registration on the site

Before using FOODCOST, users must register. Link to registration form

In the window that opens, select the tab Registration and fill out all the fields of the form:

1. Specify Name And Last name.
2. Think and enter Login, which should contain only Latin letters.

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Do not use your email address as a login!
Using Cyrillic and special characters in the login NOT ALLOWED!

3. Please provide a real email address where you can be contacted.
4. Password may contain letters of the Latin alphabet and numbers.

Attention!!!

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5. Reenter password.
6. Select your main profile to optimally customize the interface and click the button Registration

After completing the registration procedure, a message with a link to activate your account will be sent to your email address. Without account activation, your account will remain inactive!

Authorization on the site

To start using FOODCOST services, users must log in. Link to authorization form located on the top panel of the site. Clicking on this link will open the Authentication window.

Search for recipes

To open the recipe search form, click the button Find the recipe located on the top panel of the site.

In the window that opens, you must specify the recipe parameters that it must comply with.

1. Name of the dish- a word or phrase included in the name of the dish
2. Menu group- select from the list the menu group that includes the dish.

By the way...

When selecting this option, selection will be made only from the specified section group Portioned dishes our Collection of Recipes.

If you need to include all sections of the Collection of Recipes in the search, set the flag Search in blanks and semi-finished products. In this case, there is no need to specify a menu group!

3. Highlight additional properties of recipes:
Free TTK Recipes and ready-made TTK (technical and technological maps), access to which is provided free of charge (without a subscription). Only for authorized users!!! School meals Recipes and ready-made technical instructions (technological maps) for kindergartens (preschool educational institutions) and schools. Medical nutrition Recipes and ready-made technical instructions (technological maps) for medical nutrition. Lenten dishes Recipes and ready-made TTK (technical and technological maps) and TC (technological maps) of dishes and culinary products, in the preparation of which no products of animal origin are used.
4. Composition of the dish- if necessary, select from the list the main products from which the dish is prepared.
5. National cuisine- from the list you can select the cuisine to which the dish belongs.

After specifying all the necessary parameters, click the button Find the recipe.

To quickly clear all filter parameters, click the Reset button

If, when creating a request, you specified Menu section, the group you selected from the section will open Portioned dishes and a list of dishes that meet the previously specified properties.

If you used the search in all sections (checked the Search in blanks and semi-finished products property), you will see common list recipes for dishes and culinary products that meet the previously stated properties.

Site search

The site is searched in all sections, including recipes, news, regulatory documents, product directories and company directories.

To call the search string, click the button located on the top panel of the site.

In the line that opens, enter a search query and press Enter

Rationale for use

The collection of recipes was compiled on the basis of control studies and compares favorably with other analogues in that it contains the most frequently used recipes in modern practice.

The recipes published in the Collection can be successfully and absolutely legally used in public catering establishments, because they comply with all currently valid laws and regulations.

Regulatory documents on certification and standardization in force on the territory of the Russian Federation include industry standards (a set of business entities, regardless of their departmental affiliation and forms of ownership, developing or producing certain types of products that have a homogeneous consumer purpose); enterprise standards; scientific and technical and a number of other standards.

Standards are developed and approved by enterprises independently, based on the need for their application in order to ensure the safety of life, human health and the environment. When producing the products described in the Collection, the manufacturer has the right to make some changes to the recipes of dishes, expand the lists of components, while avoiding violations of sanitary rules, the technological regime of product production, or deterioration of its consumer properties and qualities.

Not everything is clear?...

Learning to work with FOODCOST services is not difficult, but it will require attention and a certain amount of perseverance. Various types of reference information will help with this, links to which are located in the User Support Center.

Reference information includes.

Technological map No. 1. Rump steak

Quality requirements:

Appearance - a piece of meat of an oval-oblong shape, the breading fits tightly to the meat.

Taste and smell- characteristic of this type of fried meat.

Color

Consistency - The meat is soft, juicy, the crust is crispy.

Technological map No. 2. Natural chopped schnitzel

Quality requirements:

Appearance - oval-shaped, flat product.

Taste and smell- characteristic of the corresponding type of meat.

Color- from golden to brown.

Consistency - soft, juicy, crispy crust.

Technological map No. 3. Chopped zrazy

Quality requirements:

Appearance - oval-shaped zrazy, the surface of the products is without cracks.

Taste and smell- characteristic of corresponding freshly prepared minced meat products with the aroma of those products that are used for minced meat.

Color- gray on the cut, pink-red tint is not allowed.

Consistency - the products are juicy and loose.

Technological map No. 4. Heart, fried deep fried

Quality requirements:

Appearance - heart, cut into one piece per serving, uniform breading, without cracks on the surface, potatoes - into slices, cubes.

Taste and smell- characteristic of this type of offal.

Color- golden, potato - creamy white.

Consistency - soft, crispy.

We have all heard about escalope, roast beef and steak, but few of us have heard about such a dish as beef rump steak. Essentially, all these dishes are similar, they are all large, juicy fried pieces of meat. A distinctive feature of rump steak is its relatively small size and crispy crust made from breadcrumbs with various additives.

Required Products:

Beef tenderloin – 500g;

Egg – 2 pcs;

Breadcrumbs;

Cooking process:

1. Rump steak cooking technology quite simple and unpretentious. First of all, we must prepare the meat. To do this, you need to wash it thoroughly and remove all unnecessary veins.

2. After this, the beef is cut into equal portion pieces and beaten thoroughly. Then you need to rub it well with salt and pepper.

3. The next step is to dip the chopped pieces of beef in beaten egg and then in flour. After these manipulations, the meat must be dipped into the egg again, and only then thoroughly rolled in breadcrumbs.

4. At the next stage, we put ghee in the frying pan, wait until it melts, and after that we start frying our beef rump steaks. You will have to fry for a short time, about 3 minutes on each side, after which you will need to put it in the oven.

5. In the oven rump steak will spend 10-12 minutes. To check readiness, simply pierce a piece with a fork; if the meat is pierced well and clear juice flows from it, then the rump steak can be served.

Just like all its meat counterparts, it goes well with almost any side dish, be it mashed potatoes or vegetable salad.

"Cold sweet dishes"- Lesson topic. Independent work of students, cooking. Technological process for preparing compote from fresh fruits. Berry jelly is opaque. The taste is weak. Assortment of jelly. Explanation and demonstration of cooking. The purpose of the lesson. Classification of sweet dishes. Assortment of compotes. Main defects.

"Eggs"- Cook Kalorievich. Modern science. Use only fresh, well-washed eggs. A world of sunshine in a shell. Routing. Egg experts. The structure of the egg. Sinkwine. Museum "Pysanka". World Egg Day. Laboratory work. Egg. Egg in art. Always use a small saucepan.

“Egg dishes” - Its nutritional properties are not inferior to meat. At home, eggs are stored in the refrigerator for no more than 2 weeks. Cooking egg dishes. Egg composition. Fried eggs should have slightly thickened whites and yolks. Safety regulations. Eggs are rich in proteins, vitamins and minerals.

“Sandwiches and drinks” - Tea. Classification of sandwiches. Kettle for boiling water. Intelligence - map. Snack sandwiches. Teapot. Equipment and dishes. Sandwich. Quality requirements. Game pause. What is a drink? Russian proverbs and sayings about tea. Kaleidoscope of ideas. Culinary characteristics of sandwiches.

"Confectionery"- Biscuits Prepared from wheat flour, similar to long-lasting cookies, but thicker. Gingerbread products are produced: Raw; Custard; Consists of hull and molasses. Starch. Crackers Prepared from dough on a support and chemical leavening agents. Production includes: Production of semi-finished products; Finishing materials; Product design.

"Meat dishes"- When feeling the surface, the hand remains dry. The kitchen immediately received an order to fry and serve the meat. Small-piece semi-finished products. Products made from chopped mass. 1. Shoulder 2. Neck 3. Loin 4. Brisket 5. Ham. When cut, the meat does not stick to your fingers. The consistency of fresh meat is dense. Beef lamb pork.