At any production there are technological maps. This is a generally accepted document, which should be mandatory. For example, in the food industry, a production schedule is drawn up for each dish. From it you can find out the composition, the cooking process, the content of certain substances, etc. This article will also present a technological map of boiled potatoes.
Routing Example
Product Processing: Cooking.
The mass of the dish: 200 g.
Amount of ingredients per 200 g of the final dish:
Ingredient | Net (g) | Gross (g) |
Old potato / young potato | 200/222 | 286/278 |
Butter | 6 | 6 |
Small salt | 2 | 2 |
The mass of peeled, cooked, whole potatoes | 215.5 | - |
The mass of peeled, cooked, chopped potatoes | 209 | |
Prefabricated mass | 229 | |
The technological map of boiled potatoes also includes indicators of nutritional value, chemical composition and calorie content. All figures are shown in the table:
Indicator | The amount of nutrients per 200 g of the final dish |
Protein (g) | 3.9 |
Fats (g) | 5.7 |
Carbohydrates (g) | 21.6 |
Calories (kcal) | 193 |
B 1 (mg) | 0.3 |
B 2 (mg) | 0.1 |
Vitamin C (mg) | 28 |
Calcium (mg) | 19 |
Iron (mg) | 1,5 |
If the dish is being prepared for a preschool, it is recommended to consider the output of the final portion for a meal.
Section of the technological map of boiled potatoes for DOW:
Child Hours in Preschool (h) | Age of the child (1-3 years) | Age of the child (3-7 years) |
from 8 to 10 | 150 g | 180 g |
12 | 150 g | 180 g |
24 | 150 g | 180 g |
Cooking technology
The flow chart of boiled potatoes should include a section on the cooking process itself.
- It’s good to sort the potatoes, sort out the bad units, rinse. To peel.
- The product must be filled with boiled water, which should be two centimeters higher than the potatoes.
- Add salt to the pan. Put on the stove.
- Potatoes should simmer moderately under a lid for 20 minutes.
- Drain excess water.
- Put the pot and potatoes on the stove again and shake constantly to dry. This process takes no more than two minutes.
- Pour the cooked vegetable oil, which must first be boiled.
Dish requirements
The final dish is considered quality if:
- all tubers are homogeneous, whole, slightly boiled;
- the texture is loose;
- color varies from white to pale cream;
- no dark spots;
- the taste matches freshly cooked potatoes.
Technological sheet of boiled potatoes with the addition of oil
Name of the dish: boiled potatoes with butter.
Processing: cooking.
Amount of ingredients per 100 g of the final dish:
Ingredient | Net (g) | Gross (g) |
New potatoes | 107 | 130 |
Boiled potato mass | one hundred | - |
Butter | 3 | 3 |
The technological map of boiled potatoes with oil necessarily includes indicators of calorie content, nutritional value, as well as the amount of vitamins and minerals. All data are presented in the table:
Indicator | The amount of nutrients per 100 g of the final dish |
Protein (g) | 2 |
Fats (g) | 2,8 |
Carbohydrates (g) | fourteen |
Calories (kcal) | 90 |
B 1 (mg) | 0.06 |
B 2 (mg) | 0.05 |
C (mg) | 0.9 |
Calcium (mg) | 9 |
Iron (mg) | 0.8 |
Data on the feeding of preschool children are considered in the previous technological map. As for the older children, here the recommended serving will be:
- The age of the child is 7-11 years - 180 g.
- Children over 11 years old - 230 g.
The cooking process is as follows:
- Carefully select the potatoes and rinse well.
- Peel the vegetable and cut into large enough squares.
- Boil and salt water, put potatoes there.
- Cook the dish until cooked.
- Drain the broth and dry the potatoes.
- Put the required amount of boiled potatoes on plates and pour oil.
Such technological maps facilitate the work of cooks. Also, with their help, you can avoid long and tedious training at the enterprise. It will become easier for any chef to navigate the menu, since all the necessary information has already been collected into a single document without unnecessary “water”.