Salad "Olivier": history and modernity. Collection of recipes for dishes and culinary products Technological map for Olivier salad with sausage

Technological map of the dish "Olivier Salad" (recipe)- This is a catering document, according to which a cook or bartender prepares, and a catering accountant-calculator makes calculations and calculates the cost of production. Its presence is mandatory for any organization working in the catering industry and independently preparing products. It is compiled if the product is prepared in strict accordance with the Collection of Recipes.

Technical technological map(TTK) differs from the Olivier Technological Map by the presence of a section “Indicators of the quality and safety of the dish”, which includes:

Requirements for serving and selling the dish;
Organoleptic characteristics;
Physico-chemical indicators;
Microbiology.

Advice: You can do online calculations for the most popular Olivier recipes on the page

TTC "Olivier Salad with Sausage"

Technical and technological map No. number

Olivier salad with sausage, portion (CP-recipe No. number)

1. Scope of application

This technical and technological map applies to Olivier salad with sausage produced in object name, city.

2. Requirements for raw materials

Food raw materials, food products and semi-finished products used to prepare Olivier salad with sausage must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

3. Recipe for the dish “Olivier Salad with Sausage”

№	Name of raw materials and semi-finished products	Raw material consumption per 1 serving, g
№	Name of raw materials and semi-finished products	Gross weight, g	Net weight, g
1	Boiled sausage “Doctorskaya”	45	44
2	Potato	51	36
3	cucumbers	20	18
4	Chicken eggs	25	25
5	Canned green peas	17	17
6	Onion	6	5
7	Mayonnaise "Provencal"	30	30
8	Table salt	1	1
9	Parsley	5	4

4. Cooking technology

Pickled cucumbers are washed under cold water before processing. For small, strong pickled cucumbers, cut off the stem with part of the pulp. Peel the cucumbers and cut them into 7x7 mm cubes. Canned green peas are strained from the brine.

Chicken eggs are boiled hard for 7 minutes, cooled under running cold water, shelled, cut into 7x7mm cubes.

Boil potatoes and carrots until tender, drain the water, cool, and cut into small cubes 7x7 mm. Boiled sausage (40 g) is cut into 7x7 mm cubes.

Combine the chopped ingredients in a bowl, add green peas (25 g), season with salt, season with mayonnaise (28-30 g), mix.

Place a garnish ring on a shallow dinner plate and spread the salad through it. Smooth the surface with a spoon.

Carefully remove the garnish ring. Decorate the salad with a sprig of parsley. Serving temperature + 14° C.

5. Characteristics of the finished dish, semi-finished product

Appearance: the incoming salad components are cut into cubes and dressed with mayonnaise.

Color: the ingredients have retained their natural color.

Consistency: boiled vegetables - soft, cucumbers - elastic, crispy.

Taste and smell: corresponds to the included salad ingredients, moderately salty, slightly spicy, with a pleasant aroma of mayonnaise. Without foreign taste and smell.

6. Requirements for registration, sale and storage

Olivier salad with sausage is prepared to order and sold immediately after completion technological process.

Storage conditions and shelf life of particularly perishable and perishable products at a temperature of (4 ± 2) °C are determined in accordance with SanPiN 2.3.2.1324-03.

Technical and technological map No.Olivier salad with sausage, portion (CP recipe No. 1.29)

Moscow "Gamma Press" 2003

AREA OF APPLICATION

This technical and technological map applies to Olivier salad with sausage, produced in name of the object, city.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for cooking Olivier salad with sausage, must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

RECIPE

Name	Raw material consumption per serving, g
Name	Gross weight, g	% when cold processed	Net weight, g	% during heat treatment	Output, g
Boiled sausage	42,0	5,00	40,0	0,00	40,0
Boiled potatoes with skin, peeled, semi-prepared	35,0	0,00	35,0	0,00	35,0
Boiled carrots, peeled	15,0	0,00	15,0	0,00	15,0
Chicken egg	25,0	0,00	25,0	0,00	25,0
Canned green peas	10,0	0,00	10,0	0,00	10,0
Pickled cucumbers (pickled)	28,0	0,00	25,0	0,00	25,0
Salt	3,0	0,00	3,0	100,00	0,0
Mayonnaise	30,0	0,00	28,0	0,00	28,0
Parsley, peeled, semi-finished	2,0	0,00	2,0	0,00	2,0
Exit					170

Preparation technology Olivier salad with sausage, portion

Pickled cucumbers are washed with cold water before processing. For small, strong pickled cucumbers, cut off the stem with part of the pulp. Peeled cucumbers are cut into 7x7 mm cubes. Canned green peas are strained from the brine.

Chicken eggs are pre-processed, then hard-boiled for 7 minutes, cooled under. running cold water, peel, cut into 7x7mm cubes.

Boil potatoes and carrots until tender, drain the water, cool, and cut into small cubes 7x7 mm. Boiled sausage (40 g) is cut into 7x7 mm cubes.

Combine the chopped ingredients in a bowl, add green peas (25 g), season with salt, season with mayonnaise (28-30 g), mix.

Place a garnish ring on a shallow dinner plate and spread the salad through it. Smooth the surface with a spoon.

Carefully remove the garnish ring. Decorate the salad with a sprig of parsley. Serving temperature + 14* C.

Characteristics of the finished dish, semi-finished product Olivier salad with sausage, portion

Appearance– the included salad components are cut into cubes and dressed with mayonnaise.

Color: the ingredients have retained their natural color.

Consistency: boiled vegetables - soft, cucumbers - elastic, crispy.

Taste and smell: corresponds to the included salad ingredients, moderately salty, slightly spicy, with a pleasant aroma of mayonnaise. Without foreign taste and smell.

6. Requirements for design, sale and storage Olivier salad with sausage, portion

Olivier salad with sausage prepared to order and sold immediately after the end of the technological process.

Storage conditions and shelf life of particularly perishable and perishable products at a temperature of (4 ± 2) °C are determined in accordance with SanPiN 2.3.2.1324-03.

Olivier salad with sausage, portion (TTK1359). Layout of Olivier salad for 1 serving

Olivier salad with sausage, portion (TTK1359) technological map

Technical and technological map No. Olivier salad with sausage, portion (CP recipe No. 1.29)

Moscow "Gamma Press" 2003

AREA OF APPLICATION

This technical and technological map applies to Olivier salad with sausage, produced in the name of the object, city.

REQUIREMENTS FOR RAW MATERIALS

RECIPE

Name	Raw material consumption per serving, g
Name	Gross weight, g	% when cold processed	Net weight, g	% during heat treatment	Output, g
Boiled sausage	42,0	5,00	40,0	0,00	40,0
Boiled potatoes with skin, peeled, semi-prepared	35,0	0,00	35,0	0,00	35,0
	15,0	0,00	15,0	0,00	15,0
Chicken egg	25,0	0,00	25,0	0,00	25,0
	10,0	0,00	10,0	0,00	10,0
Pickled cucumbers (pickled)	28,0	0,00	25,0	0,00	25,0
Salt	3,0	0,00	3,0	100,00	0,0
Mayonnaise	30,0	0,00	28,0	0,00	28,0
Parsley, peeled, semi-finished	2,0	0,00	2,0	0,00	2,0
Exit					170

Preparation technology Olivier salad with sausage, portion

Chicken eggs are pre-processed, then hard-boiled for 7 minutes, cooled under. running cold water, peel, cut into 7x7mm cubes.

Boil potatoes and carrots until tender, drain the water, cool, and cut into small cubes 7x7 mm. Boiled sausage (40 g) is cut into 7x7 mm cubes.

Combine the chopped ingredients in a bowl, add green peas (25 g), season with salt, season with mayonnaise (28-30 g), mix.

Place a garnish ring on a shallow dinner plate and spread the salad through it. Smooth the surface with a spoon.

Carefully remove the garnish ring. Decorate the salad with a sprig of parsley. Serving temperature + 14* C.

Characteristics of the finished dish, semi-finished product Olivier salad with sausage, portion

Appearance – the included salad components are diced and dressed with mayonnaise.

Color: the ingredients have retained their natural color.

Consistency: boiled vegetables - soft, cucumbers - elastic, crispy.

Taste and smell: consistent with the included salad ingredients, moderately salty, slightly spicy, with a pleasant aroma of mayonnaise. Without foreign taste and smell.

6. Requirements for design, sale and storage Olivier salad with sausage, portion

Olivier salad with sausage is prepared to order and sold immediately after the end of the technological process.

Storage conditions and shelf life of particularly perishable and perishable products at a temperature of (4 ± 2) °C are determined in accordance with SanPiN 2.3.2.1324-03.

Microbiological parameters of Olivier salad with sausage must comply with the requirements of SanPiN 2.3.2.1078-01.

technolog.com

Olivier salad, 1 kg (TTK1240) technological map

Technical and technological map No. Olivier salad, 1 kg (CP recipe No. 100)

Publishing house "Economy", Moscow 1983

AREA OF APPLICATION

This technical and technological map applies to Olivier salad produced in the name of the object, city.

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of Olivier salad must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

RECIPE

Name	Raw material consumption per serving, g
Name	Gross weight, g	% when cold processed	Net weight, g	% during heat treatment	Output, g
Peeled boiled potatoes in skin	124,0	3.23 (cutting losses)	120,0	0,00	120,0
Boiled carrots, peeled	124,0	3.23 (cutting losses)	120,0	0,00	120,0
Ham	299,0	3.00 (stripping)	290,0	0,00	290,0
Canned green peas	120,0	0,00	120,0	0,00	120,0
Chicken egg	2 pcs.	0,00	100,0	0,00	100,0
	100,0	0,00	100,0	0,00	100,0
Mayonnaise	147,0	5.00 (portioning waste)	140,0	0,00	140,0
Salt	5,0	0,00	5,0	100,00	0,0
Ground black pepper	1,0	0,00	1,0	100,00	0,0
Peeled green onion, semi-finished	10,0	0,00	10,0	0,00	10,0
Exit					1000,0

Cooking technology

Pickled cucumbers are washed with cold water before processing. For small, strong pickled cucumbers, cut off the stem with part of the pulp. Peeled cucumbers are cut into 7x7 mm cubes.

Canned green peas are strained from the brine. Chicken eggs are pre-processed, then hard-boiled, cooled under running cold water, peeled, and cut into 7x7mm cubes.

Potatoes and carrots, previously boiled in their skins, are peeled and cut into small cubes 7x7 mm.

The ham is cut into 7x7 mm cubes. Combine the chopped ingredients in a bowl, add green peas, season with salt, ground pepper, season with mayonnaise, and mix.

The finished salad is placed in a gastronorm container. The lettuce layer is leveled. The surface of the salad is sprinkled with chopped green onions.

Characteristics of the finished dish

Appearance – potatoes and carrots, pre-cooked in their skins, pickles, ham, boiled eggs – cut into small cubes 7x7 mm, mixed with green peas and finely chopped green onions, seasoned with mayonnaise.

Taste and smell correspond to the included salad ingredients.

technolog.com

Classic Olivier salad with sausage is very tasty

Category: Cold appetizers

Classic recipe delicious Olivier salad with sausage and fresh cucumbers. Each stage is accompanied by step-by-step photos and the instructions below. Making real Olivier at home is very simple. The composition includes the most common products that are always on hand.

Cooking time – 10 minutes.

Ingredient preparation time: 20 minutes.

After cooking you will receive 16 servings of 100 g each.

Nutritional value per 100 grams:

Ingredients

Carrots – 100 grams.
Potatoes – 350 grams.
Eggs – 5 pieces.
Doctor's sausage – 300 grams.
Fresh cucumber – 350 grams.
Canned peas - 1 can.
Salad mayonnaise - 3 tablespoons.
Parsley or dill - 1 bunch.
Salt – 1 tablespoon.

Recipe

We wash the potatoes and carrots, put them in a saucepan, pour water and salt. Cook at medium burner power for 20 minutes.
Cool the cooked vegetables, remove the peel, cut into medium cubes, see how step by step photo.
Wash the cucumber and cut it into medium cubes.
Doctor's sausage cut into slices, then chop into cubes.
Remove the shell from boiled eggs and chop them into any shape.
Open the can of canned peas and drain the brine. Place all the prepared ingredients for the salad in a deep container, season with mayonnaise, and mix thoroughly. Serve in portions, garnished with sprigs of fresh herbs.

The delicate Olivier salad is mainly prepared for festive feasts and name days.

foodshef.ru

Olivier, semi-finished culinary product (TK0374) technological map

Technological map No. Olivier, semi-finished culinary product (CP-recipe No. 97)

Publishing house Kyiv "A.S.K" 2005

REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of semi-finished Olivier salad must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, declaration of conformity, quality certificate, etc.).

RECIPE

Name	Raw material consumption per serving, g
Name	Gross weight, g	% when cold processed	Net weight, g	% during heat treatment	Output, g
Boiled peeled potatoes	150,0	3.33 (cutting losses)	145,0	0,00	145,0
Smoked chicken fillet	103,0	3.00 (cutting loss)	100,0	0,00	100,0
Salt	5,0	0,00	5,0	100,0	0,0
Assorted pepper spices	1,0	0,00	1,0	100,0	0,0
Boiled carrots, peeled	140,0	3.57 (cutting losses)	135,0	0,00	135,0
Peeled pickled cucumber, semi-finished	140,0	3.57 (cutting losses)	135,0	0,00	135,0
Fresh frozen peas, thawed, semi-finished	140,0	0,00	140,0	0,00	140,0
Fresh cucumber	90,0	10.00 (cleanup)	81,0	0,00	81,0
Egg	4 pcs.	0,00	160,0	0,00	160,0
Mayonnaise	120,0	8.33 (losses during mixing and portioning)	110,0	0,00	110,0
Exit	1000

Cooking technology

Pickled cucumbers are washed with cold water before processing. For small, strong pickled cucumbers, cut off the stem with part of the pulp. The peeled cucumber is cut into cubes measuring 5x5 mm.

Green peas are defrosted in air or doused with boiling water before use.

Chicken eggs are pre-processed, then hard-boiled and cooled. running cold water, peel, cut into 5x5 mm cubes.

Potatoes and carrots, pre-cooked in their skins, are peeled and cut into small cubes 5x5 mm.

Fresh cucumbers are peeled and cut into small cubes 5x5 mm.

Smoked chicken fillet cleaned and cut into 5x5 mm cubes.

All chopped ingredients are combined in a deep gastronorm container, seasoned with salt, ground black pepper, mayonnaise, and mixed.

Characteristics of the finished dish

Appearance – salad ingredients are cut into small cubes and mixed.

Taste - consistent with the included salad ingredients, without any foreign aftertaste.

The smell corresponds to the incoming salad ingredients, without any foreign odor.

Requirements for registration, sale and storage

Olivier, a semi-finished product, is used to prepare Olivier salad with roast beef. Short-term storage of lettuce, according to SanPin 42-123-4117-86, is 12 hours at a temperature of +2+4* C from the end of the technological process.

Microbiological parameters of Olivier lettuce must comply with the requirements of SanPin 42-123-4117-86.

technolog.com

Salad "Olivier"

Delicious photo recipe for preparing Olivier salad. This salad has been known to everyone since childhood, which most people associate with the New Year. Although on festive table Olivier is very rarely prepared anymore, but it is a very tasty salad that you can eat with pleasure even every day.

Number of servings of Olivier salad for: 10 people. Total cooking time: ~ 60 minutes.

Ingredients

300 gr. sausages
4 pcs. eggs
3 pcs. potatoes
2 pcs. carrots
4 pcs. pickled cucumbers
1 piece Luke
1 can of peas
mayonnaise
green
1 pinch of salt
1 pinch ground black pepper

Cooking method

Let the eggs, potatoes and carrots cook.
While everything is cooking, cut the sausage and pickled cucumbers into small cubes.
Finely chop the greens. Finely chop the onion.
When the eggs are boiled, peel them and also cut them into small cubes.
Peel the carrots and potatoes and also cut into cubes.
Place all chopped ingredients into a large bowl, add peas and mayonnaise. Mix everything well. Add salt and pepper to taste.
Bon appetit!

Tags: Peas, Greens, Potatoes, Sausage, Cooking, Onions, Mayonnaise, Carrots, Cucumbers, Recipe, Salad, Eggs

www.ostrovlubvi.com

Olivier salad recipe with photo

Cooking difficulty: Medium

Cooking time: up to 1 hour

Number of servings: 10 servings

Type of dish: Snacks

Ingredients for Olivier salad for 10 servings:

Olivier salad recipe step by step

I tried this salad at my friend’s birthday party, they haven’t made it for a long time classic Olivier, but they improvise like this. The taste of the salad is very fresh, but it is no less satisfying than Olivier, and you can always surprise your guests with a new taste. First you need to boil the jacket potatoes and eggs. Let them cool and clean them.

Cut the eggs into small cubes.

Potatoes also in small pieces. Place the chopped ingredients in a salad bowl.

Cut the sausage as shown in the photo

Open the jar of corn, drain the water and pour the contents into a salad bowl.

Cut the washed fresh cucumbers into cubes and add to the salad.

Drizzle everything with homemade mayonnaise.

We chop the dill quite finely, in general, the finer the better. In fact, next time I plan to chop it in a blender. Sprinkle the entire salad with dill and mix everything thoroughly.

The dish is ready. You can decorate with herbs and pieces of quail eggs and serve. If you have the opportunity and time, you can serve this salad in layers and portions - the appearance will be juicy and bright. Bon appetit everyone!!!

Analysis of a dish based on ingredients

Boiled potatoes

chicken egg

Boiled sausage

Canned corn

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