The confectionery production process consists of several stages - dough preparation, molding, baking and packaging.

Most confectionery products are made up of sugar, molasses, fruits, other sweet ingredients, as well as various types of nuts, butter, flour, etc. These are mainly sweet high-calorie foods that are distinguished by their sweet taste, pleasant aroma and beautiful appearance.

In order to find new solutions for the preservation of useful substances, new processes for the production of confectionery products are being sought. An important direction in the development of baking cakes, muffins, rolls and other products is the use of sugar substitutes in order to reduce the calorie content of sweets.

A significant content of easily digestible carbohydrates, excellent taste and high energy value have led to the widespread use of confectionery in nutrition, including children's. However, it must be borne in mind that the abuse of confectionery products leads to the development of obesity. With insufficient physical activity, a sedentary lifestyle, as well as diseases of the liver, gallbladder and biliary tract, pancreatitis, colitis, atherosclerosis, diabetes mellitus and other endocrine diseases accompanied by disorders of fat metabolism, the consumption of confectionery products must be limited. In confectionery products intended for diabetics, sugar is replaced with xylitol or sorbitol. Many confectionery products, especially those intended for children, are specially fortified by adding rosehips, black currants, carrot juice, and vitamin preparations.

New on the site:

Classification of wheat bread
Bakery products from wheat flour, depending on the flour used, are divided into bakery products: - from wheat flour; - from wheat flour of general purpose; –. from a mixture of wheat baking flour and wheat flour of general purpose; - from a mixture of wheat bakery...

The history of the origin of wheat bread
Bread is one of the oldest cooked foods, dating back to the Neolithic. The first bread was a kind of baked gruel made from cereals and water, and could also be the result of accidental preparation or deliberate experimentation with water and flour. Descendants of such early bread...

Soviet varieties of tea
The own varieties of tea produced in the USSR are descendants of the Chinese variety Keemun, although the work carried out by Soviet breeders has changed this variety quite a lot. Black tea was divided into the following varieties: § Bouquet - tea of ​​the highest quality with tips (called, depending on origin...

CONCLUSION

Cakes and pastries are used for early, young and mature age. The inclusion of cake products in the diet increases its usefulness, therefore significantly changes the diet, contributes to better absorption of other nutritional components.

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

During the implementation of the theoretical part of the graduation project, I conducted a literature review: I studied the assortment, technology for the production of cakes, organoleptic and physico-chemical 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 “Rules for acceptance, sampling and sample preparation methods”, GOST 5900-73 “Methods for determining moisture and solids”, GOST 5899-85 “Methods for determining the mass fraction of fat”.

As a result of laboratory tests, it was proved empirically that only one sample, No. 2, has a deviation from the required standard in the moisture content. The probable reason for the increase in moisture content is a large impregnation with syrup, this increases the weight of the cake, i.e. fraud of the buyer, and samples No. 1 and 3 in the total share of sugar and acidity meet the required standard, which indicates 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 company Teremok LLC conduct an expert quality assessment in order to avoid low-quality goods.

Expand the range by introducing new types of cakes from various manufacturers. Conduct a tasting of new products.

BIBLIOGRAPHY

1. Industry standard. Cakes and pastries. Specifications. OST 10-060-95 (approved by the Department of Food and Processing Industry of the Ministry of Agriculture and Food of the Russian Federation on 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, sampling and sample preparation methods. - M: Standards Publishing House, 1982. - 10 p.

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

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

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

7. Rodina T.G. "Handbook of commodity science of food products" Moscow 2005

8. Smirnova, N. A. Commodity research of grain flour and confectionery goods: Textbook / N. A. Smirnova, L. A. Nadezhnova, E. A. Vorobieva. - M.: Economics, 1989.

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

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

11. Chepurnoy I.P. Commodity research and examination of confectionery products. M.: 2004.

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

13. Shepelev A.F., Pechenezhskaya I.A., Mikhtaryan K.R. "Commodity research and examination of flavoring and confectionery products" 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

Attachment 1

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

Annex 2

Comparative characteristics of the organoleptic quality indicators of biscuit cakes "Alenka", "Drunken Cherry", "Prague" OST 10-060-95.

Annex 3

Fig.1

Appendix 4

Introduction.

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

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

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

2 Characteristics of raw materials

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

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

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

3 Development of technology for the preparation of culinary products

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

3.2 Development of cooking technology

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

Development of technological documentation for specialties

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

4.2 Calculation of integral score

3 Ensuring food safety performance

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

Conclusion

List of sources used

Applications

Introduction

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

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

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

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

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

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

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

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

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

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

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

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

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

flour culinary dish recipe

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cooking technology:

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

Chebureki

Cooking technology:

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

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

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

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

pumpkin pancakes

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

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

Fry in oil until golden brown.

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

Pumpkin Cookies

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

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

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

American pumpkin pie

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

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

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

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

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

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

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

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

Chemical rate = , where

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

4. Development of technological documentation for specialties

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

Energy value calculation

Cookies with Jerusalem artichoke

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

89*4.18=13049.5 kJ

pumpkin pancakes

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

36*4.18=8733.525 kJ

Muffins with pumpkin

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

07*4.18=11557.9 kJ

Beetroot cake

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

99*4.18=12483.15 kJ

Shortbread cookies with beets

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

38*4.18=2986.1 kJ

Table 5.2

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

Cookies with Jerusalem artichoke

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

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

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

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

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

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

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

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

Calculation of the chemical score for a signature dish pumpkin pancakes

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

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

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

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

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

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

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

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

Muffins with pumpkin

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

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

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

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

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

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

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

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

Calculation of the chemical score for a signature dish Beetroot cake

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Cookies with Jerusalem artichoke

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

KRAS calculation for a signature dish pumpkin pancakes

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

KRAS calculation for a signature dish Muffins with pumpkin

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

Beetroot cake

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

KRAS calculation for a signature dish Shortbread cookies with beets

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

Cookies with Jerusalem artichoke

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

Calculation of the biological value of a signature dish pumpkin pancakes

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

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

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

Calculation of the biological value of a specialty dish Beetroot cake

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

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

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

4.2 Calculation of integral score

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

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

IP \u003d P 100 / P fsp,

where IP - integral speed;

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

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

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

Calculation of the integral score of branded dishes

Table 5.3

*1- Shortbread cookies with beets

Beetroot cake

3-Pumpkin Pancakes

Muffins with pumpkin

Cookies with Jerusalem artichoke

4.3 Ensuring food safety performance

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

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

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

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

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

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

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

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

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

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

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

For each TTC, an expiration date is set.

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

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

TECHNICAL AND TECHNOLOGICAL CARD No. 1

. Application area

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

2. List of raw materials

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

Sugar GOST 21-94

Table salt GOST 13685-84

Jerusalem artichoke TU 10-1155-93

Margarine GOST 976-81

Baking soda GOST 5100-85

Drinking water GOST R 51232-98

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

3. Recipe

3.1 Recipe "Cookies with Jerusalem artichoke"

. Technological process

1. Add Jerusalem artichoke powder to wheat flour

Add eggs, salt, soda, sugar, milk.

Knead the dough

Stir in melted margarine

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

Bake in the oven at 230 - 250 o C

color: golden-ruddy;

taste and smell: sweet dough.

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

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

TECHNICAL AND TECHNOLOGICAL CARD No. 2

1 area of ​​use

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

2. List of raw materials

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

Baking wheat flour GOST R 52189-2003

Natural cow's milk GOST 9225-84

Food chicken eggs GOST R 53669-2009

Sugar GOST 21-94

Table salt GOST 13685-84

Pumpkin GOST 7975-68

Cinnamon GOST 29049-91

Vanillin GOST 16599-71

Margarine GOST 976-81

Baking soda GOST 5100-85

Drinking water GOST R 51232-98

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

3. Recipe

3.1 Recipe "Pumpkin Pancakes"

. Technological process

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

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

Fry in oil until golden brown.

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

5. Registration, submission, sale and storage

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

2. Implementation period - 12 hours.

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish:

appearance: round pancakes;

taste and smell: sweet dough.

2. Physical and chemical indicators:

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

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

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

3. Microbiological indicators:

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

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

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

7. Nutritional and energy value

TECHNICAL AND TECHNOLOGICAL CARD No. 3

. Application area

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

2. List of raw materials

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

Baking wheat flour GOST R 52189-2003

Condensed milk GOST 2903-78

Food chicken eggs GOST R 53669-2009

Sugar GOST 21-94

Table salt GOST 13685-84

Pumpkin GOST 7975-68

Cinnamon GOST 29049-91

Baking soda GOST 5100-85

Vegetable oil GOST 30624-98

Drinking water GOST R 51232-98

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

3. Recipe

3.1 Recipe "Muffins with pumpkin"

. Technological process

1. Combine butter with sugar, mix

Beat eggs, stir

Add pumpkin puree and condensed milk, mix

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

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

Sprinkle the baked goods with powdered sugar

5. Registration, submission, sale and storage

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

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish:

appearance: 30x17.5x3;

color: brown or light brown;

taste and smell: sweet dough.

2. Physical and chemical indicators:

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

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

3. Microbiological indicators:

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

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

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

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

7. Nutritional and energy value

TECHNICAL AND TECHNOLOGICAL CARD No. 4

. Application area

"Beetroot cake ».

2. List of raw materials

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

Baking wheat flour GOST R 52189-2003

Beetroot GOST 1722-85

Food chicken eggs GOST R 53669-2009

Sugar GOST 21-94

Table salt GOST 13685-84

Cinnamon GOST 29049-91

Baking soda GOST 5100-85

Drinking water GOST R 51232-98

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

3. Recipe

3.1 Recipe "Beetroot cake"

. Technological process

1. Rub butter with sugar and eggs.

Add grated beets and beat for 5-6 minutes.

Add flour, baking soda, salt, mix quickly

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

5. Registration, submission, sale and storage

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

2. Implementation period - 72 hours.

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish:

appearance: 30x17.5x3;

color: brown or light brown;

taste and smell: sweet dough.

6.2. Physical and chemical indicators:

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

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

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

3. Microbiological indicators:

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

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

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

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

7. Nutritional and energy value

TECHNICAL AND TECHNOLOGICAL CARD No. 5

. Application area

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

2. List of raw materials

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

Baking wheat flour GOST R 52189-2003

Beetroot GOST 1722-85

Food chicken eggs GOST R 53669-2009

Sugar GOST 21-94

Table salt GOST 13685-84

Baking soda GOST 5100-85

Butter GOST R 52969-2008

Drinking water GOST R 51232-98

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

3. Recipe

3.1 Recipe "Shortbread with beets"

. Technological process

1. Rinse beet tops and chop finely

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

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

Mix the tops and beets, add to shortcrust pastry

Add flour, mix quickly and cool

Roll out dough, cut out cookies

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

5. Registration, submission, sale and storage

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

5.2. Implementation period - 45 days.

6. Quality and safety indicators

6.1. Organoleptic characteristics of the dish:

appearance: round cookies;

color: golden-ruddy;

taste and smell: sweet dough.

2. Physical and chemical indicators:

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

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

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

3. Microbiological indicators:

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

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

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

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

7. Nutritional and energy value

Conclusion

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

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

List of sources used

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

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

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

http://www.sladka.ru

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

http://www.kulina.ru

http://www.claw.ru

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

http://mirblinov.ru

http://dic.academic.ru

http://art.thelib.ru

Attachment 1

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

Annex 2

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

Annex 3

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

Appendix 4

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

Annex 5

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

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

But sometimes the chef is forced to improvise in creating their own individual dishes. This article is about how to write a conclusion for the undergraduate work of a cook who comes up with original dishes.

When drawing up the conclusion, the following rules must be observed:

1. At the beginning of the final part of the work, it is necessary to describe the importance of a cook in everyday life, about dishes that support the mood of catering visitors.
2. Then, it is necessary to analyze the activities of chefs and the impact of the dishes being developed 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 consists of several sentences reflecting the theoretical substantiation of the chosen topic, followed by a presentation of recommendations and conclusions.
2. In the main part of the conclusion, it is required to display the results of the research. 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 a defensive speech of the future chef.

Sample (example)

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

Mankind has always respected people who can heal, teach and feed. In France, at one time, artisans were not allowed to become a nobleman, but they made an exception for cooks. Their work was equated with art. The activity of a 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 were left as a legacy. Without the past culinary business, there would be no today's dishes, which are the pride of Russian cuisine.

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

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

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

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

The purpose of the study presented in the course work was to study current trends in the preparation of cakes.

Cakes are a universal confectionery product that can not leave indifferent any sweet tooth, or sophisticated gourmets or connoisseurs. Cakes are a confectionery product, usually made from pastry, stuffed with confectionery cream, fruit or cottage cheese. The first cakes began to be made since the Middle Ages.

The composition of cakes may vary depending on the type of confectionery.

There are the following types of cakes:

Custard cakes;

eclair cake;

Biscuit cakes;

Sand cakes;

Puff pastries;

Whipped cakes;

Almond cakes;

Air cakes;

Walnut cakes.

Ready baked semi-finished products for the production of mini cakes are indispensable in many cases. These products do not require special storage conditions, and a wide range allows even a novice confectioner to cook almost any product in a matter of seconds.

The appearance of confectionery products is of great importance. Beautiful products cause aesthetic pleasure, appetite and decorate any holiday table. This is especially true for pastries and cakes. A variety of decorative ornaments are made from finishing semi-finished products, using special techniques and various devices for this. To decorate products well, a long practice is required, therefore it is better to master the simplest types of decoration first and only then the complex ones.

In the course work, 10 types of cakes were given and normative documents were developed for 3 of them.

Bibliography

Law of the Russian Federation "On Technical Regulation" (as amended on July 23, 2008, No. 184)

Apet T.K. Cakes and pastries. - Mn .: LLC "Helton", 2011.- 336 p.- 16 ill.

Buteykis N.G. Technology for the preparation of flour confectionery products: textbook. allowance. – M.: Ed. center "Academy", 2010

Dubtsov G.G., Sidanova M.Yu., Kuznetsova L.S. The range and quality of culinary and confectionery products. – M.: Ed. Center "Academy", 2012

Kuznetsova L.S. technology for the preparation of flour confectionery / L.S. Kuznetsova, M.Yu. Sidanova.- M.: Mastery; Higher School, 2011.- 320 p.

Lifits I.M. Standardization, metrology and certification ”/ Lifits I.M. / [Text]: textbook.-M. : Yurait-Izdat, 2009.-399 p.

Donchenko L.V., Nadykta V.D. Food safety. -M.: Pishchepromizdat, 2011. - 525 p.

Nechaev A.P., Kochetkova A.A., Zaitsev A.N. Nutritional supplements. – M.:. KolosS, Kolos-Press. 2012. - 256 p.: ill. - (Textbooks and study guides for students of higher educational institutions). ISBN 5-10-003579-X, ISBN 5-901705-15-7.

Nechaev A.P., Bolotov V.M. Food colorings. Food ingredients (raw materials and additives). – M.: 2011. – 214 p.

16. Sarafanova L.A. The use of food additives. Technical Recommendations (4th ed. expanded and additional). Ed. "GIORD", 2010 - 530 p.

Skurikhin I.M. Chemical composition of food products. – M.: Agropromizdat, 2012

Timofeeva V.A. Merchandising of food products. - Rostov n / a: "Phoenix", 2004

Furs I.N. Technology for the production of catering products. Minsk: New edition, 2010

Attachment 1

Cake "Puff"

Annex 2

Cake "Biscuit"

Annex 3

Cake "Basket"