Instructions

The basis for compiling a culinary, bakery or confectionery product is a collection of recipes, which contains the content and the necessary standards for bookmarking, the output of semi-finished products and ready-made meals, and the cooking technology. In the event that this dish is branded or new, and there is no official recipe for its preparation, then it is necessary to draw up a technical and technological chart for it, the content of which is identical to the content of a conventional technological chart.

Guided by the recipe, indicate in the technological chart of the products necessary for the preparation of this, the norms for laying the raw materials and the weight content of the semi-finished product and the finished dish in grams. This will determine the total amount of food needed to prepare the estimated number of servings.

Consider the qualitative and quantitative dishes when calculating the cost estimate for it. If the preparation of a dish requires any unique conditions or requirements for the quality of ingredients, then they should also be reflected in the technological chart.

Describe the cooking technology in detail, step by step. At the same time, indicate the norms of time taken to complete each step and the total time required to prepare this dish. Using the bookmark rates and indicators of the nutritional value of the products used, calculate the total calorie content of one portion of the finished dish and indicate it in the technological chart.

In the card, be sure to indicate the weight of one portion of the finished dish and describe in detail the requirements for its design, if any, then for serving the dish. In the case when the manufactured products are subject to long-term storage, reflect the conditions and shelf life in the technological map.

When making a map, adhere to the requirements of the National Standard of the Russian Federation GOST R 50763-2007 “Catering Services. Public catering products sold to the population. General technical conditions ". It regulates the content and design of the technological map for public catering products.

Sign the technological card by the chef or production manager, approve it by the head of the catering establishment.

note

The site contains a collection of the best recipes and recipes for dishes: recipes for baking bread, recipes for fish dishes, a catalog of recipes for salads, etc.

Useful advice

Organization of catering production / Ready menu (download). By purchasing the Ready Standard Menu package, you receive technical and technological charts, calculation charts, calculations of proteins, fats, carbohydrates, calories, justification of calculations and acts of control studies for each dish.

Sources:

• drawing up a technical technological map
• Explanations for the calculation of technological maps

The technological map for a certain type of product is an initial document - the basis for determining the cost of production. So in technological charts for public catering products, the basis for which is the approved recipe for this particular dish, its quantitative and qualitative composition and a description of the cooking technology are indicated.

Instructions

Technological is not compiled on the basis of collections of recipes. They give the content and norms of the pledged raw materials, indicate the norms for the output of semi-finished products and ready-made meals, the technology for their manufacture, including taking into account the time norms. Requirements for the content and design of technological maps for public products are established by the National Russian Federation GOST R 50763-2007 “Public catering services. Public catering products sold to the population. General technical conditions ".

In the technological chart for such products, indicate the list of products that make up the dish, indicating their quantity in grams. This is necessary in order to calculate the total number of products required to make a certain estimated number of servings. In addition, this recipe will be taken into account in the cost estimate for the specified dish. If there are unique requirements for the quality of the products used, then they should also be indicated in the technological chart.

Describe the manufacturing process in a step-by-step format. Indicate the amount of time it will take to complete each step and the total amount of time it will take to prepare the dish.

Indicate the weight of the finished portion and the requirements for its design. If the products are intended for long-term storage, indicate in the flow chart the time, terms and conditions of its storage required for implementation. In this case, it is necessary to indicate the indicators of the quality and safety of the finished dish.

In the technological chart, indicate the nutritional value of the finished dish. Calculate it according to the recipe and the total nutritional value of all ingredients.

note

The technological map is a document according to which the quality control of products and the safety of production processes by the regulatory authorities is carried out.

To establish general rules for information exchange between various government departments, there are technological maps of interdepartmental interaction. Such maps are separate projects, which describe the procedure for the exchange of information between authorities, determine the mutual obligations of institutions on the content, timing and methods of transferring information. The filling of the technological map is carried out according to certain rules.

Instructions

Check out the structure of technological interagency interaction. A map of the procedure for the provision of public services, data on the composition of documents for a specific service, information on counterparties, plans for entering into title and plans for the implementation of interaction between departments.

Prepare the forms necessary for drawing up a technological map, including forms for entering data on the procedure for the provision of public services, forms for entering data on counterparties and the content of interagency interaction, a form for a plan for amending legal acts and a plan for the implementation of such interaction.

It is impossible to foresee absolutely all cases when filling out the forms, therefore, when filling out the card, proceed from the specific conditions related to the description of the services of your department. The Ministry of Economic Development of the Russian Federation provides instructions for filling out forms for technological maps, relevant recommendations and a description of the procedure for agreeing a technological map.

When filling out the technological map, keep in mind that it is drawn up for each public service separately.

The lack of administrative regulations for the service does not obviate the need to draw up a map. In this case, fill out the technological map on the basis of the acts regulating its provision.

If information is planned to be obtained from the basic resource in the form of an extract, for example, from the Unified State Register of Legal Entities, then describe the request in a standard way (according to the instructions), since during the description it may turn out that the data of the basic resource can be transferred to interdepartmental interaction.

After drawing up a technological map and filling out all the necessary forms, coordinate it with all contractors involved in the provision of public services (consumers and data providers).

Sources:

• About technological maps of interdepartmental interaction

In restaurants, a visitor's question about the ingredients of an unfamiliar dish is perplexing or the answer is that it is a big secret. The client wants to know exactly what he ate - this is a completely normal requirement. To give an answer, you can look at the technological map.

Why do they draw up a technological map?

In the work of catering establishments focused on a different level of provision of such a service, a mandatory requirement is the presence of such a document as a technological map of a dish. The enterprise is not allowed to work without it. Why does the card exist? This is a question for random people in the restaurant business, because the technological maps of the preparation of dishes have all the information that begins with the purchase of products and ends with the placement of the customer's order on a properly served table. Competent drafting of this document allows chefs to find a way out of any situation in the kitchen without the instructions of the chef. For the restaurant owners, the dish performs the function of controlling the consumption of products, the cost of each dish, the cost of raw materials, receiving daily revenue and calculating the profitability of the enterprise and many other functions. This is a basic document that allows you to find out the profitability of a restaurant.

Cooking technology - what is it?

Cooking technology includes all concepts of products, from their quality, ending with the chemical composition and consumer value, about the methods of processing raw materials and semi-finished products, about the correct methods of storage of products, semi-finished products and finished products. There are also requirements for equipment, inventory in the kitchen with step-by-step instructions for all the actions of the cook. In general, work at catering establishments is precisely the technological cards for dishes. Thanks to these nondescript tables and descriptions, it becomes possible to correctly, beautifully, tasty, healthy and timely feed the customer with ordered food in the amount that is stated in the menu. Then you will receive a certain cost for such a service, which will provide a profit to a restaurant or cafe, and a random person, satisfied with the combination of the quality of food and its price, becomes a regular customer.

What data is there in this document?

The information carried by technological charts for cooking dishes certainly includes the methods by which raw products are cleaned, washed, cut, subjected to any kind of heat treatment. There are also gross products, their grade and quality, rules for storing raw materials and ready-made food. This information should be consistent with the specific recipe books referenced in the card. Each technological map of the dish explains how to prepare the raw materials, what time and at what time the product is processed, what weight loss occurs during proper heat treatment, from the preparatory stage to the stove. This data will allow the chef to use the required amount of product for preparing portioned dishes. In addition to the step-by-step maps for dishes, they contain data on the possible replacement of products, which are also regulated by special collections and allow you to make adjustments without losing taste and nutritional value. Up to registration and filing - everything is prescribed in this document.

How to draw up a map correctly?

In order for the technological map of the dish to be drawn up correctly and to fulfill its functional load, the following data must be entered into it.

What can you learn from this document?

Technological maps for dishes make the work of chefs of any category easier. It is no secret that many restaurant-type establishments undertake to train chefs from scratch, referring to a specific menu and an experienced chef. The question of such training is whether a kitchen professional will be able to tell a newbie everything that is needed, and whether he wants to do it? For a novice culinary specialist, it is much more useful to read verified information collected in a single document. It is also useful for experienced workers to read such a card, because there are culinary products on the menu that are ordered once a year, and some of the subtleties of technology can be forgotten. However, the most important function of the cards is the acquisition of the strictly necessary amount of products and their correct consumption. And also - the most delicious dish, but forgotten by the waiter or cooked incorrectly, can permanently deprive any cuisine of its reputation.

Now watching: 1 474

How TC and TTK are formalized

The main documents on the basis of which dishes are prepared are technological (TC) and Technical and technological cards (TTC). They are mandatory documents for any catering establishment, and must be developed for the entire list of dishes. When developing HACCP procedures, they are also necessary, since used in the production description.

Let's consider their differences.

A technological map is developed for each dish, based on a collection of recipes for public catering.

TC should contain the following information:

- list (composition) of products (ingredients);

- the mass of the ingredients used;

- the mass of the finished product;

- the mass of one portion;

- a description of the technological process of manufacturing products;

- a description of the design of the dish (appearance);

- a description of the serving of the dish (product);

- storage conditions;

- storage periods.

The recipe indicates the consumption rates of gross and net products for one or more servings, or for one or more kg, the output (net weight) of semi-finished products and the output of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).

As a source of recipes, it is allowed to use Collections of recipes for catering establishments or other sources operating in the territory of the state that adopted the standard.

Technical and technological map (TTK)- is being developed only for new non-traditional products manufactured for the first time at a public catering enterprise. Which is absent from the recipe books.

The TTK establishes requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, design, sale and storage, quality and safety indicators, as well as the nutritional value of public catering products.

The technical and technological map contains the following sections:

- application area;

- requirements for raw materials;

- recipe (including the rate of consumption of raw materials and food products gross and net, weight (output) of the semi-finished product and / or the output of the finished product (dish);

- technological process;

- requirements for the design, supply, sale and storage of public catering products;

- indicators of quality and safety of public catering products;

- informational data on the nutritional value of public products

nutrition.

Sources:

1. GOST 31985-2013. Interstate standard. Catering services. Terms and Definitions
2. GOST 31987-2012 Catering services. Technological documents for public catering products. General requirements for design, construction and content

Good luck and prosperity to your company.

Yours faithfully "HACCP-Likbez".

The technological card is an internal document of the catering enterprise, regardless of the category of the catering enterprise.

The following data is reflected in the technological card:

nomenclature of raw materials for the preparation of a specific dish;

gross bookmark rate (product weight, raw materials) in units of measurement: liter (l), kilogram (kg), gram (g);

net bookmarking rate (net weight of the product, raw materials) in units of measure: liter (l), kilogram (kg), gram (g);

the rate of the dish per serving and the number of dishes;

step-by-step algorithm of cooking technology;

approving signatures of interested parties.

Knowing the rate of bookmarking a dish for one, two or five servings, you can calculate the rate of bookmarking for ten, fifty or one hundred of the same servings. However, the practice of observing the bookmarking rate should be taken into account. The bookmark rate has a calculated and practical error, which allows you to get additional portions of the dish.

1. Open Microsoft Excel application, name the file: "Technological cards and calculations on them". Sheets should be named with the name of a particular dish, for example: "Soup kharcho", and next to it there should be a sheet with the calculation and name: "Calculation_Sup Kharcho"... Thus, for each dish there should be two sheets, while the calculation is an integral part of the technological card.

2. Starting from cell A7, create a table head according to the example:

3. Select the array of cells B5: F5, merge them and set the alignment to the center, relative to the vertical and horizontal. In the resulting area, enter the text: " Technological card No. 1 Soup Kharcho ».

REMINDER... The sample dialog boxes provided indicate row and column names. This is the starting point for filling the cells with data.

4. Set the approval signature according to the provided template.

5. Starting at cell B8, enter the ingredients for a specific dish. Starting at cell A8, enter the sequential numbering of the ingredients. Compare with the sample.

6.With the help of the drawing wizard
, after the table, define a field and enter the text into it: " cooking technology ". Compare with the sample.

7. Define one more field in which the cooking technology of this dish will be described. Compare with the sample.

8. After the field with the cooking technology algorithm, indicate the person responsible for the preparation. And include a note. Compare with the sample.

9. Fill in the checklist with the ingredients tab rate data.

10. As a result of the work done, a technological card should be obtained. A sample is shown below.

The first half of the technological card

The second half of the technological card

11. Deciphering the rate of output of the dish "Kharcho" soup.

First digit (2) - the number of servings.

Second digit (500) - output rate of 1 portion

Third, fourth, fifth digit (100/15/10) - the norm for laying the ingredient accompanying the main course (meat in the first course, sour cream, herbs).

12. Rename the following sheet: "calculation_Sup Kharcho".

13. Starting with cell A9, create a table head. A sample is shown below.

14. Combine cells B7: H7, and in the resulting field enter the text: " Calculation of technological card No. 1 "Kharcho Soup" »

15. Set the approval signature and compare with the submitted sample.

16. In the column "Name of raw materials" copy the list of ingredients using the reference formula.

To do this, in cell B10 of the "calculation_Sup Kharcho" sheet, put the "=" sign. Go to the sheet with the name "Kharcho Soup", and left-click on cell B8, where the list of ingredients begins. Press the Enter key.

In the status bar and in cell B10 of the sheet "calculation_Sup Kharcho", the reference formula should be reflected:

Now select cell B10 and use the dragging method to fill in the list of ingredients completely.

17. Using the method specified in paragraph 16, fill in the column "Gross (2 servings), kg".

18. In the “Unit Price of Raw Materials” column, starting with cell D10, enter the unit price for each ingredient.

19. Calculate the “Raw Material Cost per Serves 2” starting in cell E10.

20. In the column "Unit price of raw materials", starting from cell G10, indicate the prices that are identical to the prices in column D.

21. Calculations in the columns "Gross (10 servings)" and "Cost of raw materials for 10 servings", make yourself.

22. Compare the received version with the sample.