Confectioner conclusion. Confectionery. Requirements for the quality of table salt

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

Short description: who is a pastry chef?

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

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

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

Features of the profession of a pastry chef

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

If we talk about the job duties of a pastry chef in more detail, they boil down to the following:

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

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

Pros and cons of the profession of a pastry chef

pros

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

Minuses

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

Important personal qualities

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

Where to study for a pastry chef?

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

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

Courses

Vocational training center "PLUS"

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

Best colleges for pastry chefs

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

Place of work

Confectioner's vacancies are regularly opened in cafes, restaurants, canteens, coffee shops, and confectionery factories. In addition, a confectionery specialist can open his own store or catering establishment.

Pastry chef salary

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

Salary as of 01.01.2020

Russia 17000-60000 ₽

Moscow 35000-78000 ₽

Career growth

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

Professional knowledge

1. Confectionery production technology.
2. Hygiene, sanitation and microbiology in food production.
3. Raw material preparation and storage technology.
4. Automation of technological processes.
5. Electrical engineering.
6. Color science.
7. Artistic and graphic composition.

Famous confectioners

1. Gaston Le Nôtre. One of the first to widely use fresh fruit in desserts, as well as to produce light sweets with a reduced fat and sugar content.
2. David Cakes, British pastry chef who turns every cake into a piece of art.

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

Cakes are a versatile confectionery that cannot leave indifferent any sweet tooth, or sophisticated gourmets or connoisseurs. Cakes are a confectionery product, usually made from butter dough, filled with confectionery cream, fruit or cottage cheese. The first pastries have been made since the Middle Ages.

The composition of the cakes may differ depending on the type of confection.

The following types of cakes are distinguished:

Custard cakes;

Eclair cake;

Biscuit cakes;

Sand cakes;

Puff pastries;

Whipped cakes;

Almond cakes;

Airy cakes;

Nut 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 assortment allows even a novice pastry chef to cook almost any product in a matter of seconds.

The appearance of the confectionery is of great importance. Beautiful products cause aesthetic pleasure, appetite and adorn any festive table... This is especially true for pastries and cakes. Various decorative ornaments are made from semi-finished finishing products, using special techniques and various devices for this. It takes a lot of practice to decorate products well, so at first it is better to master the simplest types of jewelry and only then - complex ones.

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

Bibliography

Law Russian Federation"On technical regulation" (as amended on 23.07.08, No. 184)

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

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

Dubtsov G.G., Sidanova M.Yu., Kuznetsova L.S. Assortment and quality of culinary and confectionery products. - M .: Publishing house. 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 IM Standardization, metrology and certification "/ Lifits IM / [Text]: textbook.-M. : Yurayt-Izdat, 2009.-399 p.

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

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

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

16. Sarafanova L.A. The use of food additives. Technical Guidelines (4th ed. Ext. And add.). Ed. "GIORD", 2010 - 530 p.

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

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

Furs I.N. Public catering production technology. Minsk: New edition, 2010

Attachment 1

Puff pastry

Appendix 2

Biscuit cake

Appendix 3

Cake "Korzinochka"

Introduction.

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

1.1 Overview of the assortment of dishes by topic

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: the definition of the quality of flour products by organoleptic indicators is made by 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 activity 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. When a large number sugar and fat bakery products turn 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 pay more attention to the manufacture of products using various food ingredients that contribute to improving health, which include and alimentary 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, ischemic 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 mystery of alcoholic and lactic fermentation, but still people 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 cavemen once guarded 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 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 the 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 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, impairs the appearance of products. For frying pies, refined vegetable oil or a mixture of 50% refined vegetable oil and 50% cooking oil (ghee).

Pies. The 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.

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 prepared in a safe way of weak consistency (moisture content 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. Finished donuts are sprinkled with powdered sugar on leave.

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, a piece of puff pastry is rolled out into a rectangular layer 5-8 mm thick, cut into square pieces measuring 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 "hot". To do this, put washed smelts in the pan, fried onion or other foods and cover 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. In the pancake dough, you can add finely chopped apples, washed raisins, etc. 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, comes from the word "vatra", which in most Slavic languages ​​means "fire", "hearth". Indeed, the round, rosy cheesecake resembles the sun.

Cooking technology:

Yeast dough is prepared in a safe 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 should be greased 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:

From flour, water and salt, prepare a large unleavened dough like 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 taken out 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 specialty 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 speed, it is necessary to preset 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 compliance with technological and sanitary and hygienic requirements during their production, storage and sale conditions, transportation and are evaluated by three groups of microorganisms: - sanitary - indicative: mesophilic aerobic and facultatively anaerobic microorganisms (CFU / g) and bacteria of the E. coli group ( 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

Technical and technological cards (TTC) for dishes and culinary products are made up for new types of products developed and sold only at this public catering enterprise (TTC 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 especially 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. 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 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, mix: the dough turns out to be viscous

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 № 4

... Application area

"Beet cake ».

2. List of raw materials

2.1. To prepare 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 Muffin"

... 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 icing sugar, egg, baking 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, giving the products a characteristic color and aroma, 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 regulatory 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 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 cooking the dish "Biscuits with Jerusalem artichoke"

Appendix 2

Scheme of the technological process of cooking "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 "Beet cake"

Appendix 5

Scheme of the technological process of cooking the "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 sample preparation ", 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 increased 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 science 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

Attachment 1

Decrease in the point assessment of 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 slight breaks, uneven cut Baked and finishing semi-finished products with significant kinks Baked semi-finished products, products with large cracks, depressions, bulges The pattern of products, finishing semi-finished products of creams, soufflé, lipstick) is very vague, not pronounced, smeared Baked semi-finished products, products (muffins, rolls, baked goods) with an uneven and insufficient rise The 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 Graying chocolate glaze; 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 Biscuit cakes and pastries, rolls, rum baba are 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 of organoleptic quality indicators of biscuit cakes "Alenka", " Drunk cherry"," Prazhsky "OST 10-060-95.

Indicator name	Characteristic according to OST 10-060-95	Characteristic 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 have 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

Ask for help

The ability to cook and serve beautifully presented dishes has been valued at all times. Someone will say that talent is important in cooking, someone - that it is enough to love to cook. Whatever motive motivates a person who decides to make the production of culinary masterpieces his specialty, one thing is clear: you can become a real professional chef only after completing a full-fledged course in a serious educational institution.

The choice is great - you can go to college after grade 9 or 11. In the first case, the term of study is usually 3 years, in the second - only a couple of years. For those wishing to become real experts in a delicious profession, there are universities with specialized faculties.

Chef's thesis

Traditionally, most chefs "bake" in colleges for three years. During this time, students learn not only how to properly cut carrots. They learn the technologies for preparing various dishes, learn how to determine the quality of products. A cook who learns to cook only according to collections of recipes is unlikely to be of any use, so students definitely spend a lot of time at catering establishments. They study all stages of production directly at the workplace.

The culmination of a rich course should be the defense of a diploma by a graduate chef. The theme of the final qualifying work (WRC) can be the process of preparing a certain dish. The names of the diplomas alone - "Azu in Tatar", "Goulash with a side dish", "Capital salad" - awaken the appetite! Another topic could be research and development of the technological process for the preparation of culinary products. Example: diploma "Organization of cold shop work".

Pastry chef thesis

Everyone loves sweets, but not everyone admits it. For some, the greatest pleasure is not to eat, but to prepare delicious and beautiful pastries, pastries or cake. Such people join the confectioner's workshop. These are the chefs who understand correct preparation desserts and pastries. The headlines of their graduations sound like invitations to a holiday: "Cooking confectionery: cakes and eclairs", "Honey cake", "Flour confectionery".

A good Pastry Chef's WRC, like any chef, contains a number of essential elements. These include:

• requirements for product quality, heat treatment of ingredients;
• all technological stages that make up the process of culinary creativity;
• workplace organization rules;
• conclusions with recommendations.

Important: Professional chefs should be experts in health, safety and hygiene. They need to know, for example, what is the difference between special and sanitary clothing.

Pastry chef thesis

Ask for help

Nobody requires you to limit your culinary energy to a narrow specialization. If you want to learn how to create different dishes- from meat soups and dough products up to airy desserts- and are not afraid of heavy physical activity, you can become a versatile specialist. Proof of your skills can be a project on the theme "Set lunch".

Sample thesis of a pastry chef

Let's see how a good WRC of a pastry chef should be arranged. Try to find a recipe for a dish that will amaze the certification committee with its originality. Before writing a diploma, you must really understand all the nuances of its creation. Imagine how great it is to present a sample of a thesis as a pastry chef, where an interesting story about an elegant culinary masterpiece is combined with a meticulous description of all the technical details.

Let's take cold as a theme italian dessert Semifredo. Any WRC begins with an introduction. In it, tell us why this confection attracted you so much. Maybe you are going to improve the recipe for the dish? Then make this bold undertaking the main goal of your project.

Guided by general rules writing diplomas, then you need to plunge into theory. For a third-year student's FQP, it is permissible to reflect this part in the introduction. You can highlight the history of the origin of Semifredo, describe the features of its manufacture.

The bulk of the thesis on the topic chosen by the pastry chef falls on the practical part. It needs:

• submit a recipe with detailed calculations - how many ingredients and in what volume are required;
• describe the entire technological process - the sequence of actions, the applied methods of processing products;
• tell how the dessert should be decorated and served. The appearance of a sweet dish is no less important than its inner content;
• take into account all the requirements for labor safety and equipment.

Important: To impress the diversity of your talents among the professionals on the commission, you can describe the preparation of several recipes in your WRC. Example: graduation project on a long topic "Technology of cooking" Pork roll with mushrooms and ham ". Technology of making confectionery “Honey” cake ”.

Ask for help

After describing the practical chapters, it remains only to formulate a conclusion and make a list of references. Be sure to arrange it in accordance with the rules of your school.

An example of a conclusion to the thesis of a pastry chef

In the final part, the main stages of the WRC should be briefly summarized. Remind in a few sentences why you chose Semifredo and how you prepared it. Also, in a good diploma, there is always an analysis of the results of practical training. Therefore, formulate your conclusions about the resulting dish and try to give your recommendations to those who want to make Semifredo on their own.