What is the "Greek" salad: the technological map of the dish

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Developing a correct and harmonious recipe is not an easy task, moreover, it can be difficult to repeat it exactly if you do not fix the number of ingredients and cooking methods. To ensure that the dish turns out the same every time, there are technological cards that provide in detail the necessary information on cooking.

General Requirements

The technological map of Greek salad establishes requirements for products, their quality and quantity, the process and methods of preparing this dish, as well as methods for serving, storing, and selling it. Compliance with these rules is necessary to obtain the original taste and presentable appearance of the salad.

All ingredients that will be used in the preparation must be of high quality, not expired (and not soon to expire), without visible defects and other shortcomings. All products must have the necessary documentation confirming the quality and safety foruse.

Recipe

Technological map of salad "Greek" for 1 serving is calculated taking into account all requirements. Deviations from the original recipe are not allowed.

	Name of salad ingredients	Amount of consumption per serving, g
1	Onion	8 (eight)
2	Feta Cheese	30 (thirty)
3	Lettuce greens	25 (twenty-five)
4	Canned pitted olives	25 (twenty-five)
5	Cucumbers (ground)	50 (fifty)
6	Tomatoes (ground)	50 (fifty)
7	Extra Virgin Olive Oil	20 (twenty)
8	Bulgarian pepper (sweet)	40-45 (forty-forty-five)
9	Lemon	2 (two)
10	Food table s alt	0, 5
11	Provencal herbs (spices)	0, 25

Yield of finished product: 250 g (two hundred and fifty grams). The technological map of the Greek salad indicates the approximate number of calories that the dish is rich in. Energy value per 100 g approximately:

• Proteins - 3.2g
• Fats - 7.8g
• Carbohydrates - 4,Year 3

The calorie content of the salad is 110 kcal (this is an approximate value that can fluctuate slightly).

Cooking process

Raw materials are prepared in advance, while being tested for quality and safety. The assessment is carried out both externally and with the help of existing product documentation. Only after a thorough check can all components undergo the necessary treatment, such as washing or cleaning. In the cooking process, they are guided by the recommendations from the "Collection of technological standards for public catering establishments" or other regulatory documents.

Technological card of the dish "Greek salad" explains the rules of its preparation:

1. Peeled bell pepper, tomato and cucumber are cut into even cubes of the same size (approximately 1 by 1 cm).
2. Lettuce leaves torn into small pieces are laid out on a plate.
3. All chopped vegetables are mixed in a separate bowl, s alt is added there, everything is laid out on lettuce leaves.
4. The next layer is thinly sliced onion rings.
5. Olives and pieces of feta cheese are laid out on top.
6. Ready salad dressed with lemon juice and olive oil. At the end, a mixture of Provence herbs is added.

Design, storage, submission

The "Greek" salad flow sheet does not give clear guidelines for the appearance, however, the finished dish should look fresh andharmoniously. Decoration with additional herbs or spices is not required, but decoration with original elements is possible. Serve immediately after cooking.

For serving use large flat plates. Storage of the finished salad is not recommended, as the ingredients may lose their freshness and juiciness, which will negatively affect the taste and appearance of the dish. Technological card salad "Greek" gives the necessary information on cooking. It must be strictly adhered to.