2024 Author: Isabella Gilson | [email protected]. Last modified: 2024-01-18 00:50
At any production there are technological maps. This is a generally accepted document that should be mandatory. For example, in food production, a technological map is drawn up for each dish. From it you can find out the composition, the cooking process, the content of certain substances, etc. This article will also present a technological map of boiled potatoes.
Example of a flow chart
Product processing: cooking.
Mass of dish: 200g
Ingredients per 200g final dish:
| Ingredient | Net (g) | Gross (r) |
| Potato old/potato young | 200/222 | 286/278 |
| Butter | 6 | 6 |
| Fine s alt | 2 | 2 |
| Mass of peeled, boiled, whole potatoes | 215, 5 | - |
| Mass of peeled, boiled, chopped potatoes | 209 | |
| Mass of semi-finished product | 229 |
The technological map of boiled potatoes also includes indicators of nutritional value, chemical composition and calorie content. All numbers are shown in the table:
| Indicator | Amount of nutrients per 200g final meal |
| Proteins (g) | 3, 9 |
| Fat (g) | 5, 7 |
| Carbohydrates (g) | 21, 6 |
| Calories (kcal) | 193 |
|
B1 (mg) |
0, 3 |
|
B2 (mg) |
0, 1 |
| Vitamin C (mg) | 28 |
| Calcium (mg) | 19 |
| Iron (mg) | 1, 5 |
If the dish is prepared for a preschool, it is recommended to take into account the output of the final portion of the meal.
Section of the technological map of boiled potatoes forDOW:
| Child's stay in preschool (h) | Child age (1-3 years old) | Age of child (3-7 years old) |
| 8 to 10 | 150g | 180g |
| 12 | 150g | 180g |
| 24 | 150g | 180g |
Cooking technology
The flow chart of boiled potatoes should include a section on the cooking process itself.
- Potatoes are good to sort out, sort out bad units, rinse. Peel.
- The product must be poured with boiled water, which should be two centimeters higher than the potato.
- Add s alt to the pot. Put on the stove.
- The potatoes should simmer moderately, covered, for 20 minutes.
- Drain excess water.
- Put the pot with potatoes back on the stove and shake constantly to dry. This process takes less than two minutes.
- Pour the cooked vegetable with oil, which must first be boiled.
Dish requirements
The final dish is considered to be of high quality if:
- all tubers are homogeneous, whole, slightly boiled;
- loose consistency;
- color ranges from white to pale cream;
- no dark spots;
- taste matches onlythat cooked potatoes.
Technological map of boiled potatoes with oil
Dish name: boiled potatoes with butter.
Processing: cooking.
Ingredients per 100g final dish:
| Ingredient | Net (g) | Gross (r) |
| New potatoes | 107 | 130 |
| Mass of boiled potatoes | 100 | - |
| Butter | 3 | 3 |
The technological map of boiled potatoes with butter necessarily includes indicators of calorie content, nutritional value, as well as the amount of vitamins and microelements. All data are presented in the table:
| Indicator | Amount of nutrients per 100g final meal |
| Proteins (g) | 2 |
| Fat (g) | 2, 8 |
| Carbohydrates (g) | 14 |
| Calories (kcal) | 90 |
|
B1 (mg) |
0, 06 |
|
B2 (mg) |
0, 05 |
| C (mg) | 0, 9 |
| Calcium (mg) | 9 |
| Iron (mg) | 0, 8 |
Data on feeding preschool children are discussed in the previous worksheet. As for the older guys, here the recommended serving will be:
- Child age 7-11 years old - 180g
- Children over 11 - 230g
The cooking process is as follows:
- Carefully select the potatoes and wash well.
- Vegetable peeled and cut into fairly large squares.
- Boil and s alt water, put potatoes in it.
- Cook the dish until fully cooked.
- Drain the broth and dry the potatoes.
- Put the required amount of boiled potatoes on plates and drizzle with oil.
Such technological maps facilitate the work of cooks. Also, with their help, you can avoid long and tedious training at the enterprise. It will become easier for any culinary specialist to navigate the menu, since all the necessary information has already been collected in a single document without unnecessary “water”.
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