Technical and technological map of progress in public catering. Master cook - culinary school Cook's technological map sample to print

Instructions

The basis for compiling a culinary, bakery or confectionery product is a collection of recipes, which provides the content and necessary standards for filling, yield of semi-finished and ready-made dishes, and cooking technology. If 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 map for it, the content of which is identical to the content of a regular technological map.

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

Take into account the qualitative and quantitative food when calculating the costing for it. If the preparation of a dish requires any unique conditions or requirements for the quality of ingredients, then they will also be reflected in the technological map.

Describe the preparation technology in detail, step by step. In this case, indicate the time required to complete each step and the total time required to prepare this dish. Using booking standards and nutritional value indicators of the products used, calculate the total calorie content of one serving of the finished dish and indicate it in the technological map.

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

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

Sign the technological map by the chef or production manager, and approve it by the head of the catering enterprise.

note

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

Helpful advice

Organization of catering production / Ready-made menu (download). By purchasing the package Ready-made standard menu, you receive technical and technological maps, calculation cards, calculations of proteins, fats, carbohydrates, calories, justification for calculations and control reports for each dish.

Sources:

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

A technological map for a certain type of product is the source document - the basis for determining the cost of production. Thus, in technological maps for public catering products, the basis for which is the approved recipe for a given specific dish, its quantitative and qualitative composition and a description of the cooking technology are indicated.

Instructions

The technological information is compiled on the basis of collections of recipes. They give the content and standards of the raw materials used, indicate the yield standards for semi-finished and ready-made dishes, and the technology for their production, including taking into account time standards. 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. Catering products sold to the public. General technical conditions".

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

Describe the manufacturing process in a step-by-step format. Indicate the amount of time required to complete each step and the total amount of time spent preparing this dish.

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

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

note

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

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

Instructions

Familiarize yourself with the structure of technology interdepartmental cooperation. A map of the procedure for providing public services, data on the composition of documents for a specific service, information about counterparties, plans for inclusion in legal documents 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 providing public services, forms for entering data about contractors and the content of interdepartmental interaction, forms for a plan for making changes to legal acts and a plan for implementing such interaction.

It is impossible to provide for absolutely all cases when filling out forms, so when filling out a 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 approving the technological map.

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

The absence of administrative regulations for the service does not eliminate 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 you plan to obtain information from the base 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 become clear that the data from the base resource can be transferred to interdepartmental interaction.

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

Sources:

• About technological maps of interdepartmental interaction

Drawing up technological maps

The presented menu includes signature dishes, one of which is “Roast with mushrooms in pots”

Cafe director

"__" ________2014

TECHNICAL AND TECHNOLOGICAL MAP No. 1.

Figure 1 - “Roast with mushrooms in pots”

Application area

This technical and technological map applies to the dish “Roast with mushrooms in pots”, produced by the restaurant “Stolovaya No. 1” and its branch, while all the necessary requirements for its preparation are observed.

List of raw materials

To prepare the second hot dish “Roast with mushrooms in pots”, use the following raw materials:

Beef GOST R 54315-2011

Potatoes GOST R 51808-2001

Onions GOST R 51783-2001

Butter GOST R 37-91

The raw materials used to prepare the second hot dish “Roast with mushrooms in pots” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

Recipe

Recipe for the dish “Roast with mushrooms in pots”.

Table 3 - Technological map

Technological process

Preparation of raw materials for the production of the second hot dish “Roast with mushrooms in pots” is carried out in accordance with the Collection of recipes for dishes and culinary products for public catering enterprises (2010).

The meat is cut into cubes, sprinkled with salt and pepper, and fried. Potatoes are cut into cubes and fried. Onions are cut into half rings and sautéed. Meat is placed in a pot, potatoes and onions are poured on it, sour cream and mushroom sauce is poured over it and it is stewed. For the sauce, prepared dried mushrooms are soaked and boiled. The broth is filtered, the mushrooms are washed and cut into strips. Chop the onion and sauté, add chopped boiled mushrooms and continue frying for 3-5 minutes. Flour sautéed in fat is diluted with hot mushroom broth until smooth, cook for 20-25 minutes, add salt and strain, then add sautéed onions and mushrooms and cook for 10-15 minutes. At the end of cooking, add sour cream and bring to a boil.

Registration, submission, sale and storage.

The second hot course “Roast with mushrooms in pots” is served in a pot, sprinkled with chopped herbs.

The serving temperature should be 65 C

The shelf life for “Roast with mushrooms in pots” is immediately after preparation.

Quality and safety indicators.

Organoleptic characteristics of the dish:

Appearance - the potatoes have the correct shape, the filling occupies the entire space of the inside of the potato, the crust is moderately brown and uniform. The consistency is soft. The color corresponds to the baked vegetables included in the dish. Taste is characteristic of the products included in the snack. The smell is characteristic of the products included in the snack.

Physico-chemical indicators: these indicators are taken by the laboratory method, after certain calculations and measurements.

Microbiological indicators: The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 0.05 grams of product, no more than 1*10. Bacteria of the E. coli group are not allowed in the product mass, g 0.002. Caugulase-positive staphylococci, not allowed in the product mass, 0.04

Nutritional and energy value

Table 4 - Energy value of hot snacks

The hot appetizer “Roast with mushrooms in pots” is in great demand in the restaurant “Stolovaya No. 1”; in terms of cost, it is inexpensive, quite high in calories, and filling. Currently, the restaurant “Stolovaya No. 1” is developing a number of signature dishes, which, after approval, will expand the range of dishes of this establishment. Not only the taste of the dishes is very important, but also the originality of the presentation of the dish, its design, it should stimulate the appetite, which is called pleasing the eyes of the guests, in addition, any dish carries a certain zest, it should differ from the rest in its uniqueness and sophistication.

TECHNOLOGICAL CARD No. 1

Figure 2 - Vinaigrette with herring

Table 5 - Technological map 1

Boiled peeled potatoes, beets and carrots, peeled pickles are cut into slices, sauerkraut is sorted, squeezed and chopped. Green onions are cut into 1-1.5 cm long, and onions into half rings. The prepared vegetables are combined, added or vegetable oil is mixed. You can add from 50 to 100 grams of green peas to the vinaigrette by correspondingly reducing pickles or sauerkraut.

TECHNOLOGICAL CARD No. 2

Figure 3 - Siberian borscht

Table 6 - Technological map

Cooking technology

Place shredded cabbage in boiling broth or water and cook for 10-15 minutes. Then add stewed beets, stewed vegetables and cook until tender. Add salt and sugar 5-10 minutes before the end of cooking. When using sauerkraut, it is stewed and added to borscht along with beets. Borscht can be seasoned with dried flour diluted with broth or water (10 g flour per 1000 g borscht). The serving yield is determined by the age group. Quality requirements Appearance: vegetables that have retained their cut shape are distributed in the liquid part of the borscht (beets, cabbage, carrots, onions - in strips) Consistency: beets and vegetables are soft, fresh cabbage is elastic; the ratio of liquid and dense parts is observed Color: raspberry-red, fat on the surface is orange Taste: sweet and sour, moderately salty Smell: of the products included in the dish. The meatballs are poached separately in the broth and placed in the borscht during the holiday. Borscht can be served with the addition of boiled ham, 20-30 g per serving. In this case, the mass of meatballs is reduced by 50%. Garlic, ground with salt, is introduced simultaneously with spices.

TECHNOLOGICAL CARD No. 3

Figure 2 - Vegetable stew

dish menu technological map

Table 7 - Technological map 1

Salad preparation technology

Peel potatoes and carrots, rinse, cut into slices or cubes and simmer in a small amount of water with butter until half cooked. Cut white cabbage into checkers and simmer in water. Then combine the potatoes and vegetables, pour in hot milk, add salt and continue to simmer until done. Requirements: vegetables must retain the cut shape, taste and smell characteristic of stewed vegetables.

GOST R 53105-2008

Group H08

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

Catering services

TECHNOLOGICAL DOCUMENTS FOR PUBLIC FOOD PRODUCTS

General requirements for design, construction and content

Public catering service. Technological instructions for products of catering. General requirements for lay out, development and composition

OKS 67.230
OKSTU 0131

Date of introduction 2010-01-01

Preface

The goals and principles of standardization in the Russian Federation are established by Federal Law of December 27, 2002 N 184-FZ "On Technical Regulation", and the rules for applying national standards of the Russian Federation are GOST R 1.0-2004 "Standardization in the Russian Federation. Basic Provisions"

Standard information

1 DEVELOPED by the Open Joint Stock Company "All-Russian Scientific Research Institute of Certification" (JSC "VNIIS")

2 INTRODUCED by the Technical Committee for Standardization TC 347 “Trade and public catering services”

3 APPROVED AND ENTERED INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated December 18, 2008 N 514-st

4 INTRODUCED FOR THE FIRST TIME


Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments is published in the monthly published information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notifications 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 public catering establishments of various forms of ownership and individual entrepreneurs.

2 Normative references

This standard uses normative references to the following standards:

GOST R 1.4-2004 Standardization in the Russian Federation. Organization standards. General provisions

GOST R 1.5-2004 Standardization in the Russian Federation. National standards of the Russian Federation. Rules of construction, presentation, design and notation

GOST R 50763-2007 Catering services. Catering products sold to the public. General technical conditions

GOST R 51740-2001 Technical specifications for food products. General requirements for development and design

GOST 30602-97/GOST R 50647-94 Public catering. Terms and Definitions

Note - When using this standard, it is advisable to check the validity of the 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 annually published information index "National Standards", which was published as of January 1 of the current year , and according to the corresponding annually published information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

This standard uses terms according to GOST R 50763, GOST R 51740, GOST 30602, as well as the following terms with corresponding definitions:

3.1 technology for the production of public catering products: A set of technological processes and operations carried out using technical means and personnel compiled in a certain sequence, allowing the production of 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 food products.

3.3 technological operation: A separate part of the technological process.

3.4 technological equipment: Technical means for implementing a technological process, its part or technological operation.

3.5 technical specifications (TU): A technical document in which the manufacturer establishes requirements for the quality, safety and shelf life of a specific product (several specific types of products), necessary and sufficient to identify the product, control its quality and safety during storage and 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 input 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: Monitoring 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 their suitability for sale.

3.10 culinary processing: Impact on food products to give them properties that make them suitable for further processing and/or consumption.

3.11 a portion: The mass or volume of a dish intended for single consumption by one consumer.

3.12 recipes for food service products: The rate of consumption of raw materials and food products, the mass (yield) of semi-finished products and the rate of output of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).

4 General provisions

The production of public catering products is carried out in accordance with technological documents containing requirements for production technology.

Technological documents include the following documents:

- technological maps for public catering products (TC);

- technological instructions for the production (and/or delivery and sale) of public catering products (TI);

- technical and technological maps for new public catering products (TTK).

Technological documents are approved by the head of the catering organization (enterprise).

The validity period of technological documents is unlimited.

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 the recipe and description of the technological process of manufacturing the product, design and serving of the dish (product).

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 yield (net weight) of semi-finished products and the yield of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).

Technological maps are drawn up manually, typewritten or automated.

5.1.2 When changes are made to the recipe or production technology of the product, the technological map is reissued.

5.2 Technological instructions

5.2.1 Technological instructions for the production (and/or delivery) of public catering products (TI) - a document establishing requirements for the processes of production, storage, transportation of raw materials, semi-finished products and finished dishes (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 developed as an annex to national standards, organizational standards and technical specifications.

5.2.2 The technological instructions contain the following structural elements:

- title page;

- main part;

- applications (if necessary);

- change registration sheet.

5.2.3 Requirements for the title page of technological instructions

The title page of the TI provides the following information:

- name of the enterprise (organization) - holder of the original TI;

- approving and coordinating signatures of the head of the organization (his deputy);

- name of public catering products;

- name of TI;

- TI designation;

- information about the novelty or replacement of technical specifications;

- date of entry into force.

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;

- range of catering products;

- requirements for raw materials;

- recipes for public catering products;

- technological process;

- packaging and labeling;

- transportation and storage;

- organization of control over the quality and safety of products.

TI 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 public catering products (dishes, products, semi-finished products) to which the TI applies, and the list and name of enterprises (branches), subordinate enterprises that are given the right to manufacture, deliver and sell these products.

The “Scope of Application” section begins with the words: “This technological instruction applies to the product manufacturing process...”.

This section also indicates the name and designation of specific technical conditions, national standard or organizational standard to which the TI is an annex, if the TI is not an independent document.

In the “Product Range” section, indicate the full range of specific catering products (dishes, products, semi-finished products) manufactured by the submitted 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, an entry 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, GOST R, TU) and have accompanying documents confirming their quality and safety in accordance with regulatory legal acts of the Russian Federation.

The "Recipes" section 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 servings (pieces), or for one, ten or more kg, the mass (yield) of semi-finished products and the yield of finished products, taking into account 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 experimentally on the basis of development reports.

The “Technological Process” section contains the sequence of technological processes and operations, rules for acceptance and intra-shop 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 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 sanitary processing of equipment, inventory and containers in accordance with the characteristics of the technological process.

The “Packaging and Labeling” section contains requirements for consumer and transport packaging for products, as well as for their labeling.

The "Transportation and Storage" section contains requirements for delivery, including the vehicles used, storage conditions and shelf life of products from the end of the technological process in accordance with the deadlines established by sanitary and epidemiological rules and regulations or for new dishes, culinary, bakery and flour confectionery products, semi-finished products, in accordance with the procedure established by Rospotrebnadzor authorities.

The section “Organization of control over the quality and safety of products” indicates the procedure for organizing technological control of the quality and safety of production processes at the enterprise at all stages of manufacturing public catering products.

5.2.6 Requirements for the designation of technological instructions

The TI designation is assigned by the enterprise (organization) that holds the original.

The designation of a technological instruction for the manufacture of products, the requirements for which are established by the standard, includes the abbreviation "TI", separated by a space the designation of the standard (for STO without the year of approval) and then, separated by a dash, a three-digit registration number assigned by the enterprise (organization) - the holder of the original.

Examples

1 TI GOST R 50763-2007-XXX

2 TI STO 00437205-001-XXX

The designation TI for the manufacture of products, the requirements for which are established by the technical specifications of the technical specifications, includes the abbreviation “TI”, separated by a space the designation technical specifications without the year of approval.

Example

TI TU 9214-001-00437205

5.2.7 Requirements for the presentation and execution of changes to technological instructions

Changes to the TI can only be made by the enterprise (organization) that holds the original.

The change is drawn up in the form of a separate document “Change to the manufacturer’s technological instructions” (ITI).

The text of the change to the TI is stated and drawn up in accordance with GOST R 51740 (sections 8 and 9).

5.3 Technical and technological map

5.3.1 Technical and technological map (TTK) - a document developed for a new product and establishing requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, for design, sales and storage, quality and safety indicators, as well as nutritional value of public 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 and technological map contains the following sections:

- application area;

- requirements for raw materials;

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

- technological process;

- requirements for registration, serving, sales and storage of public catering products;

- indicators of quality and safety of public catering products;

- information 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 that are given the right to produce and sell this dish (product).

In the section "Requirements for the quality of raw materials" an entry 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, GOST R, TU) and have accompanying documents , confirming their quality and safety in accordance with regulatory legal acts of the Russian Federation.

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 (yield) of the semi-finished product and the yield of public catering products (culinary semi-finished products, dishes , culinary, bakery and flour confectionery products).

The "Technological process..." section contains a detailed description of the technological process of manufacturing a dish (product), including mechanical and heat treatment modes that ensure the safety of the dish (product), the use of food additives, dyes, types of technological equipment, etc.

The section “Requirements for design, serving, sales and storage” reflects the features of design and serving of the dish (product), requirements, procedure for selling public catering products, storage and sales conditions, expiration dates according to, and, if necessary, transportation conditions.

In the “Quality and Safety Indicators” section, the organoleptic characteristics of the dish (product) are indicated: appearance, texture (consistency), taste and smell. Here they also make a note that the microbiological parameters of the dish (product) must meet the requirements.

The section “Information data on nutritional value” indicates data on the nutritional and energy value of the dish (product). 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 changes are made to the recipe or production technology of the product, the technical and technological map is reissued.

Recipe source*_________________________________________
________________
* Recipes of Collections of recipes for dishes, culinary products, flour confectionery and bakery products for public catering establishments, officially published in the Russian Federation or other sources.

Technological map N________

Name of dish (product)__________________________

Signatures:

Head production manager (or his deputy, chef, or senior cook)

Calculator, technologist (if available)

Appendix B (recommended). An approximate sample design of the title page of the TI

LIMITED LIABILITY COMPANY "RENOME"

TECHNOLOGICAL INSTRUCTIONS FOR PRODUCTION (AND/OR DELIVERY) PIZZA - SEMI-FINISHED FROZEN PRODUCTS

(introduced for the first time)

TECHNICAL AND TECHNOLOGICAL MAP 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 Renome LLC and sold in Renome LLC cafes and branches.... (specify).

2 REQUIREMENTS FOR RAW MATERIALS

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

3 RECIPE

4 TECHNOLOGICAL PROCESS

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.

The sandwich bun is lightly toasted in a toaster and cut into two parts. The bottom of the bun is greased with mayonnaise, a leaf of Iceberg lettuce, a slice of cheese and a ring of canned pineapple are placed on top, then a fillet of dried muksun is placed. Cover with the top of the bun and wrap in plastic wrap.

5 REQUIREMENTS FOR DESIGN, SALE 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 °C according to the company’s proprietary standards........

The shelf life of the Sandwich according to SanPiN 2.3.2.1324 is 24 hours at a temperature from +2° to +6°C.

6 QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - a bun for sandwiches with sesame seeds, cut into two parts, each on the inside greased with mayonnaise, between the parts of the bun there are layers of dried muksun fillet, a leaf of Iceberg lettuce, a slice of cheese, a ring of canned pineapple.

The color is characteristic of the prescription components.

Taste and smell - a pleasant smell of fresh products, the taste is characteristic of the recipe components, without foreign tastes and odors.

6.2 Microbiological indicators of the Sandwich must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.13.

7 NUTRITIONAL VALUE Sandwich with fish, cheese and pineapple on the way out - 200 g

Responsible for registration of TTC in the cafe______________________________

Head cafe production______________________________

Note - If necessary, section 7 also indicates other indicators of nutritional value, for example, the content of vitamins, minerals, etc.

Bibliography

Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2009

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

Why do you create a technological map?

In the work of catering establishments focused on various levels of providing such services, a mandatory requirement is the presence of such a document as a technological map of the dish. Without it, the company is not allowed to operate. Why does the map exist? This is a question for random people in the restaurant business, because meal preparation process cards have all the information that begins with the purchase of products and ends with placing the customer’s order on a properly served table. Competent preparation of this document allows chefs to find a way out of any situation in the kitchen without instructions from the chef. For restaurant owners, dishes perform the function of monitoring food consumption, 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?

The technology of preparing a dish includes all concepts about products, from their quality to their chemical composition and consumer value, about methods of processing raw materials and semi-finished products, about the correct methods of storing products, blanks and finished products. It also contains requirements for equipment and kitchen supplies with step-by-step instructions for all the actions of the cook. In general, working in food establishments means technological maps for dishes. Thanks to these nondescript tables and descriptions, it becomes possible to correctly, beautifully, tasty, healthy and on time feed the client with the ordered food in the amount stated in the menu. Then get a certain price for such a service, which will ensure profit for the restaurant or cafe, and a random person, satisfied with the combination of food quality and its price, becomes a regular customer.

What information is in this document?

The information provided by technological maps for preparing dishes certainly includes the methods by which raw products are cleaned, washed, cut, and subjected to some kind of heat treatment. There are also gross products, their grade and quality, rules for storing raw materials and prepared food. This information must correspond to the special collections of recipes referred to in the card. Each technological dish sheet explains how to prepare raw materials, for what time and at what time the product is processed, what weight losses occur during proper heat treatment, starting from the preparatory stage and ending with the stove. This data will allow the cook to use the required amount of product to prepare portioned dishes. In addition to step-by-step maps for dishes, they contain data on possible replacement of products, which are also regulated by special collections and allow you to make adjustments without losing taste and nutritional value. Right down to the design and submission, everything is written down in this document.

How to make a map correctly?

In order for the technological map of a dish to be drawn up correctly and 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 cooks of any level easier. It is no secret that many restaurant-type establishments undertake to train chefs from scratch, citing a specific menu and an experienced chef. The question of such training is whether a kitchen professional will be able to tell a beginner everything he needs, and will he want to do it? For a novice cook, 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 map, because there are culinary products on the menu that are ordered once a year, and some of the subtleties of technology may be forgotten. However, the most important function of cards is the acquisition of strictly required quantities of products and their correct consumption. And also - the most delicious dish, but forgotten by the waiter or prepared incorrectly, can forever deprive any cuisine of its reputation.

SALAD “SEA GIFTS”

1 area of ​​use

This technical and technological map applies to the seafood salad produced in the restaurant.

2 Requirements for raw materials

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

3 Recipe

* – mass of fried mushrooms

Continuation of Appendix G

4 Technological process

4.1 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.

4.2 The salad is sorted, washed and cut into strips, boiled porcini mushrooms are cut into cubes and fried in olive oil. Mix crab in its own juice, mushrooms, diced cheese. The resulting mass is seasoned with a mixture of olive oil, vinegar and garlic. Spread the resulting mixture onto the salad and garnish with cherry tomatoes cut into slices.

5 Registration, submission, sale and storage

5.1 Serving rules: served on a snack plate.

5.2 Supply temperature: not higher than 14 0 C.

5.3 Sales period: prepared according to demand.

6 Quality and safety indicators

6.1 Organoleptic characteristics of the dish:

Appearance - the salad is placed in a mound on lettuce, decorated with sliced ​​cherry tomatoes, the surface is not weathered.

The consistency - crab, cheese, mushrooms - is soft.

Color – characteristic of a set of products.

The smell is of crab, fried mushrooms, cheese, with the aroma of fresh tomatoes and lettuce.

Taste – crab, cheese, fried mushrooms, moderately salty, slightly sour.

6.2 Microbiological indicators:

Microbiological parameters of the seafood salad must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.5.

7 Nutritional value of “Seafood” salad on the way out – 150 g

Appendix 3

An example of a technological diagram

Appendix I

Assorted list of dishes for different types of catering establishments

Table 1 – Assortment of dishes, drinks, flour confectionery and bakery products of public catering establishments

Continuation of application I

Table 2 – Assortment of dishes, drinks, flour confectionery and bakery products sold in the canteen

Continuation of application I

Table 3 – Assortment of dishes, drinks, flour confectionery and bakery products sold in specialized cafes

NOTE:

1 In addition, the cafe also offers visitors chocolate, candies, fruits, citrus fruits (according to the season)

2 Hot drinks can be supplied with various additives (lemon, jam, preserves, cream, etc.)

3 The tea room can sell dry goods, bagels, bagels, etc.

Continuation of application I

Table 4 – Assortment of dishes, drinks, flour confectionery and bakery products sold in specialized eateries

Table 5 – Assortment of dishes, drinks, flour confectionery and bakery products sold in specialized fast food establishments

It is intended to be included in the menu with various fillers and additives.

Continuation of application I

Table 6 – Assortment of dishes, drinks, flour confectionery and bakery products sold in specialized bars

NOTE: In bars, visitors are additionally offered chocolate, chocolate candies, nuts, fruits and citrus fruits (according to the season).

Appendix G

Table5 – Business lunch menu