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Cold dishes

COLD DISHES

SANDWICHES

1. Open sandwiches with butter

Open sandwiches with butter
Raw material Gross weight Net weight
Butter 90 90
Karatelka 10 10
Bread 300 300
Output   400

Technological requirements to raw material:

Butter characteristic taste and odor, without foreign tastes and odors; homogenous consistency; white to light yellow color.

Wheat bread well baked, not wet, elastic, smooth, without undermixing traces, foreign taste and odor.

Karatelka- clear oily solution without odor, vegetable oil taste, without foreign taste and odor. Rancidness is not allowed. Color dark orange, homogenous in whole mass.

Preparation technology:

The bread is cut into slices 1-1.5 cm thick. Add Karatelka to the butter and mix thoroughly. Prepared mixture is spread on the bread slices.

Organoleptic estimation of the dish quality:

Appearance: slices of bread evenly covered with butter mixture.

Color, taste and odor: characteristic to bread, butter and Karatelka.

2. Open sandwiches with cheese

Open sandwiches with cheese
Raw material Gross weight Net weight
Sovetskiy, Russian, Volzhskiy, Uglichskiy cheese 160 150
Dutch, Swiss cheese, Cheddar 165 150
Latvian cheese 170 150
Moskovskiy, Yaroslavskiy cheese 160 150
Stepnoy, Kostromskoy cheese 155 150
Butter 40 40
Karatelka 10 10
Bread 300 300
Output   500

Technological requirements to raw material:

Cheese firm, smooth crust, undamaged; pronounced cheese taste and odor; white to light yellow color; homogenous consistency.

Butter characteristic taste and odor, without foreign tastes and odors; homogenous consistency; white to light yellow color.

Wheat bread well baked, not wet, elastic, smooth, without undermixing traces, foreign taste and odor.

Karatelka- clear oily solution without odor, vegetable oil taste, without foreign taste and odor. Rancidness is not allowed. Color dark orange, homogenous in whole mass.

Preparation technology:

Add Karatelka to the butter and mix thoroughly. Butter mixture is spread on the bread slices 1-1.5 cm thick, thin slices of cheese are put on top trying to cover the whole piece surface.

Organoleptic estimation of the dish quality:

Appearance: slices of bread evenly covered with butter mixture with Karatelka, with cheese slices on top.

Color, taste and odor: characteristic to this type of cheese with butter and Karatelka.

3. Open sandwiches with butter and egg

Open sandwiches with butter and egg
Raw material Gross weight Net weight
Eggs 5 pcs 200
Butter 40 40
Karatelka 10 10
Bread 300 300
    550

Technological requirements to raw material:

Eggs fresh, clean, firm, unbroken shell.

Butter characteristic taste and odor, without foreign tastes and odors; homogenous consistency; white to light yellow color.

Wheat bread well baked, not wet, elastic, smooth, without undermixing traces, foreign taste and odor.

Karatelka- clear oily solution without odor, vegetable oil taste, without foreign taste and odor. Rancidness is not allowed. Color dark orange, homogenous in whole mass.

Preparation technology:

The bread is cut into slices 1-1.5 cm thick, covered with butter mixture (recipe No.1), boiled egg cut lengthwise in 2-3 slices is put on top.

Organoleptic estimation of the dish quality:

Appearance: slices of bread evenly covered with butter mixture with Karatelka, with boiled egg slices on top.

Color, taste and odor: characteristic to bread with butter, Karatelka and egg.

4. Sandwiches with honey, or fruit paste, or jam, or marmalade.

Sandwiches with honey, or fruit paste, or jam, or marmalade.
Raw material Gross weight Net weight
Honey, or fruit paste, or jam, or marmalade 303 300
Butter 40 40
Karatelka 10 10
Bread 400 400
Output   750

Technological requirements to raw material:

Honey sweet, flavory, crystal mass of various consistencies, yellow or brown color.

Butter characteristic taste and odor, without foreign tastes and odors; homogenous consistency; white to light yellow color.

Wheat bread well baked, not wet, elastic, smooth, without undermixing traces, foreign taste and odor.

Karatelka- clear oily solution without odor, vegetable oil taste, without foreign taste and odor. Rancidness is not allowed. Color dark orange, homogenous in whole mass.

Preparation technology:

Bread slices 1-1.5 cm thick are covered with butter mixture, then honey, or fruit paste, or jam, or marmalade and covered with second slice of bread.

Organoleptic estimation of the dish quality:

Appearance: slices of bread evenly covered with butter mixture with Karatelka and honey, or fruit paste, or jam, or marmalade and covered with second slice of bread.

Color, taste and odor: characteristic to bread with butter, Karatelka and honey, or fruit paste, or jam, or marmalade.

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