EntranceHow to fill out a food flow chart. Rules for compiling technological maps
Instruction
The basis for drawing up for a culinary, bakery or pastry is a collection of recipes, which gives the content and the necessary norms for laying, yielding semi-finished and ready-made dishes, cooking technology. In the event that 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 that of the usual 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 ready meal in grams. This will determine the total amount of food needed to prepare the estimated number of servings.
Consider the qualitative and quantitative dishes when calculating the cost estimate for it. If the preparation of a dish requires any unique conditions or requirements for the quality of ingredients, then also reflect them in the technological map.
Describe the cooking technology in detail, step by step. In this case, indicate the norms of time spent on each step and the total time required for cooking this dish. Using bookmark rates and indicators nutritional value products used, calculate the total calorie content of one serving of the finished dish and indicate it in the technological map.
In the map, 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 event that manufactured products are subject to long-term storage, reflect the conditions and period of storage in the technological map.
When compiling a map, adhere to the requirements of the National Standard of the Russian Federation GOST R 50763-2007 “Services Catering. Public catering products sold to the population. General technical conditions". It regulates the content and design of the technological map for catering products.
Sign the technological map by the chef or production manager, approve it by the head of the public catering enterprise.
note
The site contains a collection of the best recipes and food flow charts: bread recipes, fish dishes recipes, a catalog of salad recipes, etc.
Organization of public catering production / Ready menu(download). By purchasing the package Ready-made standard menu, you get technical and technological maps, calculation cards, calculations of proteins, fats, carbohydrates, calories, justifications for calculations and acts of control studies for each dish.
Sources:
- drawing up a technical and technological map
- Explanations for the calculation of technological maps
The technological map for a certain type of product is the source document - the basis for determining the cost of production. So, in technological maps for catering products, the basis for which is the approved recipe for this particular dish, its quantitative and qualitative composition and a description of the cooking technology are indicated.
Instruction
Technological on is compiled on the basis of collections of recipes. They give the content and norms of the laid raw materials, indicate the norms for the yield of semi-finished products and ready meals, the technology for their manufacture, including taking into account the norms of time. Requirements for the content and design of technological cards for public products are established by the National Russian Federation GOST R 50763-2007 “Catering services. Public catering products sold to the population. General technical conditions".
In the technological map for such products, indicate the list of products that make up the dish, indicating their quantity in grams. This is necessary in order to calculate the total amount of products needed to make 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 quality requirements for the products used, then they should also be indicated in the technological map.
Describe the manufacturing process in a step-by-step format. Enter the amount of time required to complete each step and the total amount of time it takes to cook this dish.
Specify 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 necessary for implementation, terms and conditions of its storage. In this case, it is necessary to indicate the indicators of the quality and safety 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
The technological map is a document according to which the control of product quality and safety of production processes is carried out by regulatory authorities.
To establish general rules 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 authorities, determine the mutual obligations of institutions in terms of content, timing and methods of information transfer. The filling of the technological card is carried out according to certain rules.
Instruction
Familiarize yourself with the structure of technological interdepartmental interaction. A map of the procedure for the provision of public services, data on the composition of documents for a specific service, information about counterparties, plans for inclusion in titles and plans for interaction between departments.
Prepare the forms necessary for compiling a technological map, including forms for entering data on the procedure for providing public services, forms for entering data on counterparties and the content of interdepartmental interaction, forms for a plan for amending legal acts and a plan for implementing such interaction.
It is impossible to foresee absolutely all cases when filling out the forms, so when filling out the 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 the forms for technological maps, relevant recommendations and a description of the procedure for agreeing a 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 in the technological card on the basis of the acts regulating its provision.
If the information is planned to be obtained 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 turn out that the data of the base resource can be transferred to interdepartmental interaction.
After drawing up a 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
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How is TC and TTC drawn up
The main documents on the basis of which dishes are prepared are technological (TK) and Technical and technological maps (TTK). They are mandatory documents for any catering establishment, and must be developed for the entire list of dishes. When developing HACCP procedures, they are also necessary, because are used in the description of production.
Let's consider their differences.
A technological map is developed for each dish, based on a collection of recipes for public catering.
The TC must contain the following information:
— list (composition) of products (ingredients);
- mass of ingredients used;
- weight finished product;
- weight of one portion;
- description of the technological process of manufacturing products;
- description of the design of the dish ( appearance);
- description of the serving of the dish (product);
- storage conditions;
- storage times.
The recipe indicates the consumption rates of gross and net products for one or more servings, or for one or more kg, the output (net weight) of semi-finished products and the output of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).
As a source of the recipe, it is allowed to use the Collections of recipes for public catering establishments or other sources operating in the territory of the state that adopted the standard.
Technical and technological map (TTK)- is developed only for new non-traditional products, manufactured for the first time at a public catering enterprise. Which is not in the collections of recipes.
TTK establishes requirements for the quality of raw materials and food products, product formulation, requirements for the technological process of manufacture, for design, sale and storage, quality and safety indicators, as well as the nutritional value of catering products.
The technical and technological map contains the following sections:
- application area;
- requirements for raw materials;
- recipe (including the consumption rate of raw materials and foodstuffs gross and net, mass (yield) of the semi-finished product and / or output finished product(dishes);
- technological process;
— requirements for registration, submission, sale and storage of catering products;
- indicators of quality and safety of catering products;
— informational data on the nutritional value of products of public
nutrition.
Sources:
- GOST 31985-2013. Interstate standard. Catering services. Terms and Definitions
- GOST 31987-2012 Catering services. Technological documents for public catering products. General requirements for design, construction and content
Good luck and prosperity to your enterprise.
Sincerely, "HASSP-Likbez".
Examples of a technological map are present in any production, whether it is an aircraft factory or a catering point. This standardized document is mandatory in the enterprise, but the form and appearance differ from industry to industry.
What is this
Routing examples include required information for workers performing a particular operation. It can take the form of a procedure or instruction, be presented in the form of text, tables, graphs, recipes, an action plan, and so on.
What should she be
In whatever form the examples of the technological map are made, it should answer the following questions:
1. What to do (what operations or procedures).
2. How to perform (specific steps are described in a certain order and sequence).
3. How often they should be made (regulated regularity, periodicity).
4. How long the execution should take (how long it can take to carry out any stage of the operation and all of them taken together; often a “fork” is indicated from and to).
5. What is expected at the output (result, after the procedure).
6. Resources required for production (list necessary tools, materials and other resources for each stage of the operation).
Main functions
Examples of a technological map are necessary not only for passing the commissions of Rospotrebnadzor. They also carry practical meaning in the enterprise itself. Such a document greatly facilitates the work of personnel and the verification of special authorities.
This requirement is based on the understanding that specialists of completely different (including rather low) qualifications can be used in the same production. In order to ensure a sufficient level of competence of the employees involved in the departments, an example of compiling a process map of an enterprise is provided. Thus, their first function is teaching.
The second task is to regulate a certain procedure where it is possible to apply various options work. Often, developers choose the most rational methods.
The third task is to ensure the fastest possible involvement in the new process and the improvement of the skills of already working professionals. A planned well-written instruction will help them with this.
It follows that the technological map should be drawn up in such a way that the most low-skilled employee of the enterprise can intuitively understand it, and competent specialists can find the required tips for themselves in the work.
Where applicable
It should be noted that often this document is developed for each individual object of the enterprise.
Today, an example of filling in technological maps has been developed for almost all types of production. One sample can be used to develop any instructions and recipes.
Who is developing
This document is compiled by specialized departments of the organization and is approved by the management of the enterprise.
In small companies, the document can be drawn up by any technically competent specialist.
They are compiled not only by specific firms and factories for their needs, but also by consulting companies and specialized institutes to order.
How is it developed
Often, the technological map is compiled separately for each division of the enterprise. In one document, it is allowed to take into account different schemes of operations if the execution methodology is similar.
Technological maps are recommended to be developed and formatted in the form of tables, graphs, and clearly structured text. Any visual aids intended to ensure that operations and procedures are understood and correctly performed are allowed.
Compilation features
Each technological map is individual. It should take into account not only the specifics of the industry, but also the requirements of the market, the region in which the enterprise operates, the qualifications of employees and functional relationships within the company. This is where the complexity of using ready-made examples lies.
However, given that this is a standardized document, it should be written using the familiar structure for your field of activity.
Compilation examples
To begin with, the technological map of the excursion will be considered. This example is taken as one of the fairly common and at the same time relatively understandable in preparation.
The technological map of the excursion (an example of the structure is given below) will include the following components:
1. Introduction (includes general maps, businesses). You can include here the history of the creation of the tour agency. Describe how the divisions of the enterprise are interconnected, how the documentation structure is arranged.
2. Scope. In this section, it is already worthwhile to clearly and reasonably describe which procedures and operations are covered by the flow chart of the route, an example of which is being considered.
3. Regulatory documents. List here everything that may concern your activity, from legislative acts to internal instructions. Please note that this section is your kind of cheat sheet. It is to him that you can turn in case of any questions that are not described in this card.
4. Terms and definitions. Also meticulously and painstakingly include here everything that occurs in the text. Don't forget the names of the companies you work with that are mentioned in the document. Perhaps you use the services of hired vehicles, then be sure to indicate who falls under the definition of a carrier. If your routes have separate names, be sure to decipher them. Be mindful of abbreviations. They should also be included in this section.
5. General provisions and the main text of the technological map. This is the longest section of the document. It includes a description of the organization of the process, technological features, routes. This can also include requirements for the quality of work and methods for assessing this quality. Describe all the materials and resources you need to organize the process. These include not only finances, but also the personnel involved (human resources), office equipment, rented or own real estate, transport, if it is required for excursion activities. The technological route map, an example of which we are considering, is described as much as possible here. The calculation of the duration is one of the mandatory columns.
6. Description of safety requirements may be separated into a separate section, or may be included in the previous one - at the discretion of the developer and management.
7. Cost calculation also taken out in a separate section at the request of the compilers. At the same time, it is often included in section 5. Neither option will be considered an error. When calculating costs, do not hesitate to resort to the help of professionals and accountants.
8. Order of development and approval. If your company has created a lot of technological maps, then it may be advisable to put it in a separate document.
In the documentation, you can also often find the definition of "route-technological map". An example of it will not differ much from the one discussed above, since this is one of the terms describing the sequential course of the entire technological process.
A similar compilation principle can be used when an example of construction works, agricultural operations and other projects is needed. You will never cook the right dish if you do not follow a clear recipe (proportions, sequence, products).
Examples of a technological map are really present in any production, whether it is a bakery or a local cafeteria. This standard document is mandatory in institutions, but its form and appearance differ depending on the industry.
editor's word
In this section, we have prepared for you reference materials on 300 original dishes. Bookmarks and exits in our spreadsheets can form the basis of your own routings.
How to use the technology card?
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 of the finished dish according to the proportions of the recipe of the technological map
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
Set of raw materials Consumption of products per 100 servings Yield of finished products Gross Net Beetroot 166 130 Carrot 38 30 Green onion 38 30 Fresh cucumbers 82 80 Eggs 2 pcs. 80 Kvass “Domashniy” 750 750 Lettuce 14 10 Salt 10 10 Ground black pepper 2 2…
Set of raw materials Consumption of products for 100 servings Yield of finished products Gross Net Flour 875 875 Flour for dusting 60 60 Eggs 10 pcs. 400 Salt 25 25 Yield of one portion of semi-finished products ___________________ Yield of one portion of the finished product in grams _____ 1000_ Cooking technology. Eggs, salt mixed, ...
A set of raw materials Consumption of products for 100 servings Yield of finished products Gross Net Brussels sprouts zamor. 200 200 Cauliflower frozen. 200 200 Bean pods. freeze. 200 200 Pickled cucumbers 546 300 Lemon juice 20 20 Vegetable oil 100 100 Yield of one serving of semi-finished products ___________________…
A set of raw materials Consumption of products for 100 servings Yield of finished products Gross Net Salmon 1619 1102 For the filling: Eggs 4 pcs. 160 Viola soft cheese 106 100 Butter 20 20 Greens (dill, parsley) 27 20 Seeds 20 20 Vegetable oil 30 30 Greens (on…
A set of raw materials Consumption of products for 100 servings Yield of finished products Gross Net Asparagus dried. 150 150 Weight var. Asparagus 300 Mushrooms fresh 658 500 Mass of fried. mushrooms 200 Oil grows. 20 20 Lemon juice 20 20 Mayonnaise 250 250 Canned corn. 251 150 ...
A set of raw materials Consumption of products per 100 servings Yield of finished products Gross Net Brussels sprouts 400 400 Weight of boiled squash - 400 Beef 864 636 Weight of fried meat - 400 Bulb onion 238 200 Vegetable oil -100 100 Mass of sautéed meat. Onion - 100 Salt 10 10 Pepper ...
A set of raw materials Consumption of products for 100 servings Yield of finished products Gross Net Quail 804 600/450 Chicken breasts 1656 1656 Weight of chicken fillet - 600 Fat 600 600 Salt 10 10 Ground black pepper 2 2 Chicken eggs 2 pcs. 80 nutmeg 2 2 Yield per serving…
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.
The technological map of 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 mapis a development for specialty of the house which will be on the menuonly in your establishment.
The main sections of the Technical and Technological Map, as the main document at enterprises
catering establishments with original menus 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 |
Procurement of raw materials is carried out according to the technological recommendations for imported raw materials and the proposals of the Collection of technological standards for a public catering enterprise. 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.