Remove the zest from the washed lemons, put it in a saucepan, cover with a lid and simmer over low heat for 30 minutes from the point of boiling. Let cool, strain through a sieve, add previously squeezed lemon juice, sugar and stir.

Technological map No. 11

Product name: Milk tea with sugar

Recipe number:

Cooking technology:

Pour tea and sugar into a saucepan for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, add hot boiled milk, cool to a temperature of 40-45°C. It is not recommended to boil brewed tea and store it on the stove for a long time.

Technological map No. 12

Product name: Natural juice

Recipe number:

Name of the collection of recipes:

Chemical composition of this dish

Cooking technology:

The juice is poured into glasses immediately before consumption.

Technological map No. 13

Product name: Tea with sugar

Recipe number:

Name of the collection of recipes:

Chemical composition of this dish

Cooking technology:

Pour tea and sugar into a saucepan for a certain number of servings, pour boiling water for the same number of servings and leave for 5 minutes. Strain, cool to a temperature of 40-45°C. It is not recommended to boil brewed tea and store it on the stove for a long time.

Technological map No. 14

Product name: Kefir with sugar

Recipe number:

Name of the collection of recipes:

Chemical composition of this dish

Cooking technology:

Finished product of industrial production.

Pour the fermented milk drink into glasses, add sugar syrup. Prepare just before serving.

For cooking sugar syrup bring the water to a boil, add sugar, cook, stirring, over low heat for 7-10 minutes (per 100 ml of water - 100 g of sugar). The syrup is filtered through sterile gauze, folded several times. The strained syrup is poured into a boiled sterile container, the water missing to the original volume is added and stored in the refrigerator.

Serving temperature: not lower than 15 C.

Delivery time: no more than one hour from the moment the packaging is sealed.

Technological map No. 15

Product name: Kissel

Recipe number:

Name of the collection of recipes:

Chemical composition of this dish

TECHNOLOGICAL CARD No. 10030

Tea with lemon

Cooking technology: to prepare tea leaves I use a porcelain or earthenware teapot, or stainless steel dishes. The container is initially rinsed with boiling water, black long tea is poured into a certain number of servings, boiling water is poured into 1/3-1/2 of the volume of the kettle, closed with a lid, covered with a napkin, and infused

To prepare tea, pour the tea leaves into a glass or cup, add boiling water, and add a slice of lemon. Sugar per child is transferred to the group group and added to the drink at the child’s request in an amount not exceeding that specified in the recipe.

Serving temperature: 65±5°С.

Implementation period:

TECHNOLOGICAL CARD No. 10031

Tea with sugar rec. 2

100 grams of this dish contains:

Cooking technology: To prepare tea leaves, I use a porcelain or earthenware teapot, or stainless steel utensils. The container is initially rinsed with boiling water, black long tea is poured into a certain number of servings, boiling water is poured into 1/3-1/2 of the volume of the kettle, closed with a lid, covered with a napkin, left for 5-10 minutes, then topped up with boiling water to the required volume. It is not recommended to boil brewed tea and store it on the stove for a long time, as the taste and aroma of the tea deteriorate. For one serving of tea (200 ml) use 50 ml of tea leaves. Do not mix tea leaves with dry tea.

To prepare tea, pour the tea leaves into a glass or cup and add boiling water. Sugar per child is transferred to the group group and added to the drink at the child’s request in an amount not exceeding that specified in the recipe.

Supply temperature: 65±5°C.

Implementation period: no more than 1 hour from the moment of preparing the tea leaves.

TECHNOLOGICAL CARD No. 10032

Green tea with sugar

100 grams of this dish contains:

Cooking technology: To prepare tea leaves, I use a porcelain or earthenware teapot, which is initially rinsed with boiling water, green tea is poured into a certain number of servings, boiling water is poured into 1/3-1/2 of the volume of the teapot, the lid is closed, the teapot is covered with a napkin, and infused

5-10 minutes, then add boiling water to the required volume. It is not recommended to boil brewed tea and store it on the stove for a long time, as the taste and aroma of the tea deteriorate. For one serving of tea (200 ml) use 50 ml of tea leaves. Do not mix tea leaves with dry tea.

To prepare tea, pour the tea leaves into a glass or cup and add boiling water.

Serving temperature: 65±5°С.

Implementation period: no more than 30 minutes from the moment of preparation.

TECHNOLOGICAL CARD No. 10033

Milk tea with sugar

100 grams of this dish contains:

Cooking technology: To prepare tea leaves, I use a porcelain or earthenware teapot, which is initially rinsed with boiling water, black long tea is poured into a certain number of servings, boiling water is poured into 1/3-1/2 of the volume of the teapot, the lid is closed, the teapot is covered with a napkin, and infused

5-10 minutes, then add boiling water to the required volume. It is not recommended to boil brewed tea and store it on the stove for a long time, as the taste and aroma of the tea deteriorate. For one serving of tea (200 ml) use 50 ml of tea leaves. Do not mix tea leaves with dry tea.

To prepare tea, pour the tea leaves into a glass or cup and add boiling water. Hot boiled milk is added to the finished tea. Milk may be served separately in a portioned milk jug.

Sugar per child is transferred to the group group and added to the drink at the child’s request in an amount not exceeding that specified in the recipe.

Serving temperature: 65±5°С.

Implementation period: no more than 30 minutes from the moment of preparing the tea leaves.

thesis

1.4 TEA

poultry soup fish dish cooking

Product characteristics.

Tea (Chinese 'ѓ - "cham" in the Beijing and Guangdong dialects, "te?" in Amoi and "tsai-e" in Taiwanese) is a drink obtained by boiling, brewing or infusing a leaf of a tea bush, which is previously prepared with a special way. Tea is also the name given to the leaf itself intended for preparing this drink. Sometimes the word “tea” is also used as the name of a tea bush - a species of plant of the Camellia genus of the Tea family; In botanical scientific literature, the name Camellia sinensis is usually used for this species.

Cooking technology.

To prepare a refreshing and tonic drink, various types of tea are used: long tea, tiled and brick, black and green. Dry tea contains a significant amount of extractives. Soluble in water and giving the tea drink a special tart, astringent taste, aroma, and color. Tea tannins - tannins and catechins, dissolve in water and precipitate when cooled (brewed tea darkens), but, having the properties of vitamin P, they strengthen blood vessels.

Tea contains the alkaloid caffeine, which stimulates the central nervous system, improves the functioning of the heart, kidneys, and digestive organs. The aroma of tea depends on the essential oils it contains, which evaporate during prolonged heating or boiling. Vitamins C, P, B1, B2, PP pass into the tea infusion and are well preserved in it. To avoid losing aromatic substances, dry tea is stored packaged.

Cooking technology

Brief description of the technological process.

Green tea crushed before brewing.

You cannot add dry tea to brewed tea, boil it and leave it for more than 1 hour, because... he will gain bad smell, losing its aroma and taste.

For a serving of tea (200g), use 50ml of tea leaves or 1-2g of dry tea.

Tea is served in cups or glasses with glass holders. You can serve tea dry in a special paper package (2g) for brewing it in a tea container with boiling water and keeping it for 2-3 minutes.

Separately, tea is served with sugar, jam, jam, jam, lemon, honey, sweets, bagels, bagels, crackers, gingerbreads, cakes, pastries and various products from yeast dough. The milk jug serves milk or cream.

Submission methods

In teahouses, brewed tea is served in a small porcelain teapot, and boiling water in a large teapot with the same design (tea in pairs) or in samovars.

Peculiar tea traditions and rituals are characteristic of a number of countries: Russia, England, China, Japan, Central Asian countries.

Sales conditions and storage periods

The organoleptic characteristics of the tea infusion are checked by comparing the infusion with a control brewed from the same tea. Boiling the tea infusion leads to loss of aroma, transparency and deterioration in color, which turns from orange-yellow to dirty brown. Freshly brewed tea should be golden; when brewing again, it should be lemon-colored; when boiling or not adding enough tea, the liquid should be light yellow.

2. Instructional and technological cards

Instruction card: Boiled poultry with garnish

Instruction card: Potato and pea soup

Instruction card: Fish baked with milk sauce

Instruction card: Tea

TECHNOLOGICAL CARD No. 10031

Tea with sugar rec. 2

Cooking technology: To prepare tea leaves, I use a porcelain or earthenware teapot, or stainless steel utensils. The container is initially rinsed with boiling water, black long tea is poured into a certain number of servings, boiling water is poured into 1/3-1/2 of the volume of the kettle, closed with a lid, covered with a napkin, and infused

To prepare tea, pour the tea leaves into a glass or cup and add boiling water.

Supply temperature: 65±5°C.

Implementation period: no more than 1 hour from the moment of preparing the tea leaves.

TECHNOLOGICAL CARD No. 10032

Green tea with sugar

100 grams of this dish contains:

Cooking technology: To prepare tea leaves, I use a porcelain or earthenware teapot, which is initially rinsed with boiling water, green tea is poured into a certain number of servings, boiling water is poured into 1/3-1/2 of the volume of the teapot, the lid is closed, the teapot is covered with a napkin, and infused

5-10 minutes, then add boiling water to the required volume. It is not recommended to boil brewed tea and store it on the stove for a long time, as the taste and aroma of the tea deteriorate. For one serving of tea (200 ml) use 50 ml of tea leaves. Do not mix tea leaves with dry tea.

To prepare tea, pour the tea leaves into a glass or cup and add boiling water.

Sugar per child is transferred to the group group and added to the drink at the child’s request in an amount not exceeding that specified in the recipe.

Serving temperature: 65±5°С.

Implementation period: no more than 30 minutes from the moment of preparation.

TECHNOLOGICAL CARD No. 10033

Milk tea with sugar

100 grams of this dish contains:

Cooking technology: To prepare tea leaves, I use a porcelain or earthenware teapot, which is initially rinsed with boiling water, black long tea is poured into a certain number of servings, boiling water is poured into 1/3-1/2 of the volume of the teapot, the lid is closed, the teapot is covered with a napkin, and infused

5-10 minutes, then add boiling water to the required volume. It is not recommended to boil brewed tea and store it on the stove for a long time, as the taste and aroma of the tea deteriorate. For one serving of tea (200 ml) use 50 ml of tea leaves. Do not mix tea leaves with dry tea.

To prepare tea, pour the tea leaves into a glass or cup and add boiling water. Hot boiled milk is added to the finished tea. Milk may be served separately in a portioned milk jug.

Sugar per child is transferred to the group group and added to the drink at the child’s request in an amount not exceeding that specified in the recipe.

Serving temperature: 65±5°С.

Implementation period: no more than 30 minutes from the moment of preparing the tea leaves.