Calculation cards of dishes of Russian cuisine. How to make a technological map of a dish
In restaurants, a visitor's question about the ingredients of an unfamiliar dish causes bewilderment or the answer that this 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 make a technological map?
In the work of catering enterprises 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. Without it, the company is not allowed to work. Why does the map exist? This is a question for random people in the restaurant business, because the cooking flow charts have all the information that starts with the purchase of products and ends with which puts the customer's order on the properly served table. Competently compiling this document allows chefs to find a way out of any situation in the kitchen without the instructions of the chef. For restaurant owners, dishes perform 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 the concepts of products, from their quality, ending with the chemical composition and consumer value, about the methods of processing raw materials and semi-finished products, about the correct methods of storing products, blanks and finished products. It also contains requirements for equipment, inventory in the kitchen with step by step instructions all actions of the cook. In general, work at catering establishments is the 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 that is stated in the menu. Then get a certain cost for such a service, which will ensure profit for a 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 carried by the technological maps of cooking certainly includes the methods by which raw foods are cleaned, washed, cut, and subjected to any heat treatment. There are also gross products, their grade and quality, rules for storing raw materials and prepared food. This information should correspond to special collections of recipes, which are referenced in the map. Each flow chart of the dish explains how to prepare raw materials, what time and at what time the product is processed, what weight losses occur during the correct heat treatment starting from preparatory phase and ending with a plate. This data will allow the chef to use the required amount of product for cooking portioned dishes. In addition to a step-by-step map 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 properties and nutritional value. Up to registration and submission - everything is prescribed in this document.
How to make a map correctly?
In order for the technological map of the dish to be drawn up correctly and fulfill its functional load, the following data must be entered into it.
What can be learned from this document?
Technological maps for dishes make the work of chefs of any category easier. It is no secret that many restaurant-type establishments undertake to train chefs from scratch, referring to a specific menu and an experienced chef. The question of such training is whether a kitchen professional will be able to tell a beginner everything that is needed, and will he be willing 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 subtleties of technology can be forgotten. However, the most important function of the cards is the acquisition of a strictly necessary amount of products and their correct consumption. And also the most tasty dish, but forgotten by the waiter or cooked incorrectly, can permanently deprive the reputation of any cuisine.
Any catering establishment is required to have technological cards - this is required by law. Today we will tell you: what are technical maps, what they are and how to automate work with technological maps.
What is a technological map
In general, a worksheet is a document containing information about the ingredients of a dish and how it is prepared. It contains the following information:
- the number and name of the products that make up the dish;
- recipe;
- rules of registration and submission.
The procedure for compiling, maintaining and storing technological maps is regulated by GOST 31987-2012 “Services Catering". This document is mandatory for use in all catering establishments, regardless of the form of ownership. Failure to comply with this requirement threatens with penalties in accordance with the Code of Administrative Offenses of the Russian Federation.
Sample flow sheet
What are technological maps
Simple technological map - TK
Starts on dishes prepared according to standard recipes. Such recipes are listed in culinary guides and approved by the relevant GOSTs. In this case, simplified requirements are applied to the document: only the composition and recipe are indicated. At the request of the organization, you can specify the nutritional value. Important point: the source of the recipe must be indicated in the TC. This may be a link to a reference book or GOST, from which it was taken.
Simple shopping malls serve to ensure that catering companies do not reinvent the wheel every time. It makes no sense to develop in each dining room its own own recipe boiled potatoes - this process is template. The rules for issuing a shopping mall according to a simplified scheme are specified in GOST 31987-2012 “Catering Services”.
Technical and technological map - TTK
But here everything is more complicated. Such a document is developed for each new dish that is not in any reference book. There is much more information here. The TTC must include:
- name of the organization that developed the technical and technological map;
- application area. In this paragraph, a list of catering establishments is written that can use the recipe at home;
- raw material requirements. It indicates the list of accompanying documents, security confirmation, and so on;
- name and quantity of ingredients;
- the total mass of the dish at the exit. During cooking or heat treatment, dishes may lose some of their weight - this must be taken into account;
- full description of the technological process. Everything is taken into account: from the methods of cutting products to the time of heat treatment. For each typical process, you must specify a link to GOST or the regulatory document according to which it is carried out. For imported products, their own recommendations are used;
- requirements for the design and rules for serving dishes, as well as storage conditions;
- quality and safety parameters. This paragraph describes the appearance, nutritional value of the dish, its taste and smell.
TTK is developed by a responsible person and approved by the head of the catering establishment.
Technical and technological map of Greek salad
TK and TTK must be printed out, have live signatures with seals and be stored in an accessible place. They must be presented at the request of the inspection authorities.
Below you can download samples of technical sheets for some dishes and drinks:
Technological maps are compiled not only for catering products, but also in any other area where products are made from any raw material.
Technological cards and inventory systems
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"User" -
or an individual who has legal capacity and is recognized as a participant in civil legal relations in accordance with the legislation of the Russian Federation;
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Limited Liability Company "Insales Rus"
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Insales Rus LLC
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InSales Rus Limited Liability Company (InSales Rus LLC)
Legal address:
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Mailing address:
107078, Moscow, st. Novoryazanskaya, 18, building 11-12, BC "Stendhal"
TIN: 7714843760 KPP: 771401001
Bank details:
In order to use the recipe for preparing a dish in the technological map, it is necessary to perform calculations using the following formulas:
Given:
x-weight ready meal according to the proportions of the technological map recipe
y - weight of raw materials for the finished dish according to the proportions of the recipe of the technological map
z-weight of one serving of the dish (according to your need)
a- The weight of one ingredient of the raw material for the production of the dish
Task: It is necessary to prepare 100 servings of a dish according to the technological card.
1. Find out the total weight of raw materials for the preparation of a given number of servings
2. Find out the weight of each individual ingredient to prepare a given number of servings
For example, the specified number of servings is 100
1. 100/(X/Z)= Number of repetitions of this recipe to make 100 servings
2. a * (x / z) * 100 / (x / z) \u003d weight of one ingredient for the production of 100 servings.
Examples
Eggplant in a walnut crust
| Raw material set |
Output of finished products |
||
|
Gross |
Net |
||
| eggplant |
675/500 |
||
| Mayonnaise | |||
| walnuts | |||
| Garlic | |||
| Vegetable oil | |||
| Greenery | |||
Cooking technology.
Chop the nuts, chop the garlic. Eggplant cut into circles. Mayonnaise is combined with nuts and garlic, mixed thoroughly. Eggplants are dipped in the resulting mixture and fried in vegetable oil.
pomegranate salad
| Raw material set |
Consumption of products for 100 servings |
Output of finished products |
|
|
Gross |
Net |
||
| Beef (brisket, crumble, …..) | |||
| Mass of boiled meat | |||
| Onion | |||
| Vegetable oil | |||
| Mass of passivated onions | |||
| Mayonnaise | |||
| Apples | |||
| Boiled beets | |||
| walnuts | |||
| Garnet | |||
Yield of one portion of semi-finished products ___________________
Yield of one portion of the finished product in grams_____1000___
Cooking technology.
Boiled meat is cut into strips. Onions are cut into half rings, sautéed until tender in vegetable oil. Apples with a seed nest removed, peeled, cut into strips. Boiled beets are peeled, rubbed on a grater. The grenades are cleared. Walnuts are roasted and crushed. Prepared components are placed in the following sequence: meat, onions, mayonnaise, apples, nuts, beets, mayonnaise.
Salad Elite
| Raw material set |
Consumption of products for 100 servings |
Output of finished products |
|
|
Gross |
Net |
||
| Green beans | |||
| Pine nuts | |||
| Shrimps | |||
| Sweet pepper | |||
| Vegetable oil | |||
| Greenery | |||
| Or crab sticks | |||
Yield of one portion of semi-finished products ___________________
The output of one portion of the finished product in grams _____ 1000_
Cooking technology.
The beans are boiled and chopped. Shrimps are boiled, sweet peppers are peeled, cut into strips. The prepared components are combined, seasoned with vegetable oil. Decorate with herbs and pine nuts.
It's no secret that all enterprises that do not work according to the Collection of recipes (technological standards) are required to develop the document "Technical and technological map". However, not everyone understands how the TTK differs from the Technological Map, and how it should look. In this article, we will give a detailed answer to this question.
So, the requirements for the design of the TTC and the information contained therein are detailed in GOST 31987-2012. We will not describe in detail the content of GOST, we will limit ourselves to a description of the main features.
Unlike the Technological map, in the Technical - Technological one, along with the calculation of caloric content, indication of the scope, requirements for raw materials and requirements for sales and submission, it is necessary to calculate and indicate the following indicators:
- Organoleptic indicators
- Physico - chemical indicators (mass fractions)
- Microbiological indicators for the respective food group
Below we present the methodology for developing the TTC, and describe in detail the calculation of all the necessary indicators. Such a technique is based on the Guidelines, and all documents are generated automatically in the Chef Expert program for chefs and technologists.
Consider, for example, the calculation of all indicators for the TTC for the dish "Odessa Sausages"
|
1. Calculation of food and energy value dishes |
||
|
We calculate the nutritional and energy value of a dish on the basis of the methodology given in the Methodological Guidelines for Laboratory Quality Control of Public Catering Products, M., 1997, (Letter No. 1-40 / 3805 of 11.11.91) (Part 2). |
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|
1.1. We determine the protein content in the first ingredient of the recipe - "Fat mesh (Pryatine)". The protein content in 100 grams of the ingredient is found from the reference tables chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). The protein content in 100 grams of the ingredient "Fat mesh (Pryatine)" = 1.4 grams. The net weight of the ingredient "Fat mesh (Pryatine)" according to the recipe = 42 grams, therefore, the amount of protein in the ingredient = 42/100 * 1.4 = 0.59 grams (Article 7 in volume 1). This ingredient IS EXPOSED to heat treatment, therefore, the loss of protein during heat treatment is determined according to the reference data = 10% (Art. 10 in v. 1). Thus, the total amount of protein in the ingredient = 0.59 * (100-10) / 100 = 0.53 grams. (Art. 14 in Vol. 1) |
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|
1.2. The ingredient "Fat mesh (Pryatine)" DOES NOT HAVE TECHNOLOGICAL LOSS after heat treatment (Art. 13 in v. 1), so the total amount of protein in the ingredient = 0.53 * (100-0) / 100 = 0.53 grams. |
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|
1.3. The ingredient "Fat net (Pryatine)" IS CONSIDERED in the output of the dish (Article 17 in v.1), so the protein content IS CONSIDERED in the total protein content of the dish. |
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1.4. Similarly, we determine the content of carbohydrates and fats in the ingredient. |
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1.5. In the same way, we determine the content of proteins, fats and carbohydrates for all ingredients in the dish, and enter the data obtained in Table 1. |
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|
2. Calculation of the mass fraction of solids * |
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|
2.1. Determining the content dry in-in in the first ingredient of the recipe - "Fat mesh (Pryatine)". The content of dry matter in 100 grams of the ingredient is found according to the reference tables of the chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). The content of dry matter in 100 grams of the ingredient "Fat mesh (Pryatine)" = 94.3 grams. The net weight of the ingredient "Fat mesh (Pryatine)" according to the recipe = 42 grams, therefore, the amount of dry matter in the ingredient = 42/100 * 94.3 = 39.61 grams. |
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|
2.2. The ingredient "Fat mesh (Pryatine)" DOES NOT HAVE TECHNOLOGICAL LOSSES after heat treatment (Art. 13 in v. 1), therefore the total amount of dry matter in the ingredient = 39.61 * (100-0) / 100 = 39.61 gram. |
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|
2.3. The ingredient "Fat mesh (Pryatine)" IS CONSIDERED in the output of the dish (Art. 17 in v. 1), therefore the content of dry matter SHALL be taken into account in the total content of dry matter in the dish. |
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2.4. Similarly, we determine the dry matter content for all ingredients in the dish, and summarize the obtained values. |
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2.5. To convert to a percentage of the solids content in the dish, multiply the resulting amount by 100 and divide by the serving yield (100 grams). |
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2.6. Let's sum this percentage with the maximum allowable salt content in the dish = 1.33%. Thus, we obtain the Maximum (theoretical) content of solids in the dish = 62.39%. |
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2.7. The minimum allowable dry matter content is calculated by the formula: for first courses and sauces: 0.85 * Maximum content of dry matter, for other dishes: 0.9 * Maximum content of dry matter. 0.85 and 0.9 - coefficients that take into account the loss of solids in the cooking process and allowable deviations in the portioning of dishes. Thus min. allowable dry matter content in the dish = 62.39 * 0.9 = 56.15%. |
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* In accordance with Appendix 2 of the Methodological Guidelines for Laboratory Quality Control of Public Catering Products, M., 1997, (Letter No. 1-40/3805 dated 11.11.91), in this category of dishes, the mass fraction of solids is DETERMINED in laboratory analysis. |
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3. Calculation of the mass fraction of fat ** |
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3.1. We determine the amount of pure fat in the ingredient "Fat network (Pryatine)" (the mass fraction of fat is taken into account only in the main fat-containing ingredients (butter, sour cream, milk, etc.)), by multiplying the net weight of the ingredient (in grams) by the fat content (in gamma per 100 g of ingredient, or in%) and dividing by 100. Data on the content of natural fat in cereals, meat products etc. we neglect. MJ = 42/100 * 0 = 0 grams. |
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|
** In accordance with Appendix 2 of the Methodological Guidelines for Laboratory Quality Control of Public Catering Products, M., 1997, (Letter No. 1-40/3805 dated 11.11.91), in this category of dishes, the mass fraction of fat in laboratory analysis is NOT DETERMINED. |
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4. Calculation of the mass fraction of sugar *** |
||
|
4.1. We determine the amount of pure sugar in the ingredient "Fat mesh (Pryatin)" (the mass fraction of sugar in terms of sucrose is taken into account only in granulated sugar, refined sugar, powdered sugar etc.), by multiplying the net weight of the ingredient (in grams) by the sugar content (in grams per 100 g of the ingredient, or in %) and dividing by 100. MDS = 42/100*0 = 0 grams. |
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|
*** In accordance with Appendix 2 of the Guidelines for laboratory quality control of public catering products, M., 1997, (Letter No. 1-40 / 3805 of 11.11.91), in this category of dishes, the mass fraction of sugar in laboratory analysis is NOT DETERMINED . |
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5. Calculation of the mass fraction of salt **** |
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**** In accordance with Appendix 2 of the Methodological Guidelines for Laboratory Quality Control of Public Catering Products, M., 1997, (Letter No. 1-40/3805 dated 11.11.91), in this category of dishes, the mass fraction of salt is DETERMINED in laboratory analysis . |
|
|
6. Microbiological indicators |
|
|
6.1. To determine the microbiological quality indicators, we are guided by the Technical Regulations of the Customs Union TR TS 021-2011 "On food safety". |
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A properly formed Techno-technological map looks like this:
In general, the TTK development process is not particularly difficult if you develop documents using a special program. Calculating all indicators on a calculator is very time-consuming and inefficient. You can learn more about the program for the development of Technological documentation "Chief Expert" on the official website
You have decided to open a catering business and succeed in this difficult
market? Want to cook tastier than your competitors? Then without a unique
you can't do without dish cards to order.
Routing dishes is your assistant:
- in the struggle for the hearts and wallets of visitors;
- in protection against production errors;
- in reduction of unreasonable expenses.
This is the basis and guarantee of correct conduct. restaurant business, receiving a stable income from customers, no problems with the sanitary and epidemiological station. The card is supplied with all normative and technological features of preparation. It includes not only the components of the recipe, but also the characteristics of semi-finished products, ingredients and the finished dish.
To understand who can be entrusted with the manufacture of TTK, let's define the terms.
Technological map or Techno-technological map?
What are their similarities and differences?
The technological map is:
- A document that is compiled on the basis of recipes from collections for the public
supply, or developed from scratch.
- The first page of the technical and technological map, that is, information about the dish without
indications of nutritional and energy value.
Technical and technological map- this is a development for a signature dish that will be on the menuonly in your establishment.
The main sections of the Technical and Technological Map, as the main document at enterprises
catering with original menu, are shown in the table:
|
Chapter |
Meaning | Example |
|
Name |
The exact name of the dish |
This TTK describes a dish (product) |
|
List of raw materials |
All types specified |
Name of raw materials and used |
|
Requirements for |
Compliance is noted |
food raw materials, |
|
Weight norms |
Indicated in |
Semi-finished product output, g: 184, |
|
Description |
This includes the division |
Clean vegetables and cut into strips. |
|
Requirements to |
According to GOST and |
The procurement of raw materials is carried out according to technological recommendations for imported raw materials and proposals of the Collection of technological standards for public catering enterprises. In terms of shelf life, products are guided by SanPiN 2.3.2 1324-03. |
|
Indicators |
Describe color, taste, |
The meat is moderately fried, color |
|
Energy |
Must be specified |
1 serving (160 grams) contains - proteins |
|
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 coexists peacefully with TC and TTC -
food recipes. This contains information about the components and technological process
cooking. The recipe does not contain a source, conditions, terms of implementation, food
values and needs to be supplemented by a technical and technological map developed
specialist.
If a situation arises when the available collections of recipes do not contain the necessary
you an element, then you need to work out the dish. It means:
1. Cooking a new dish repeatedly to accurately determine the rate
necessary products.
2. Drawing up an act of working off.
3. On the basis of paragraph 2, the formation of a technological map and its approval.
In the absence of a full-time technologist at a public catering enterprise,
technical and technological map, you should contact a professional, this will allow:
1. Reduce financial investments in menu optimization.
2. Pre-evaluate the benefits of selling each dish.
3. Save on a regular technologist.
4. Use a wide range of products.
And most importantly, a well-composed TTC will allow you to avoid fines for the lack of
technological documents that comply with the norms of the legislation on the organization and
operation of catering establishments.
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