Commodity characteristics of raw materials used for the preparation of cold and hot desserts.

REPORT

Educational practice PM 05

Plan:

1. Information about the organization………………………………………………..
2. Organization of the work of workshops for the preparation of complex cold and hot desserts
2.1. Equipped with equipment and its purpose………………….
2.2. Inventory equipment and its purpose
2.3. Safety precautions when working with equipment and inventory…………………………………………………………………..
3. Commodity characteristics of raw materials used for the preparation of cold and hot desserts…………………………
4. Preparation of products for the preparation of complex cold and hot desserts……………………………………………………………
5. Conclusions related to the internship………………………..
Literature…………………………………………………………………..
Appendix………………………………………………………………….

1. Information about the organization .

Legal name: Sigma LLC.

Legal and actual address: Kalinina street 13.

Working hours; from 8.00-16.00

Business – center “Mercury” is a modern well-known building in the center of the Voroshilovsky district on Chekist Square near the bridge over the river Tsaritsa.

Convenient location for employees and visitors (10 seconds to the first longitudinal highway and public transport), comfortable offices, large parking lot, cafe, all necessary office communications, equipped halls for conferences, trainings and exhibitions.

2. Organization of the work of workshops for the preparation of complex cold and hot desserts
2.1 Equipped with equipment and its purpose.

· Electric stove – used for cooking syrups, sauces, jellies, creams, various desserts, drinks and snacks.

· Roasting cabinet for baking products, frying nuts, roasting products.

· Household ovens – for cooking hot appetizers, soufflés, baked desserts.

· Coffee maker – for making tea, coffee.

· Refrigeration equipment :

– refrigerating ShKh 1,2 for storage of raw materials.

– ШХ 0.8 for cooling and storing proportioned desserts and drinks.

– low-temperature counter – for ice cream, freezing and storage of fruit and berry raw materials;

– household refrigerator – for storing a jug with drinks and components for cocktails;

– domestic freezers – for the preparation of frozen desserts.

– milling cutter – serve for cooling, mixing and dispensing of drinks (juice coolers). Soft ice cream and desserts are prepared on milling cutters.

· Sink washing.

· Production tables.

· Scales.

· Whipping machine

· Electric drive with interchangeable mechanisms.

· Toaster.

· Waffle iron.

· Fryer.

· Juicer.

Inventory equipment and its purpose

Saucepans, pots, wooden paddles, whisks for whipping cream, colanders and a sieve, recesses, confectionery bags with tubes of various diameters, pouring spoons (for example, for portioning ice cream and other products, confectionery shovels, Turks (for coffee), tongs for sandwiches (toast and confectionery), ice tongs, sugar tongs, rolling pins for rolling dough, large and small graters (for grinding nuts, cheese, chocolate, waffles),

Commodity characteristics of raw materials used for the preparation of cold and hot desserts.

Flour is a powdered product obtained by grinding grains of cereals (rye, wheat, etc.)

The highest grade – the flour is soft to the touch, the color is white with a creamy tint. Used for baking products from yeast and yeast-free dough, for making homemade noodles, dough for dumplings, Varennikov, cheesecakes.

The first grade is soft, white in color with a slight yellowish tint. Used for yeast and yeast-free dough, for browning and breading semi-finished products, as well as in the baking industry.

Flour is characterized by several indicators:

1. gluten – the ability of flour proteins to swell. Depending on the gluten, flour can be:

A) with low gluten – up to 28%, used for biscuit and shortbread dough;

B) with an average gluten content – 28-36%, used for choux pastry;

C) with a high gluten content – up to 40%, for yeast and puff pastry.

2. The gas-forming capacity of flour is measured by the amount of carbon dioxide that is formed when kneading yeast dough. The higher the gas generating capacity, the better the yeast dough. Gas-forming ability depends on the content of sugars in flour.

3. Humidity is of great importance for storage and preparation of products. The standard humidity is 14.5%.

Storage: store in dry, well-ventilated warehouses at an air temperature of 12-17 degrees, a relative humidity of 70%, for 10 days.

Sugar is a white crystalline powder. Produced from sugar cane and sugar beets. It contains 99.7% sucrose and 0.14% moisture. It dissolves completely in water, has no foreign tastes and odors, tastes sweet, and feels dry to the touch. Sugar gives taste to flour confectionery products, increases calorie content and changes the structure of the dough. Sugar limits the swelling of gluten, reduces the elasticity of the dough. An increased amount of sugar thins the dough, the product becomes glassy. In dry for making biscuit, shortbread dough, etc., and in dissolved for yeast dough, lipstick, syrups, some creams, etc., if sugar is used in dry form, it is sifted through a sieve with cells of no more than 3 mm, and passed through a magnetic trap . Store in dry rooms at a temperature of 17 degrees and a relative humidity of 70% for up to 1 month.

· Margarine is a highly dispersed water-fatty emulsion. This product is similar to butter in taste, color, aroma, texture, fat, protein, carbohydrate content and digestibility.

Depending on the purpose, it is divided into groups: – Sandwiches (for use as sandwiches); canteens (for the preparation of culinary, flour confectionery and bakery products); for industrial processing (for industrial production of bakery, flour confectionery products). Bulk margarine is stored at a temperature of -10 to 0 degrees for up to 75 days, from 0 to 4 degrees – 60, and at catering establishments at a temperature of 4 to 10 degrees – 45, from 10 to 15 degrees – 30 days. Relative humidity during storage of margarine 80%.

· Eggs are a valuable food product with high nutritional value. Eggs are classified by type (duck, chicken, etc.), by size, by shelf life (table and diet).

– Dietary eggs are those eggs that, after being laid, are stored for only seven days after being laid. Used for the preparation of creams, glazes.

– Table eggs are those eggs that can be stored for more than seven days after being laid.

Before use, the eggs are checked with an ovoscope and washed in four baths:

I bath – rinsing with warm water at a temperature not lower than 50ºС using brushes;

II bath – degreasing with a two percent solution of soda ash, permitted by SanPiN;

III bath – disinfection with a two percent solution of bleach for 5 minutes;

IV bath – rinsing in running water at a temperature of 50ºС for 5 minutes.

Then the eggs are dried in the air and broken into 3 – 5 pieces in a separate bowl. They look through, filter into a common cauldron. The egg contains all the nutrients necessary for human life.

Chicken eggs contain: water – 74%, proteins – 12.7%, fats – 11.5%, carbohydrates 0.7%,

minerals – 81%, vitamins: A, B1, B2, PP, E, Fe.

The energy value of 100g is 157 kcal or 657 kJ.

Eggs are used to make creams, dough, to lubricate products.

Yolk – improves the structure of the dough, gives the products a delicate taste, aroma and calorie content. Proteins have astringent properties and are used to make creams.

Store eggs in clean, cool rooms.

Broken eggs are stored in cold rooms for no more than 8 hours for cream preparation, and for dough preparation no more than 2 hours.

· CHEESE – a product obtained by coagulation of milk with subsequent processing and maturation of the clot. Cheeses contain all the essential nutrients of milk. This product is the most important source of calcium and phosphorus salts.

· Milk – normal secretion of the mammary gland of animals, it contains more than 200 easily digestible substances necessary for humans, including proteins, fats, carbohydrates, minerals, vitamins.

Milk is stored at t 0 4-8 0 C for 36 hours. In sterilized bags at t 0 1-2 0 C, 10 days.

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