Drawing up technological maps of dishes. Sample preparation of 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 random question restaurant business, because the technological maps of cooking have all the information that starts with the purchase of products and ends with which puts the customer's order on a 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 concepts of products, from their quality to 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 food preparation flow charts certainly includes the ways in which raw foods clean, wash, cut, subject 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 food flow chart explains how to prepare raw materials, what time and at what time the product is processed, what weight losses occur during proper 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 cards for dishes make the work of chefs of any rank 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 menus 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 strictly required amount 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.

Soup boiled beef

Frozen beef (rump Brazil article 337375 - Metro Cah & Carry) - 25 kg, cut with a saw into pieces of 3 kg. Divide into HDPE bags (black trash bags), seal tightly and place in washing baths. Pour water from the tap at a temperature of 25 ° C. Check the temperature with an immersion thermometer. For two to three hours, change the water in the bath. After complete defrosting, place the pieces of meat in gastronorm containers 2/1 in size, 400 mm deep and pour the containers with MAITREFOODS meat softener article 10324 in the amount of 3 grams per 1 kg. Half an hour after treatment with maltodextrin, place the meat in stove-top boilers with water in the 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 cooking, let the meat cool in the broth. After reaching a temperature of 20 °C, pack the meat with broth in portions in vacuum bags 250*400 mm 65 µm in size, sealing them using the cartridge method of 50-60 grams using a CAS sealer model CNT-400. After sealing, the bags are placed in a stove-top kettle or gastronorm container with a sous-vide thermostat and processed at a temperature of 85 ° C for 10 minutes. Then the bags are removed and placed in an ice bath or gastronorm container (water / ice ratio - 50/50). Ice bath temperature = +1 °C. During the cooling process, it is necessary to add ice, because. the temperature in the bathroom will rise because the bags are hot. The cooling cycle is at least 30 minutes. After the end of pasteurization, the packages are wiped dry with a rag and marked with a labeling gun. The label should contain the date of production, the serial number of the cook-producer, the date of expiration of the expiration date. The shelf life of meat is 4 days. Place of storage - medium temperature chamber at a temperature of +2 °C.

borscht broth

Fry the bones in a saucepan with the addition of vegetable oil until golden brown. AT cold water put chicken bones, pork and dill roots. Peel the bell pepper, chop coarsely and put in the broth. Grate the garlic, wrap in gauze and put in the broth. Simmer for 3 hours on low heat, then add vinegar, paprika and hot peppers. Bring the broth to taste and strain through cheesecloth.

Pampushki with sauce

Mix all the ingredients in a bowl or in the bowl of a planetary mixer. Knead for 15 minutes at low speed in a planetary mixer or dough mixer. Roll into balls of 30 grams and put in a deep cast-iron frying pan, as in the photo, greased with vegetable oil. Brush with milk. Bake at 180 C in a combi oven or convection oven for 20 minutes.

To prepare the sauce - mix finely chopped garlic, salt, vegetable oil and water.

Beet kvass

Dilute beetroot juice with water in a proportion of 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 packs. Freeze in a shocker for 120 minutes. Remove for storage in the freezer.

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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 enterprise. Catering, and should 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 technological process production of 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 formula, requirements for the manufacturing process, for design, sale and storage, quality and safety indicators, as well as nutritional value 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:

1. GOST 31985-2013. Interstate standard. Catering services. Terms and Definitions
2. 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.

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 “Catering Services”. 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 materials.

Technological cards and inventory systems

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Privacy agreement

and processing of personal data

1. General Provisions

1.1. This agreement on confidentiality and processing of personal data (hereinafter referred to as the Agreement) is accepted freely and of its own free will, applies to all information that Insales Rus LLC and / or its affiliates, including all persons belonging to the same group with LLC "Insales Rus" (including "EKAM service" LLC) may receive about the User while using any of the sites, services, services, computer programs, products or services of "Insales Rus" LLC (hereinafter referred to as the "Services") and in during the execution of Insales Rus LLC of any agreements and contracts with the User. The User's consent to the Agreement, expressed by him in the framework of relations with one of the listed persons, applies to all other listed persons.

1.2. The use of the Services means the User's consent to this Agreement and the conditions specified therein; in case of disagreement with these conditions, the User must refrain from using the Services.

"Insales"- Limited Liability Company "Insales Rus", PSRN 1117746506514, TIN 7714843760, KPP 771401001, registered at the address: 125319, Moscow, Akademika Ilyushin St., 4, building 1, office 11 (hereinafter referred to as "Insales" ), on the one hand, and

"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;

or a legal entity registered in accordance with the laws of the state of which such entity is a resident;

or an individual entrepreneur registered in accordance with the legislation of the state of which such person is a resident;

which has accepted the terms of this Agreement.

1.4. For the purposes of this Agreement, the Parties have determined that confidential information is information of any nature (production, technical, economic, organizational and others), including the results of intellectual activity, as well as information about the methods of carrying out professional activities (including, but not limited to: information about products, works and services; information about technologies and research works; data on technical systems and equipment, including software elements; business forecasts and information about proposed purchases; requirements and specifications of specific partners and potential partners; information, relating to intellectual property, as well as plans and technologies related to all of the above) communicated by one party to the other party in written and / or electronic form, expressly designated by the Party as its confidential information.

1.5. The purpose of this Agreement is to protect confidential information that the Parties will exchange during negotiations, conclusion of contracts and fulfillment of obligations, as well as any other interaction (including, but not limited to, consulting, requesting and providing information, and performing other assignments).

2.Obligations of the Parties

2.1. The Parties agree to keep secret all confidential information received by one Party from the other Party during the interaction of the Parties, not to disclose, disclose, make public or otherwise provide such information to any third party without the prior written permission of the other Party, with the exception of cases specified in the current legislation, when the provision of such information is the responsibility of the Parties.

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2.3. The obligation to keep secret confidential information is valid within the term of this Agreement, the license agreement for computer programs dated 01.12.2016, the agreement of accession to the license agreement for computer programs, agency and other agreements and within five years after termination their actions, unless otherwise agreed by the Parties.

(a) if the information provided has become publicly available without violating the obligations of one of the Parties;

(b) if the information provided became known to the Party as a result of its own research, systematic observations or other activities carried out without the use of confidential information received from the other Party;

(c) if the information provided is lawfully obtained from a third party without an obligation to keep it secret until it is provided by one of the Parties;

(d) if the information is provided at the written request of a state authority, other state body, or local government in order to perform their functions and its disclosure to these bodies is mandatory for the Party. In this case, the Party must immediately notify the other Party of the request received;

(e) if the information is provided to a third party with the consent of the Party about which the information is being transferred.

2.5. Insales does not verify the accuracy of the information provided by the User, and is not able to assess its legal capacity.

2.6. The information that the User provides to Insales when registering in the Services is not personal data, as they are defined in the Federal Law of the Russian Federation No. 152-FZ of July 27, 2006. "About personal data".

2.7. Insales has the right to make changes to this Agreement. When making changes in the current version, the date of the last update is indicated. The new version of the Agreement comes into force from the moment of its placement, unless otherwise provided by the new version of the Agreement.

2.8. By accepting this Agreement, the User acknowledges and agrees that Insales may send personalized messages and information to the User (including, but not limited to) to improve the quality of the Services, to develop new products, to create and send personal offers to the User, to inform the User about changes in the Tariff plans and updates, to send marketing materials to the User on the subject of the Services, to protect the Services and Users and for other purposes.

The user has the right to refuse to receive the above information by notifying in writing to the e-mail address Insales - .

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Insales has the right to determine that the provision of a certain Service is possible only if the acceptance and receipt of cookies is allowed by the User.

2.11. The user is solely responsible for the security of the means chosen by him to access the account, and also independently ensures their confidentiality. The User is solely responsible for all actions (as well as their consequences) within or using the Services under the User's account, including cases of voluntary transfer by the User of data to access the User's account to third parties on any terms (including under contracts or agreements) . At the same time, all actions within or using the Services under the User's account are considered to be performed by the User, except for cases when the User notified Insales about unauthorized access to the Services using the User's account and / or about any violation (suspicions of violation) of the confidentiality of their account access.

2.12. The User is obliged to immediately notify Insales of any case of unauthorized (not authorized by the User) access to the Services using the User's account and / or any violation (suspicion of violation) of the confidentiality of their means of access to the account. For security purposes, the User is obliged to independently carry out a safe shutdown of work under his account at the end of each session of work with the Services. Insales is not responsible for the possible loss or corruption of data, as well as other consequences of any nature that may occur due to the violation by the User of the provisions of this part of the Agreement.

3. Responsibility of the Parties

3.1. The Party that violated the obligations stipulated by the Agreement regarding the protection of confidential information transferred under the Agreement is obliged to compensate, at the request of the affected Party, the real damage caused by such a violation of the terms of the Agreement in accordance with the current legislation of the Russian Federation.

3.2. Compensation for damages does not terminate the obligations of the violating Party for the proper performance of obligations under the Agreement.

4.Other provisions

4.1. All notices, requests, demands and other correspondence under this Agreement, including those including confidential information, must be made in writing and delivered personally or through a courier, or sent by e-mail to the addresses specified in the license agreement for computer programs dated December 01, 2016, the agreement of accession to the license agreement for computer programs and in this Agreement or other addresses that may be specified in writing by the Party in the future.

4.2. If one or more provisions (conditions) of this Agreement are or become invalid, this cannot serve as a reason for termination of other provisions (conditions).

4.3. The law of the Russian Federation shall apply to this Agreement and the relationship between the User and Insales arising in connection with the application of the Agreement.

4.3. The User has the right to send all suggestions or questions regarding this Agreement to the Insales User Support Service or to the postal address: 107078, Moscow, st. Novoryazanskaya, 18, pp. 11-12 BC "Stendhal" LLC "Insales Rus".

Publication date: 01.12.2016

Full name in Russian:

Limited Liability Company "Insales Rus"

Abbreviated name in Russian:

Insales Rus LLC

Name in English:

InSales Rus Limited Liability Company (InSales Rus LLC)

Legal address:

125319, Moscow, st. Academician Ilyushin, 4, building 1, office 11

Mailing address:

107078, Moscow, st. Novoryazanskaya, 18, building 11-12, BC "Stendhal"

TIN: 7714843760 KPP: 771401001

Bank details:

Nowadays, as a rule, the vast majority of enterprises develop signature dishes. (Basically, signature dish any dish is considered not made according to the Collection of Technological Standards, or the Collection of Recipes). For such products (dishes), enterprises must develop Technical and Technological Maps (TTK). From January 1, 2015, the form and content of the TTK is regulated by GOST 31987-2012.

In catering establishments, the development of TTC, as a rule, is difficult, and in many cases chefs and accountants are involved in the development of TTC, as a result, the resulting documentation rarely meets the requirements. At many enterprises, the development of TTK comes down to formulating and filling in the preparation technology (Regular Technological Map). Such documentation does not comply with the Technical Regulations of the Customs Union (TR TS 021-2011). As a result, the company pays heavy fines for non-compliance of documentation with the requirements.

In 2007, changes were made to the "Rules for the provision of catering services" (Decree of the Government of the Russian Federation dated 10.05.2007 No. 276), which obliges public catering enterprises to indicate the nutritional value of products. But, even if you have experience in compiling TTC and all the necessary documentation, the time to develop one TTC without using a program for automating technological calculations can take up to 3-4 hours (calculating calories, physical chemistry, microbiology and other indicators)!
We have been developing TTK for public catering enterprises for more than fifteen years, during which time a large methodological base has been accumulated.

Since January 2015, we have been developing documents in accordance with GOST 31987-2012 and with the requirements technical regulation Customs Union TR TS 021-2011. The new TTK form was developed in accordance with the Interstate Standard and approved for use by countries such as Kazakhstan, Kyrgyzstan, Russia, Tajikistan and Uzbekistan.

In addition to updating the TTK form itself, we make a calculation energy value in kJ, calculation of nutrients as a percentage of the average daily requirement.

Now the set of documents also includes an Information Sheet containing detailed information about dishes and products, including information about Allergens, dietary supplements, GMOs, as well as the composition of the dish.

When calculating losses during cold and heat treatment of a product, we are guided not only by tabular data from the Collection of recipes. Our database also contains actual product losses, which often differ from STN. You can check the compliance of the company's recipes for the correctness of the bookmark norms, and prevent financial losses!

The technical and technological map (TTK) is signed by the head of the enterprise and the developer. As a rule, there is no need to certify the TTK in Rospotrebnadzor. But in some cases (for example, if you sell products outside the enterprise, through other outlets) The TTC is not enough, and it is necessary to develop Specifications and pass the certification procedure.

When developing a Technical and Technological Map, we provide a complete set of documents necessary for the operation of a catering enterprise:

• Technical and technological map
• Calculation card (calculation of dishes) at average Russian prices
• The act of control study
• Justification for calorie calculations, mass fractions salt, sugar, fat, solids, microbiology
• Calorie sheet
• Information sheet
• Technological map (for dishes made according to the official Collections of recipes)
• Mini recipes (bookmarks for chefs)

The development of documents is carried out by our technologists in the program of technological calculations "Chief Expert" created by us.

Examples of documents developed in the program "Chief Expert"

How to order the development of a Technical and Technological Card and a set of documents for a public catering enterprise?

The procedure for ordering and paying is as follows:

• You fill out the Questionnaire for the development of the TTC. After receiving the questionnaire, we prepare for you a proposal for the cost and terms of development. If you do not want to fill out the questionnaire, write or call us;
• After a positive response, we send you an electronic contract and an invoice for payment. (If the conclusion of the Agreement in a paper version, with a signature and a seal is not important for you, we are guided by the Offer Agreement);
• You pay an advance payment in the amount of at least 1/3 of the cost of work;
• Upon completion of the development, we send you an Information Sheet, which contains detailed information about the dishes, and confirms that the documents have been developed in full;
• You pay the remaining amount, we send a complete set of technological documentation (in MS Word (RTF), Excel or PDF format, of your choice). After that, documents confirming the fact of payment will be sent to you by registered mail (Original invoice, Service agreement, Certificate of completion).

The TTC development time depends on the quantity and complexity of the dishes. On average, 50 TTCs are developed within 5-7 working days.

The cost of a standard calculation of a set of documents for a dish is 290 rubles. Under the standard calculation is meant the calculation of documentation according to the customer's recipe, without a set of cooking technology (or with copying the text from electronic media), with the calculation calculation card at average prices.