Technological map of the dish "Olivier Salad" (recipe)- This is a catering document, according to which a cook or bartender prepares, and a catering accountant-calculator makes calculations and calculates the cost of production. Its presence is mandatory for any organization working in the catering industry and independently preparing products. It is compiled if the product is prepared in strict accordance with the Collection of Recipes.

Technical and technological map (TTK) differs from the Olivier Technological Map by the presence of a section “Indicators of the quality and safety of the dish”, which includes:

• Requirements for serving and selling the dish;
• Organoleptic indicators;
• Physical and chemical indicators;
• Microbiology.

Advice: You can do online calculations for the most popular Olivier recipes on the page

TTC "Olivier Salad with Sausage"

Technical and technological map No. number

Olivier salad with sausage, portion (CP-recipe No. number)

1 area of ​​use

This technical and technological map applies to Olivier salad with sausage produced in object name, city.

2. Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare Olivier salad with sausage 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 certificate, etc.).

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

3. Recipe for the dish “Olivier Salad with Sausage”

4. Cooking technology

Pickled cucumbers are washed under cold water before processing. For small, strong pickled cucumbers, cut off the stem with part of the pulp. Peel the cucumbers and cut them into 7x7 mm cubes. Canned green peas are strained from the brine.

Chicken eggs are boiled hard for 7 minutes, cooled under running cold water, shelled, cut into 7x7mm cubes.

Boil potatoes and carrots until tender, drain the water, cool, and cut into small cubes 7x7 mm. Boiled sausage (40 g) is cut into 7x7 mm cubes.

Combine the chopped ingredients in a bowl, add green peas (25 g), season with salt, season with mayonnaise (28-30 g), mix.

Place a garnish ring on a shallow dinner plate and spread the salad through it. Smooth the surface with a spoon.

Carefully remove the garnish ring. Decorate the salad with a sprig of parsley. Serving temperature + 14° C.

5. Characteristics of the finished dish, semi-finished product

Appearance: the incoming salad components are cut into cubes and dressed with mayonnaise.

Color: the ingredients have retained their natural color.

Consistency: boiled vegetables - soft, cucumbers - elastic, crispy.

Taste and smell: corresponds to the included salad ingredients, moderately salty, slightly spicy, with a pleasant aroma of mayonnaise. Without foreign taste and smell.

6. Requirements for registration, sale and storage

Olivier salad with sausage is prepared to order and sold immediately after the end of the technological process.

Storage conditions and shelf life of particularly perishable and perishable products at a temperature of (4 ± 2) °C are determined in accordance with SanPiN 2.3.2.1324-03.

This salad is called "Mimosa" because it is very similar to this delicate and fluffy spring flower. There are many variations on the recipe for this salad, some are made with rice, some with potatoes, some with boiled carrots, sometimes butter is added, and sometimes without cheese.

Chicken egg 3 pcs.
Potatoes 130 g
Salt 1 tsp.
Pink salmon, canned in its own juice 200 g
Mayonnaise 78 g
Hard cheese (Parmesan, Gruyère, Grana Padano, Pecorino Romano) 50 g
Silver onion (white) 100 g
Apples 1 pc.
Parsley 30 g

Here are some recommendations for replacing one or another ingredient (layer)
the potato layer can be replaced with boiled rice or boiled carrots;
a layer of apples - grated fresh carrots on a fine grater;
layer of cheese - butter;
You can also use different fish: tuna, salmon, saury, pink salmon, sardine.

The amount of ingredients in my recipe is for 5 servings. What’s also noteworthy is that this salad can be prepared for a romantic dinner or, for example, for a New Year’s holiday table.

Boil the eggs hard. Also boil the potatoes in their jackets in salted water. Only 2 medium potatoes are enough for the recipe.

Drain all the juice from the fish and mash it with a fork.

If you don’t have special cookie cutters on hand, I suggest making them from foil. Cut 5 strips of foil 7-10 cm wide.

Roll each strip to a length of 1.5-2 cm wide, you should get 4-5 turns to be tight enough. Then connect the ends with an overlap of 2-3 cm, forming a ring. Arrange the rings on a plate in the order you want.

So, we begin to lay out layer by layer, each layer 2 mm. The first layer is fish, which we coat on top with a small amount of mayonnaise, about half a teaspoon for each mold.

Prepare all the ingredients by grating them on a fine grater: potatoes, egg whites, cheese, so that later it will be convenient to lay layers. Place the next layer of potatoes and again grease them with a small amount of mayonnaise.

Finely chop the onion and again place half of it in the molds. I used white sweet onions, but if you don’t have those on hand, it doesn’t matter, use regular onions, but you need to scald them with boiling water.

Place a layer of onion in the molds.

Peel the apple and grate half on a fine grater. Place the next layer in the molds.

Place a layer of grated cheese on top of the apples.

And repeat the layers again: fish, mayonnaise, potatoes, mayonnaise, onion, egg white, mayonnaise, apple, cheese mayonnaise. And rub the egg yolk on top as a final layer.
Place the salad in the refrigerator for a couple of hours. Then take it out, remove the foil, shake off any spilled food from the plate or, before removing the foil, transfer it to a clean plate using a thin metal spatula. Garnish the salad with fresh parsley leaves.

Mimosa salad, 1 kg (TTK1234)

Mimosa salad, 1 kg

Technical and technological map No.Mimosa salad, 1 kg (CP recipe No. 99)

Publishing house "Economy", Moscow 1983

1. APPLICATION AREA

This technical and technological map applies to Mimosa salad, produced in name of the object, city.

1. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking Mimosa lettuce, 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 certificate, etc.).

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

1. RECIPE

1. Cooking technology

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Canned fish in its own juice (pink salmon, saury, sardine) are removed from the can and mashed with a fork. Peeled and seeded apples are grated on a Berner grater into thin strips. Boiled, peeled carrots are grated on a coarse grater.

The eggs are hard-boiled, cooled under running cold water, peeled, and the whites are separated from the yolks. Grate the whites on a coarse grater. The yolks are grated on a fine grater into a separate container.

Frozen butter is grated on a coarse grater. Hard cheese (Russian, Dutch, etc.) is grated on a coarse grater.

Place in a gastronorm container in layers:

1 layer– egg whites

2 layer- mayonnaise

3 layer– canned fish

4 layer- pickled onion

5 layer- mayonnaise

6 layer- carrot

7 layer- mayonnaise

8 layer- apples

9 layer-butter

10 layer- hard cheese

11 layer- mayonnaise

12 layer- egg yolks. Decorate with parsley leaves.

1. Characteristics of the finished dish

Appearance– the salad is laid out in layers in a gastronorm container, decorated with parsley leaves.

Taste– corresponds to the included salad ingredients. No foreign taste.

Smell– corresponds to the included salad ingredients. No foreign smell.

Let's prepare all the ingredients, just like we would for a traditional Mimosa salad: first, boil the potatoes and carrots. It is better to take potatoes that are not soggy, and carrots that are sweet and not too large.

The onions must be cut into quarter rings or pieces as you like. If your onion is too bitter or has a specific smell, it is better to marinate it and remove the “unsuitable” taste and smell for our salad. They can interrupt the tastes of the rest of the salad, and it will lose all its charm. Marinate the onions in water with vinegar (proportion 3 to 1), adding a tablespoon of sugar and 0.5 teaspoon of salt. Leave for one hour. You can pour boiling water over the onions - this will also make them “softer” in taste and will harmonize well in the salad.

Boil the eggs hard for 5-7 minutes, then cool under running cold water and peel by tapping the shells on the table. Eggs that have already been shelled are divided into white and yolk. Three yolks on the finest grater, and the whites can be grated on a medium one.

Now our vegetables are cooked - cool them to a temperature acceptable for your hands and peel them.

Just like the yolks, grate the vegetables on a fine grater. You will get two containers with grated potatoes and carrots. During the chopping process, do not press down the grated vegetables, protein and yolk - maintain their airy structure. It is thanks to this secret that your “Mimosa” will turn out delicious, and the layers will be easily saturated with mayonnaise.

We put the salad in glasses: put mashed sardine/saury on the bottom of each, grease the fish with mayonnaise, then a layer of protein and mayonnaise, a layer of carrots and mayonnaise, onions and potatoes, again a layer of mayonnaise. At the final stage, sprinkle the salad in a glass with grated yolk and decorate with herbs. Let the Mimosa brew in the refrigerator before serving, and then serve it to each guest! Bon appetit!