2025 Author: Isabella Gilson | [email protected]. Last modified: 2025-01-23 12:50
Any dish should be prepared correctly, regardless of whether it is an author's recipe or something fancy. In any case, it is necessary to follow some rules - this is the only way to repeat the finished product. This is what the Caesar salad technological map is needed for.
Scope of application
This document is valid and defines the requirements for catering establishments. It is used as an instruction, it is necessary when preparing a specific dish, deviations from the recipe are unacceptable and are a gross mistake.
Requirements for raw materials
In the cooking process, natural food products, food raw materials, semi-finished products that have the necessary documentation and comply with the standards established by law can be used. The safety and quality of raw materials must be confirmed in certificates or other attached papers.
Expired products are not allowed, without documentation, andalso with visible defects. Preparation, storage, use of raw materials is carried out in accordance with the recommendations set forth in the "Collection of technological standards for catering".
Recipe
The specified dish must be prepared according to the technological map of Caesar salad with chicken. The number of ingredients is shown in the table.
| Name | Amount in grams |
| Iceberg lettuce | forty (40) |
| Romaine lettuce | thirty (30) |
| Caesar dressing | thirty two (32) |
| Smoked bacon | twenty (20) |
| Baked croutons | fifteen (15) |
| Black ground pepper | one (1) |
| Chicken fillet | one hundred and seven (107) |
| Cherry Tomatoes | fifteen (15) |
| Fresh cucumbers | twenty (20) |
| Parmesan cheese | nine (9) |
| Vegetable oil | ten(10) |
| Sea s alt | zero point five (0, 5) |
|
Technological exit Caesar salad card for 1 serving |
255 (255) |
Close adherence to the quantity of ingredients will help to achieve the perfect taste.
Cooking technology
Before you start cookingdish, it is necessary to wash and clean all the raw materials used, and also make sure that it complies with the standards. Cooking process:
- Romaine and Iceberg lettuces are torn into large but neat pieces.
- Fresh cucumbers and cherry tomatoes are peeled. The former are cut into thin slices, the latter are divided in half.
- According to the technological map of Caesar salad, it is allowed to use ready-made sauce and toast.
- Smoked bacon is cut into thin strips and fried in a pan without oil until crispy. Then it is laid out on a paper towel, and removed from it only after all the fat comes out.
- Chunks of lettuce are tossed with sauce, mostly croutons and chopped cucumber and tomato.
- Chicken fillet is rubbed with ground black pepper, s alt and vegetable oil for the marinating process. It is left for about five minutes to absorb the spices. Then cut into thin slices.
- Sliced fillets are fried in josper at 250 degrees until golden brown.
- Parmesan cheese cut into thin slices.
The next step is the design of the dish for serving, according to the technical and technological map of the Caesar salad. The base is laid out in a deep plate: a mixture of vegetables, croutons, sauce and Iceberg and Romaine leaves. Next, lay out slices of cheese and finely chopped bacon. On the edges are pieces of chicken fillet. In this form, the dish is served to customers.
Characteristicready meal
Assessment of the quality of taste, smell and appearance is made according to the technical and technological map of Caesar salad. The use of damaged raw materials is not allowed. When making a salad, care must be taken in processing and serving products. The following requirements must be met:
- Appearance. The base of the salad lies in a slide in a deep plate, the rest of the ingredients are distributed over its surface, not stacked in one place, do not overlap.
- Taste. It does not have the shade of a spoiled dish. All products are felt, there is no certain aftertaste.
- Smell. It does not have a sour or spoiled tint. Unobtrusive, light and pleasant. Reflects the notes of some ingredients.
Technological map of Caesar salad is a regulatory document containing a sample of the preparation of the dish, qualitative and quantitative characteristics. Deviation from the recipe is not allowed.
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