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

Vanilla buns. Prepare in the same way as school buns, but vanillin is introduced into the dough during cooking.

Butter buns(brioches). Oparny butter dough give the shape of balls and put 4-5 pieces in one shape. The products are defrosted, greased with ice cream (an egg with milk) and baked for 10-12 minutes at a temperature of 230-240 ° C.

Ordinary baking. The dough is prepared in a sponge way, cut into buns, oysters, bars, etc. The products are placed on oiled sheets, left for proofing for 30 minutes, greased with an egg, sprinkled with powdered sugar before baking and baked at a temperature of 220-230 ° C.

Baba is rum. Butter dough is prepared in a sponge way. Forms (conical, smooth or corrugated) are lubricated with softened fat. Ready dough put into molds no more than 1/3 of the height, and after proofing, bake at a temperature of 210-220 ° C for 45 to 60 minutes, depending on the weight. 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 be in a thin layer without cracks.

Envelope bun. On a table sprinkled with flour, roll out a piece of puff pastry into a rectangular layer 5-8 mm thick, cut into pieces square shape size 8 × 8 cm (weight 55 g), the corners of the pieces are bent 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, allow 10-12 minutes to distance and, greased 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 lightly pressed with a knife or shallow cuts are made on them.

Puff pastry 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 full proofing, the bun is greased with an egg and sprinkled with chopped 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. The 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). The molded products are placed on a greased baking sheet. After proving, grease with an egg and bake. 30-40 minutes after baking, the puff is glazed with warm lipstick.

Puff with jam. The dough is rolled out into a layer 10 mm thick, cut into strips 100-120 mm wide. Put jam in the middle of the cut strips of dough using 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 proving, they are greased with an egg and baked.

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

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

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

Cooking technology:

Yeast dough is prepared in a bezoparny way. The dough is divided into pieces weighing 58 or 29 grams, rolled into balls. They are placed on a greased pastry sheet. After proofing in buns, a recess is made with the end of the rolling pin, the thickened edges are greased with egg grease. The depression is filled with jam. Cheesecakes made with minced curd need to 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 ready-made cheesecakes: 100 pieces -75 grams and 200 pieces of 36 grams each.

Chebureks

Cooking technology:

Prepare a large unleavened dough from flour, water and salt, 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 in a 2mm thick layer, cut out the cake 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 fat), serve hot.

Cake. The cake is baked from yeast sponge dough. When kneading, sorted and washed raisins are added to the dough. The finished dough is laid out in greased molds and allowed to stand for 30 minutes. After proofing, the surface of the product is greased 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 by slightly shaking the mold. Sprinkle icing sugar on the surface of the chilled cake.

Pumpkin pancakes

Whisk milk, eggs, flour, sugar, cinnamon, vanillin, 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 the finished pancakes with icing sugar. They can be served with honey, whipped cream, condensed milk or sour cream.

Pumpkin cookies

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

Grate the baked pumpkin and add to the dough. Stir 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. Rub between your palms with soft butter until the mixture resembles bread crumbs, then add a lightly beaten egg and knead the dough. Roll it into a ball, wrap it in plastic and send it to the refrigerator for 30-50 minutes.

Peel the pumpkin, remove the seeds. Cut the pulp into cubes. Place in a heavy-bottomed saucepan or saucepan, add a little water and simmer until soft and completely evaporated. Use a blender to grind the pulp 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 shape about 30 cm in diameter. On top of the dough, put a sheet of baking paper and cover with any cereal. This will allow the cake to bake evenly. Bake for 15 minutes at 190 degrees.

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

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

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

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

The chemical rate 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 speed =, where

The minimum amino acid rate is called limiting.

4. Development of technological documentation for specialties

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

Products	Number of grams					Carbohydrates		Energy value, kcal
			In the product		In the product		In the product
Jerusalem artichoke cookies
Jerusalem artichoke
Margarine
Pumpkin pancakes
Ground cinnamon
Baking powder
Ground pepper
Pumpkin muffins
Condensed milk
Pumpkin puree
Vegetable oil
Beetroot cupcake 3550,99
Butter
Shortbread cookies with beets 3550,99
Butter

Calculation of energy value

Jerusalem artichoke cookies

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

89 * 4.18 = 13049.5 kJ

Pumpkin pancakes

B (49.4 * 4) + F (114 * 9) + Y (216.44 * 4) = 2089.36 kcal

36 * 4.18 = 8733.525 kJ

Pumpkin muffins

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

07 * 4.18 = 11557.9 kJ

Beetroot cupcake

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

99 * 4.18 = 12483.15 kJ

Shortbread cookies with beets

B (16.56 * 4) + F (19.33 * 9) + Y (52.69 * 9) = 714.38 kcal

38 * 4.18 = 2986.1 kJ

Table 5.2

Essential amino acid name		Name of the signature dish *
Isoleucine
Methionine
Tryptophan
Phenylalanine

, 2-Beetroot cupcake , 3-Pumpkin pancakes, 4-Pumpkin muffins, 5-Jerusalem artichoke cookies

Jerusalem artichoke cookies

XC1 = (8.67 / 50) * 100 = 17.34

XC2 = (7.915 / 40) * 100 = 19.78

XC3 = (12.58 / 70) * 100 = 17.97

XC4 = (12.70 / 55) * 100 = 23.09

XC5 = (3.725 / 25) * 100 = 14.9

XC6 = (6.06 / 40) * 100 = 15.15

XC7 = (2.07 / 10) * 100 = 20.7

XC8 = (6.214 / 63) * 100 = 9.86

Calculation of chemical scoring for a signature dish Pumpkin pancakes

XC1 = (1.53 / 50) * 100 = 3.06

XC2 = (1.03 / 40) * 100 = 2.575

XC3 = (1.56 / 70) * 100 = 2.229

XC4 = (0.98 / 55) * 100 = 1.78

XC5 = (0.56 / 25) * 100 = 2.24

XC6 = (1.05 / 40) * 100 = 2.625

XC7 = (0.30 / 10) * 100 = 3

XC8 = (1.64 / 63) * 100 = 2.603

Pumpkin muffins

XC1 = (2.057 / 50) * 100 = 4.114

XC2 = (1.986 / 40) * 100 = 2.995

XC3 = (3.098 / 70) * 100 = 4.425

XC4 = (1,777 / 55) * 100 = 3.23

XC5 = (0.798 / 25) * 100 = 3.192

XC6 = (1.627 / 40) * 100 = 4.067

XC7 = (0.687 / 10) * 100 = 6.7

XC8 = (1.781 / 63) * 100 = 2.82

Calculation of chemical scoring for a signature dish Beetroot cupcake

XC1 = (6.578 / 50) * 100 = 13.156

XC2 = (6.05 / 40) * 100 = 15.125

XC3 = (9.248 / 70) * 100 = 13.21

XC4 = (5.93 / 55) * 100 = 10.78

XC5 = (2.86 / 25) * 100 = 11.44

XC6 = (4.204 / 40) * 100 = 10.51

XC7 = (1.76 / 10) * 100 = 17.6

XC8 = (5.3108 / 63) * 100 = 8.42

Calculation of chemical scoring for a signature dish Shortbread cookies with beets

XC1 = (2.16 / 50) * 100 = 4.32

XC2 = (1.905 / 40) * 100 = 4.76

XC3 = (3.089 / 70) * 100 = 4.41

XC4 = (1.77 / 55) * 100 = 3.22

XC5 = (0.745 / 25) * 100 = 2.98

XC6 = (1.56 / 40) * 100 = 3.9

XC7 = (0.747 / 10) * 100 = 7.47

XC8 = (1.69 / 63) * 100 = 2.68

Jerusalem artichoke cookies

RAC = ((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%

Calculation of KRAS for a signature dish Pumpkin pancakes

KRAS = ((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%

Calculation of KRAS for a signature dish Pumpkin muffins

RAC = ((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 cupcake

RAC = ((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%

Calculation of KRAS for a signature dish Shortbread cookies with beets

KRAS = ((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%

Jerusalem artichoke cookies

BC = 100 - RED = 100 - 7.49 = 92.51%

Calculation of the biological value of a signature dish Pumpkin pancakes

BC = 100 - RED = 100 - 0.734 = 99.266%

Calculation of the biological value of a signature dish Pumpkin muffins

BC = 100 - RED = 100 - 1.13 = 98.87%

Calculation of the biological value of a signature dish Beetroot cupcake

BC = 100 - RED = 100 - 4.11 = 95.89%

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

BC = 100 - RED = 100 - 1.53 = 98.47%

4.2 Calculation of the integral speed

The nutritional value of products, dishes, culinary products can be expressed using the integral speed method. The calculation of this indicator is based on the determination of the percentage of compliance of each of the most important components of dishes with a balanced nutrition formula. To calculate the integral rate, you must 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 speed is calculated using the formula:

IS = P 100 / P fsp,

where IS - integral speed;

P fsp is the value of the indicator in the balanced nutrition formula;

P is the value of the corresponding indicator in the dish under study.

Thus, the integral speed of a meal, expressed in both mass and energy units, largely reflects its ability to meet the needs of the human body for nutrients.

Calculation of the integral speed of signature dishes

Table 5.3

	Daily requirement	Amount in a dish					Integral speed
Vitamins
Minerals

Basic substances
Carbohydrates
Cellulose

* 1- Shortbread cookies with beets

Beetroot cupcake

3-Pumpkin Pancakes

Pumpkin muffins

Jerusalem artichoke cookies

4.3 Ensuring food safety indicators

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

Distinguish between: chemical, sanitary and hygienic and radiation safety of culinary products.

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

Sanitary and hygienic safety - the absence of an unacceptable risk that may arise from contamination of culinary products with bacteria and fungi. At the same time, toxic substances accumulate in the products (mycotoxins during mold, toxins of botulinus, salmonella, staphylococcus, Escherichia coli, etc.), which cause poisoning of varying severity.

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

Microbiological indicators of culinary products characterize the observance of technological and sanitary and hygienic requirements during their production, storage and sale conditions, transportation and are assessed by three groups of microorganisms: coliforms); - potentially pathogenic microorganisms: E. 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 the permissible levels of foreign substances of an exogenous nature that have a negative effect on humans.

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

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

Techno- technological maps(TTK) for dishes and cookery, 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 required for the preparation of a dish (product); requirements for the quality of raw materials, indicating their compliance with regulatory documents (GOST, OST, TU), availability of a certificate of conformity and quality assurance; norms for laying raw materials with gross weight, net weight, output of semi-finished products and finished products for 1, 10 or more portions; a description of the technological process for preparing a dish or culinary product with an indication of the parameters and techniques that ensure compliance with the safety requirements established by the current standards; requirements for registration, supply, sale, storage in accordance with GOST R 50763-95 “Public catering. Culinary products sold to the population. General technical conditions ", SanPiN 2.3.6.959-00, conditions and terms of storage of highly perishable products; quality and safety criteria with indication of organoleptic, physicochemical and microbiological indicators in accordance with applicable standards; indicators of nutritional value indicating the content of proteins, fats, carbohydrates, minerals, vitamins and calories.

For each TTK, a validity period is established.

The 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 filing cabinet of the catering establishment.

TECHNICAL AND TECHNOLOGICAL CARD № 1

... Application area

1.1. This technical and technological map applies to the “Biscuits with Jerusalem artichoke” dish.

2. List of raw materials

2.1. The following products are used to prepare the “Jerusalem artichoke cookies” dish:

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 cooking Jerusalem artichoke cookies must comply with the requirements of regulatory documents, have certificates and quality certificates.

3. Recipe

3.1 Recipe "Biscuits with Jerusalem artichoke"

. Technological process

1.Add Jerusalem artichoke powder to wheat flour

Add eggs, salt, soda, sugar, milk.

Knead the dough

Add melted margarine to the dough

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.

coliform bacteria, 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 pumpkin pancakes dish.

2. List of raw materials

2.1. The following products are used to prepare the Pumpkin Pancakes dish:

Wheat baking flour GOST R 52189-2003

Natural cow's milk GOST 9225-84

Edible 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 documents, have certificates and quality certificates.

3. Recipe

3.1 Recipe "Pumpkin pancakes"

name of raw materials	GROSS weight (g)	Net weight (g)
Wheat flour
Salt
Ground cinnamon
Baking powder
Powdered sugar
Ground pepper

... Technological process

1. Whisk milk, eggs, flour, sugar, cinnamon, vanillin, 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 the finished pancakes with icing 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 lamb with a lid, while the table is served with snack plates with a diameter of 200 mm and snack devices.

2. The implementation period is 12 hours.

6. Indicators of quality and safety

6.1. Organoleptic characteristics of the dish:

appearance: rounded pancakes;

taste and smell: sweet dough.

2. Physical and chemical indicators:

mass fraction of dry substances,% (not less) _______

mass fraction of fat,% (not less) _______

mass fraction of salt,% (not less) _______

3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of the product, no 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. Food 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 the dish “Muffins with pumpkin » the following products are used:

Wheat baking flour GOST R 52189-2003

Condensed milk GOST 2903-78

Edible 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. The raw materials used for the preparation of Muffins with pumpkin must comply with the requirements of regulatory documents, have certificates and quality certificates.

3. Recipe

3.1 Pumpkin muffins recipe

... Technological process

1. Combine butter with sugar, stir

Drive in eggs, stir

Add pumpkin puree and condensed milk, stir

Pour in flour, soda, cinnamon, stir: the dough turns out to be stringy

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

Sprinkle the finished baked goods with icing sugar

5. Registration, submission, sale and storage

5.1 Pumpkin muffins are served on small dessert plates with a diameter of 20 cm with dessert utensils

6. Indicators of quality and safety

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) _______

mass fraction of salt,% (not less) _______

3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of the product, no more than 1x10;

coliform bacteria, not allowed in the mass of the product, g 0.1 kaugulase-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

"Beet cake ».

2. List of raw materials

2.1. For the preparation of the dish "Beetroot cupcake »The following products are used:

Wheat baking flour GOST R 52189-2003

Beet GOST 1722-85

Edible 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. The raw materials used for the preparation of Beetroot Cake must comply with the requirements of regulatory documents, have certificates and quality certificates.

3. Recipe

3.1 Recipe "Beet cake"

... Technological process

1. Grind butter with sugar and eggs.

Add the grated beets and beat for 5-6 minutes.

Add flour, baking soda, salt, stir quickly

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

5. Registration, submission, sale and storage

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

2. The implementation period is 72 hours.

6. Indicators of quality and safety

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 dry substances,% (not less) _______

mass fraction of fat,% (not less) _______

mass fraction of salt,% (not less) _______

3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of the product, no more than 1x10;

coliform bacteria, not allowed in the mass of the product, g 0.1 kaugulase-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:

Wheat baking flour GOST R 52189-2003

Beet GOST 1722-85

Edible 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 cookies with beets must comply with the requirements of regulatory documents, have certificates and quality certificates.

3. Recipe

3.1 Recipe "Shortbread cookies with beets"

... Technological process

1.Rinse the beet tops and chop finely

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

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

Mix the greens and beets, add to the shortcrust pastry

Add flour, stir quickly and chill

Roll out the dough, cut out the cookies

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

5. Registration, submission, sale and storage

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

5.2. The implementation period is 45 days.

6. Indicators of quality and safety

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 dry substances,% (not less) _______

mass fraction of fat,% (not less) _______

mass fraction of salt,% (not less) _______

3. Microbiological indicators:

the number of mesophilic aerobic and facultative aerobic microorganisms, CFU in 1 g of the product, no more than 1x10;

coliform bacteria, not allowed in the mass of the product, g 0.1 kaugulase-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 their processed products 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 manufacture of products from varietal wheat flour... In this case, such additives not only improve nutritional value, but also perform an aesthetic function, imparting a characteristic color and aroma to products, for example, yellow when using processed carrot 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 certain interest.

List of sources used

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

2. Kovalev, NI Technology of cooking [Text] / NI Kovalev, MN Kutkina. - M .: Business literature, Omega-L, 2003 .-- 451 p.

Collection of normative and technical documents for public catering enterprises - Khleprodinform, M - 2003

Http://www.sladka.ru

Furs, IN Technology of production of public catering products: Textbook. Manual [Text] / IN Furs. - Minsk: New knowledge, 2002 .-- 799 p.

Http://www.kulina.ru

Http://www.claw.ru

8. Ratushny, A. S. Technology of public catering production [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

Annex 1

Scheme of the technological process of cooking the dish "Biscuits with Jerusalem artichoke"

Appendix 2

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

Appendix 3

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

Appendix 4

Diagram of the technological process for the preparation of the dish "Beetroot Cupcake"

Appendix 5

Scheme of the technological process of cooking "Shortbread cookies with beets"

CONCLUSION

Cakes and pastries are used for the early, young and mature age. The inclusion of cakes in the food ration increases its usefulness, therefore, it significantly changes the diet, contributes to a better assimilation of other food components.

After analyzing the work of the store, it was concluded that it is necessary to increase the assortment of cakes at the expense of other manufacturers and smaller packaging, to replenish the lack of sufficient refrigerated commercial equipment for laying out and storing cake products. short terms of sale do not allow for uninterrupted sales of cakes and impossibility of a large inventory.

In the course of the theoretical part of the diploma project, I reviewed the literature: I studied the assortment, cake production technology, organoleptic and physicochemical indicators of the quality of biscuit cakes, and also got acquainted with the regulatory and technical documentation: GOST R 51074-2003 “Food products. Information for the consumer. General requirements ", GOST 5904-82" Acceptance rules, methods of sampling and preparation of samples ", GOST 5900-73" Methods for determining moisture and dry substances ", GOST 5899-85" Methods for determining the mass fraction of fat. "

As a result of laboratory tests, it was proved empirically that in the moisture content, only one sample, No. 2, has a deviation from the required standard. The likely reason for the increase in moisture content is the high syrup impregnation, which increases the weight of the cake, i.e. cheating the buyer, and samples No. 1 and 3 in the total share of sugar and acidity meet the required standard, which means that the manufacturer adheres to the recipe, production technology and storage conditions of the product in the warehouse.

Before concluding contracts for the supply of new types of cakes, it is recommended that the trading enterprise OOO Teremok conduct an expert assessment of the quality in order to avoid poor quality goods.

Expand the assortment by introducing new types of cakes from various manufacturers. Tasting new products.

BIBLIOGRAPHY

1. Industry standard. Cakes and pastries. Technical conditions. OST 10-060-95 (approved by the Department of Food and Processing Industry of the Ministry of Agriculture of the Russian Federation of March 30, 1995)

2.GOST R 51074-2003. Food products. Information for the consumer. General requirements. - M .: Publishing house of standards, 2004. - 25 p.

3. GOST 5904-82. Acceptance rules, methods of sampling and sample preparation. - M: Publishing house of standards, 1982. - 10 p.

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

5. Mikulovich L.S. "Merchandising of food products with the basis of microbiology, sanitation and hygiene" Minsk 2002-223s.

6. Oleinikov A.Ya., Magomedov G.O., Miroshnikov T.I. "Workshop on confectionery technology" St. Petersburg 2005

7. Homeland T.G. "Handbook of commodity research of food products" Moscow 2005

8. Smirnova, N. A. Merchandising of grain and confectionery products: Textbook / N. A. Smirnova, L. A. Nadezhnova, E. A. Vorobieva. - M .: Economics, 1989.

9. Solovyova, O.I. Theoretical foundations of commodity research and examination of consumer goods: Textbook / O.I. Solovyov. - Omsk, 2003.

10. Khlebnikov V.I. Technology of goods (food). Moscow: 2000.

11. Chepurnoy I.P. Merchandising and examination of confectionery products. Moscow: 2004.

12. Chechetkina, N. M., Putilina, T. I., Gorbunev, V. V. Commodity examination: textbook / N. M. Chechetkina, T. I. Putilina, V. V. Gorbunev. -Rostov-on-Don: Phoenix, 2000

13. Shepelev A.F., Pechenezhskaya I.A., Mikhtaryan K.R. "Commodity research and examination of gustatory and confectionery goods" Rostov-on-Don 2001-478-480s.

14. Shcheglov N.G., Gaivoronsky K.A. Technological equipment for public catering and trade enterprises. Textbook.-M.: Business literature, 2001.

Applications

Annex 1

Decrease in the score for quality indicators of baked and finishing semi-finished products, flour confectionery and bakery products

Name of organoleptic characteristics	Disadvantages and defects	Decrease in scores
Appearance: Surface condition	Slightly deformed baked goods The shape of the products is irregular, with minor breaks, uneven cut Baked and finishing semi-finished products with significant kinks Baked semi-finished products, products with large cracks, depressions, bulges Drawing of products, finishing semi-finished products of creams, soufflés, lipsticks) is very vague, not pronounced, smeared Baked semi-finished products, products (muffins, rolls, baked goods) with an uneven and insufficient rise Top crust of baked semi-finished products, products: rough, matte, damp contaminated Finishing semi-finished products in cakes and pastries are unevenly distributed Finishing semi-finished products (lipstick, glaze) lag behind the surface of the products Chocolate glaze grayish; fondant glaze sticky, candied The glaze is partially chipped off the product Stained fondant glaze Jelly opaque The height of the baked semi-finished product or product is insufficient
Sectional view	Top or bottom crust is too thick Slight lag of the top crust from the baked semi-finished product, product Uneven top or bottom crust thickness The presence of lumps, voids, traces of impurities Weakly expressed layering, thick, non-separating layers of puff cakes, pastries Finishing semi-finished products (filling, minced meat) are unevenly distributed between the layers of baked semi-finished products, products or protrude significantly beyond the edges Cakes and biscuits, rolls, baba heavily soaked in syrup (wet)
Crumb condition	The porosity of the crumb is uneven, insufficient Significant crumb compaction The presence of voids, hardening, lumps, traces of impurities The crumb is dry, hard, crumbly
	The color of the upper crust, surface of products, crumb is uneven The color of products, baked semi-finished products, top crust and crumb is pale, dark, burnt Products, crumb of atypical color with foreign shades Very bright color
	Baked semi-finished products, baked goods with an off-flavor of soda (ammonium); lipstick - essences; syrup - burnt sugar Baked semi-finished products, baked goods with an intense foreign soda (ammonium) flavor; lipstick - essences; syrup - burnt sugar
	The presence of foreign odors, atypical for products Foreign smell and taste of stale food Lack of smell and taste of individual components The presence of crunch from mineral impurities in baked goods Atypical, insufficiently pronounced smell and taste Sour taste in baked goods
Texture (consistency)	Baked semi-finished products: biscuit - dense sandy - dense not crumbly puff - tough, slightly stretching airy - viscous, without crumbly friability almond nut - dry, hard, dense Baked semi-finished products and stale products; crumb dry, hard, crumbly Baked semi-finished products and unbaked products; moist, sticky crumb Unstable texture (consistency) of jelly, soufflé Protein cream - dense, very viscous or weak with lumps; creamy cream - dense or very weak with separating moisture, curdled with grains; lipstick - sticky Blotting syrup, fruit filling - liquid Tempered products

Appendix 2

Comparative characteristics organoleptic indicators quality of biscuit cakes "Alenka", "Drunken cherry", "Prazhsky" OST 10-060-95.

Indicator name	Characteristic according to OST 10-060-95	Characteristics of the biscuit cake "Alenka"	Feature "Drunk cherry	Characteristic "Prague"
Appearance: Surface condition	Has the correct shape, without kinks and dents. Side surfaces should be evenly covered and finished with cream or other finishing p / f. The cream drawing should be a clear relief. The surface should be evenly covered and finished with cream or other finishing p / f.	Round, flat. Corresponds to this type.	The drawing of this type of product is blurred. This type of product is slightly deformed. The cream drawing is very smudged. The surface is evenly coated and finished with cream.	This type of product is slightly deformed Drawing from a cream with a clear relief. The surface is evenly coated and finished with cream
Sectional view	One or several layers of a baked semi-finished product without traces of impermeability, sandwiched or not interlayered with finishing semi-finished products. The thickness of the interlayer is uniform.	The thickness of the interlayer is not uniform.	Corresponds to this type of product.	Corresponds to this type of product.
Crumb condition	Finely porous, with a soft, elastic crumb. No lumps and traces of impurities.	Corresponds to this type of product.	The porosity of the crumb is uneven.	Too porous.
		golden yellow with a brown tint.	The color in the cream is uneven	Corresponds to this type of product.
		Characteristic of this type of product without the taste of low-quality fats, eggs and burnt sugar.	Corresponds to this type of product	Inadmissible crunch of sugar in the glaze.
	Characteristic of this type of product, prepared from fresh raw materials, without the smell of poor-quality fats, eggs and burnt sugar.	Corresponds to this type of product	Characteristic of this type of product, made from fresh raw materials, without the smell of poor-quality fats, eggs and burnt sugar	Corresponds to this type of product.
Texture (consistency)	Not dense	Corresponds to this type of product	Corresponds to this type of product.	Corresponds to this type of product.

Appendix 3

Fig. 1

Appendix 4

It would seem that everyone knows how to cook dishes. But not everyone is given the ability to create such masterpieces from the simplest dishes that you will lick your fingers. Real chef always in the price. To do this, you need to know everything about products, about tastes, strictly follow the recipe.

But sometimes the chef is forced to improvise in creating his own individual dishes. How to write a conclusion for the pre-graduation work of a chef inventing original dishes, this article is proposed.

When drawing up an opinion, the following rules must be observed:

1. At the beginning of the final part of the work, you need to describe the importance of the chef in everyday life, about the dishes that support the mood of catering visitors.
2. Then, it is necessary to analyze the activities of the chefs and the influence of the developed dishes in public catering. Pay attention to the relevance of the proposed dishes.
3. Display the results of the completed thesis. Provide evidence of the popularity of the profession of a cook.

Structure of the conclusion

1. The introductory section of the conclusion is a few sentences that reflect the theoretical rationale for the chosen topic, followed by a statement of recommendations and conclusions.
2. In the main part of the conclusion, it is required to display the research results. Here it is necessary to answer the questions displayed in the introductory part with the display of the popularity of this profession. The text must be presented in accordance with the descriptive part of the thesis. At the end of this section, give the advantages of the chosen profession.
3. At the end of the conclusion, the practical value of the thesis is proved, with recommendations for the use and practical usefulness of the cook.

The conclusion of the thesis must be complete and complete. In practice, the text of the conclusion is the defensive speech of the future chef.

Sample (example)

Below is an example of a chef's thesis conclusion.

Humanity has always respected people who know how to heal, teach and feed. In France, at one time, artisans were not allowed to become a nobleman, but an exception was made for cooks. Their work was equated with art. Activity good cook can be compared to the art of an artist. An example of such activity is Russian chefs preparing dishes in taverns and restaurants. Thanks to them, culinary traditions have been inherited. Without the past culinary business, there would be no today's dishes that are the pride of Russian cuisine.

A modern chef must have the knowledge and practical experience to create quality and delicious dishes... The work of catering staff is always aimed at improving the quality of products and creating delicious dishes. Carelessness and carelessness in the activities of the chef can be reflected in the consequences of consumers. Therefore, cooks must be careful, observe the dosing accuracy, have a quick reaction and have a neat appearance.

A dirty chef's apron lowers the mood of the catering staff and violates the sanitary condition. A sloppy chef is always sloppy about his customers. A neat cook always looks after himself, both at home and at work. Cooks neatly dressed are respected by consumers. A good chef is satisfied with his skill and values ​​the opinion of his clients.

The chef is the creator of not only dishes, but also a great mood, as tasty food is a true masterpiece of creation.

The chef is obliged to communicate with clients with dignity. The chef is obliged to be polite with the client. In response to excellent service, customers try to be unassuming in their claims. In the best way Demonstration of cordiality is considered to be a sincere smile.

Send your good work in the knowledge base is simple. Use the form below

Students, graduate students, young scientists who use the knowledge base in their studies and work will be very grateful to you.

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WITHobsession

Introduction

Section 1. Personal hygiene of the pastry chef

Section 2. Characteristics of the enterprise of industrial practice

Section 3. Technical equipment and organization of production

3.1 Characteristics of the equipment: Machine for sifting flour MPM? 800. Purpose and device

3.2 Characteristics of the hot shop: sauce department

Section 4. Commodity characteristic raw materials. Salt

Section 5. Technological part

5.1 The technological process of preparing dishes from fried fish

5.2 Technological process of preparation choux pastry

Conclusion

Bibliography

Vconducting

A pastry chef is a very honorable and demanded profession. This profession has gained particular importance in our age of speed and transience of life. It combines two types of art - the skill of a cook and the imagination of a pastry chef. A cook is the same artist, creator. In his hands, ordinary products are transformed into works of art. He doesn't just cook, he creates. You can only become a chef through practice. The cook must be fast, collected, feel the shape, line, color ...

A good pastry chef is a magician, dreamer, artist. Of all the culinary arts, pastries are the most bizarre. It is dominated by seductive snow whirlwinds of meringues, small biscuits wrapped in caramel, cinnamon rolls, donuts with jam. In the creation of pastries and cakes, great importance is attached to the skill of the pastry chef, as a great architect and creator of the confectionery business.

A pastry chef is a person whose profession is cooking. At present, as a rule, in catering establishments he prepares a variety of dishes, calculates the amount of products needed to prepare a certain number of portions, and organizes the correct storage of products. The pastry chef should be able to decorate the prepared dishes beautifully. But this specialist has to deal with not only culinary "creativity". He also draws up menus, orders for products and semi-finished products, calculates the required raw materials and the output of finished products, controls their receipt and quality. With the advent of the name, prestigious restaurants begin to fight for the chefs, sometimes he is even invited to work in other countries. A good chef - pastry chef has the opportunity to create his own cafe, bar or restaurant. Chefs work in public catering enterprises (restaurants, cafes, canteens, sanatoriums, dispensaries, boarding houses, rest homes, dispensaries, entertainment centers, sports and entertainment complexes, campings, hotels, hotels, motels, supermarkets, in the culinary shops of large hypermarkets, factories.

Section 1. LPersonal hygiene of the cookpastry chef

Personal hygiene is a series of sanitary requirements that catering workers must comply with. Personal hygiene of workers enhances the culture of serving consumers and serves as an important indicator of the general culture of a catering enterprise.

Personal hygiene requirements for catering workers:

v The body must be kept clean.

v Wash hands thoroughly up to the elbows.

v Take a daily shower.

v Hair should be pulled back or cut short.

v Hair trimming and brushing should only be done in washrooms.

v Use cosmetics in moderation and do not use a strong-smelling perfume.

v Have short-cut nails, no nail polish, and a clean subungual space.

v Do not wear jewelry or watches.

v There should be no pustular wounds on the hands.

v Do not start working with colds.

v Sanitary clothing is put on in the following sequence: shoes (wash hands), headdress, robe.

v Do not use pins when pinning clothing.

v Do not put foreign objects in clothing pockets.

v Remove sanitary clothing before leaving the production area.

v Change clothes as they become dirty.

v Store sanitary clothing separately from the top.

Sanitary behavior obliges catering workers to monitor the cleanliness of the workplace, equipment, inventory and utensils. Smoking in production and commercial premises is prohibited. Food should also not be eaten in production halls, as food residues in production halls, as food residues contaminate work tables. pastry chef flour

Medical examination catering workers are carried out to prevent the spread of infectious diseases. All catering workers must go through:

v Examination by a dermatovenerologist - 2 times a year.

v Examination for tuberculosis (fluorography) - once a year.

v Blood test for syphilis (RV) - once a year.

v Swabs for gonorrhea - 2 times a year.

v Research on the carrier of intestinal pathogens, serological examination for typhoid fever, test for worms at least once a year.

For each employee, a personal medical record must be kept, in which the results of medical examinations, information about the transferred vaccinations and the passing of the credit for the sanitary minimum must be entered.

Sanitary control the observance of the rules of personal hygiene, sanitary regime, the state of health of employees of a public catering enterprise is carried out by employees of the sanitary and epidemiological service (SES). Washes are made from hands (palms, fingers, subungual space), sanitary clothes (front floor and bottom of sleeves) and towels. Washing is done by wiping a certain surface of the hand and sanitary clothes with a sterile cotton swab moistened with a 0.1% aqueous solution of peptone or sodium chloride.

Section 2. NSDescription of the enterprise of industrial practice

I am doing an internship at the "Bronx" LLC restaurant New York.

Schedule: sun? Thu: 09.00-01.00, Fri? Sat: 09.00-03.00

Director: Valentina Golovko

The staffing table of the cook, pastry chef.

Company structure(equipment, inventory) :

The enterprise uses the following equipment and inventory.

In the meat and fish shop: meat grinder, portion scales, production tables, knives and cutting boards marked CM (raw meat), SR ( raw fish), washing baths, storage utensils, racks;

In the vegetable shop: washing baths, portion scales, production tables, knives and cutting boards marked with CO ( raw vegetables), crockery and cutlery, racks;

In the hot shop: plates, ovens, deep fryer, blender, washing baths, portion scales, production tables, knives and cutting boards marked with CO (raw vegetables), VM (boiled meat), BP (boiled fish), VO (boiled vegetables), Greens, crockery and cutlery, racks;

In a cold shop: refrigerated cabinets, production tables, washing baths, portion scales, slicer, blender, knives and cutting boards marked MG (meat gastronomy), RG (fish gastronomy), CO (raw vegetables), VM (boiled meat), BP (boiled fish ), VO (boiled vegetables), Herbs, dishes and cutlery, racks;

In the confectionery shop: kneading machine, baking cabinet, convection oven, proofing cabinet, beating machine, refrigerators, portion scales, production tables, racks, pastry sheets, forms, rolling pin, pastry bags, cutting boards, knives, washing tubs, dishes and cutlery.

The enterprise produces a wide range of dishes:

Name	Exit, gr.
Sandwich with riba steak and onion fries
Sandwich with smoked chicken, bacon and sweet tomatoes
Veal carpaccio
Meat plate for wine
Oysters White Pearl No. 2
Olivier salad "New York" with burger and poached egg
Warm salad of chicken liver with honey plum
Borscht "New York" with giblets
Cauliflower cream soup with saffron
Risotto with wild mushrooms
Risotto with seafood
New York carbonara with burger and poached egg
Spaghetti with seafood
Veal cheeks with polenta and rosemary
Lamb kare with baked potatoes
Tuna fillet with warm vegetable salad
Halibut fillet with asparagus and shallots
Ribeye (marbling 3)
Tamahawk
Lamb tongues
Kare lamb
French fries
Spinach with cream
Barbecue sauce
Demiglyas sauce
Borodinskaya black bun
Bun with cheese
Cheesecake New York classic
Orange ice cream

Specialties: Steaks "Filet Mignon", "Ribeye", "Striploin" (marbling from 2 * to 5 *), "Tomahawk" (marbling 3 *); Burger "New York", "Warm marbled beef salad", "Lamb shank with pumpkin and white bean ragout", "Duck confit (with mashed potatoes and orange and cilantro sauce)", "Meat plate for wine: lamb tongue , salami milano, parma, coppa, chicken roll "," New York salad with pickled salmon, fresh vegetables and cheese cream"," Lobster New York ".

Section 3. Ttechnical equipment and organization of production

3.1 Equipment characteristics:Machine for sifting flour MPM? 800. Purpose and device

The flour sifting machine is designed to remove impurities from it, as well as to loosen and enrich the air with oxygen.

Rice. 3.1. Flour sifting machine MPM-800: a) general view; b) sectional view: 1-pipe, 2-sleeve, 3-body, 4-magnetic trap, 5-swing bolt, 6-nut, 7-cover, 8-scraper supports, 9-auger, 10-sieve, 11 -lift, 12-hopper, 13-lattices, 14-impeller, 15-cross, 16-platform, 17-glass, 18-V-belt, 19,20,21 - pulleys

It consists of a cast iron platform on which a drive, a feed hopper, a tube with auger and a screening head are installed. The drive consists of an explosion-proof electric motor and two V-belt drives that drive the auger with a sieve and an impeller in the bunker. The loading hopper has a safety grid that prevents foreign objects from entering the flour, an impeller that feeds flour to a vertical pipe and a lifting mechanism for feeding bags of flour. Inside the vertical tube, there is an auger that feeds flour to the screening head of the machine. The screening mechanism consists of a cylindrical body with a discharge chute, a screen with fixed blades and a discharge window. A cover with a rubber gasket and a hinged fixing bolt is installed on top. The unloading chute of the sieve head has a magnetic trap to remove magnetic impurities from the flour and an easily removable sleeve made of dense fabric, which prevents the flour from spraying when it leaves the machine and enters the container.

To turn on the machine, a magnetic starter, a circuit breaker and control buttons are installed.

The machine is equipped with two sieves with mesh size 1.4 and 1.6 mm for flour top grade and flour of the 1st and 2nd grade.

Table 3.1 Technical characteristics of the Sifter MPM-800

Operating principle

Flour from the hopper is fed by the impeller to the auger of the vertical pipe, through which it enters the inside of the sieving head. Here, under the action of centrifugal force, the flour, loosening, passes through the sieve into the space between the body and the sieve, sinking to the bottom, and with the help of blades it enters the unloading chute. The wholemeal remains at the bottom of the sieve and is removed when the machine has stopped.

Table 3.2 Possible malfunctions of the sifter MPM-800, their causes and remedies

Operating rules for the sifter MPM-800

They check the sanitary-technical condition and the presence of grounding. A sieve of the required size is installed in the working chamber of the sieve head housing. The top is closed with a lid, which is secured with a hinged bolt. A container is placed under the unloading chute. Check the car at idle speed.

A bag of flour is placed on the lifting mechanism, then it is lifted and fixed at the required height, after which part of the flour is poured from the bag into the hopper and the "Start" button is pressed, turning the machine into operation.

After turning on the machine, flour from the loading hopper is fed by the impeller to the window of the vertical pipe. There the flour is picked up by the auger, fed upward and into the sieve. Having passed through the mesh of the sieve, the flour is directed by the blades into the unloading window and through the installed magnetic trap through the fabric sleeve it enters the substituted container.

While the machine is running, make sure that the feed hopper is constantly filled with flour. Additional loading of the machine can be done without stopping it. When operating the machine for a long time, it is recommended to periodically stop it to clean the sieve from impurities and wholemeal flour particles.

During operation, do not open the sieve head cover and leave the machine unattended. The machine is sanitized after

the end of work and the stop of the machine: first, the residual flour is removed, then the sieve is removed, all parts of the machine are wiped with a damp, clean cloth and left to dry.

3.2 Hot shop characteristic: sauce department

The sauce section is intended for the preparation of second courses, side dishes and sauces. To carry out various processes of thermal and mechanical processing of products, workplaces are equipped with appropriate equipment and a variety of utensils and implements.

Three workplaces are organized in the sauce department: for frying and browning products; for cooking, stewing, stewing and baking products and semi-finished products; for cooking side dishes and cereals.

The main equipment of the sauce department are kitchen stoves, ovens, electric frying pans for frying food in the main way and in deep fat, electric fryers, as well as cooking kettles, a universal drive. Stationary cooking kettles are used in the sauce department in large workshops for cooking vegetable and cereal side dishes. For the preparation of dietary meals, a steamer is installed in the sauce compartment.

The work of the cook in the sauce department consists of the following operations: familiarization with the menu plan and technological maps; obtaining products necessary for cooking; selection of dishes.

Of the dishes in the sauce section, use: plated dishes of various capacities (2..15 l), saucepans (2..10 l), cast-iron pans (140 ... 500 mm in diameter), pans for eggs in cells, pans with a handle , cast-iron frying pans for frying pancakes, trays for roasting custom-made products.

From the inventory they use: chef's forks (large and small), metal roar, chef's paddles with a spreader, strainers, three types of sieves, scoops, skimmers, ladles, juices, metal colander (7 l)

Organization of work in a hot shop

The general management of the hot shop is carried out by the production manager. This is a highly qualified specialist who has a special education, the work experience of which must be at least three years.

The composition of the chefs' teams is determined depending on the volume of products. When forming teams, the qualifications of the composition of chefs in restaurants are significantly different from canteens and other public catering establishments.

In case of brigade liability, in addition to cooks, kitchen cleaners and kitchen workers are included in the production team. Job responsibilities between the members of the brigade are distributed depending on the professional ranks, namely:

Chef of the VI category - is a foreman and bears full responsibility for the entire organization of the technological process in production, for the quality and output ready meals... Monitors the correct laying of products, monitors compliance with the technology of cooking and culinary products. Specialties and banquet dishes are prepared.

Chef of the V category - participates in the manufacture and design of less complex dishes characteristic of his professional category.

Chef of the IV category - participates in the preparation of soups and second courses of mass demand, sautés vegetables, tomato puree.

Cook of the III category - participates in the preparation of products: cuts vegetables, cooks cereals, pasta, fries potatoes and so on.

Occupational health and safety in a hot shop

Compliance with health and safety rules is essential for the normal operation of cooks in a hot shop.

The most important of them are:

It is possible to disassemble, lubricate, clean the equipment only after stopping the machine and disconnecting it from the sources of electricity, steam, gas.

Before placing food in hot fat, it is necessary to remove liquid from them and lay them in the direction away from you.

Open the lids of boilers with boiling liquid in such a way that steam escapes from the opposite side.

Boilers with hot liquid or weighing more than 15 kg may be removed by two people.

The floor in the workshop should be level, without protrusions, and not slippery.

The temperature in the workshop should not exceed 26g.

Disassembly, cleaning, lubrication of any equipment can be done only when the machines are completely stopped and they are disconnected from the sources of electricity, steam and gas.

Electrical equipment must be grounded.

Passages near workplaces should not be cluttered with dishes and containers.

The lids of stationary cooking kettles may only be opened after 5 minutes. after stopping the supply of steam or electricity; raise the impeller valve before opening and make sure that there is no steam. Open the lids of floor-standing boilers towards yourself.

Finished products weighing more than 20 kg should be transported on trolleys.

It is forbidden to melt the stoves with flammable liquids (kerosene, gasoline).

There must be a first-aid kit with a set of medicines in the workshop.

In case of accidents related to disability, an act in the form should be drawn up.

When working in a hot shop, workers must study the rules for the operation of mechanical and thermal equipment and receive practical instructions from the production manager. In places where the equipment is located, it is necessary to post the operating rules.

Fire safety technology

It is prohibited to set up warehouses in basements for storing hazardous substances and materials, as well as flammable and combustible liquids.

When using ventilation, it is necessary to clean it from dust and resinous products in a timely manner, as they can catch fire and ignite easily igniting objects located nearby.

Furnaces of stoves and boilers with fired heating are taken out to special rooms. To prevent the penetration of flue gases into the room, the air flow into the ash pan is controlled with a gate. Firebox doors must have reflectors to protect their surface from glowing. It is not allowed to scoop hot ash and slag onto the floor, a metal box is used for this purpose.

When operating gas equipment, it is necessary to monitor the burner taps, at the end of work, close the common gas valve in front of the meter. If there is a smell of gas in the room, it is not allowed to turn on or off electric lighting, ventilation and other electrical appliances, as well as light a fire.

When working on electrothermal equipment, fuses are installed to prevent the insulation from igniting when the network is overloaded.

All premises of the shop, storerooms must have one fire extinguisher and one box with sand for extinguishing the fire.

The safety of people inside the building is ensured by the number and size of exits from the premises, as well as by ways of evacuating people during a fire. The evacuation plan is posted in a conspicuous place.

Safety precautions during the operation of equipment in the sauce department of the hot shop

b Before turning on the stove, check the presence of the pallet under the burner block and the hearth plate in the oven chamber that covers the heating elements, the condition of the frying surface. Make sure the switches for the hotplates and the broiler are in the zero position.

b Before using the electric frying pan:

o check the convenience and ease of opening the hinged lid of the frying pan, as well as its fixation in any position, in the tilting pan - the tipping mechanism;

o make sure that the coolant of the oil jacket of the device with indirect heating corresponds to the type specified in the passport;

o When filling the machine's oil jacket with coolant, make sure that no moisture gets into it. Before filling the jacket, the coolant must be warmed up for 5 minutes at a temperature of 250 ° C to remove moisture.

b Check the serviceability of other equipment used.

ь Inform your immediate supervisor about all detected faults in equipment, inventory, electrical wiring and other problems and start work only after the faults have been eliminated.

b When operating gas-powered equipment, electric ovens, scales, observe the safety requirements set out in the relevant standard labor protection instructions.

Section 4. Tovarian characteristic of raw materials. NSboiled witheh

Salt - natural crystalline product, consisting of a compound of sodium chloride NaCl (97..99.7%) and a minor admixture of other mineral salts (MgCl2, CaCl2, etc.)

The value of salt for humans:

1. Participates in water-salt metabolism and in the formation of hydrochloric acid in gastric juice

2. Regulates osmotic pressure in human cells

Salt classification by origin

and production method

b Kamennaya (mined from the bowels of the earth by a mine or open pit)

l Evaporated (obtained by evaporation of natural or artificial brines added from the bowels of the earth)

b Self-deposited (mined from the bottom of lakes and washed from impurities)

b Sadochnaya (obtained by evaporation of water from oceans, seas, lakes)

Salt classification by processing

b Fine crystalline (0.5 mm)

b Ground (0.8 mm to 4.5 mm)

b Unground (up to 40 mm or lumps)

b Iodized (0.5 mm, fortified with potassium iodide)

Salt varieties

b 1st grade

b 2nd grade

Packaging and storage

At catering establishments, table salt comes packed in paper packs of 1 kg, packed in boxes of 20 kg, and multilayer paper bags of 40..50 kg.

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

Requirements for the quality of table salt

Salt should be odorless and free of foreign mechanical impurities. Extra salt should be white; for other varieties, shades are allowed (grayish, yellowish, pinkish). The content of sodium chloride in table salt of various grades must be at least (in%): extra - 99.7, superior - 98.4, 1st grade - 97.7 and 2nd grade - 97.0. The moisture content for the extra grade is no more than 0.1, the highest and 1st - from 0.25 (for stone) to 5% (for evaporated).

Iodized salt of all grades should contain 25 g of potassium iodide per 1 ton of salt, the moisture content should not exceed 0.5%

Section 5. Ttechnological part

5.1 The technological process of cooking fried fish dishes

The fish is fried whole, in links and in portions. All types of fish are used for this. It is not recommended to fry burbot and skinny fish, as they are rather dry when fried.

Fried fish gets a good taste due to the crispy crust formed on the surface of the fish, it contains more valuable nutrients than boiled and steamed fish. When fish is fried, protein coagulation occurs, changes in collagen protein, fat, vitamins and extractives, water release, changes in the mass and volume of fish. The loss when frying fish is 16%.

Fish is fried with a small amount of fat (the main method), deep-fried and over an open fire. For roasting small fish used entirely with head and without a head, medium-sized fish most often in the form of round, large cut into fillets. Sturgeon fish fried in links and portions. Portion pieces of sturgeon breeds are kept in hot water for 2-3 minutes and clots of coagulated protein are removed

For frying fish, refined vegetable oils such as sunflower, peanut, olive, corn, and cooking oil are used.

So that the fish does not lose a lot of liquid and nutrients during frying, and a crispy crust forms on its surface, the prepared fish is breaded.

For flour breading take wheat flour of the 1st grade, pre-sifted. Before breading, you can add to the flour fine salt for red breading use ground wheat bread crumbs for white breading- finely grated stale wheat bread, stripped of the crusts. NSbread crumbs is a wheat stale bread without crusts, cut into strips. for better attachment of the breading to the product, it is moistened in a special liquid - a llezone, which is a mixture of raw eggs with milk or water, with the addition of salt. for 1000 g, take 670 g of eggs or melange, 340 g of water and 10 g of salt

Fish is fried on baking sheets, pans, electric pans, deep saucepans, deep fryers

Let go fish dishes on preheated small plates, round metal or oval dishes, portioned pans. The temperature for serving hot dishes should be at least 65 o C. The number of fish per serving - 75, 100 or 125 g.

Instruction cardcooking" Salmon with spicy sauce "

Exercises: organization of the workplace, preparation of raw materials, cooking salmon with spicy sauce; side dish preparation; registration, cleaning of the workplace.

Raw material (g): salmon fillet? 200, olive oil for frying? 5.

for sauce (70 g): lemon peel? 5, orange peel? 2.5, lemon juice? 40, liquid honey? 40, cayenne pepper? 2.5, orange fresh juice? 100, chili powder? 2, ground cumin? 3, salt-? 5, ground coriander - 3

for garnish(100 g): asparagus - 112, cherry tomatoes - 24, garlic - 3, bay leaf - 1.5, granulated sugar - 1, salt - 1.5.

forregistration: fresh parsley - 5, lemon - 10.

Tools, inventory, dishes: pots, bowls, "RS" chopping boards, grill pan, table spoons, "RS" knives, portion plates or dishes.

Equipment: stove, scales, refrigerator, industrial table, washing bath.

Exercise order	Instructional instructions
	2. Check the equipment.
Exercise 2 Preparation of raw materials	1. Defrost salmon in the air. 2. Strain the orange and lemon juice 3. Sort out fresh herbs, rinse, dry. 4. Sift dry spices. 5. Sort the lemons, rinse, cut into slices. 6. Sort the asparagus, rinse, peel, 2..3 cm away from the head, and rinse again. 7. Sort the garlic, peel, cut into thin slices. 8. Sort cherry tomatoes, rinse, cut lengthwise.
Exercise 3 Cooking Salmon with Spicy Sauce	1.Mix the orange and lemon zest, lemon juice, honey, chili, cumin, salt, coriander, cayenne pepper, and orange juice. 2. Soak the salmon fillets in the mixture for 5 minutes. 3. Preheat the grill pan, add oil. 4. Fry the salmon on both sides until golden brown. 5. Put the rest of the mixture on low heat and, stirring, boil until thickened.
Exercise 4 Cooking a side dish	1. Tie the processed asparagus into a bunch and put in boiling salted water, bring to a boil and cook until tender. 2. On the halves of cherry tomatoes, put slices of garlic, bay leaf, sprinkle with sugar, salt on top, pour with olive oil. 3.Put the prepared cherry tomatoes in the oven for 4 minutes at 160 ° C. 4. Remove the finished cherry, remove the garlic slices and bay leaves.
Exercise 5 Design	1. Put the asparagus on a heated dish. 2. Place the salmon on top and pour the sauce over it. 3. Place cherry tomatoes, lemon wedge and fresh parsley nearby.
Exercise 6 Cleaning the workplace	1. Wash the workplace, tools, inventory, equipment. 2.Perform disinfection.

Quality requirements

Appearance: portioned pieces of the same shape and size, retained their shape. The surface is evenly browned, shiny. The color on the cut is light pink.

Consistency: soft, juicy.

Smell: corresponds to the type of fried fish, with the aroma of spices, seasonings, honey, citrus fruits.

Taste: corresponds to the type of fried fish, with a taste of spices, seasonings, honey, citrus fruits, moderately salty.

Serving temperature: 65-70 o C.

Shelf life on a bain-marie is no more than 2 - 3 hours. After cooling to 6 - 8 o C and stored at the same temperature for up to 12 hours.

5.2 Technological process for making choux pastry

A feature of making choux pastry is the formation of large cavities inside the dough, which are filled with creams and fillings.

The choux pastry should be viscous, but at the same time contain a large amount of water, so the dough is prepared by brewing flour.

To prepare 1 kg of dough, take, g: flour - 456, butter - 228, melange - 786, salt - 6, water - 440.

Dough preparation consists mainly of the following operations: brewing flour and combining it with eggs.

Water is poured into the container, butter, salt are added and brought to a boil, then gradually, stirring with a spatula, flour is added. 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 whipped machine and mixed with a hook-shaped beater to cool to a temperature of 70..65 o C. Continuing to stir, melange is gradually poured in. The dough should drain from the shoulder in a triangle. If the dough is liquid, then during the baking process it will settle, and the products are obtained without lifting. From very thick dough, products with poor rise and cracks on the surface are obtained.

The finished dough is placed in a pastry bag with a round or toothed tube. When using a toothed tube on the surface of the products, no breaks occur during baking. Products of various shapes are deposited on pastry sheets, slightly greased. If the sheets are not lubricated at all, then the products will stick to them, but if you lubricate them heavily,? will blur during the baking process. The custard semi-finished product is baked at a temperature of 190..220 o C for 30..35 minutes (first 12..15 minutes at a temperature of 220 o C, and then at 190 o C).

If you bake a semi-finished product at a higher temperature, then the products will come out with tears on the surface, at a low temperature - with poor rise. During baking, a dense crust forms on the surface of the products, through which the water vapor formed inside the product does not pass. Under the pressure of these vapors, the dough is pressed against the walls, the product increases in volume, and a void (cavity) forms inside it, which is then filled with cream or any other filling.

The brewed semi-finished product will settle during baking if the baking temperature is reduced early or if the dough was of a weak consistency.

Cooking instruction sheet" EclairNSwith strawberry"

Exercises: organization of the workplace; preparation of raw materials; dough preparation; molding; bakery; preparation of the cream; preparation of chocolate glaze; registration; cleaning of the workplace.

Raw material (g):

for the test: flour? 114, butter? 57, melange? 197, salt? 1.5, water - 110.

for cream: vegetable cream - 200, powdered sugar - 40.

for registration: chocolate icing - 100, strawberries - 200.

Output? 10 pieces. 75 g each.

Tools, inventory: pastry sheets, scales, sieve, pastry bag, pots, shovels, bowls, knives.

Equipment: beater, electric cabinet, washing bath, table, electric stove.

Exercise order	Instructional instructions
Exercise 1 Organization of the workplace	1. Prepare the necessary tools, inventory, dishes. 2. Check the equipment.
Exercise 2 Preparation of raw materials	1. Disinfect the eggs. 2. Sift flour. 3. Dilute the salt with water and strain. 4. Sort the strawberries, rinse.
Exercise 3 Making the dough	1. Pour water into a saucepan, add oil, salt and bring to a boil. 2. Stir gradually and add flour. 3. Warm up the mass for 5-10 minutes at constant stirring. 4. Transfer the mass to the cauldron of the whipping machine and stir to cool to 65? 75 oC. 5. Gradually add eggs, knead for 10 - 20 minutes (the dough flows down from the shoulder in the form of a triangle) ..
Exercise 4 Forming a custard semi-finished product	1. Put the dough in a pastry bag with a smooth or toothed tube. 2. "Set" on pastry sheets, lightly oiled, round billets.
Exercise 5 Baking	Bake at 190-220 ° C for 25-30 minutes.
Exercise 6 Cream preparation	1.Cool the cream, beat into a firm foam (first slowly for 2-3 minutes, then increase the pace). 2. Without stopping whisking, gradually add the icing sugar (total whipping time 20 minutes).
Exercise 7 Making Chocolate Glaze	1. Chop the chocolate. 2.Combine with cocoa butter in a ratio of 4: 1 3.Heat in a water bath to 33..34 o C.
Exercise 8 Making a custard semi-finished product	1.Cool semi-finished products, cut lengthwise. 2. Put strawberries on the bottom, whipped cream on top, cover with the top. 3. Cover with chocolate icing.
Exercise 9 Cleaning the workplace	1. Wash the workplace, tools, inventory, dishes, equipment. 2. Carry out disinfection.

Quality requirements

Appearance: eclairs of the same shape, without large cracks, chocolate glaze is evenly coated, glossy. The color of the eclairs is golden yellow. The color of the chocolate glaze is chocolate.

Consistency: soft, tender.

Smell: fresh baked goods with chocolate, whipped cream and strawberry aromas.

Taste: fresh baked goods with chocolate, whipped cream and strawberry flavors, moderately sweet.

Serving temperature: 6 - 8 o C

Conditions and terms of storage and sale

Eclairs are stored in refrigerated chambers. Shelf life is no more than 6 hours at a temperature of +4 .. + 2 о С and relative humidity of 75%. Implemented within 6 hours.

Zconcluding

The profession of a pastry chef carries a very great responsibility, as it is closely related to people. People eat every day and any mistake and carelessness of the cook can lead to serious consequences. This must always be remembered!

In order to be a good pastry chef, you need to respect and love your profession, show interest in it, constantly enrich your knowledge and develop, observe the rules of personal hygiene, be attentive, quick, friendly, polite and tactful. If you follow these rules, then as a result it will be possible to work in the most prestigious restaurants not only in your own country, but also abroad.

I am glad that I have chosen this particular profession. In the future, it will be very useful to me.

WITHlist of used literature

1. Buteykis N.G. "Technology for the preparation of flour confectionery products: a textbook for primary education / NG Buteykis - 11th ed., Rev. -M .: Publishing center" Academy ", 2012- 336 p.

2. Anfimova N.A. "Cookery: a textbook for the beginning. Prof. Education / N. A. Anfimova. - 4th ed., Revised and supplemented. - M .: Publishing center" Academy ", 2012.-336 p.

3. Matyukhina Z. P. "Merchandising food products: a textbook for the beginning. prof. education / Z.P. Matyukhin. - 4th ed., Sr. - M.: Publishing center "Academy", 2012.-336 p.

4. Shumilkina M.N. "Confectioner: study guide / MN Shumilkina, NV Drozdova. - 3rd edition, revised and added. - Rostov n / D: Phoenix, 2012.-315 p.

6. Usov V.V. "Organization of production and service at public catering enterprises: textbook. Manual for the beginning. Prof. Education / V.V. ...

7. Zolin V.P. "Technological equipment and services at public catering establishments: textbook. Manual for the beginning. Prof. Education / VP Zolin. - 11th ed., Ster. - M .: Publishing center" Academy ", 2012-320 p.

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Ministry of Education and Science of Ukraine

Sevastopol Professional Trade and Culinary Lyceum

Thesis on the topic:

« Biscuit dough... Biscuit dough products "

work is designed to receive

qualification level

"Pastry chef of the fifth category"

Completed:

Volkova Anastasia Alexandrovna

Accepted by: teacher

Mashnina Olga Alexandrovna

Sevastopol

2013

The plan of the thesis for the profession "Confectioner of the 5th category"

Introduction.

Section 2. Organization of the work of the confectionery shop

Organization of the workplace

Crockery, inventory, equipment.

Documentation.

Section 3. Safety requirements and labor protection in the shop.

Rules and regulations.

Instructions, normative documents.

1. Range.

   Registration.

Conclusions.

Applications (diagrams, posters, natural samples, etc.)

Introduction:

One of the most important in the history of mankind is the art of cooking.

In the diet of a healthy person, in addition to main courses, various desserts, sweets such as cakes, pastries, cookies, etc. are present. Most people love sweets, therefore, the task of technologists and confectioners is to prepare not only tasty, but also healthy confectionery. Baking the product partially changes chemical composition raw materials, but the finished product is always a good source of proteins, carbohydrates and fats that are so necessary for the human body.

Currently, in addition to increasing the production of pastries and cakes, the focus is on expanding (updating) the range and improving the quality of products to meet the taste and growing requirements of the consumer. In pursuit of the goal of reducing the calorie content of confectionery, it is necessary to use various fruits, which are a source of vitamins and minerals, when decorating cakes, and also to look for new directions in the production of confectionery.

Decorating plays an important role in further improving the quality of pastries and cakes. If earlier cakes were mainly decorated with roses, now images of other colors, various patterns and ornaments are used. For children, cakes are prepared to order, using different thematic plots in the design.

Section 1. Preparation of confectionery raw materials for production

For the preparation of confectionery, various main and auxiliary products are used, which, depending on their type, structure, and also purpose, are subjected to preliminary preparation and processing.

The main types of raw materials in the confectionery industry are flour, sugar, butter, eggs. Along with them, dairy products, fruits, berries, nuts, wine, essences, baking powder, etc. are used.

The quality of raw materials entering production must meet the requirements established by state standards and specifications, and dyes must meet the requirements of the current sanitary rules. In this regard, it is very important to properly organize the storage of raw materials and products.

In the pantry for storing dry products (flour, sugar, starch), a temperature of about 15 ° C and a relative humidity of 60-65% should be maintained. In the room where perishable food is stored, the temperature should not exceed 5 ° C. Raw materials received frozen are stored at sub-zero temperatures. Aromatic substances, as well as wines and compotes, are stored in a separate room to avoid the spread of their odors to other products.

Wheat flour- a powdery product obtained as a result of grinding wheat grain. The following varieties of wheat flour are used:

Krupchatka;

Extra, first and second grades;

Rye, soy, oat and corn.

Flour of the highest, first and second grades is used in confectionery products.

Flour of the highest grade- very soft, finely ground, white with a slight creamy shade, sweetish on the palate. This flour is used to prepare pastries, cakes, waffles, and the best varieties biscuits and yeast dough products.

First grade flour- soft, but less finely ground than premium flour, its color is white with a slightly yellowish tinge. This flour is used to bake gingerbread, cookies and yeast dough products.

Second grade flour- even coarser grinding, its color is white with a slightly yellowish or grayish tint. Small amounts of this flour are used to make inexpensive varieties of gingerbread and biscuits.

The quality of flour is characterized not only by its color, but also by its moisture content.

Humidity is essential both for storing flour and for preparing products from it. Standard humidity is 14.5% (should not exceed 15%). All recipes are designed for this moisture content. In addition, flour with high humidity creates favorable conditions for the development of mold. If a lump forms, it means that the flour has a high humidity, if the flour is scattered on the palm, then its humidity is normal.

The most important components of flour are proteins - gliadin and glutenin. When dough is formed, they swell and form an elastic elastic sticky mass - gluten, which affects the structure of the dough. Flour can be divided into three groups depending on its gluten content:

up to 28% gluten;

28 – 36%;

up to 40% gluten.

Flour with a low gluten content can be used for making biscuit or shortbread dough, and with a large one - yeast, puff pastry.

Good quality gluten has a creamy color, it is elastic, does not stick to hands, resilient, capable of absorbing a lot of water.

Storing flour. Flour comes in bags. Before opening, they are cleaned of dust and ripped at the seam with a special knife. The flour is shaken out of the bags above the sifters.

Sifting flour allows you to remove foreign impurities, the flour is enriched with air oxygen, which contributes to a better rise of the dough. If confectionery is made from flour different varieties or with the addition of starch, then mixing flour is combined with sieving. Do not use flour stored in the cold immediately. It is brought into a warm room in advance so that it warms up to a temperature (inside) 12.

Starch. - an inhomogeneous white substance with a crystalline sheen, when rubbed between the fingers, it crunches - it consists of amylose and amylopectin.

Starch in flour contains up to 70%. When kneading the dough, the starch swells, and during baking it gelatinizes. The most widespread are potato and corn starch. It gives the (shortcrust, biscuit) dough crispness. It does not dissolve in cold water, at 65 - 70 it forms a paste. Humidity potato starch 20%, corn - 13%. Before use, the starch is sieved like flour. Starch, like flour, absorbs odors, so it must be stored in dry rooms. When damp, the starch acquires a bitter taste and becomes unsuitable for the preparation of confectionery.

Sugar Is a white crystalline powder. Derived from sugar cane and sugar beet.

Sugar - sand contains 99.7% sucrose and 0.14% moisture, completely dissolves in water, has no foreign taste and smell, tastes sweet, dry to the touch. Due to the hygroscopicity of sugar, it is stored in a dry, ventilated room with a relative humidity of no more than 70%, otherwise it damp, becomes sticky and forms lumps.

Sugar imparts flavor to flour confectionery products, increases their 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 decreasing the firmness of the dough. An increased amount of sugar liquefies the dough, making the products glassy. Before use, the sugar is sieved through a sieve with a mesh of no more than 3 mm, you can use a sifter for flour.

Sugar syrup. Sugar syrups should be colorless and clear. The solubility of sugar in water depends on the temperature. A maximum of 2 kg of sugar dissolves in 1 liter of cold water, and up to 5 kg of hot water. Before use, syrups are filtered through sieves with cells of no more than 1.5 mm.

Powdered sugar it is used in the manufacture of creams, waffles, cookies, etc. it should be finely ground and sieved through a sieve before use to remove larger particles. In the absence of powdered sugar, it is prepared from granulated sugar by grinding. (1003kg sugar 1000kg powder).

Honey - natural - a product of processing of flower nectar by bees. The best for use in the confectionery industry is lime and acacia honey.

Honey sweeter than sugar... Its humidity is 18%. It consists (in%) of glucose 36, fructose 37 and sucrose 2, and also contains aromatic white and mineral substances, dextrins.

Honey and fructose are used to make gingerbread. Due to its pleasant aroma, it is also used for flavoring syrups and in national confectionery products (baklava, etc.). Honey should be of a thick consistency, free of foreign taste and smell. At long-term storage honey crystallizes. Crystallized honey is dissolved before use, bringing it to its original state in a water bath at a temperature of 50-60.

Before use, honey is heated to 40-50 and then filtered through a sieve with 2 mm cells. Store honey in dry and cool rooms, when signs of mold appear, immediately heat it in a water bath at a temperature of 80-90.

Caramel treacle. It is a colorless or light yellow viscous, thick liquid obtained by saccharification of starch in the presence of acids. Molasses are 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 staling of finished products. Store the molasses in wooden or metal barrels at a temperature of 8-12. Before using it, heat it up to 40-50 to reduce the viscosity and filter it through a sieve with 2 mm cells.

Eggs and egg products. Eggs are a high-calorie product widely used in the manufacture of confectionery products, they contain proteins, fats, and minerals. 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. This explains its use in the production of creams, marshmallows, puffed and some other types of dough. The volume of protein when whipping increases by 7 times, the addition of sugar reduces the volume by 1.5 times. Egg yolk is rich in proteins, fat and vitamins (A, D, E, B1, B2, and PP). Thanks to lecithin, the yolk is a good emulsifier. The yolks improve the structure of the dough, give a delicate taste to the products. In the confectionery industry, only chicken eggs and products of their processing. Depending on the weight and shelf life, eggs are divided into categories 1 and 2 and dietary. An egg is considered to be dietary within 7 days after laying. The freshness of the eggs is determined using an ovoscope. Then they are sanitized: they are cleaned of adhering shavings, straw and placed for processing in four-chamber baths. In the first bath, they are washed in warm water, the contaminated ones are washed with hair brushes; in the second, they are kept in a 2% solution of bleach, in the third, they are washed with a 2% solution of soda; in the fourth, rinse. Eggs are stored in a clean and cool room with a relative humidity of 80% for no more than 6 days. Eggs are broken into a separate bowl (no more than 3 - 5 pcs.) And, having checked their good quality, are poured into a common pot. Prepared eggs are filtered through a sieve with cells no more than 3 mm in size. The weight of one egg can range from 40 to 60g; the basis weight of an egg is 40g, all recipes are designed for it. Eggs can be substituted for a variety of egg products, however, when making creams, substitutions cannot be made.

Melange - a mixture of whites and yolks (or some yolks or whites), frozen in cans at temperatures from -18 to -25. Defrost the melange immediately before use, and first the jar is disinfected. Banks with melange are thawed for 2.5 - 3 hours on a bain-marie at 40 - 45. The melange is filtered through a sieve and immediately used. The shelf life of thawed melange is 3 - 4 hours.

Egg powder produced from a mixture of whites and yolks or from whites and yolks separately. The moisture content of the powder is 9%. You can store egg powder at temperatures from -2 to +10 no more than a year, preferably in an airtight container. Before use, the powder is sieved and then dissolved in water (per 100 g of powder 0.35 l of water). In order for the egg powder to dissolve, a little warm water (40-50) is first poured into it, mixed thoroughly and, continuing to stir, the rest of the water is poured. After 30 - 40 minutes, the powder swells and, having previously filtered, can be used. 10 g of egg powder and 30 g of water correspond to the weight of a medium-sized egg.

Fats - a product widely used in the confectionery industry. They give the products a muffin flavor and crumbiness, and in some cases they are a baking powder. There are vegetable, animal and combined fats - margarine, cooking fats.

Butter made from cream. It contains up to 82.5% fat, vitamins A, D, E. Butter can be salted and melted, must be free of foreign odors and tastes, evenly colored (from white to cream). If the surface of the oil is dirty or covered with mold, the oil is cleaned. Before use, the butter is sometimes melted, filtered through a sieve and added to the dough. Butter increases the calorie content of products, improves the taste. Unsalted butter can be replaced with salted butter, but with one exception - when making cream salted butter can not be used. In the manufacture of all confectionery products, except for puffs, butter biscuits and cream, butter can be replaced with ghee (1kg of butter corresponds to 840g of ghee). It is recommended to store the oil at a temperature of 2 - 4 in a dark room in a carefully sealed container - light and oxygen in the air spoil the oil.

Margarine obtained from animal and vegetable fats, cream, milk or water. In taste and smell, margarine approaches butter. In the confectionery industry, milk and cream margarine is used. Store it under the same conditions as the oil.

Fats for deep-frying, or hydro-fat, is obtained by artificial solidification of liquid vegetable fats or fat of marine animals or fish. They should be free of foreign smell and taste. Melting point - 35. Vegetable oils are limitedly used in the manufacture of flour confectionery products, as they are poorly retained in the dough. However, when frying products in a large amount of oil, sunflower, corn, soybean, cottonseed, olive oil, etc. are used. The most suitable for deep frying are mixtures of vegetable and animal fats, for example, a mixture of pork (30%), beef fat (30%) and vegetable oil ( 40%).

Candied fruit produced from whole or cut into pieces of fruit. For this purpose, the peels of citrus fruits, watermelons and melons are also used. Previously, these products are cooked in syrup in the same way as jam, and then glazed in circulating sugar.

Jam consists of whole berries or fruits cooked in sugar syrup. To obtain high quality jam, it is brewed many times. The syrup has a thick consistency, berries or fruits are evenly distributed in it.

Jam prepared by boiling fruits - berry puree with sugar to a thick homogeneous consistency. Store in barrels and boxes for up to 6 months. At a temperature of 20. Fermented or moldy jam should be boiled again with sugar.

Jam does not retain the shape of fruits and berries, so it is boiled once until tender. They store it in the same way as jam and jam.

Nuts used in whole and crushed form in the manufacture of dough, filling and for decorating products. Nuts are stored at temperatures from 0 to 4 and relative humidity no higher than 75%.

F unducks and hazelnuts enter enterprises without shells. The best taste is acquired when frying, for which they are placed in an oven for several minutes.

Almond there are two types: bitter, which has a strong aroma, and sweet - less aromatic. Due to hydrocyanic acid and bitter taste, the amount of bitter almonds should not exceed 4% of the total mass. The almond kernel is used without being freed from the outer shell.

Greek nuts are used to make fillings, dressings, and decorations.

Peanut comes without a shell, it is fried before use. Replace almonds.

Cashew - nuts grown in tropical countries have a pleasant sweet taste. Used in the manufacture of dough and for finishing products.

Pistachios have a bright green color of the kernel and a pleasant sweetish, slightly oily taste. Used in chopped form for sprinkling pastries and cakes.

Baking powder - these are products that emit gaseous substances that impart porosity to the dough. There are three groups of leavening agents: biological (yeast), chemical (soda, ammonium carbonate), and mechanical (whipped proteins).

Biological leavening agents. Yeast is a microorganism made up of individual, immobile cells. Outside, the cell is covered with a membrane, inside it are the protoplasm and the nucleus. 1 kg of compressed yeast contains about 5 million of these cells. Under the microscope, the yeast cell resembles a grape berry. In the confectionery industry, both pressed and dry yeast are used. Fresh pressed yeast of light cream or light gray color with a pleasant alcoholic smell. Humidity 11 - 12%, easily soluble in water. The yeast is dissolved in warm water (30 - 35) and filtered through a private sieve. Dry yeast is marketed in the form of powder, grits, or tablets. They are yellowish-gray in color and have a moisture content of 8 - 9%. In a closed container in a dry place, dry yeast can remain active for a year. 100 g of dry yeast is mixed with 1 kg of flour and diluted with 3 liters of warm water (25 - 27), after an hour they can be used to make dough.

Chemical leavening agents. Drinking soda is a white crystalline powder with a salty taste. The action of baking soda as a baking powder is based on the fact that when acid is added or heated, it releases carbon dioxide, which loosens the dough. Soda is sieved or dissolved in cold water and filtered. The dosage of soda should be strictly monitored. Ammonium carbonate is a white crystalline powder. When heated and added with acid, it decomposes, resulting in the formation of carbon dioxide and ammonia. Before use, ammonium is dissolved in water (1: 4) at a temperature not exceeding 25.

Mechanical leavening agents. These include products containing surfactants that form a thick foam when whipped: for example egg whites, cream.

Flavoring and aromatic substances. There are natural and synthetic. Natural flavors are those obtained from processed products of cocoa beans, coffee, fruit and berry syrups, wines, etc. Synthetic flavors are obtained by a chemical method.

Vanilla - unripe pods of a tropical plant long
15-25 cm, with a characteristic strong aroma due to
the presence of vanillin (up to 3%) and other aromatic substances.
Use ground vanilla or as an alcoholic extract
for flavoring creams and fillings.
Vanillin is a synthetic white crystalline powder with
very strong aroma. The aroma of vanillin is so strong that
it should be put into the product very little. Therefore, to ensure
correct dosage, vanillin solution should be used or
vanilla powder.

Food essences - solutions of mixtures of natural and
synthetic fragrances in water or alcohol. Possess strong
aroma. Apply rum, vanilla, lemon,
orange, almond, punch essences, etc. Store them in
glass bottles with ground stoppers in baskets or boxes with
sawdust in a cool, dark room.

Food acids. Tartaric acid is obtained from waste
winemaking in the production of grape wines, has the form
colorless crystals or powder.
Tartaric acid should be dissolved in water at
ratio 1: 1, i.e. for 100 g of acid, you need to take 100 g of hot
water (70-80vC). In the manufacture of confectionery, the dosage
the dissolved acid listed on the recipe book layouts,
doubled, i.e. instead of 2 g of acid, you need to take 4 g of solution.

Citric acid is obtained by fermenting sugar with a fungus
or excretion from lemon. Appearance, use and
storage of citric acid is the same as for tartaric acid.

2. Organization of the workshop

2.1. Organization of the workplace

The confectionery shop for baking bakery and flour confectionery products, cakes and pastries is organized at large and medium-sized catering enterprises, which supply their products to a wide network of small enterprises. The shop is part of the procurement enterprises.

For the normal introduction of the technological process in the confectionery department there should be the following departments: kneading dough, dough-cutting, baking, finishing products, preparing cream, minced meat, pantry for a daily supply of food, containers, washing (for eggs, dishes, containers), expedition.

Confectioners' workplaces are organized in accordance with the technological process for the preparation of flour confectionery products. The technological process usually consists of the following stages: storage and preparation of raw materials, preparation and kneading of dough, formation of products, preparation of finishing semi-finished products, fillings, baking, finishing and short-term storage of finished products.

Correct arrangement of equipment, preparation of workplaces, equipping them with the necessary inventory, utensils and vehicles, uninterrupted supply of raw materials, fuel, electricity during the shift are important factors in the economic use of working time, ensuring the rational organization of labor and mechanization of labor-intensive processes.

In the pantry of the daily stock of products, chests, racks, podkazovye are installed, and a refrigerator is equipped. For weighing products, use scales with a mass measurement range from 2 to 150 kg and volumetric dishes. It also prepares raw materials for production (dissolving and dosing salt, sugar, breeding yeast, stripping oil, removing packaging, etc.) These operations require staffing jobs with small and complex mechanization tools, inventory, tools, transport devices.

Eggs are processed in a special washing compartment, where an ovoscope and a bath with four compartments are installed for their sanitization.

Before kneading the dough, the flour is sieved in a separate room or directly in the dough-mixing department, as far as possible from other workplaces, so that other finished confectionery products are not "dusty" (there are special sifters with swinging and stationary sieves). The flour sifting equipment should have a local ventilation suction with a dust removal filter. The flour is stored on wooden racks in bags and, as required, is poured into the bunker of the sieving machine, while foreign impurities are removed and the flour is enriched with air oxygen. You can sift flour directly into a mobile bowl or plastic measuring barrels with a lid. Rooms for kneading dough are equipped with machines with bowls of various capacities. The dough is kneaded on a kneading machine. The products that make up the dough are placed in the bowl, rolled up to the machine and kneaded. If there are no kneading machines, you can use wooden bowls - chests, which, covered with a lid, are used as cutting tables.

Further preparation of products for baking takes place at specially equipped workstations for dough dosing and product molding. These operations can be performed at one workstation.

The room for dough portioning is equipped as follows: a table, a dough divider, a chest for flour (under the table), a box for knives (in the table), dial scales are installed. There is also a place for a mobile dough bowl. The dividing and rounding machine divides the dough into pieces of a certain mass and rolls them into balls, which facilitates the very time-consuming work of weighing and rolling up each portion of the dough.

To roll out the dough, use tables with tool cabinets and pull-out chests, a dough sheeter. Currently, a machine is used that not only rolls out the dough of the required thickness into two belts, but also doses the filling between them and forms the product.

The workplace for the design of products is equipped with tables (with pull-out chests for flour, boxes for tools), mobile shelves and shelving-cabinets, wall shelves. Mobile racks are necessary for the delivery of products from the forming site to the maturation site (or proofing compartment), to the baking ovens, and then to the cooling compartment. More convenient are racks-cabinets, in which the products do not wind or dry out during aging, as well as wall racks in the form of brackets or "pins" on hinges.

In the process of preparing minced meat (fillings) and finishing semi-finished products, a stove, grinding devices, mobile bowls, stools for boilers, a cooling table for making fondant are used.

For the preparation of lipstick, a production line is organized, consisting of an electric stove, a boiler, a special table and a beating machine. Metal table cover with sides and under it two pipes with hot and cold water... One of the side boards, bordering the inclined tray, is removable.

The baking department is equipped with pastry cabinets and ovens with electric, gas and, less often, fire heating.

In large workshops, high-performance KEP-400 ovens are installed, into which the cart is rolled up a rack with 25 trays; products are baked at the specified parameters for each type of dough. Time and temperature are regulated by automatic devices. Products are cured, baked and cooled on the same mobile shelving trolleys, i.e. the technological process becomes continuous. The stoves are installed in a row (section) and local ventilation is installed.

In the washing room for washing tools and equipment, baths with three compartments and a sterilizer are installed. Shelves are located next to the washing tubs. In large workshops, a machine is used to wash functional containers. Pastry bags are dried in an electric drying cabinet.

The finished confectionery is stored on an expedition, which is equipped with refrigerators, shelves, scales and production tables.

2.2 Crockery, inventory, equipment.

For smooth operation, the confectionery department must have a variety of inventory, dishes and tools in sufficient quantities: rolling pins, a sieve, pots of various capacities made of stainless steel, pots, baking trays, scales, molds, pastry sheets, knives, recesses, mortars, pastry bags with a set tip, measuring cups, hair brushes, colanders.

From the inventory in the confectionery shop there should be:

Sieve (in sufficient quantity);

Pots (various capacities made of stainless steel);

Floor-standing boilers;

Trays;

Rolling pins (simple and with various patterns);

Scales;

Molds (various types);

Confectionery sheets;

Pastry bags with attachments (various shapes)

Notches.

Equipment: flour sifters, molding, kneading, dough sheeter machines. All boilers must be marked

For the decoration of confectionery, plastic or tin tubes are used, which are inserted into bags (made of dense fabric), special syringes and other tools.

To dose the dough, use a table, a long-term rounding machine or dough divider, a chest for flour, a scale.

The dough dividing machine divides the dough into pieces of a certain weight and rolls them into balls.

To roll out the dough, you need tables with cabinets (for tools) and pull-out chests, a dough sheeter, and a refrigerator. In small workshops, instead of rolling machines, a device of two rollers is installed, one of which can be raised and lowered by adjusting the distance between the rollers.

The workplace for forming products is equipped with tables, mobile shelves. Movable racks are needed to transport products from the forming site to the storage site, to the baking ovens, and then to the cooling compartments. More convenient shelving-cabinets, in which the products during the proofing are not ventilated and do not dry out.

Finishing of confectionery, this operation is carried out in enterprises mainly by hand.

For its implementation, various devices are used. For cream, cakes and pastries, use a large and small spatula.

Use a pastry bag to fill the cakes with cream. Tips of various shapes are used to apply various designs to pastries and cakes.

To speed up the drying of pastry bags, a special double-leaf stainless steel dryer is used.

The preparation of syrups, creams, whipped proteins, fondants is carried out at a separate workplace, which is equipped with small plates on which confectionery boilers are installed. For cooking syrups and fondants, open steam and electric sauce pans without lids are used.

Ready-made confectionery products are placed in trays and stored until they are sold, in a separate room - an expedition equipped with shelves. Trays are delivered to the expedition on mobile shelves.

2.3 Documentation.

In the confectionery shop there should be technological maps And a collection of recipes for flour and confectionery products (1985).

3. Requirements of safety measures and labor protection in the shop.

3.1 Rules and regulations.

Health and safe working conditions in confectionery shops provided by the labor protection law (1992) according to the law, workers enter into an agreement with the administration. The agreement contains the main provisions on labor, wages, production rates, working hours and rest time.

The administration is obliged to implement modern safety requirements, prevent industrial injuries, and ensure sanitary and hygienic conditions at work. The layout of the catering establishment, the size of the premises of the confectionery department are determined in accordance with the current standards, which ensure safe and optimal working conditions for confectioners.

Adequate and adequate lighting is essential. Natural light is the most favorable for vision. The ratio of the area of ​​the windows, the area of ​​the floor should be one to six, and the greatest distance from the windows can be up to eight meters. Artificial lighting is used in rooms that do not require constant monitoring of the process (operation, storage rooms). In the workshop, emergency lighting is also necessary. At large enterprises, the management of labor protection is entrusted to the deputy director, at other enterprises to the manager. In confectionery shops, labor protection management is also entrusted to the head of the shop. For new entrants, the head of the shop is obliged to conduct an introductory briefing. To consolidate and test knowledge and skills, practically apply skills. Unscheduled instruction is used when changing the technological process or when purchasing new equipment, each worker of the shop must comply with the state standard for sanitation and hygiene.

There should be no drafts in the workshop, the floor should be even, not slippery, the corners of the production tables and baths should be rounded.

It is allowed to carry weights: up to 18 years old - youth 12.6 kg

Girls 6,3 kg Over 18 years old-boys 20 kg

Women 10, permanently about 7kg

Do not obstruct the aisles near workplaces with dishes and containers.

3.2 Instructions, regulations.

Law of Ukraine on labor protection (No. 2695 - XII of 14.10 1992)

Law of Ukraine on the protection of public health.

Law of Ukraine on the provision of sanitary and epidemiological
welfare of the population (No. 2695 - XII of November 24, 1994).

Section 4. Products from biscuit dough.

1. Range.

Sponge cake with cream and strawberries

Pancho cake

Cake "Pink Dream"

Pearl Tablecloth Cake

1. Recipe. The technological process of cooking.

Sponge cake with cream and strawberries.

4 sheets of puff pastry, butter for greasing 5 g, 25 g of melted butter, 300 ml of whipped heavy cream, 225 g of strawberries, powdered sugar for dusting

FOR BISCUIT:

4 eggs, 115 g flour, 115 g fine sugar, 50 g melted butter, 2 g salt.

Cooking technology:

Oil and lay out baking paper a split baking dish with a diameter of 20 cm. Preheat the oven. Now we are making a biscuit. Whisk eggs and sugar in a hot water bath until stiff. Remove from heat and refrigerate, whisking continuously.

Gradually mix half of the flour sifted with salt into the egg mass. Pour the melted butter into the dough in a trickle along the sides of the bowl, stirring constantly. Add the rest of the flour. Pour the dough into a mold and bake 35 minutes until golden brown. Chill the sponge cake on the wire rack. Place the sheets of drawn dough on top of each other, having previously greased with melted butter. Cut 6 circles with a diameter of -6.5 cm from the dough, moisten the centers with water. Make bags out of the circles. Squeezing them firmly in the middle, open the edges to form the flowers. Cut out a circle with a diameter of the shape of the remaining puff pastry. Put

it and flowers from the dough on a baking sheet, bake for 8-10 minutes. Chill. Cut the biscuit into 3 layers and brush with whipped cream. Set aside 6 strawberries, cut the rest in half. Place them on top of the cream in two layers. Place all biscuit layers on top of each other. Put a puff pastry crust on top, sprinkle with powdered sugar. Arrange the dough flowers on the cake. Cut open the strawberries and fan them between the flowers.

Pancho cake

Honey - 2 tablespoons; wheat flour - 2.5 cups; egg - 2 pcs; butter - 100 g; sour cream - 3 tablespoons; sugar - 1 glass; cocoa - 3 tablespoons

Chocolate glaze: cocoa powder - 4 tablespoons; milk - 2 tablespoons; sugar - 4 tablespoons; butter (without vegetable additives) butter - 50 g.

Sour cream: sour cream - 1 glass; granulated sugar - half a glass.

Cooking technology:

Grind eggs with sugar and add cocoa. Put honey, sour cream, melted butter, knead. Then pour out the flour, mix again. Divide the resulting dough into about three parts. We bake each part in a round shape, oiled. Cool the finished cakes. To prepare the cream, beat the sour cream with sugar in a mixer or blender. Each biscuit cake grease with cream; we lay, pressing a little, on top of each other. To cook the glaze, pour the milk into a saucepan, put it on the fire, add granulated sugar, butter, cocoa; stir. Bring the mixture to a boil. We cool it down.

We coat the top and sides of our cake with the resulting "hot chocolate".

We put it in the refrigerator so that the icing hardens and the biscuit cake is soaked in cream.

Cake "Pink Dream"

for biscuit: flour - 1 cup, eggs - 4-5 pcs, sugar - 1 cup (200 g)

for cream: butter - 200 g, condensed milk - 7 tbsp. spoons, syrup - 1-1.5 tbsp. spoons

Mastic decoration:

Rosettes and cake cover.

Cooking technology:

Bake a biscuit, chill and remove from the mold. Soak the biscuit cake for at least 8-12 hours, then cut it lengthwise to make 2 cakes and soak in syrup.

Prepare butter cream in condensed milk, adding a little raspberry syrup to the cream during cooking to get a pink color.

Grease the soaked cakes with cream and lay on top of each other. Gently coat the whole cake with cream on top. It is necessary that the surface of the cake is flat.

Carefully cover the cake with a rolled layer of mastic, and cut off the excess with a regular or curly knife.

Ready cake put in the refrigerator for impregnation for several hours and decorate with roses, a bow of mastic, gluing them with a drop of water.

Pearl Tablecloth Cake

for biscuit 1: flour - 200, eggs - 4-5 pieces, sugar - 200 g)

for biscuit 2: flour - 200, eggs - 4-5 pcs, sugar - (200 g) cocoa - 50g

for cream: sour cream - 500 g, sugar - 150 g

decoration: sugar mastic (cake coating and balls)

Cooking technology:

Bake a biscuit, chill and remove from the mold. Soak the biscuit cake for at least 8-12 hours, then cut lengthwise to make 2 cakes and soak in syrup. Do the same with the other biscuit.

To prepare sour cream cake, beat sour cream with sugar using a whisk or mixer until smooth.

Grease the soaked cakes with cream and lay on top of each other. Gently coat the whole cake with cream on top. It is necessary that the surface of the cake is flat. Sprinkle the cake with biscuit chocolate and white crumbs.

Roll out the mastic in a thin layer. Carefully cover the cake with a rolled layer of mastic to make a tablecloth, and cut off the excess with a regular or curly knife.

Put the finished cake in the refrigerator for soaking for several hours and decorate with balls and mastic napkins, gluing them with a drop of gelatin.

1. Registration.

For the cakes listed in the section, all kinds of finishes are used: icing, cream, fruits, candied fruits, jelly, mastic, icing.

To give the cakes a beautiful appearance, the cakes are decorated and shaped after baking and cooling.

Cakes are impregnated, glued. The surface is coated with jam cream or glazed with lipstick or glaze. Decorate with various patterns using a pastry bag, mastic, marzipan, candied fruits.

The sides are separated with cream or sprinkled with crumbs.

Section 5. Quality requirements. Conditions, terms of implementation.

The storage of pastries and cakes is carried out in accordance with the requirements of the industry standard. The guaranteed storage period is established:

With protein cream and fruit finish and without finish: 72h;

With butter cream: 36 hours;

WITH custard: 6 o'clock;

With whipped cream: 7 hours.

Cakes should be placed in trays or sheets.

The sheets are placed in wooden boxes. Sheets and trays can be metal with an anti-corrosion coating or wooden, coated with food varnish or from another material approved for use by the Ministry of Health of Ukraine.

The bottom should be lined with parchment. The cake boxes must be marked:.

Manufacturer's name,

Product name,

Net weight,

Date and time of manufacture and shelf life.

Delivery is carried out, in accordance with sanitary regulations, in dry, closed machines. Cannot be transported together with products with a strong odor.

Cakes must be accepted with the technical control of the manufacturer.

Output:

In modern conditions, public catering is gradually moving onto the path of industrialization. Modern enterprises equipped with modern technical means are being created; the scientific organization of labor and production is being introduced. In the assortment of public catering enterprises, a large place is occupied by flour culinary and confectionery products.

These products are very diverse and high quality... Currently, along with the need for a worldwide increase in the production of cakes and pastries, the expansion (renewal) of the range and improvement of quality are highlighted to meet the evolving taste and growing demands of consumers.

Seeking new taste properties of products, it is necessary to use various combinations of already used semi-finished products and raw materials. An important role in the further improvement of the quality of cakes and especially cakes is played by their artistic design. High-calorie pastries and cakes should not only serve as an excellent food product, but also decorate the table, giving it an attractiveness, and sometimes even splendor.

Section 6. List of used literature

Buteiskis N.G., Zhukova A.A. Cooking flour
confectionery. "Economics", 1988

Markhel P.S., Gopenstein Yu.L., Smelov S.V., Production
pastries and cakes. "Economics" 1974

Shimolin V.I., Sweet Tooth. Minsk "Polymya", 1988

4. Buteykis N.G., Organization of production of enterprises
Catering. "Economics", 1990

Lurie I.S. "Technology confectionery production" Moscow
"Economics" 1984

Bogdanova M.A., Smirnova Z.M., Bogdanov G.A. Equipment
catering establishments. Moscow "Economy", 1986.

Pokrovsky A.A., Brovkin S., “The book about tasty and healthy
food "Moscow VO" Agropromizdat "1988

Ol i ynik O.M., "Fundamentals of Physics and Logii Ta gi gi eni kharchuvannya" Lviv
1998r.

9. Vinokurova A.E. "Fundamentals of protection praci" Carpet 2005r.

10. Kovalev N.N. "Stories about Russian cuisine" Publishing house
"ISIDA" 1992

11 .