Caesar salad technological map for 150 grams. Course work - normative and technical documentation for the signature dish "Caesar salad with trout". Classic Caesar salad dressing with chicken and croutons or authentic dressing

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Caesar salad

TECHNICAL AND TECHNOLOGICAL CARD No. Caesar Salad

APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the Caesar Salad dish produced by a public catering facility.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for preparing dishes must comply with the requirements of current regulatory documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc.)

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3. RECIPE

Product name	Bookmark norm for 1 serving, g.		Bookmark norm for 2 servings g
Product name	Gross	Net	Gross	Net
Chicken fillet	70	50	140	100
Bread	60	30	120	120
Cheese	30	30	60	60
Cherry tomato	30	30	60	60
Olive oil	20	20	40	40
Lemon	10	10	20	20
Eggs	1	40	2	80
Vinegar 3%	3	3	6	6
Mustard	3	3	6	6
Lettuce leaf	5	4	10	8
Weight of the finished dish (product)	—	180	—	360

4. TECHNOLOGICAL PROCESS

Chicken breast is cut into cubes, salted, peppered, marinated in olive oil and spices for 2 hours and fried until cooked.

The crusts are cut off the slices of bread, cut into cubes, placed on a baking sheet and fried in the oven. Peel the garlic cloves, place them in a frying pan heated with olive oil, lightly fry them and remove them. Place crackers in a frying pan with aromatic oil and fry until golden brown, stirring constantly.

For the sauce: the yolks of boiled eggs are rubbed on a fine grater, combined with mustard, stirred, lemon juice and vinegar are added and whisked continuously. Add olive oil in a thin stream and stir continuously.

Lettuce leaves are coarsely chopped and placed on a plate, chicken is placed on top, sauce is poured over, cherry tomato halves are placed on the chicken, sprinkled with grated cheese, and croutons are placed on top.

REQUIREMENTS FOR DESIGN, SALE AND STORAGE

Serving: The dish is prepared according to the consumer’s order and used according to the recipe for the main dish. Shelf life and sales according to SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a development report.

The salad is placed on a plate on lettuce leaves, sprinkled with croutons on top, and decorated with cherry tomato quarters.

Serve at a temperature of 12 C.

Implementation time within 1 hour

QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance: the salad is placed in a plate on lettuce leaves, sprinkled with croutons on top, decorated with cherry tomato quarters

Color: matches the included products

Consistency: dense vegetables, tender juicy meat

Taste and smell: moderately salty taste

6.2 Microbiological and physico-chemical indicators:

In terms of microbiological and physicochemical indicators, this dish meets the requirements of the technical regulations of the Customs Union “On the safety of food products” (TR CU 021/2011)

FOOD AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal (kJ)

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For almost a hundred years, Caesar Cardini’s dish has remained one of the brightest representatives of gourmet cuisine. This overseas dish was never able to make it into our regular home menu. Meanwhile, the American appetizer still remains one of the most desirable and expensive dishes served in elite restaurants. Is everything really so difficult and impossible? We will try to do our part in popularizing this unrivaled dish.

A little history

A French proverb says that a woman can make a hat, a scandal and a salade out of nothing. The classic technological map for Caesar salad with chicken appeared precisely on this principle, only its author was a man - Caesar Cardini. Like many natives of Italy, after the First World War he and his family emigrated to the North American States.

As very enterprising people, the Cardini brothers opened a small restaurant. In general, the business was going well, although sometimes it was necessary to be cunning and dodge here and there. In the summer of 1924, just before closing time, a large company of Hollywood filmmakers showed up at the restaurant. There was plenty of booze, but the food supply was tight - the owner didn’t count on so many guests at the end of the day.

There were some eggs, herbs, cheese, white bread, Worcestershire sauce and olive oil left in the kitchen. Cardini, without thinking twice, rubbed the plates with garlic, tore the romaine leaves with his hands, mixed the butter with boiled eggs, and added a little sauce. Then I fried the bread, mixed it all, seasoned with Parmesan and served.

Either they drank a lot, or the stars aligned, but the new dish delighted the Hollywood fraternity. A little later, the cook’s brother suggested adding anchovies to the recipe, but the version did not gain much popularity. However, chefs who know how to make Caesar salad with chicken can come up with more than ten recipes for this signature dish.

In the mid-fifties of the last century, at a competition in Paris, the salad was awarded the title of the best dish in the United States in 50 years. Moreover, the light snack has repeatedly appeared on the pages of the Guinness Book of Records. So in terms of popularity it can be compared with ours or Olivier.

Traditional recipe for preparing Caesar salad with chicken and classic sauce

Recently, some restaurants and cafes have been adding their own nuances to the recipe, trying to make the family dish of Italians the “highlight” of their menu. But more often than not, all attempts end in fantasies about presentation - decor, dishes and decoration. As for the cooking technology itself, it remains virtually unchanged. Below we will briefly consider the standard regulatory document of a public catering enterprise.

Recipe and cooking technology

Products and semi-finished products used to prepare classic Caesar Salad must comply with regulatory and technical documents. The accompanying documentation confirms their quality and safety. Below is a table of the raw materials used and its consumption per serving.

Technical and technological process

Cut the breast fillet into thin slices, sprinkle with salt, pepper, and olive oil.
Wash the Romano leaves, cut or tear them into checkers.
Cut cherry tomatoes into halves.
Fry the meat in a frying pan for 5-7 minutes.
Mix lettuce leaves, crackers, part of the grated cheese and part of the tomato with the sauce.
Place the product on a plate, sprinkle the remaining Parmesan on top, add the fried meat and tomatoes. If possible, decorate with a sprig of thyme.

Requirements for registration and storage

According to the proprietary technological map for preparing Caesar salad with chicken, the product is sold immediately after serving. Products should have no signs of weathering, and the consistency of fresh vegetables should be dense and crispy. The dressing is evenly distributed throughout all components of the dish.

Acceptable shelf life at a temperature of +4°C: 12 hours, and without refilling - 18. At the same time, the taste and smell will remain pleasant, characteristic of the components used. The presence of foreign impurities and odors is unacceptable.

Time-tested or how to make real Caesar salad with chicken at home

How many times have I seen on culinary forums angry attacks from adherents of the classics regarding a non-standard approach to preparing a dish. For example, one chef included iceberg leaves in the ingredients, while according to traditionalists, crispy romaine is needed. It is useless to argue here, although the basic version calls for romaine.

Cooking, like any other field, evolves, each recipe changes over time. Evolution is irreversible, but it will absolutely not prevent us from implementing the canonical recipe, which was reproduced from the words of Cardini’s daughter. However, some technological details have been added that will only improve the salad experience.

Ingredients

100 g white bread for croutons.
400 g romaine leaves.
2 cloves of garlic.
2 chicken eggs.
200 g chicken fillet.
100 g cherry tomato.
1 tsp lemon juice.
1 tbsp. wine vinegar.
50 g Parmesan cheese.
2 tsp Worcestershire sauce.
50-60 ml olive oil.
Salt and ground black pepper to taste.

Main stages of cooking

Before making the original Caesar salad with chicken, disassemble the head of romaine, wash the leaves and put them in the refrigerator for 40-60 minutes. After this they will become juicy and crispy. The further step-by-step process consists of the following transitions:

Cut the veins from the breasts and beat off thick sections of the fillet so that its thickness is the same. In this case, the roasting will be uniform.
Salt and pepper the meat, fry it in a frying pan for 3-4 minutes on each side. After cooling, cut the fillet into oblong pieces across the grain.
Crush a clove of garlic, add olive oil and salt. Heat the mixture in the microwave for 30 seconds so that the garlic aroma transfers into the oil.
Cut the crust off the loaf and cut it into 1.5 x 1.5 cm cubes for preparing croutons. Place the sliced bread on a baking sheet, sprinkle it with garlic oil and bake in the oven at 150°C for several minutes until crispy. The procedure can be performed in a frying pan, stirring the cubes periodically.

Classic Caesar salad dressing with chicken and croutons or authentic dressing

The dish owes its unsurpassed and exquisite taste primarily to the sauce. If anyone treats the stage of preparing the dressing with disdain, then it is in vain - the procedure deserves special attention. This multi-component and complex sauce, if you get your hands on it, is quite simple to prepare:

Let's cook the eggs. It is worth considering that you need to cook for no more than one minute. That is, bring to a boil and after a minute put it in cold water.
Add vinegar, salt, pepper, Worcestershire sauce, lemon juice to the mixture. Whisk everything. To make the dressing for Caesar salad with chicken liquid, add olive oil in small portions (5 tablespoons in total), while constantly stirring the mixture.
Finely grate 25 g of Parmesan, add to the sauce, mix thoroughly.
If after adding all the ingredients the seasoning is not uniform, then it should be set aside so that it can brew. After 20-30 minutes, the gravy should be whisked again.

You can prepare the ingredients for the dish in advance, but it is better to prepare the finished dish just before serving. For example, tomatoes drain very quickly, which is why their juice spoils the taste of the salad, as well as the appearance of the spectacular dish. Simple recommendations will help you avoid such troubles:

Tear or cut dried lettuce leaves into pieces and place in a container. Thick veins can be set aside.
Pour the prepared dressing over the leaves and mix well with your hands.
Place a portion of leaves on a plate, then meat and crackers.
Grate the remaining Parmesan cheese on top and pour the sauce over it.
For piquancy, cut the washed Cherry tomatoes into halves and arrange them along the contour of the dish or simply place them on top.

An alternative or how to season a classic Caesar salad other than mayonnaise: solutions

Some housewives prefer not to bother and use a mayonnaise mixture for seasoning. We have nothing against this - in some dishes, for example, , it is appropriate and creates a certain taste and charm. But what about those who decide to limit themselves in calories?

That is why experienced chefs have in their arsenal at least 5-6 recipes for various sauces for the Caesar dish. We reviewed one of them above, and now we’ll find out what you can season Caesar salad with besides mayonnaise, to the delight of healthy nutrition apologists.

Sauce based on quail eggs

Ingredients:

3 pcs. quail eggs.
2 tbsp. l. lemon juice.
1 tsp natural honey.
50 ml olive oil.
1 tsp Worcestershire sauce.
1 tsp mustard.
1 clove of garlic.
Salt, ground black pepper to taste.

There is no need to boil quail eggs; they are driven raw into a container, where the remaining components are subsequently added. Everything is mixed in one bowl using a mixer or whisk.

Cheese sauce

Ingredients:

450 g soft tofu.
2 tbsp. lemon juice.
2 tbsp. sweet mustard.
90 ml olive oil.
2 pcs. anchovy fillet.
5 cloves of garlic.
Salt, black and white ground pepper to taste.

Garlic is fried in olive oil, after which it needs to be skipped
through a food processor along with mustard and anchovies. Add tofu, lemon juice, salt, pepper to the finished mixture and mix thoroughly.

American style sauce

The filling mixture includes:

2 pcs. chicken eggs.
70 g Parmesan cheese.
1 clove of garlic.
3 tbsp. lemon juice.
1 tsp natural honey.
1 tsp Worcestershire sauce.
1 tsp sweet mustard.
Salt, ground black pepper to taste.

Beat raw yolks with a mixer or whisk, add crushed garlic, mustard, and Worcestershire sauce. While stirring the mixture, slowly pour in a portion of olive oil. Set aside the sauce until it thickens. Next, sprinkle with lemon juice, put honey and finely grated Parmesan in a container. Add salt and pepper, stir.

Cubes of white bread dried in the oven are the famous croutons, without which the recipe for preparing Caesar salad with chicken is unthinkable. Please note, we are not talking about crackers! The top of the crouton should have a dry crust, and the middle should remain soft.

You don't need to be a culinary genius to achieve this result. It is enough to follow simple rules:

The baking sheet should be placed in a well-heated oven.
The increased temperature will turn the bread into fragrant coals.
At low temperatures you will get regular crackers.
The optimal temperature is 150-180°C. You should constantly monitor the condition of the pieces of bread - as soon as a crust appears, take it out immediately.

Don't put too much bread on the baking sheet. Air will not circulate freely between the pieces, so the edges will dry out and the middle will remain wet with sauce. If necessary, it is better to cook the croutons in two batches, allowing free access of heat.

Technical and technological map No. 138732fC

Application area
This technical and technological map has been developed in accordance with GOST R 53105-2008 and applies to the signature dish Caesar Salad produced by the Organization not specified and sold in the Vkus restaurant.
Requirements for raw materials
Food raw materials, food products and semi-finished products used to prepare the Caesar Salad with Chicken dish must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological report, safety and quality certificate, etc. )
All products used must be processed in strict accordance with established sanitary standards and rules.
During primary processing, meat is defrosted at a temperature from 0 to +6°C in a refrigerator during the day. It is allowed to defrost meat in microwave ovens according to the modes specified in their passports. Defrosting meat in water or near the stove is not allowed. Re-freezing defrosted meat is prohibited! After defrosting, the meat is washed, dried, films and tendons are removed.
Vegetables should be fresh, elastic in consistency; taste, color and smell must correspond to the products used.
Before using, it is recommended to soak vegetables in a 3% solution of acetic acid or a 10% solution of table salt for 10 minutes. followed by rinsing with running water.

Recipe
Name of raw materials and products | Bookmark norm for 1 serving |
| Unit of measurement | Weight
gross | Weight
net |
Chicken breast (fillet) | g | 110 | 96 /70 * |
Sunflower oil (for frying) | g | 10 | 10 |
Caesar sauce with anchovies | g | 50 | 50 |
Garlic croutons | g | 10 | 10 |
Salad Lollo Rosso | g | 12 | 10 |
Romaine Salad | g | 100 | 100 |
Cherry tomatoes | g | 22 | 20 |
Parmesan Cheese | g | 11 | 10 |
Spicy salt | g | 1 | 1 |
Yield of finished dish, g | 70/130 /50 |
* - mass of fried chicken fillet

Technological process
The processed chicken fillet is fried on both sides, cooled and cut into thin pieces. Lettuce leaves are torn into small pieces by hand. Parmesan cheese is crushed on a fine grater.
Requirements for registration, sale and storage
The salad is prepared as needed and sold in portioned dishes (salad bowls, plates) immediately after preparation. When leaving, lettuce leaves are mixed with pieces of chicken fillet, seasoned with sauce and placed in a heap in a salad bowl. Sprinkle with grated cheese and garlic croutons and garnish with cherry tomato halves.
According to the requirements of SanPin 2.3.6.1079-01, the temperature of the dish when serving should be no higher than 14°C.
The permissible shelf life of Caesar Salad with Chicken before sale, according to SanPiN 2.3.6.1079-01, is 1 hour at a storage temperature of no higher than 14°C.
Quality and safety indicators
The organoleptic characteristics of the Caesar Salad with Chicken dish must meet the following requirements:
Appearance | All products are evenly chopped, mixed, seasoned. The dressing is evenly distributed among the components of the dish. Products without signs of weathering. |
Color | Characteristic of the components included in the dish. |
Consistency | Vegetables are dense, crispy, the flesh of meat products is juicy, does not fall apart, and retains its shape. |
Taste and smell | Pleasant, characteristic of these salad components. Free from foreign impurities and damaging features. |

The microbiological parameters of the Caesar Salad with Chicken dish must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.5.
The nutritional value
The nutritional value of the Caesar Salad with Chicken dish per 100 g of product and yield 250 g are:
Product Weight | Proteins, g | Fats, g | Carbohydrates, g | Calorie content, kcal |
100 g | 8.79 | 16.86 | 3.71 | 201.74 |
250 g | 21.97 | 42.14 | 9.27 | 504.24 |

Rationale for calculation
The technological map was compiled by: | | | | // |