Question to a psychologist 

Boiled macaroni technological map school. Boiled pasta: technological map of the original and variations. Naval pasta with minced meat in a slow cooker

Strange as it may sound, even for such a simple dish as boiled pasta, you need clear instructions for cooking, in other words, a technological map. This is a mandatory document for those who work in the food industry, in particular in catering establishments, institutions or in stores that have their own culinary department.

The technological map of this culinary dish provides for an indication of the proportions of the necessary products for its preparation, as well as a description of the sequential actions of the work itself.

If you are guided by the basic standards, then you can take the flow chart below as a sample.

Technological process of preparation

Salted water is brought to a boil, put in and boiled until tender. Cooking time can vary from 4 to 20 minutes, depending on the total number of servings, type and size of pasta. During the cooking process, the pasta expands approximately 3 times in size, and requires constant stirring to avoid sticking. After they have been cooked, they are thrown into a colander and seasoned with half the norm of melted butter, mixing thoroughly. The rest of the oil is added just before serving.

The shelf life of the dish is 2 hours from the moment of its preparation.

If it is customary in an institution to cook a certain type or variety of pasta, then in the technological map for boiled pasta, a more accurate cooking time is indicated.

Added product - changed dish

Even if you make minor changes to the dish, you get a new masterpiece. This feature is very important to take into account when compiling a menu, developing new technological maps, since this affects not only taste (for the consumer), but also on the material side - costs (for the seller or performer).

In particular, the technological map for boiled pasta with butter and boiled pasta in terms of the composition of the ingredients is one and the same. But depending on the purpose of their use in the future, the cooking process itself will differ.

So, there are drain and non-drain methods. The first is used when pasta is cooked as an independent side dish. The second is used when cooking pasta for pasta and casseroles.

Technological map of boiled pasta with vegetables

If you add vegetables to the composition of the dish, then it turns out to be more satisfying, fresh and has a pronounced aroma.

How to cook

All vegetables, except peas, are peeled, washed and cut into strips. Saute in a hot pan until golden brown. After that, tomato puree is added and sautéed for another five minutes. At the same time, green peas are heated. Sauteed vegetables, warm peas are added to fresh ready-made pasta (the technological map of boiled pasta is presented above) and mixed. The dish is ready to serve.

It should be borne in mind that any changes to the components of the dish must be made to the technological maps.

You will be surprised, but the Naval Pasta dish itself has nothing to do with the Navy, although almost everyone is sure that this masterpiece recipe was created in the Navy!

Moreover, not only Russians are sure, but also foreign people. And in foreign restaurants, the name "Navy-style pasta" is translated as "Pasta a la sailor" - they changed it, in a word!
In general, this economical and budgetary recipe was created in the post-war five-year period, when there was little meat in the country, but pasta factories were already producing these dough products with might and main. Therefore, our mothers and grandmothers, who came up with a way to serve boiled pasta fried in minced meat, thus combined the meat filling with the dough, since very little meat was required in the composition.
In anti-crisis conditions, it’s simply a sin not to cook delicious pasta in a naval way, because you can feed your whole family with them inexpensively!

For 4 servings of this dish you will need:
- 250 g of minced meat;
- 200 g pasta;
- 20 ml of vegetable oil;
- 4 pinches of salt (2 - in water and 2 - in minced meat);
- 1 onion;
- 0.5 tsp seasonings.


To cook delicious naval pasta, the dough products themselves must be chosen carefully. It is best to cook dishes from pasta made from durum wheat - they do not boil soft during heat treatment. With this recipe, you can cook any kind of pasta, from spaghetti to cannelloni, choose them to your liking!
First of all, boil pasta for 10-15 minutes in hot salted water. Throw them in a colander and rinse with cold water - so the pasta does not stick together and becomes al dente, that is, slightly firm. Place them back in the container and leave for a while. If desired, you can add a piece of butter to them.


And do the frying yourself: peel the onion from the husk, cut off the tail and root and rinse it in water. Cut into small cubes and saute in a saucepan or in a frying pan in hot vegetable oil for about 3-5 minutes.


Then add minced meat and stir. Fry for about 10 minutes. Any kind of minced meat is suitable for such a dish, only spices will need to be added to the chicken to taste, as it will turn out to be completely dietary. Pork and beef is rightfully considered the most delicious minced meat - it will add juiciness to pasta due to pork, and beef will fill the dish with a fragrant taste.


As soon as the fried minced meat is covered with a golden crust, pour the boiled pasta into the saucepan and mix everything properly.


Lightly fry and remove from heat. put pasta in a naval style in portioned plates, do not forget to decorate with fresh herbs or vegetables, and serve. Good appetite!


Having prepared a hearty and appetizing dish in half an hour, let's now find out how much it costs to prepare it:
- 250 g of minced meat - 30 rubles;
- 200 g of pasta - 12.5 rubles;
- 20 ml of vegetable oil - 5 rubles;
- 1 onion - 2 rubles.
Total: 4 servings of naval pasta will be released at cost per 49.5 rubles. You will spend almost 50 rubles for lunch or dinner for the whole family, but one serving will cost only 12.5 rubles. This is just a great budget option for a dish both for every day and for holidays! Cook with us and we will teach you how to save.

Naval pasta is prepared quickly and simply, but it turns out very tasty and satisfying. The perfect dish for a family lunch or dinner! My dad loves this dish.

Ingredients

To prepare delicious pasta in a naval style, you will need:

400-500 g pasta;
400-500 g of minced meat;
2 carrots;
3 onions;
parsley - to taste;
salt, black ground pepper - to taste;
vegetable oil for frying.

Cooking steps

We put the pasta in boiling salted water and boil until almost cooked, put it in a colander, rinse with cold water and leave the excess liquid to glass.

Finely chop the peeled onions and carrots.

In a deep frying pan with heated vegetable oil, spread the minced meat.

Fry, stirring constantly, until minced meat is light.

Then add the onion and fry until the onion is soft.

Add the carrots and continue to cook, stirring constantly, until the carrots are golden brown.

Minced meat with vegetables, salt, pepper and add pasta.

Mix pasta with minced meat and fry for 5-7 minutes under the lid, stirring occasionally.

We decorate the cooked pasta in a naval way with chopped greens and serve hot to the table. Simple, satisfying and very tasty!

Bon Appetit!

Naval pasta is a fairly simple and satisfying dish. It's hassle-free to prepare. There are also many cooking options. You can take pasta or pasta. The meat component can also be different - any minced meat, boiled meat, stew. You can also diversify the taste of the finished dish by adding cream, sour cream, tomato paste or tomatoes.

Each option is good in its own way. We have prepared for you a basic naval pasta recipe that you can adjust for yourself. You can also reduce the number of calories by replacing minced pork with beef or chicken, or take durum wheat pasta.

Ingredients:

Macaroni - 400 g;

Minced pork - 300 g;

Onion - 1 piece;

Salt and pepper to taste;

Vegetable oil - 3 tablespoons.

Recipe:

First of all, finely chop the onion. You can also add carrots to minced meat, it is best to grate it into small graters. Set aside the onion for now and let's move on to the minced meat.

Put the minced meat in a large frying pan with vegetable oil. We make a small fire and wait for the mince code to grab a little. Now you need to arm yourself with a spatula or spoon and break it into small pieces. Then mix the minced meat and break it again. We do this until the whole minced meat is fried, but the pieces should not be large.

Add onions and spices to the minced meat. Fry the minced meat over medium heat for 10 minutes. At this stage, you can add tomato paste or tomatoes without skins.

While the minced meat is cooking, boil the pasta as directed on the package. Then drain the water from them by tipping the pasta into a colander. Add pasta to minced meat and mix well. If you are preparing large portions, then stir directly in the pan. M

Boiled pasta, portion 150 g

TECHNICAL AND TECHNOLOGICAL CARD No. Boiled pasta, portion 150 g

  1. APPLICATION AREA

This technical and technological map was developed in accordance with GOST 31987-2012 and applies to the dish Boiled pasta, portion 150 g, produced by a public catering facility.

  1. REQUIREMENTS FOR RAW MATERIALS

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

3. RECIPE

Name of raw materials and semi-finished products \Gross\Net

Pasta 51.00\ 51.00

Mass of boiled pasta 144.00

Butter unsalted 6.75\ 6.75

Yield: 150 g

4. TECHNOLOGICAL PROCESS

Long pasta is broken into small pieces.

Pasta is boiled in a large amount of boiling salted water (for 1 kg of pasta take 6 liters of water, 50 g of salt).
Cook pasta for 20-30 minutes, noodles - 20-25 minutes, vermicelli 10-12 minutes.

Check for readiness - there should not be a layer of uncooked flour on the cut.

The finished pasta is discarded, the broth is allowed to drain, spread on a baking sheet with a layer of 3-4 cm, seasoned with melted butter and heated in an oven at a temperature of 140-160 C for 5 minutes.

  1. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE

Serving: The dish is prepared according to the consumer's order, used according to the recipe of the main dish. Shelf life and sale in accordance with SanPin 2.3.2.1324-03, SanPin 2.3.6.1079-01 Note: the technological map was compiled on the basis of a study report.

  1. QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Pasta retained its shape, increased in volume by 3 times, well separated from each other.

Overcooking and undercooking of pasta, extraneous odors are not allowed.

Serving temperature 65 C.

6.2 Microbiological and physico-chemical parameters:

According to microbiological and physico-chemical indicators, this dish meets the requirements of the technical regulation of the Customs Union "On food safety" (TR CU 021/2011)

  1. NUTRITIONAL AND ENERGY VALUE

Proteins, g Fats, g Carbohydrates, g Calories, kcal

5,66\ 5,54\ 35,98\ 216,77

Technological engineer.