Download ready-made technological maps of dishes for the dining room. Technological maps for catering establishments
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 correct conduct restaurant business, receiving a stable income from clients, 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 components of the recipe, but also the characteristics of semi-finished products, ingredients and ready meal.
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
food instructions 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 original menu, are given in the table:
|
Chapter |
Meaning | Example |
|
Name |
The exact name of the dish, |
This TTK describes the dish (product) |
|
List of raw materials |
All types are specified |
Name of raw material and used |
|
Requirements for |
Compliance is noted |
Food raw materials, |
|
Weight norms |
Indicated in |
Semi-finished product output, g: 184, |
|
Description |
This includes separation |
Peel vegetables and cut into strips. |
|
Requirements to |
According to GOST and |
Procurement of raw materials is carried out according to technological recommendations for imported raw materials and proposals of the Collection of technological standards for catering enterprises. In terms of shelf life, products are guided by SanPiN 2.3.2 1324-03. |
|
Indicators |
Describes the color, taste, |
Meat moderately fried, color |
|
Energy |
Must be indicated |
1 serving (160 grams) contains - protein |
|
Number, date, term |
Each technological |
Technical - technological map No. |
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. Here you can find information about the components and technological process
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 paragraph 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.
Boiled Soup Beef
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 2/1 gastronorm containers, 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 proportion 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 a temperature of 85 ° C for 10 minutes. The bags are then 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 should have the date of production, the serial number of the cook - the supplier, 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. V cold water put chicken bones, pork and dill roots. Peel the Bulgarian pepper, chop it 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 peppers... 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 dough mixer. 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.
For the sauce - mix finely chopped garlic, salt, vegetable oil and water.
Dilute fresh beetroot with water in the proportion ¼. Boil. Cool down. Add sugar, salt, citric acid in a proportion of 1/10 of the volume of the emulsion. Let cool. Pour into ice bags. Freeze in a shocker for 120 minutes. Store in the freezer.
NEW SERVICE
RENT OF THE PROGRAM MASTER TTK
Then you need to add raw materials to the recipe, indicate the weight of semi-finished products (if any) and enter the dish output. After that, the user performs actions by sequentially clicking on the bookmarks
Development of TTK (Fig. 2)
The whole process of developing and calculating the TTK takes only 10-15 minutes. The finished technical and technological map is printed out.
Technical and technological map (sample for catering) fig. 3
Working with technological maps
To calculate and draw up technological charts, the user opens the log of technological charts and selects the recipe for the dish (product). Then the output of the dish and the number of servings are indicated. After that, the technological map is printed out.
Technological map (fig. 4)
When calculating a technological map, it is possible to change the output of a dish with an automatic recalculation of the norms for laying gross raw materials. The recalculation of the bookmark norms for seasonal types of raw materials (potatoes, carrots and beets) is carried out automatically, depending on the season. Technological maps are stored in the TC journal.
After specifying the output of the dish for the technological map, an Information sheet is automatically created, in which the nutritional and energy value and the content of vitamins and minerals for the output of the dish are calculated.
Information sheet (fig. 5)
Development Menu-Requirements
For enterprises involved in the organization of school meals, the program provides for the development of menu requirements. To compose a menu-requirement, the user clicks the MT button on the toolbar. The Menu-Requirements log opens.
Menu-requirements log (fig. 6)
When creating a new menu-requirement, the user specifies the age group, the number of people satisfied, the number of the day in the ten-day menu, etc.
Menu Settings-Requirements (fig. 7)
Then the user opens the menu plan and selects an assortment set of dishes for the day, indicating the output of dishes and the name of the meal.
Choice of dishes (fig. 8)
When adding dishes, the distribution of the daily ration by meals in percentage and the fulfillment of the total daily ration is automatically analyzed. In the event that the norm is met, the plan / fact column is highlighted in green, if not - in red.
Analysis of the distribution and implementation of the daily ration (Fig. 9)
After finishing the selection of dishes, all documents are created and printed automatically.
Menu (fig. 10)
Information sheet (fig. 11)
Costing card (fig. 12)
Requirement-waybill (Fig. 13)
Development of the Plan-menu
To draw up a plan-menu, the user clicks the PM button in the toolbar.
Menu plan journal (fig. 14)
In the settings window, the user enters the name of the plan-menu and the date of execution.
Menu plan settings (fig. 15)
Then you need to open the plan menu and select an assortment set of dishes.
Choice of dishes (fig. 16)
After finishing the selection of dishes, all documents are created automatically.
Menu plan (fig. 17)
Costing card (fig. 18)
Requirement-waybill (Fig. 19)
Calculation of the ration plan-menu (fig. 20)
Compilation and calculation of the menu
Also, the program "Master TTK" 2.0 provides for the preparation and calculation of the menu with the calculation of the nutritional and energy value and the cost of dishes.
Menu (fig. 21)
To combine the work of the "Master TTK" 2.0 program with accounting programs, the Data Export Module has been developed, which is designed to upload data to the .xls format
System requirements:
The program has local and network versions
Operating system: Windows 7/8/10
Processor: at least Intel Pentium2 266MHz
RAM: 128MB
Screen resolution: at least 1024 x 768
Free space on hard disk: 50MB
Price: 14900.00
Organization:
OOO Obshchepit Krasnoarmeyskiy district until 09/10/2007
Contact:
Bardasova Lyudmila Leonidovna, Director
Organization:
OJSC Hotel "Ob", Novosibirsk. 03.11.2006 g
The computer program "Master TTK" has been used at our enterprise for a little more than six months. Technologists very quickly mastered it and now they can not only get a ready-made technical and technological map in just 10-15 minutes, but also automatically draw up a menu plan with the calculation of a summary sheet of raw materials, pricing cards, food ration.
Despite a short period of time, we managed to significantly tighten up technological issues. During this time, we changed the menu three times and for all dishes we ourselves have developed technical and technological maps with the calculation of physical chemistry, calorie content and an indication of microbiology. Now at the workplaces of chefs there are not only technological charts, but also colorful photographs of decorated ready-made dishes. Both the cooks are comfortable and the inspectors are delighted!
But most importantly, we managed to optimize the rates of investment and losses, taking into account the use of a combi steamer and new types of raw materials. At the same time, the cost of meals has significantly decreased and the situation with the safety of inventory items in production has improved: after all, all the recipes are not taken from collections, but are compiled on the basis of control tests, which are very easy to perform in the program. In my opinion, the cost of the program is incomparable with the economic effect of its application.
Contact:
Melnikov Sergey Petrovich, director of food service
Organization:
Novosibirsk State Technical University December 28, 2006
Two years ago, 2004, computer programs for technologists, developed by the Novosibirsk company "Expert Soft", aroused great interest among the teachers of the Department of Technology and Organization of Food Production at the Novosibirsk State Technical University. Today public catering and food industry enterprises need qualified, well-trained specialists with new knowledge and modern information technologies. That is why the computer programs "Master Technologist" are successfully used by our department in the process of training students and improving the qualifications of specialists in the food industry and public catering. The department has a computer class where these programs are installed. During the preparation of coursework, theses During practical training, students independently compose production programs, accounting records and raw material flows, calculate TTK, draw up technological instructions, quality certificates, calculate rations, etc. Working with the programs is easy and quite interesting. Specialists have the opportunity to additionally systematize and update the knowledge gained, since the programs are developed on the basis of existing reference books on commodity science, food technology, standardization, etc. but also to optimize the production processes of a real enterprise. In addition, the Master Technologist program has been introduced into the practical activities of the canteen of the Sharap sports and recreation camp at NSTU, which is the practice base for students enrolled in the specialty 260501 - Technology of public catering products. The department, for operational planning of production with the help of a computer, is assigned a 4th or 5th year student, together with the head of the practice, develops a planned menu, a plan menu, tasks for procurement and finishing workshops, which are issued to performers to students. The introduction of information technologies in the educational process and practical activities of enterprises is a new step towards intensifying production processes to improve the quality of culinary products, the main factor of which is the development and implementation of scientific and technical documentation (normative and technical documentation.
Contact:
Glavcheva S.I., Head. department, candidate of economics. Sci., Corresponding Member. Academy of Quality Problems of the Russian Federation
Organization:
Japanese cuisine restaurant "Sushi Yama", Novosibirsk, 28.12.2006
The Master TTK program really justifies its purpose. With its help, you can quickly bring all the necessary technological documentation into proper form. As for the physical and chemical indicators and nutritional value dishes that are calculated automatically in the program, I can say that the data calculated in the technical and technological maps that were compiled by me completely coincided with the data of the analysis carried out by a special laboratory, and the inspection bodies never had any complaints about the technological documentation.
Contact:
Nikolay Ilyin, chef
Organization:
LLC "SANEXPERT", St. Petersburg
A month ago, we rented the Master TTK program, because wanted to get acquainted in more detail with the program developed by the Novosibirsk company "Expert Soft".
There are several more companies on the market offering similar programs for technologists, but "Master TTK" suited us better, both in terms of functionality and price.
A user-friendly interface, prompt technical support and price were decisive factors for us. In the future, we plan to purchase a version for permanent use.
Contact:
General Director Vorobyov Evgeny Viktorovich
Organization:
LLC "Neotrade", Togliatti
I have been using the Master TTK program for 10 years. A great helper, a very convenient and reliable program. Everything is automated, the main thing is convenient input of recipes.
My TTKs in our Samara region are among the best. And this is largely due to the program. I used both the Menu-Plans and the Requirements Menu, it is very easy and convenient to work. And, most importantly, quickly. I am very pleased! And the staff is satisfied, all applications are quickly printed with bookmarks for the ordered quantity, nothing needs to be calculated by ourselves.
Contact:
Deputy Director for Production Alyoshina Irina Viktorovna
The popularity of catering outlets will never go out, because human laziness and love for food are eternal. Indeed, not everyone, craving for 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 been successfully earning on these human weaknesses. How to correctly calculate the dish in the dining room so as not to work negatively, or, conversely, 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 delicious 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 cost tracking and cost leveling, dish calculation is still recommended.
For example, let's take one of the currently popular French confectionery: the company uses high-quality raw materials 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, a confectionery is different from a 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 web, 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 little 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. And the 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 "maybe" 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:
- chicken fillet refined - 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 side dish (technological map No. 741) or potato (technological map No. 42) - 52.08 grams.
dishes, its chemical composition and calorie content, recipe
Chopped chicken fillet stuffed 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 out 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
An item without which it is impossible to display the calculation of the dish in the dining room. 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 on 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 right amount, indicate the displayed purchase prices and add up. 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 frying - 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 "Chicken Kiev" dining room: 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 completely 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 need to 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 this kind of 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 items of the assortment are, whether it is necessary to introduce something new or, on the contrary, remove dishes that do not pay off.
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