Banquet menu technological cards. Technological maps for public catering establishments

Boiled beef soup

Frozen beef (Brazilian rump, article 337375 - Metro Cah & Carry) - 25 kg cut into 3 kg pieces with a saw. Arrange in HDPE bags (black trash), tie tightly and place in washing tubs. Pour tap water at a temperature of 25 ° C. Check the temperature with an immersion thermometer. Change the water in the bath for two to three hours. After complete defrosting, place the pieces of meat in gastronorm containers of 2/1 size, 400 mm deep and pour the containers with the MAITREFOODS meat softener article 10324 in a volume of 3 grams per 1 kg. Half an hour after treatment with maltodextrin, place the meat in cauldrons with water in a ratio of 3 parts of water to 1 part of meat, bring to a boil and cook for 5 hours at a temperature of 75 ° C. Determine the temperature with a thermometer. After the end of cooking, let the meat cool in the broth. After reaching the temperature of 20 ° С, pack the meat with broth in portions into vacuum bags measuring 250 * 400 mm 65 microns, sealing them by the cartridge method, 50-60 grams each using a CAS sealer, model CNT-400. After sealing, the bags are placed in a grill pot or gastronorm container with a sous-vide thermostat and processed at 85 ° C for 10 minutes. Then the bags are removed and placed in an ice bath or gastronorm container (water / ice ratio - 50/50). Ice bath temperature = +1 ° C. Ice must be added during the cooling process, because the temperature in the bathroom will rise due to the hot bags. Cooling cycle - at least 30 minutes. After the end of pasteurization, the bags are wiped dry with a rag and marked with a labeling gun. The label must have the date of production, the serial number of the cook - the supplier, the date of the expiration date. Shelf life of meat is 4 days. Storage place - medium temperature chamber at +2 ° С.

Broth for borscht

Fry the bones in a saucepan with the addition of vegetable oil until golden brown. Put chicken bones, pork and dill roots in cold water. Peel the Bulgarian pepper, chop coarsely and put in the broth. Grate the garlic, wrap it in cheesecloth and put in the broth. Cook for 3 hours over low heat, then add vinegar, paprika and hot pepper. Bring the broth to taste and strain through cheesecloth.

Pampushki with sauce

Mix all ingredients in a bowl or bowl of a planetary mixer. Knead 15 minutes at low speed in a planetary mixer or kneader. Roll the balls into 30 grams each and put in a deep cast-iron pan, greased with vegetable oil, as in the photo. Brush with milk. Bake at 180 C in a combi steamer or convection oven for 20 minutes.

To prepare the sauce - mix finely chopped garlic, salt, vegetable oil and water.

Beet kvass

Dilute fresh beetroot with water in the proportion ¼. Boil. Cool down. Add sugar, salt, citric acid in a ratio of 1/10 of the volume of the emulsion. Allow to cool. Pour into ice bags. Freeze in a shocker for 120 minutes. Store in the freezer.

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 to 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 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, which 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.

You have decided to open a catering enterprise and succeed in this difficult
market? Do you want to cook tastier than your competitors? Then without a unique
you cannot do a menu of dishes to order.

The technological map of dishes is your assistant:
- in the fight for the hearts and wallets of visitors;
- in protection against production errors;
- in reducing unreasonable costs.

This is the basis and guarantee of the correct running of the restaurant business, obtaining a stable income from clients, and the absence of problems with the sanitary and epidemiological station. The card is equipped with all the regulatory and technological features of the preparation. It includes not only the constituents of the recipe, but also the characteristics of semi-finished products, ingredients and ready meals.
To understand who can be entrusted with the manufacture of TTK, let's define the terms.

Technological map or Technological technological map?

What are their similarities and differences?
Technological map is:
- A document that is compiled on the basis of recipes from collections for the public
supply, or developed from scratch.
- The first page of the technical and technological map, that is, information about the dish without
indications of nutritional and energy value.

Technical and technological mapis the development of a signature dish that will be on the menuonly in your establishment.

The main sections of the Technological and technological map, as the main document at enterprises
catering with an original menu are shown in the table:

Collection of recipes for dishes and its addition

It is necessary to mention one more concept that peacefully coexists with TC and TTK -
recipes of dishes. Information about the components and the technological process is indicated here.
cooking. The recipe does not contain the source, conditions, terms of implementation, food
values ​​and needs to be supplemented with a technical and technological map developed by
a specialist.
If a situation has arisen when the existing collections of recipes for dishes do not contain the necessary
element, then you need to work out the dish. It means:

1. Cooking a new dish multiple times to accurately determine the rate
necessary products.
2. Drawing up an act of working off.
3. Based on point 2, the formation of a technological map and its approval.

In the absence of a full-time technologist at the catering enterprise,
of the technical and technological map, you should contact a professional, this will allow:
1. Reduce financial investments for menu optimization.
2. Pre-estimate the benefits of selling each dish.
3. Save money on a staff technologist.
4. Use a wide range of products.

And most importantly, a competently drawn up TTK will allow you to avoid fines for the absence
technological documents that comply with the norms of the legislation on the organization and
the functioning of public catering establishments.

The popularity of catering outlets will never go out, because human laziness and love for food are eternal. Indeed, not everyone, craving the Stolichny salad, the Kiev cutlet and the Prague cake for dessert, can afford to rush to the store in order to purchase everything they need and lock themselves in the kitchen, cooking for several hours. The harsh reality with work, traffic jams and fatigue dictates its own rules, but you want to eat deliciously. For many years, enterprising people who have managed to build a serious business in a successful kitchen have successfully earned on these human weaknesses. How to correctly calculate the dish in the dining room so as not to work in the red, or, on the contrary, not to scare off potential customers with exorbitant prices? At the same time, golden hands are not enough for success, because the market and competition dictate their own rules. It would seem - a canteen and a canteen, what can you earn there? However, people's attachment to the classics, when they were still cooking according to the "Book of tasty and healthy food", is worth a lot.

On fingers

To tell the truth, at the moment the cost price output is overestimated, since it is more logical to form the final price of a menu item based on people's tastes, demand and average market demands, however, for internal tracking of costs and leveling costs, dish costing is still recommended.

For example, let's take one of the currently popular French confectionery: the company uses raw materials of a high quality level with an appropriate price tag, uses special equipment for preparing its products, which is very expensive (for example, the same fully automated device for tempering chocolate - you cannot save on it it will turn out, since it is fraught with failures and damage to expensive resources), rents a room of the required area, etc. Calculation of dishes at a glance, but they cannot reduce costs, since quality, name and, as a result, demand will suffer, so you have to keep the bar. They also cannot deliver a uniformly high mark-up for those positions that are expensive in themselves, and those 300% of the cost that are heard by the population are simply swept aside. So what should you do? Consider the menu that the confectionery offers:

• yeast baked goods;
• cakes and pastries;
• candy marshmallows.

The first and third positions in terms of cost, if not a penny, are close to this, while even half of the cakes cannot be "screwed up" because of expensive resources. Therefore, the second position is sold significantly cheaper, and the difference is made up for buns and sweets. Moral: the calculation of the cost of a dish is not always based on the purchase prices of its components.

Of course, the confectionery is different from the canteen, but the principle of working with final food products is similar.

Where to begin?

Those who are especially lazy can use ready-made online templates that can be found everywhere on the net, but they are too general and rather crude in counting. It would be more correct to independently deduce prices once and adhere to them in the future, adjusting based on demand. In order to display the correct calculation of the dish in the dining room, you must have on hand:

• a complete menu, which will indicate a list of dishes provided by the catering point;
• technological maps for each menu item;
• purchase prices of all products that are involved in the preparation of menu items.

Menu

A small tip: when choosing dishes for the dining room, do not be too smart. The very definition of this point of catering implies simple, artful food that can evoke nostalgia for the times of the Union. In other words, no sushi. Yes, and drawing up a calculation of dishes from the abundance of complex positions will become, if not more problematic, then certainly more boring. A list the size of an encyclopedia is difficult to maintain both on a professional and material level, since it is difficult to find universal cooks in the dining room, and it is expensive to maintain the required composition of products on an ongoing basis.

Technological maps

This term is understood as a document that contains information about all the features of the dish. It includes the following data (not necessarily all, part is optional):

• The term and specifics of the storage of the dish. Conventionally: ice cream at a temperature of -18 ...- 24 o C is stored for 3 months, while bread, at a temperature of +20 ... + 25 o C, 72 hours;
• nutritional value of the finished dish: the number of calories, in some cases - the ratio of proteins / fats / carbohydrates;
• requirements for the sale and serving of the finished dish;
• directly the recipe itself, which includes the composition and cooking algorithm;
• source of the recipe;
• description of the appearance, the principle of decorating the dish;
• weight of the finished portion.

It is impossible to neglect the technological map, since the principles of work "by chance" and "by eye" will please only until the first fine from the supervisory authorities.

You can get this document in two ways - you can buy a ready-made one, which will be made to order for you, or you can withdraw it yourself. The first is frankly expensive, and the second is not complicated, which we will prove below.

Example

Menu item name: Kiev cutlet.

Technological map number 47.

Dishes: roasting.

Expected yield of finished dish (portion size): 310 grams.

Layout of products for 100 grams of finished dish:

• peeled chicken fillet - 29.82 grams;
• butter - 14 grams;
• chicken egg - 3.27 grams;
• bread made from premium flour - 8.88 grams. The expected weight of the semi-finished product at the exit is 50.35 grams;
• for frying - 5.21 grams;
• legume garnish (technological map No. 741) or potato (technological map No. 42) - 52.08 grams.

dishes, its chemical composition and calorie content, recipe

The beaten chicken fillet is stuffed with butter, dipped in eggs, breaded twice in ground white bread, fried in hot deep fat for about 6-7 minutes until a rich golden crust forms. Spread on a baking sheet and bring to readiness at a temperature of 200-220 ° C in an oven. Products are optionally served on preheated croutons. The default garnish is legume or vegetable.

Purchase prices for products

The item, without which the calculation of the dish in the dining room cannot be displayed. Ideally, it is worth adding transportation costs to them if the raw materials are brought not by the supplier, but by yourself, through the mediation of transport companies or on your own. Also consider the funds spent on loading / unloading, if these services are paid separately.

Counting principle

With the above information in hand, little is left to do.

It is necessary to indicate the name of the dish, on the basis of the technological chart, put down those products that are required, in the required quantity, indicate the displayed purchase prices and summarize. That's it, you got the cost of the dish.

Let's go to practice

Calculation of the dish (for example - the same Kiev cutlet, we take the average prices in the capital):

• peeled chicken fillet - 29.82 grams, where 1000 grams costs 180 rubles;
• made according to GOST) - 14 grams, where 1000 grams costs 240 rubles;
• chicken egg - 3.27 grams, where 1000 grams costs 120 rubles;
• bread made from premium flour - 8.88 grams, where 1000 grams costs 60 rubles;
• for roasting - 5.21 grams, where 1000 grams costs 80 rubles;
• side dish bean (technological card No. 741) or potato (technological card No. 42) - 52.08 grams, where 1000 grams costs about 50 rubles.

As a result, we get:

• chicken fillet, peeled from skin and bones - 5.37 rubles;
• butter (real, made in accordance with GOST) - 3.36 rubles;
• chicken egg - 0.4 rubles;
• high-grade flour bread - 0.54 rubles;
• cooking fat for frying - 0.42 rubles;
• bean side dish (technological map No. 741) or potato (technological map No. 42) - 3.12 rubles.

Thus, we get a calculation of the dish in the canteen "Chicken Kiev": the cost of a 100 gram portion is 13 rubles 20 kopecks.

The same principle is used to calculate all items listed in the menu, including side dishes, desserts and drinks.

Of course, prices are unstable, and rewriting the cost price manually from time to time is at least irrational, so you can create dish templates in any program that allows you to count, Microsoft Excel at least. You just drive in the components, prescribe the calculation formula and adjust the purchase price when it changes.

If it is planned to carry out automated accounting, then everything is quite elementary here - almost all trading programs "sharpened" for public catering systems have the option of "calculating dishes". Moreover, it is revealed not only in the possibility of posting the current purchase price of ingredients on the corresponding lines - it is also carried out, in real time, transfer and write-off. Thanks to this, it is always possible to track, step by step, where, figuratively speaking, "2 kilograms of oil have disappeared."

Practical use

As mentioned earlier, the calculation of the calculation at the moment only indirectly affects its selling price, since the latter is formed under the influence of a number of characteristics, including the market average, the resources spent on other menu items, as well as such banal needs , as ensuring the full functioning of the dining room. The latter indicates the level of prices that must be maintained for the profitability of the enterprise as a whole.

By and large, it is the dining room that is a fairly profitable enterprise, since the standard list of dishes, which is usually in honor of such establishments, is distinguished by a frankly low purchase price without losing its useful qualities. Relatively speaking, the preparation of the same vinaigrette or pickle takes a minimum of funds, and the people's love for them is close to the concept of "eternity". Calculation of dishes is able to show the accounting department of the organization how profitable certain positions of the assortment are, whether it is necessary to introduce something new or, conversely, to remove dishes that do not pay off.