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Technological map meat in French. Preparation of a cost estimate for dishes

12.12.2020

Technological map no.French meat, 1 kg catering(CP-recipe No. 717)

Economics Publishing House, Moscow 1983

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking meat in French, 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.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering enterprises and technological recommendations for imported raw materials.

RECIPE

Name	Raw material consumption per serving, g
Name	Gross weight, g	% during cold working	Net weight, g	% during heat treatment	Output, g
Frozen chicken chop, p / f	120,0	1.00 (stack on defrost)	713,0	12,50	624,0
Salt	6,0	0,00	6,0	100,00	0,0
Ground black pepper	1,0	0,00	1,0	100,00	0,0
Seasoning for chicken	1,0	0,00	1,0	100,00	0,0
Wheat flour	60,0	10.00 (breading)	54,0	10,00	48,0
Chicken eggs	1.2 pcs.	6.00 (breading)	56,0	12,00	49,0
Vegetable oil	120,0	0,00	120,0	85,00	18,0
Mayonnaise	85,0	5,00	81,00	20,00	65,0
Fresh tomato	227,0	5,00	216,0	37,00	136,0
Hard cheese	77,0	3,00	75,0	20,00	60,0
Output					1000

Cooking technology

The chicken chop is defrosted at room temperature, seasoned with salt, black pepper, chicken seasoning, breaded in flour.

Chicken eggs are beaten into a foam. Dip the breaded chop in an egg and fry on a preheated vegetable oil frying pan on both sides until golden brown. On each fillet, alternately spread mayonnaise, a tomato, cut into slices no more than 0.2 cm thick, grated cheese on a coarse grater. The finished product is baked in a combi steamer at 180 ° C for 5-8 minutes.

French meat is laid out in portioned dishes.

If the finished products are planned to be transported to another object, they are cooled in a shock freezer at a temperature of -43-38 * C to a temperature of + 3 * C, laid out in a shipping container, marked (product name, weight, date and time of manufacture).

It is transported in a cooled car body.

Characteristics of the finished dish, semi-finished product

Appearance- French meat - a baked dish consisting of layers:

oval-shaped chicken chop fried in egg until golden brown. On a chop, greased with mayonnaise, lined with sliced tomatoes and melted hard cheese.

Taste- ingredients included in the meat in French, without any foreign aftertaste.

Smell- ingredients included in the meat in French, without foreign smell.

Requirements for registration, implementation and storage

French meat are made as needed. The permissible shelf life of the product, according to SanPin 42-123-4117-86 at a temperature from 0 ° C to 6 ° C, is no more than 24 hours from the end of the technological process.

Technical and technological map No.French meat, 1 kg for a cafe(CP-recipe No. 717)

Economics Publishing House, Moscow 1983

APPLICATION AREA

This technical and technological map applies to those generated in the name of the object, the city.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking French meat, 1 kg for a cafe, 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.).

RECIPE

Name	Raw material consumption per serving, g
Name	Gross weight, g	% during cold working	Net weight, g	% during heat treatment	Output, g
Frozen chicken chop, p / f	120,0	1.00 (stack on defrost)	713,0	12,50	624,0
Salt	6,0	0,00	6,0	100,00	0,0
Ground black pepper	1,0	0,00	1,0	100,00	0,0
Seasoning for chicken	1,0	0,00	1,0	100,00	0,0
Wheat flour	60,0	10.00 (breading)	54,0	10,00	48,0
Chicken eggs	1.2 pcs.	6.00 (breading)	56,0	12,00	49,0
Vegetable oil	120,0	0,00	120,0	85,00	18,0
Mayonnaise	85,0	5,00	81,00	20,00	65,0
Fresh tomato	227,0	5,00	216,0	37,00	136,0
Hard cheese	77,0	3,00	75,0	20,00	60,0
Output					1000

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Cooking technology French style meat, 1 kg for a cafe

The chicken chop is defrosted at room temperature, seasoned with salt, black pepper, chicken seasoning, breaded in flour.

Chicken eggs are beaten into a foam. Dip the breaded chop in an egg and fry in a frying pan preheated with vegetable oil on both sides until golden brown. On each fillet, alternately spread mayonnaise, a tomato, cut into slices no more than 0.2 cm thick, grated cheese on a coarse grater. The finished product is baked in a combi steamer at 180 ° C for 5-8 minutes.

French meat is laid out in portioned dishes.

It is transported in a cooled car body.

Characteristics of the finished dish, semi-finished product

Appearance- French meat - a baked dish consisting of layers:

oval-shaped chicken chop fried in egg until golden brown. On a chop, greased with mayonnaise, lined with sliced tomatoes and melted hard cheese.

Taste- ingredients included in the meat in French, without any foreign aftertaste.

Smell- ingredients included in the meat in French, without foreign smell.

Requirements for registration, implementation and storage

French meat are made as needed. The permissible shelf life of the product, according to SanPiN 2.3.2.1324-03 at temperatures from 0 ° C to 6 ° C, no more than 24 hours from the end of the technological process.

Table 4.

№ 160 "Assorted meat jellied"

Beef tongue 40 x 30 = 1200gr = 1.2 kg 1.2 x 180 rubles / kg = 216 rubles

Beef 30 x 30 = 900gr = 0.9kg 0.9 x 225 rubles / kg = 202.5 rubles

Ham or ham 30 x 30 = 900gr = 0.9kg 0.9 x 250 rubles / kg = 225 rubles.

Gelatin 50 x 30 = 400gr = 0.4kg 0.4 x 5 rubles / bag = 100 rubles

Garlic 2 x 30 = 60g = 0.06kg 0.06 x 100 rubles / kg = 6 rubles.

Egg 20 x 30 = 600gr = 0.6kg 0.6 (3 dec.) X 40 = 120 rubles.

Onions 10 x 30 = 300gr = 0.3kg 0.3 x 15 rubles / kg = 5 rubles.

Peas 10 30 = 300gr = 0.3kg 0.3 x 100 rubles / kg = 30 rubles.

The cost of 1 portion is 904.5: 30 = 30.15 rubles.

30.15 + 30.15 = 60.30 rubles.

60.30 RUB * 30 servings = 1809 RUB - the cost of a meal for 30 people.

Table 5 Ham baskets

Recipe book number 34

With a margin = 41.4 rubles.

For 30 people - 1242 rubles.

Table 6. Shrimp cocktail salad

With a margin = 66.36 rubles.

For 30 people - 1990.8 rubles.

Table 7.

Roast french

With a margin = 64.6 rubles.

For 30 people - 1938 rubles.

Table 8. Julien in French

Recipe book number 396

With a margin = 18.70 rubles.

For 30 people - 561 rubles.

Table 9. Eggplant gratin with tomatoes and goat cheese with Pesto sauce

With a margin = 55 rubles.

For 30 people - 1650 rubles.

Table 10. Cod in coconut sauce with ginger and coriander

With a margin = 18.66 rubles.

For 30 people - 5598 rubles

Table 11. Vanilla eclair

With a margin = 19 rubles.

For 30 people - 570 rubles.

Table 12. Black coffee "Arabica"

Recipe number 1014

With a margin = 12.5 rubles.

For 30 people - 375 rubles

Table 13. Ahmad tea with sugar

Recipe number 1009

With a margin = 6, 98 rubles.

For 30 people - 209.4 rubles.

Menu analysis

Table 11.

Alcoholic and non-alcoholic drinks

Name of production	measurements	The cost of one portions without inte-	The cost of one portions with a	Price for 30 people
Vodka "Nemiroff" "
Dry white wine
Red wine p / s
Champagne p / s
Mineral water

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Background information includes.

The taste of childhood, a proven way to feed family and guests, a festive, satisfying and easy-to-prepare dish or a culinary monster and an example of bad taste - all this is said about the same dish codenamed meat in French.

French meat has nothing to do with either France or French cuisine. The only indisputable advantages of this dish - simplicity, availability of ingredients and a consistently satisfactory result even in the absence of culinary skills - are hardly advantages in the eyes of gourmets and experienced chefs.

What French dishes could have prompted Russian (or Soviet) chefs to create French-style meat? There are several versions on this score.

Myroton, the mistake of French cuisine
The first, the most interesting and, in a sense, detective is the myroton dish. In the 17th century, French diplomats got acquainted with Turkish pilaf, but since they knew nothing about its preparation method except the ingredients, a dish of fried (pre-cooked) meat with rice cooked separately in milk, tinted with boiled yolks instead of turmeric, appeared in France ...

French chefs used this recipe for some time to dispose of the remains of boiled or stewed meat, and forgot about it in the 19th century, as soon as they figured out the secret of making real pilaf. And myroton got a start in life as a dish of French cuisine and began a march through European cuisines.

In Germany and the Baltics, it was cooked with a lot of fried onions, and the meat was beaten and breaded in yolks. In pre-revolutionary Russia, for myroton, boiled veal was fried in lard, combined with mushrooms or fried potatoes, sour cream, onions and baked in the oven.

As you can see, the purpose of the dish is to dispose of the remains of boiled meat as tasty as possible. There is no point in using fresh tenderloin or other 1st grade meat for this dish. Moreover, there is no place in this dish for cheese and mayonnaise.

Meat platter from the baker's oven
Another contender for the role of a prototype of French meat is the Alsatian dish Baeckeoffe - an assortment of beef, pork and lamb marinated in wine and stewed in a pot with potatoes. Bekeoffe was traditionally prepared from large pieces of meat fried with cognac, shifting it with large pieces of onions, carrots, potatoes and even pears.

Gratin - meatless version
The next version of the origin of meat in French is based on the method of baking, called gratin - from the French word gratter - to scrape, clean. The name of this culinary technique reflects the use of bread or cheese crumbs to create a crispy crust.

French cuisine knows potato gratin (slices of potatoes baked with butter or broth, topped with grated cheese or cream), fish gratin (raw fish baked with white sauce and cheese), and vegetable gratin (slices of eggplant or tomato baked with vegetable oil and breadcrumbs ). Meat is not used to make gratin in traditional French cuisine. The role of white sauce is usually played by béchamel, cream or sauces based on them. Mayonnaise is never used in gratins.

Mayonnaise is our everything
The peak of the popularity of French meat in the USSR came in the early 80s. In cookbooks, technological maps of catering establishments and textbooks for culinary schools of the earlier period, mayonnaise was used only for its intended purpose: in salads.

After the adoption of the infamous food program, when many groceries began to disappear from the stores, housewives had to show imagination in order to feed the family. At this time, recipes for cookies with mayonnaise appeared, they began to add mayonnaise to soups instead of sour cream, marinate meat and fish in it, and an old French recipe adapted to a sad reality came in handy.

Is it possible to do without mayonnaise?
We do not argue that the meat in French turns out to be consistently juicy and tasty, even for those who do not know how to cook at all. But the same result can be achieved with less harm to health and shape. You just need to know the properties of products and understand the essence of the changes taking place with them.

For example, a fresh steak can simply be spoiled with mayonnaise and cheap cheese. It only requires a quick roast on each side - and can be served with vegetables and herbs.

Is French meat poison?
Mayonnaise was conceived as a cold sauce for salads. It is by no means a substitute for sour cream and cream in hot dishes! Despite the fat content, natural sour cream and cream are healthier than the lightest mayonnaise.

Mayonnaise, like any emulsion, decomposes into its components when heated: egg white, vinegar, oil, water, monosodium glutamate, preservatives, dyes and other ingredients from the list. Scientific studies have shown that in industrial mayonnaise, when heated, carcinogens, allergens, substances that cause intestinal disorders and an increase in the concentration of glucose in the blood are formed.

Is your family's health worth putting at risk for French meat?

What to cook instead of meat in French?
A common mistake of novice cooks is baking meat that is not completely thawed and cut into small pieces, which inevitably leads to dry meat. This mistake is successfully masked by mayonnaise, impregnating the meat and creating the illusion of well-being.

There are other ways to preserve the juiciness of the meat: frying in batter or quickly frying the pieces in a flour breadcrumbs in hot oil, which creates a crust and locks the juices inside. (It should be noted that returning juiciness to boiled meat in this way will not work.)

And one more important note: the meat should be salted after frying, this will help preserve its juices. Guided by these tips, you can easily and quickly prepare an analogue of meat in French: fry lightly beaten breaded meat in a hot frying pan, then bring it to readiness in the oven, adding onions and mushrooms, watering with sour cream.

Safe recipe
Especially for convinced lovers of French meat - the safest and most delicious recipe.

You will need: any meat, mushrooms, onions, tomatoes, cheese, and for the sauce - sour cream, feta cheese or feta and spices.

Preparation: Cut the meat in layers across the fibers, beat it off, lightly grease it with mustard, bread in flour and fry in calcined oil until a crust forms - 30-40 seconds on each side. Don't forget to add salt after frying!

Knead the feta cheese and add sour cream and your favorite spices. Black pepper, marjoram, basil, rosemary are good here. The sauce is ready.

Put a layer of onion cut into rings in a baking dish. Lay the fried meat, fried mushrooms and sliced tomatoes on an onion pillow.

Pour sauce over the entire structure. You can add some olives, apples, lemon wedges or pineapple. Sprinkle with grated cheese on top and put in the oven on medium heat for 20-30 minutes or on low heat for longer.

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