Food service technological cards sample. Rules for drawing up technological maps for cafes and restaurants
AN EXAMPLE OF TECHNICAL AND TECHNOLOGICAL CARD
APPROVED
General Director of Renome LLC
(Full name, date)
TECHNICAL AND TECHNOLOGICAL CARD N __________
SANDWICH WITH FISH, CHEESE AND PINEAPPLE
1 AREA OF USE
This technical and technological map applies to the Sandwich with fish, cheese and pineapple produced by Renome LLC and sold in the Renome LLC cafe and branches ... (specify).
2. REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for the preparation of the Sandwich must comply with the requirements of the current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological conclusion, certificate of safety and quality, etc.).
3. RECIPE
4. TECHNOLOGICAL PROCESS
Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for enterprises Catering and technological recommendations for imported raw materials.
The sandwich loaf is lightly toasted in a toaster, cut in two. Grease the bottom of the roll with mayonnaise, put a leaf of Iceberg lettuce, a slice of cheese and a ring on top canned pineapple, then put the dried muksun fillet. Cover with the top of the roll and pack in wrapping film.
5. REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
The sandwich is sold in packaged form immediately after preparation.
The permissible shelf life of the Sandwich before sale is no more than 20 minutes. at a temperature of +20 ° С according to the company's corporate standards ...
The shelf life of the sandwich is in accordance with the regulations in force in the territory of the state that adopted the standard.
6. INDICATORS OF QUALITY AND SAFETY
6.1. Organoleptic quality indicators:
Appearance - a roll for sandwiches with sesame seeds, cut into two parts, each on the inside is greased with mayonnaise, between the parts of the roll there are layers of dried muksun fillet, Iceberg lettuce leaf, a slice of cheese, a ring of canned pineapple.
Color - typical for recipe components.
Taste and smell - pleasant smell of fresh products, taste typical for recipe components, without foreign tastes and odors.
6.2. Microbiological indicators of a sandwich must comply with the requirements of the Technical Regulations of the Customs Union "On food safety", or hygienic standards established in accordance with regulatory legal acts or regulatory
documents valid in the territory of the state that adopted the standard.
7. NUTRITIONAL VALUE
Sandwich with fish, cheese and pineapple on the way out - 200 g
Proteins, g Fats, g Carbohydrates, g Calorie content, kcal
18,2 15,6 34,0 349
Responsible for the registration of the TTK in the cafe ______________
Head production of a cafe __________________
NOTE - If necessary, in clause 7, other indicators are also indicated. nutritional value e.g. vitamin content, mineral substances and etc.
GOST 31987-2012
INTERSTATE STANDARD
Catering services
TECHNOLOGY DOCUMENTS FOR PUBLIC FOOD PRODUCTS
General requirements for design, construction and content
Public catering. Technological instructions of products of catering. General requirements for lay out development and composition
ISS 67.230
Introduction date 2015-01-01
Foreword
The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation "
Information about the standard
1 DEVELOPED by the Open Joint Stock Company All-Russian Scientific Research Institute of Certification (JSC VNIIS)
2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (Rosstandart)
3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (minutes of December 3, 2012 N 54-P)
Voted for adoption:
Short name of the country according to MK (ISO 3166) 004-97 | Abbreviated name of the national standardization body |
|
Kazakhstan | Gosstandart of the Republic of Kazakhstan |
|
Kyrgyzstan | Kyrgyzstandard |
|
Rosstandart |
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Tajikistan | Tajikstandart |
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Uzbekistan | Uzstandart |
4 By order of the Federal Agency for Technical Regulation and Metrology of June 27, 2013 N 195-st, the interstate standard GOST 31987-2012 was put into effect as a national standard Russian Federation from January 1, 2015
5 This standard has been prepared on the basis of the application of GOST R 53105-2008
6 INTRODUCED FOR THE FIRST TIME
Information on changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments is published in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, a corresponding notice will be published in the monthly information index "National Standards". Relevant information, notice and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet
1 area of use
1 area of use
This standard establishes general requirements for the design, construction and content of technological documents for public catering products.
The standard applies to technological documents for products manufactured by catering enterprises of various forms of ownership and individual entrepreneurs.
2 Normative references
This standard uses normative references to the following standards:
GOST 31985-2013 Catering services. Terms and Definitions
Note - When using this standard, it is advisable to check the validity of reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annual information index "National Standards", which was published as of January 1 of the current year, and by the editions of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard, the replacing (modified) standard should be followed. If the reference standard is canceled without replacement, then the provision in which the reference to it is given applies to the extent not affecting this reference.
3 Terms and definitions
In this standard, the terms according to GOST 31985 are used, as well as the following terms with the corresponding definitions:
3.1 public catering production technology: A complex of technological processes and operations carried out with the help of technical means and personnel compiled in a certain sequence, which makes it possible to produce public catering products.
3.2 technological process: Changes in physical and / or chemical, and / or structural-mechanical, and / or microbiological, and / or organoleptic properties and characteristics of raw materials, components, materials in the manufacture of public catering products.
3.3 technological operation:
A separate part of the technological process.
3.4 technological equipment: Technical means for the implementation of a technological process, its part or a technological operation.
3.5 technical conditions (TU): A technical document in which the manufacturer establishes the requirements for the quality, safety and shelf life of specific products (several specific types of products), necessary and sufficient to identify the product, control its quality and safety during storage, transportation.
3.6 technological control: Quality control of raw materials, food products, materials, semi-finished products, finished products, technological processes used in the manufacture of public catering products, including: input, operational and acceptance control.
3.7 incoming control: Monitoring the quality and safety indicators of raw materials, food products, semi-finished products and materials received by the manufacturer for further use in the technological processes of manufacturing public catering products.
3.8 operational control: Control of parameters and indicators during execution or after completion of a technological operation.
3.9 acceptance control: Monitoring the quality and safety indicators of finished public catering products, based on the results of which a decision is made on its suitability for sale.
3.10 culinary processing:
Exposing food products to properties that make them suitable for further processing and / or consumption.
3.11 a portion: The mass or volume of a dish intended for a single intake by one consumer.
3.12 recipe for catering products: The consumption rate of raw materials and food products, the mass (output) of semi-finished products and the output rate of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery).
4 General
Manufacturing of public catering products is carried out in accordance with technological documents containing requirements for production technology.
Technological documents include the following documents:
- technological cards for public catering products (TC);
- technological instructions for the production (and / or delivery and sale) of catering products (TI);
- technical and technological cards for new public catering products (TTC).
Technological documents are approved by the head of the public catering organization (enterprise).
The term of validity of technological documents is not limited.
5 Requirements for the design, construction and content of technological documents
5.1 Technological map
5.1.1 Technological map for public catering products - a document containing a recipe and a description of the technological process of manufacturing products, decorating and serving dishes (products).
The recommended form of the technological map is attached (Appendix A).
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).
Technological maps are drawn up manually, by typewritten method or in an automated mode.
5.1.2 When making changes to the recipe or production technology, the technological map is reissued.
5.2 Technological instruction
5.2.1 Technological instruction for the production (and / or delivery) of catering products (TI) is a document that establishes the requirements for the processes of manufacturing, storage, transportation of raw materials, semi-finished products and ready meals (products) or delivery.
Technological instructions are developed for a specific type or group of homogeneous public catering products. A technological instruction can be an independent technological document or be developed as an annex to national standards, organization standards and technical specifications.
5.2.2 The technological instruction contains the following structural elements:
- title page;
- the main part;
- applications (if necessary);
- change registration sheet.
5.2.3 Requirements for the cover page of the technological instruction
On the title page of the TI, the following data are given:
- the name of the enterprise (organization) - the holder of the original TI;
- approving and reconciling signatures of the head of the organization (his deputy);
- name of public catering products;
- TI name;
TI designation;
- information about the novelty or replacement of the TUE.
The title page of the TI is drawn up in accordance with Appendix B.
5.2.4 The main part of the TI consists of the following sections:
- application area;
- assortment of catering products;
- requirements for raw materials;
- technological process;
- packaging and labeling;
- transportation and storage;
- organization of control over the quality and safety of products.
TIs can be supplemented with mandatory, recommended, or reference annexes.
5.2.5 Requirements for the content of technological instructions
In the section "Scope" indicate the type of catering products (dishes, products, semi-finished products) to which the TI applies, and the list and names of enterprises (branches), subordinate enterprises that have been given the right to manufacture, deliver and sell these products.
The section "Scope" begins with the words: "This technological instruction applies to the process of manufacturing products ...".
This section also indicates the name and designation of specific technical specifications, national standard or organization standard, to which the TI is an appendix, if the TI is not an independent document.
In the section "Range of products" indicate the full range of specific public catering products (dishes, products, semi-finished products) manufactured according to this TI.
The section "Requirements for raw materials" contains requirements for raw materials, food products (semi-finished products) used for the manufacture of products, indicating a regulatory or technical document. In this section, a record is made that food raw materials, food products and semi-finished products used for the manufacture of this dish(products) must comply with the requirements of regulatory and technical documents (GOST, TU) and have accompanying documents confirming their quality and safety in accordance with the regulatory legal acts in force on the territory of the state that adopted the standard.
The section "Recipes" contains, for each recipe of a dish, product, semi-finished product, the consumption rate of raw materials and food products gross and net for one, ten, one hundred or more portions (pieces), or for one, ten or more kg, the mass (output) of semi-finished products and the output of finished products, taking into account the losses during culinary processing.
The consumption of raw materials and food products (gross and net) required for the manufacture of products (dishes, products, semi-finished products) is established by the manufacturer in an experimental way on the basis of development acts.
The section "Technological process" contains a sequence of technological processes and operations, rules for acceptance and intrashop transportation, rules and conditions for storing raw materials and products, as well as the procedure for their preparation for use in the technological process. The description of each technological process contains the parameters of technological modes (temperature, humidity, process duration, etc.), as well as the types of technological equipment used.
This section also reflects the requirements for sanitizing equipment, inventory and packaging in accordance with sanitary regulations acting on the territory of the state that adopted the standard, taking into account the peculiarities of the technological process.
The section "Packaging and Labeling" contains requirements for consumer and transport packaging for products, as well as for its labeling.
The section "Transportation and storage" contains the requirements for delivery, including the vehicles used, the storage conditions and shelf life of products from the end of the technological process in accordance with the terms established by the regulatory documents in force in the territory of the state that adopted the standard, or for new dishes , culinary, bakery and flour confectionery products, semi-finished products in accordance with the procedure established in the territory of the state that adopted the standard.
In the section "Organization of control over the quality and safety of products" indicate the order of organization at the enterprise of technological control over the quality and safety of production processes at all stages of manufacturing public catering products.
5.2.6 Requirements for designation of technological instructions
The TI designation is assigned by the enterprise (organization) - the holder of the original.
The designation of the technological instructions for the manufacture of products, the requirements for which are established by the standard, include the abbreviation "TI", a space separated by the designation of the standard (for service stations without a year of approval) and then, through a dash, a three-digit registration number assigned by the enterprise (organization) - the holder of the original.
TI designation for the manufacture of products, the requirements for which are established technical conditionsТУ, includes the abbreviation "ТИ", with a space the designation ТУ without the year of approval.
5.2.7 Requirements for the presentation and execution of changes in technological instructions
Changes to the TUE can only be made by an enterprise (organization) - the holder of the original.
The change is made out in the form of a separate document "Change in the technological instructions of the manufacturer" (ITI).
The text of the amendment to the TI is stated and drawn up in accordance with the normative documents in force on the territory of the state that adopted the standard.
5.3 Technical and technological map
5.3.1 Technical and technological map (TTC) - a document developed for new products and establishing requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, for registration, sale and storage, quality and safety indicators, as well as nutritional value of catering products. TTKs are developed only for new non-traditional products manufactured for the first time at a public catering enterprise.
5.3.2 The technical 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 a semi-finished product and / or output of a 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 catering products.
5.3.3 In the section "Scope" indicate the name of the dish (product) and determine the list and names of enterprises (branches), subordinate enterprises, which are given the right to produce and sell this dish (product).
In the section "Requirements for the quality of raw materials", a record is made that food raw materials, food products and semi-finished products used for the manufacture of this dish (product) must comply with the requirements of regulatory and technical documents (GOST, TU) and have accompanying documents confirming them quality and safety in accordance with the regulatory legal documents in force in the territory of the state that adopted the standard.
In the "Recipe" section, indicate the consumption rate of raw materials and food products gross and net for one, ten or more servings (pieces), or for one, ten or more kg, the mass (output) of a semi-finished product and the output of public catering products (culinary semi-finished products, dishes , culinary, bakery and flour confectionery).
Section "Technological process ..." contains detailed description technological process of making a dish (product), including modes of mechanical and heat treatment, ensuring the safety of the dish (product), use food additives, dyes, types of technological equipment, etc.
The section "Requirements for the design, serving, sale and storage" reflects the features of the design and serving of the dish (product), the requirements, the procedure for the sale of public catering products, the storage and sale conditions, the expiration dates in accordance with the regulatory documents in force on the territory of the state that adopted the standard, and, if necessary, the conditions of transportation.
In the section "Indicators of quality and safety" indicate the organoleptic characteristics of the dish (product): appearance, texture (consistency), taste and smell. Here they also make a note that the microbiological indicators of the dish (product) must meet the requirements
The Nutritional Information section provides information on nutritional and energy value dishes (products). The nutritional value of a dish (product) is determined by calculation or laboratory methods.
The recommended form of the technical and technological map is attached (Appendix B).
Each technical and technological map has a serial number and is stored at the enterprise.
5.3.4 When making changes to the recipe or production technology, the technical and technological map is reissued.
name of organization and enterprise | |||||||
Recipe source * | |||||||
Technological map N______ Name of the dish (product) _____________________ |
|||||||
Name of raw materials, food products | Gross weight, g, kg | Net weight or semi-finished product, g, kg | Finished product weight, g, kg | Weight for _______ portions | The technological process of manufacturing, registration and serving of a dish (product), conditions and terms of implementation |
||
OUTPUT for 1 portion | |||||||
OUTPUT for 1 kg | |||||||
Nutritional information: proteins - ....., fats - ....., carbohydrates - ......, calories - ..... |
|||||||
The technological process of manufacturing, design and serving of a dish (product) can be located on the reverse side of the form of a technological card. Nutritional information is located in the TC at the discretion of the head of the organization. |
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Signatures: |
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_______________
* As a source of recipes, it is allowed to use Collections of recipes for dishes, culinary products, flour confectionery and bakery products for catering establishments or other sources operating on the territory of the state that adopted the standard.
Appendix B (recommended). An approximate sample of the design of the title page of the TUE
Appendix B (recommended). An approximate sample of a technical and technological map
TECHNICAL AND TECHNOLOGICAL CARD N___________
SANDWICH WITH FISH, CHEESE AND PINEAPPLE
1 AREA OF USE
This technical and technological map applies to "Sandwich with fish, cheese and pineapple" produced by LLC "Renome" and sold in the cafe LLC "Renome" and branches .... (specify).
2 REQUIREMENTS FOR RAW MATERIALS
Food raw materials, food products and semi-finished products used for making a sandwich must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary-epidemiological conclusion, safety and quality certificate, etc.).
3 RECIPE
Name of raw materials and products | Consumption of raw materials and products for 1 portion, g |
|
Sandwich roll | ||
Dried muksun | ||
Iceberg lettuce" | ||
Mayonnaise sauce | ||
Cheddar cheese | ||
Canned pineapples (rings) | ||
4 TECHNOLOGICAL PROCESS
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.
The sandwich loaf is lightly toasted in a toaster, cut in two. Grease the bottom of the roll with mayonnaise, put a leaf of "Iceberg" lettuce, a slice of cheese and a ring of canned pineapple on top, then add dried muksun fillet. Cover with the top of the roll and pack in wrapping film.
5 REQUIREMENTS FOR DESIGN, IMPLEMENTATION AND STORAGE
The sandwich is sold in packaged form immediately after preparation.
The permissible shelf life of a sandwich before sale is no more than 20 minutes at a temperature of + 20 ° C according to the company's corporate standards ....
The shelf life of the sandwich is in accordance with the regulations in force in the territory of the state that adopted the standard.
6 QUALITY AND SAFETY INDICATORS
6.1 Organoleptic quality indicators:
Appearance - a bun for sandwiches with sesame seeds is cut into two parts, each is greased on the inside with mayonnaise, between the parts of the roll there are layers of dried muksun fillets, a leaf of Iceberg lettuce, a slice of cheese, a ring of canned pineapple.
Color - typical for recipe components.
Taste and smell - pleasant smell of fresh products, taste typical for recipe components, without foreign tastes and odors.
6.2 The microbiological parameters of the sandwich must comply with the requirements or hygienic standards established in accordance with regulatory legal acts or regulatory documents in force on the territory of the state that adopted the standard.
7 NUTRITIONAL VALUE (at the exit - 200 g)
Proteins, g | Carbohydrates, g | Calorie content, kcal |
|
Responsible for registration of the TTK in the cafe
Head cafe production
Note - If necessary, in section 7, other indicators of nutritional value are indicated, for example, the content of vitamins, minerals, etc.
Bibliography
Technical Regulations of the Customs Union "On food safety" |
UDC 641.5: 006.354 MKS 67.230
Key words: catering products, technological documents, technological map, technical and technological map, technological instructions for production or delivery
__________________________________________________________________________
Electronic text of the document
prepared by Kodeks CJSC and verified by:
official publication
M .: Standartinform, 2014
Privacy agreement
and processing of personal data
1. General Provisions
1.1. This agreement on confidentiality and processing of personal data (hereinafter referred to as the Agreement) is freely accepted and of its own free will, applies to all information that LLC "Inseils Rus" and / or its affiliates, including all persons belonging to the same group with LLC "Insails Rus" (including LLC "EKAM service") may receive information about the User while using any of the sites, services, services, computer programs, products or services of LLC "Insails Rus" (hereinafter referred to as the Services) and the course of execution of any agreements and contracts with the User by Insales Rus LLC. The User's consent to the Agreement, expressed by him within the framework of relations with one of the listed persons, applies to all other listed persons.
1.2 Use of the Services means the User agrees with this Agreement and the terms and conditions specified therein; in case of disagreement with these conditions, the User must refrain from using the Services.
"Insales"- Limited Liability Company "Inseils Rus", OGRN 1117746506514, INN 7714843760, KPP 771401001, registered at the address: 125319, Moscow, Akademika Ilyushin st., 4, building 1, office 11 (hereinafter - "Insales" ), on the one hand, and
"User" -
or an individual who has legal capacity and is recognized as a participant in civil relations in accordance with the legislation of the Russian Federation;
or a legal entity registered in accordance with the legislation of the state of which such a person is a resident;
or an individual entrepreneur registered in accordance with the legislation of the state of which such a person is a resident;
which has accepted the terms of this Agreement.
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2. Obligations of the Parties
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(a) if the information provided has become publicly available without violating the obligations of one of the Parties;
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(e) if the information is provided to a third party with the consent of the Party, the information about which is being transferred.
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2.6. The information that the User provides to Inseils when registering in the Services is not personal data, as they are defined in the Federal Law of the Russian Federation No. 152-ФЗ dated 07/27/2006. "About personal data".
2.7 Insales reserves the right to amend this Agreement. When changes are made in the current edition, the date of the last update is indicated. The new version of the Agreement comes into force from the moment it is posted, unless otherwise provided by the new version of the Agreement.
2.8. By accepting this Agreement, the User realizes and agrees that Inseils can send the User personalized messages and information (including but not limited to) to improve the quality of the Services, to develop new products, to create and send personal offers to the User, to inform the User about changes in Tariff plans and updates, to send the User marketing materials related to the Services, to protect the Services and Users and for other purposes.
The user has the right to refuse to receive the above information by notifying this in writing to the email address of Inseils -.
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2.12 The User is obliged to immediately notify Insails about any case of unauthorized (not authorized by the User) access to the Services using the User's account and / or about any violation (suspicion of violation) of the confidentiality of his means of access to the account. For security reasons, the User is obliged to independently carry out a safe shutdown under his account at the end of each session of work with the Services. Insales is not responsible for possible loss or damage to data, as well as other consequences of any nature that may occur due to violation by the User of the provisions of this part of the Agreement.
3.Responsibility of the Parties
3.1. A Party that has violated the obligations stipulated by the Agreement regarding the protection of confidential information transferred under the Agreement is obliged to compensate, at the request of the affected Party, for real damage caused by such a violation of the terms of the Agreement in accordance with the current legislation of the Russian Federation.
3.2. Compensation for damage does not terminate the obligations of the offending Party to properly fulfill its obligations under the Agreement.
4.Other provisions
4.1. All notices, inquiries, requirements and other correspondence under this Agreement, including those that include confidential information, must be made in writing and delivered in person or by courier, or sent by e-mail to the addresses specified in the license agreement for computer programs dated 01.12.2016, the agreement of accession to the license agreement for computer programs and in this Agreement or other addresses that may be further indicated by the Party in writing.
4.2 If one or more provisions (conditions) of this Agreement are or become invalid, then this cannot serve as a reason for the termination of other provisions (conditions).
4.3 The law of the Russian Federation shall apply to this Agreement and the relationship between the User and Insales arising in connection with the application of the Agreement.
4.3. All suggestions or questions regarding this Agreement, the User has the right to send to the Inseils User Support Service or to the postal address: 107078, Moscow, st. Novoryazanskaya, 18, str. 11-12 Business center "Stendhal" LLC "Inseils Rus".
Date of publication: 01.12.2016
Full name in Russian:
Limited Liability Company "Insales Rus"
Abbreviated name in Russian:
LLC "Insales Rus"
Name in English:
InSales Rus Limited Liability Company (InSales Rus LLC)
Legal address:
125319, Moscow, st. Academician Ilyushin, 4, building 1, office 11
Mailing address:
107078, Moscow, st. Novoryazanskaya, 18, p. 11-12, BC "Stendhal"
INN: 7714843760 Checkpoint: 771401001
Bank details:
Technical and technological maps of dishes are normative documents. They are being developed for new and signature dishes and culinary products manufactured and sold only in this enterprise (these cards are not valid for products supplied to other enterprises). Along with the technology for preparing products and the norms for laying products, they include requirements for the safety of the raw materials used and the technological process, the results laboratory research products in terms of safety indicators.
The technological map of the dish, like the standard of the enterprise, consists of sections.
- Product name and scope. Here the exact name of the dish (product) is indicated, which cannot be changed without approval, the list of enterprises (branches), subordinate enterprises entitled to the production and sale of this dish (product) is specified.
- The list of raw materials used for the manufacture of dishes (products). All types of products necessary for the preparation of this dish (product) are listed.
- Requirements for the quality of raw materials. A mark is put on the compliance of food raw materials, food products and semi-finished products used for the manufacture of this dish (product), the requirements of regulatory documents, as well as the presence of a certificate of conformity and quality assurance.
- Rates for laying raw materials with gross and net weights, output of semi-finished products and finished products. Here, the norms for laying products with gross and net weight for 1, 10 or more portions, the output of semi-finished products and finished products are indicated.
- Description of the technological process of preparation. This section should contain a detailed description of the technological process of preparing a dish (product), including the modes of cold and heat treatment that ensure the safety of the dish (product), as well as the use of food additives, dyes, etc. compliance with indicators and safety requirements established by current regulations, in particular SanPiN 2.3.2.560-96.
- Requirements for registration, serving, sale and storage, providing for the design features and rules for serving dishes (products), requirements and procedure for the sale of culinary products, conditions, terms of sale and storage, and, if necessary, conditions of transportation. These requirements are formed in accordance with GOST R 50763-95, SanPiN 2.3.6.1079-01 and SanPiN 2.3.2.1324-03.
- Quality and safety indicators. These are the organoleptic characteristics of the dish (product): taste, color, smell, consistency, basic physical, chemical and microbiological indicators that affect the safety of the dish (product), in accordance with GOST R 50763-95.
- Indicators food composition and energy value. The section contains data on the nutritional and energy value of a dish (product) (tables "Chemical composition of food products" approved by the Ministry of Health), which are determined when organizing meals for certain categories of consumers (organizing dietary, therapeutic, prophylactic, children's and other nutrition).
Each technical and technological map is assigned a serial number. The card is signed by a process engineer, a responsible developer, approved by the head of a catering company or his deputy. The validity period of the technical technological maps defines the enterprise.
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 which the customer's order is placed 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 to chemical composition and consumer value, on the methods of processing raw materials and semi-finished products, on 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 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 the technological charts of cooking dishes certainly includes the ways by which raw foods clean, wash, cut, undergo any heat treatment. There is 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 the correct heat treatment, starting from the preparatory stage and ending with the stove. This data will allow the chef to use the required amount of food for cooking. 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's no secret that many restaurant-style 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 can 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 strictly the required amount products and their correct consumption. And also - the most tasty dish, but forgotten by a waiter or cooked incorrectly can permanently deprive any cuisine of its reputation.