Technological card crab salad with cucumber. Crab stick salad
Crab-rice salad, 1 kg (TTK1200)
Crab and rice salad, 1 kg
Technical and technological map No.
Crab and rice salad, 1 kg
(CP-recipe No. 97)
Economics Publishing House, Moscow 1983
- APPLICATION AREA
This technical and technological map applies to crab-rice salad, produced in object name, city.
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- REQUIREMENTS FOR RAW MATERIALS
Food raw materials, foodstuffs and semi-finished products used for cooking crab and rice salad, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certification, etc.).
Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for enterprises Catering and technological recommendations for imported raw materials.
- RECIPE
| Name | Raw material consumption per serving, g | ||||
| Gross weight, g | % during cold working | Net weight, g | % during heat treatment | Output, g | |
| Boiled rice, p / f | 294,0 | 1.36 (portioning) | 290,0 | 0,00 | 290,0 |
| Crab sticks | 206,0 | 0,00 | 206,0 | 0,00 | 206,0 |
| Canned corn | 118,0 | 0,00 | 118,0 | 0,00 | 118,0 |
| Fresh cucumber | 229,0 | 10,00 | 206,0 | 0,00 | 206,0 |
| Peeled dill, p / f | 4,0 | 0,00 | 4,0 | 0,00 | 4,0 |
| Mayonnaise | 185,0 | 5.00 (portioning, mixing) | 176,0 | 0,00 | 176,0 |
| Output | 1000 | ||||
- Cooking technology
Cucumbers are washed, peeled, cut into cubes (5x5 mm, 4-5 cm long).
Crab sticks are cut obliquely into large slices. Canned corn is strained from the brine. Dill greens are thinly chopped.
In a bowl, combine chopped cucumbers and crab sticks, boiled rice, canned corn. The salad is seasoned with mayonnaise, mixed.
Put the prepared salad in a gastronorm container. Sprinkle with finely chopped dill.
- Characteristics of the finished dish
Appearance- ready-made Crab-Rice Salad is laid out in a gastronorm container. The rice is cooked until tender. Cucumbers and crab sticks are cut into cubes. Salad ingredients are seasoned with mayonnaise, mixed.
Taste- matches the incoming ingredients of the salad. No foreign taste.
Smell- matches the incoming ingredients of the salad. No foreign smell.
Today it is difficult to establish who came up with the recipe for salad with crab sticks. It probably happened at home crab sticks- in Japan. Though, crab salad the classic includes corn, which in Japan is not as popular as ours. Crab salad, more precisely, a salad with crab meat, is not a very democratic dish. The crab salad certainly tastes great, but it will cost you a pretty penny. Nevertheless, sometimes you want to please yourself or even your guests with some real delicacy, and in such a situation, crab salad will come in handy. The crab salad recipe, among other things, is usually low in calories. Of course, a lot depends on other ingredients, for example, crab salad with rice - the recipe is more nutritious. There are dozens of answers to the question of how to make crab salad or how to make crab salad. They will of course be the most a variety of recipes crab salads. Basically, any crab salad recipe can use crab sticks instead of crab meat. Crab stick salad is a recipe available to everyone. Not surprisingly, crab stick salad recipes are significantly more popular. So be sure to make a salad with crab sticks, the recipe is not at all complicated, it takes little time. Crab stick salad recipes refer to seafood salads. However, the composition of crab salad, for example, salad with crab chips, crab salad with rice, recipe for crab salad with cabbage, will no longer resemble a classic seafood salad.
Let's move on to how to make crab salad. Classic crab stick salad consists of crab sticks, canned corn and peas, boiled eggs, mayonnaise and spices. How to make crab salad? Crab sticks, corn, peas, boiled eggs are mixed with mayonnaise. Salt and black pepper are added to the crab salad to taste. In addition, the recipe for crab sticks salad with rice can also be called a classic. Using all these ingredients, you can prepare a puff salad with crab sticks. Puff crab salad is more time consuming. But the recipe for crab stick salad may contain other ingredients as well. There is a salad with crab sticks with mushrooms, crab salad with cabbage, sunflower salad with crab sticks, crab salad with cheese. You can also use fresh salad, crab sticks, tomatoes. Delicious salad with crab sticks can be prepared using fresh cucumbers, this is the so-called. crab salad with cucumber. Well, the corn crab salad and the corn crab salad recipe are already classics. You, too, can come up with your own signature crab salad, the ingredients are best selected depending on whether they will be combined with crab meat. Send us your crab stick salad, or salads with crab sticks, with or without a photo, the main thing is that the recipe is with soul.
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MINISTRY OF EDUCATION OF THE AUTONOMOUS REPUBLIC OF CRIMEA
EUPATORIAN PROFESSIONAL TECHNICAL SCHOOL №36
COURSE WORK
on the topic:
"SALAD FROM CRAB STICKS"
Student group PK-20
Vasyanina Elena Yurievna
Course II
Work manager
Otter V.M.
Evpatoria - 2005
Ministry of Education of the Autonomous Republic of Crimea
Evpatoria vocational technical school №36
Exercise
for writing
on the topic: "Salad with crab sticks"
1. Introduction
2. Merchandising (characteristics of raw materials used for cooking).
3. Special technology
a) calculation of raw materials for the first portion
b) primary processing of raw materials, characteristics of p / op
c) heat treatment of products
d) the requirement for the quality of the dish
4. Equipment a) list the types, brands of equipment used for cooking
b) device PM 1.1
c) the rule of operation
5. Labor protection. Safety instructions for the operation of equipment PM 1.1
6. Organization of production of POP: a) list the shops in which the primary is produced, heat treatment, implementation
b) Give a description of the workshop in which the dish is prepared.
c) Organization of jobs in this workshop.
Introduction
The customs of various nations provide us with many examples illustrating the enormous diversity of human tastes. Eating a caterpillar, even fried, seems to us the limit of taste perversion. But the indigenous heritage of subtropical America does not disdain this food, its inhabitants have long been extracting caterpillars from under the bark of a palm tree. The population of the Indian village is delighted with the ant swarm, which can be boiled in a pot. But try to make the same Indians eat chicken or just egg, they will literally get sick. Rats, of course, "food of the besieged", however, they were a tasty dish of some Polynesians, And the Aztecs loved to feast on the dogs, which they fattened for their feasts.
The nickname "paddling pools", which the British have long endowed the French with, is an eloquent expression of the opinion of the British about the favorite food of the French.
A classic example of the influence of tradition on nutrition is the divergence of the pastoralist position of Asia and Europe in views on dairy products. While the peoples of Central and South Asia, as well as the peoples of the Indo-European and Semitic groups, have always consumed milk, which often served as their food, the Chinese, Japanese and peoples of Southeast Asia reacted to milk and dairy products with disgust. And this disgust did not arise as a result of not knowing, for the Chinese for a long time came into contact with the Mongol and Turkic tribes, for whom milk and dairy products were the main food.
They say that the art of cooking is the art of combining the taste properties of various products, combining them or vice versa, emphasizing their contrast. This is not just cooking, it requires skill and knowledge of cooking.
Eggs
Egg structure
The average standard weight is 40 g, and the share of protein is about 56%, yolk 32%, shell - 12% of the weight.
Chemical composition and nutritional value of eggs.
Protein - 12.7%
Fat - 11.5%
Carbohydrates - 0.7%
Mineral substances - 1.0%
Water - 74.0%
Vitamins - B 1, B 2, PP
Energy value 100g - 157 kcal
Egg classification
Depending on the shelf life, as well as on the quality and weight, eggs are divided into dietary ones, sold no later than 7 days, weighing at least 44 g and more.
Depending on the method and shelf life, table eggs are divided into fresh, refrigerated, limed.
Egg categories
Diet eggs are classified into categories I and II. In all types of eggs of both categories, the shell is whole, clean, strong, in eggs of the II category, except for dietary ones, slight contamination in the form of separate points is allowed.
Quality requirement
Depending on the presence of defects, eggs are classified as nutritional incomplete or technical defects. Defects of nutritional defective eggs are notch, crumpled side, pouring, dryness, odor.
A technical marriage includes a krasyuk, a blood ring, a cuff, a large stain.
Egg packaging and storage
Eggs are stored in a clean and cool room from May 1 to September 1 for 3 days at a temperature of 2 degrees, the rest of the time no more than six days. In refrigerators, eggs are stored at temperatures from 1 to 2 degrees and 85-88% relative humidity for up to 6 months.
Mayonnaise
Mayonnaise - creamy fine emulsion
I raw material:
Liquid refined and deodorized vegetable oils, egg yolk, milk powder and some additives (mustard, salt, sugar, vinegar, various spices and herbs)
II Assortment
Dining room.
a) Provencal - it contains the following components: refined vegetable oil 65-66%
Egg powder 5%
Powdered milk 1.6%
Granulated sugar and table salt 2.8%
Mustard powder, acetic acid, and baking soda 1.5-1.55%, water 24.1-25%
b) milk - enriched with dry milk
2. Amateur - from 47% fat is prepared with various seasonings and spices.
a) Spring - added to give the smell of fresh dill - dill essential oil
b) Fragrant - add parsley and celery extract.
c) Mayonnaise with pepper - black pepper is introduced, which gives it a pungent burning taste
d) "Festive" add black and red peppers, garlic, coriander, nuts
e) Fire - red bitter and sweet peppers, as well as tomato paste
Packaging and storage
Packaged in glass jars of 100, 200, 500 and 1000 g, or bags made of special impermeable transparent polymeric materials, 200 g each.
Mayonnaise should be stored in a cool room, protected from sunlight, preferably in a refrigerator at a temperature of 3 to 18 degrees and a relative humidity of at least 75% for 20-30 days from the date of release from the enterprise.
Crab shelves
I Raw material:
Surimi (minced fish), sugar, purified drinking water, egg white, vegetable oil, salt, flavoring, natural food coloring E 160, E 621, E 171
II Chemical composition
Proteins - 5.0
Carbohydrates - 14.0
Fats - 2.0
Energy value 100g - 94 kcal
Storage and packaging of crab sticks:
Store in a clean, cool place at a temperature of 18 degrees for 18 months. They cannot be re-frozen.
Corn
Belong to grain vegetables. In cooking, sweet corn is used whole cobs and boiled in grain as a side dish. It is canned and frozen
Chemical composition:
Proteins - 2.2 g
Carbohydrates - 11.2g
Vitamins
B1 - 0.02g
PP - 0.95g
C - 4.8g
Energy value 100g - 58.0 kcal
Quality requirement
Corn on the cob should be healthy, with fresh, healthy integumentary leaves (wrapper), with no signs of wilting; the grains are dense with each other, the color typical of botanical sorges, juicy, milky or milky-wax ripeness, with sweet juice in the form of milk. The length of the cob should be at least 12-15 cm, the length of the stalk should be at least one cm.
Storage and packaging
Store in a clean, cool place from 0 to 20 degrees with a relative humidity of 75% for 2 years from the date of production.
Primary processing of raw materials
Contaminated eggs are washed in mesh buckets in warm water before use. Heavily soiled eggs are washed with a soft brush or rubbed with salt. After washing, the eggs are disinfected with a 2% solution of bleach for 5 minutes, washed in a 2% solution of soda and rinsed for 5 minutes in running water.
The freshness and soundness of eggs can be determined using an ovoscope or by immersing them in a 10% sodium chloride solution: fresh eggs will sink to the bottom, spoiled ones will float.
Peel the boiled eggs, cut into cubes, cut the crab sticks into cubes, add corn, season with mayonnaise and garnish with herbs.
For the preparation of salad, machines are used - MPO - 200, MPO 50 - 20
PM device - 1.1
The PM - 1.1 drive (see Appendix 1) with a set of interchangeable mechanisms is intended for mechanization of the processes of processing meat and fish products at a public catering enterprise.
The drive kit includes
- PM drive - 1.1 for actuating replaceable mechanisms;
- meat grinder MC2 - 150 for preparation of minced meat and fish;
- Meat mixer MC8 -150 for cooking and whipping minced meat;
- ground mechanism MC12 - 15 for grinding crackers, pepper and other spices;
- ripper MC19 - 1400 for loosening and mixing portioned pieces of meat.
Operating rules
Before starting work, the correctness of the installation of the universal drive, the serviceability of the replaceable mechanism and the correctness of its assembly and fastening with the help of screws - clamps are checked.
When installing the body of the replaceable mechanism in the throat of the drive, it is checked that the end of the working shaft of the mechanism falls into the socket of the drive shaft of the gearbox of the universal drive. The presence of protective devices, grounding or grounding is checked.
After making sure that the replaceable mechanism and drive are in good working order, a test run is carried out at idle speed. The drive should run with little noise. In the event of a malfunction, the drive is stopped and the cause of the malfunction is rectified. It is allowed to adjust the rotation speed during operation only if there is a variator in the machine structure.
The cooked products should be loaded into the interchangeable mechanisms only after turning on the universal drive, the only exception is the whipping mechanism, in which the products are first loaded into the container and then the universal drive is turned on.
Safety precautions during the operation of PM equipment - 1.1
The preparation for the operation of the universal drive is carried out by the cook assigned to this machine, who, before starting work, must comply with the safety requirements and observe labor safety when working with the machine.
During operation, it is forbidden to overload the interchangeable mechanism with products, as this leads to deterioration of the quality or damage to the products, as well as to the breakdown of the machine. Particular attention must be paid to strict adherence to safety rules when working with a universal drive, since negligence leads to injury to the operating personnel.
It is strictly forbidden to work on the machine without the presence of appropriate safety devices, as well as push food into the neck of the interchangeable mechanism with your hands.
Inspection of the universal drive and the installed replaceable mechanism, as well as troubleshooting, is allowed only after turning off the electric motor of the universal drive and stopping it completely.
After finishing work, the universal drive is turned off and disconnected from the mains. Only then can the replaceable mechanism be removed for disassembly, washing and drying.
Preventive and current repairs of the universal drive and replaceable mechanisms are carried out by special workers in accordance with the concluded contract.
Organization of the cold shop
The cold shop (see Appendix 2) is designed to produce a wide range of products: sandwiches, cold dishes and snacks, sweet dishes, cold soups and drinks. In the process of their preparation, most products are not subjected to heat treatment, therefore, it is necessary to observe the rules of sanitation and personal hygiene with special care at the workplace. When planning a cold shop, it should be borne in mind that in summer, the temperature in it should be low enough, so its windows are best turned to the north. A convenient connection of this workshop with the kitchen and the hall is required.
The shop accommodates cold cabinets, collapsible chambers, low-temperature counters, ice makers, as well as special mechanical equipment.
To organize the workplace, the chefs install modular sections - with a chilled cabinet and a slide for storing components of cold dishes, with a built-in bathtub, above which a cold and hot water mixer with a flexible hose and a shower head is fixed. An auxiliary shelf for storing dishes and drawers is provided under the tabletop. A convenient table is a section with drawers and shelves, designed for installation and connection to the electrical network of small-scale mechanization equipment.
Separate workplaces are organized in the workshop for the production of cold dishes and snacks, sweet dishes and sandwiches. The equipment uses a universal drive, a vegetable cutter with a set of various knives, bread, sausage and ham slicers, a device for slicing butter, cheese, as well as various grooves, knives, dishes and forms. The design of cold dishes and snacks is of great importance, and their attractiveness depends on the shape of the cut, the color combination and arrangement of the products, and, of course, on the qualifications of the chef. Quantity necessary utensils, containers and production equipment are determined depending on the volume of products, the range of dishes and culinary products. It is necessary to distinguish between the preparation of meat, fish and sweet dishes. The front of each chef should be 1.5 - 1.8 m. If tartlets are baked in the workshop, then a separate room is allocated for the production table and oven.
Cold meals and snacks are prepared as they are sold, but all convenience foods must be prepared in advance. Jellied and jellied dishes should be prepared in the kitchen. Process vegetables, herring in the morning and store in chopped and whole form at a temperature of 4-8 degrees. Green onions, parsley, lettuce sorted out, and put in the fridge in trays. Gastronomic meat products (sausage, ham, cheese, etc.) are cleaned in advance, and cut only on vacation. Fish gastronomy is cut and stripped of bones without removing the skin; cut as needed. Salad and other cold dishes are seasoned and decorated just before serving. The shelf life of unfermented vegetable p / f at a temperature of 5-6 degrees is no more than 12 hours, so you need to know in advance the time of receipt of dishes in buffets and cooking stores and their number. The bartenders annually give an order to the shop - an application and receive products 1-2 times a day.
The number of chefs in a cold shop is determined by the capacity of the enterprise. The range of cold dishes and snacks requires highly skilled workers (IV - VI times). The cook performs a certain amount of work, which ensures that they are evenly loaded during the working day. The foreman of the shop organizes the systematic release of products for the main production and its branches.
Safety and labor protection in the workshop
When working in a cold shop, the same rules must be followed as in a vegetable shop. In addition, when working on a sausage cutter, you must not bring your hands to the knife disc and conveyor. When whipping, do not add food to the tank while the machine is running. Tin cans can only be opened with special knives.
Literature
1. G.M. Evstigneev "Secrets of food products"
2. A. A. Schmidt "Production of mayonnaise"
3. NG Bubeykis "Organization of production of a public catering enterprise"
4. VG Zolin "Technological equipment of public catering enterprises"
Annex 1
Appendix 2
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Salad - Curly crab.
Output - 230 grams
Ingredients.
Ham - 30 gr;
Sausage semi-smoked. - 30 gr;
egg - 20 gr;
green onions - 20 gr;
tomatoes - 30 gr;
cheese - 30 gr;
mayonnaise - 30 gr;
crab sticks - 40 gr;
greens.
Cooking.
Ham and sausage - straws, eggs - grated, onions - finely, tomatoes - cubes - mix with mayonnaise.
Shredded cheese on top.
Cut the crab into rings lengthwise, loosen and put on top. Decorate with herbs.
Salad - Buffet
Output - 200 grams
Ingredients.
Crab sticks - 40 g;
cucumbers - 50 gr;
corn - 30 gr;
beans - 30 gr;
crackers - 20 gr;
mayonnaise - 30 gr;
greens.
Cooking.
Crab - rings in length, cucumber - straws. Put a glass in the center of the plate, arrange the food in sectors - crab, cucumber, corn, beans. Remove the glass. In the center - crackers. Pour mayonnaise along the edge of the crackers, entering the sectors.
Decorate with herbs.
When we changed the menu, we applied our old recipes, looked for new ones on the Internet, changing the layout. But it is much more convenient to use it as a culinary reference for all occasions. The apps contain many recipes by category, complete with photo and video instructions.
Zabiyaka salad
Output - 150 grams
Ingredients.
Squids - 40 gr;
cucumbers - 30 gr;
tomatoes = 30 gr;
onions. - 20 gr;
mayonnaise;
greens.
Cooking.
Squids - in rings, cucumbers - in strips, tomatoes - in cubes, onions - finely. Season with mayonnaise, stir, garnish with herbs on top.
Salad - Comet.
Output - 160 grams
Ingredients.
Squid - 40 gr; Egg - 40 gr; (whole)
Pepper bulg. - 20 gr;
Green peas - 30 gr;
mayonnaise - 30 gr;
greens.
Preparation
Squid - rings, pepper - strips, egg - grated, add peas (leave a few peas for decoration), mix with mayonnaise. Top - greens, and decorate with peas.
Salad - Ballerina.
The output is 170 grams.
Tongue - 50 g; mushrooms - 30 gr; egg - 20 gr; cheese - 30 gr; mayonnaise - 30 gr # greens.
Preparation
Everything except cheese - mix with mayonnaise, cheese, herbs on top. Sprinkle greens in tracks from the center of the plate, visually dividing into three sectors.
Salmon salad - Touch-me-not.
The output is 200 grams.
Ingredients
Salmon - 50 gr; Peking - 50 gr; egg - 20 gr "cucumbers of St. - 40 gr; mayonnaise - 30 gr; lemon - 10 gr; greens.
Preparation
Salmon - straws, cucumbers - straws; cabbage - in cubes; egg - on a grater, mix everything with mayonnaise. Sprinkle with herbs, garnish from the center with thin strips of lemon.
Salad - Black Pearl.
Output - 160 grams
Ingredients
crab - 40 gr; egg - 20 gr; prunes - 20 gr; (leave a few pieces for decoration); nuts - 20 gr; cheese - 30 gr; mayonnaise - 30 gr; greens.
Preparation
Crab - in rings, egg - on a grater, prunes - in strips, cheese - grated, nuts - chopped. - mix with mayonnaise, top - cheese. Decorate with finely chopped prune cubes over the entire surface to resemble pearls, with herbs on top.
Salad - Leader.
Output - 200 grams
Ingredients
ham - 50 gr; squid - 30g; egg - 20 gr; cucumber St. - 40 gr; cheese - 30 gr; mayonnaise - 30 gr; greens, garlic.
Preparation
Ham, squid, cucumber - straws, egg - grated, garlic; mix with mayonnaise, top - cheese, herbs.
Salad - Cypriana
Output - 150 grams
Ingredients
Pepper bulg. - 40 gr; ham - 50 gr; cheese - 30 gr; mayonnaise - 30 gr; garlic, herbs.
Preparation
Pepper, vtchina straws, add garlic, mix with mayonnaise, on top - cheese, herbs
Salad - Elegy
Output - 210 grams
Ingredients
Tongue - 70 gr; pickled cucumbers - 20 gr; carrots of st. - 30 gr; cheese - 30 gr; bulg. pepper - 30 gr; mayonnaise - 30 gr;
Preparation
Grate carrots, add Korean seasoning, oil, lemon juice, a little to taste.
Tongue, cucumbers, pepper - straws, mix with mayonnaise. Top with cheese, in the center - carrots, decorate the edges with herbs in a circle, sprinkle.
Salad - Orchid
Output - 200 grams
Ingredients
Ham - 30 gr; egg - 20 gr; cucumbers mar. - 20 gr; raw carrots - 30 gr; cheese - 30 gr; mayonnaise - 30 gr; chips - 20 gr; greens.
Preparation
Ham, cucumbers - straws, carrots and an egg - finely grated, mix with mayonnaise, cheese on top. Stick the whole chips on the surface, in the place, in each hole, where the chips are sprinkled with herbs.
Salad - Nostalgia
The output is 190 grams.
Ingredients
Chicken fillet - 50 gr; tomatoes - 40 gr; mushrooms - 20g; egg - 20 gr; cheese - 30 gr; mayonnaise - 30 gr; black pepper, herbs.
Preparation
Tomatoes, cut chicken, add mushrooms, black. pepper, grated egg. Mix everything with mayonnaise, cheese and herbs on top.
Salad - Caligula.
Output - 200 grams
Ingredients
Beef meat - 50 gr; beans - 30 gr; tomatoes - 50 gr; cheese - 30 gr; mayonnaise - 30 gr; garlic, herbs.
Preparation
Meat - strips, tomatoes - cubes, add beans, mix with mayonnaise, garlic, top - cheese, herbs.
Salad - Pariselle
Output - 220 grams
Ingredients
Smoked chicken. - 50 gr; ogur. St. - 30 gr; tomato - 30 gr; bell pepper - 30 gr; corn - 20 gr; cheese - 30 gr; mayonnaise - 30 gr;
Preparation
Chicken, cucumbers, peppers - straws, tomato - cubes, add corn, mix with mayonnaise, cheese on top, garnish with corn grains, herbs
Salad - Corydalis
output - 200 grams
Ingredients
Kopch. Chicken - 60 gr; mushrooms - 20 gr; kart. boiled - 30 gr; the cucumbers are salty. - 30 gr; egg 20 gr; carrots of st. - 30 gr; mayonnaise - 30 gr; greens.
Preparation
Chicken (leave a little for decoration), cucumbers, - straws, egg, carrots - grater, + mushrooms, mixed with mayonnaise. Sprinkle with chicken on top over the entire surface, greens.
Salad - Cheer
Output - 150 grams
Ingredients
Herring - 50 gr; bulg. Pepper - 30 gr; tomatoes - 50 gr; onion - 10 gr; greens
Preparation
Herring, pepper - strips. Tomatoes - diced, add onion, mix. Refuel grows. butter with lemon juice. Sprinkle with herbs.
Salad - Magarych
Output - 180 grams
Ingredients
Herring - 60 gr; egg - 20 gr; onion. - 10 gr; kart. boiled - 30 gr; cheese - 30 gr; mayonnaise - 30 gr; greens.
Preparation
Herring - strips, potatoes - cubed, egg - grated, onion, mix with mayonnaise, on top - cheese, herbs.
Salad - Cruiser
Output - 240 grams
Ingredients
Potatoes otv. - 30 gr; herring - 60 gr; The cucumber is salty. - 30 gr; onion - 10 gr; apple - 30 gr; egg - 20 gr "bell pepper. - 30 gr; granulated sugar, lemon juice- to taste, ground black pepper; mayonnaise - 30 gr.
Preparation
Herring, cucumber, apple, pepper - strips, grated egg, add spices, mix with mayonnaise, sprinkle with herbs.
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When this option is selected, the selection will be made only from the specified group of the section Portion dishes our Compilation of recipes.
If you want to include all sections of the Collection of recipes in the search, set the flag Search in blanks and semi-finished products. In this case, you do not need to specify the menu group!
After specifying all the necessary parameters, click the button Find a recipe.
To quickly clear all filter parameters, click the Reset button
If, when forming a request, you specified Menu section, the group you selected from the section will open Portion dishes and a list of dishes that match the previously specified properties.
If you used the search in all sections (checked the Search in semi-finished and semi-finished products property), you will be presented with common list recipes of dishes and culinary products that correspond to the previously indicated properties.
Site search
The site is searched for all sections, including recipes, news, regulations, product directories, and a catalog of companies.
To call the search box, click the button located on the top panel of the site.
In the line that opens, enter a search term and press Enter
Rationale for use
The collection of recipes is compiled on the basis of control studies and compares favorably with other analogs in that it contains the most frequently demanded recipes in modern practice.
The recipes published in the Collection can be successfully and absolutely legally justified to be used in public catering enterprises, because they comply with all currently valid Laws and regulations.
Regulatory documents on certification and standardization in force in the territory Russian Federation, include industry standards (a set of business entities, regardless of their departmental affiliation and forms of ownership, developing or producing certain types of products that have a homogeneous consumer purpose); enterprise standards; scientific and technical and a number of other standards.
The standards are developed and approved by enterprises by enterprises independently, based on the need for their application in order to ensure the safety of life, human health and the environment. During the production of the products described in the Collection, the manufacturer has the right to make some changes in the recipes of dishes, expand the lists of components, while avoiding violations sanitary regulations, technological mode of production, deterioration of its consumer properties and qualities.
Not everything is clear? ...
It is not difficult to learn how to work with FOODCOST services, but attention and a certain measure of perseverance will be required. A different kind of help information will help in this, links to which are located in the User Support Center.
Background information includes.