What are technological dish maps? How to make a technological map of a dish
how to make a technological map of a dish
- Net weight in TTK and should not coincide with the weight in the plate.
For example:
1. You take 60 g of beets for borscht (with peel and tail) - this is gross.
2. Peel it - this is the net weight, i.e. how much of the product, ready for production, remains after removing the inedible part.
3. Then there is heat treatment, when the product loses weight (or increases weight - as with noodles, cereals, dried fruits, etc.). This is how much the beets will weigh after all the cooking (sautéing, boiling) and this is what it costs in the last column of the Inspection Report. This is why it is done (to determine technological losses). - A technological map for a specific dish is an official document on the basis of which its cost is calculated. All dishes and culinary products that are public catering products are prepared in strict accordance with the technological map, which indicates the recipe and technology for their preparation.
Instructions
1
The basis for drawing up a technological map for a culinary, bakery or confectionery product is a collection of recipes, which provides the content and necessary standards for laying out products, yield of semi-finished and ready-made dishes, and cooking technology. If this dish is branded or new, and there is no official recipe for its preparation, then it is necessary to draw up a technical and technological map for it, the content of which is identical to the content of a regular technological map.2
Guided by the recipe, indicate in the technological map the list of products needed to prepare this dish, the norm for laying raw materials and the weight content of the semi-finished product and the finished dish in grams. This will allow you to determine the total amount of food needed to prepare the estimated number of servings.3
Take into account the qualitative and quantitative composition of the dish when calculating the cost for it. If the preparation of a dish requires any unique conditions or requirements for the quality of ingredients, then they will also be reflected in the technological map.4
Describe the preparation technology in detail, step by step. In this case, indicate the time required to complete each step and the total time required to prepare this dish. Using booking standards and nutritional value indicators of the products used, calculate the total calorie content of one serving of the finished dish and indicate it in the technological map.5
In the card, be sure to indicate the weight of one serving of the finished dish and describe in detail the requirements for its design, if any, then for serving the dish. In the case where manufactured products are subject to long-term storage, the technological map should reflect the conditions and period of storage.6
When drawing up a map, adhere to the requirements of the National Standard of the Russian Federation GOST R 50763-2007 Catering Services. Catering products sold to the public. General technical conditions. It regulates the content and design of the technological map for public catering products.7
Sign the technological map by the chef or production manager, and approve it by the head of the catering enterprise.
Examples of a technological map are present in any production facility, be it an aircraft factory or a public catering facility. This standardized document is mandatory in the enterprise, but the form and appearance differ from industry to industry.
What is this
Examples of a routing include required information for workers performing a specific operation. It can take the form of a procedure or instruction, presented in the form of text, tables, graphs, recipes, action plans, and so on.
What should she be
Whatever form the examples of the technological map are made, it must answer the following questions:
1. What to perform (what operations or procedures).
2. How to perform (specific steps are described in a certain order and sequence).
3. How often they should be performed (regulated regularity, periodicity).
4. How long should the execution take (how long can it take to carry out any stage of the operation and all of them together; often a “fork” is indicated from start to finish).
5. What is expected as a result (result after the procedure).
6. Resources required for production (list of 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 Rospotrebnadzor commissions. They also have practical meaning in the enterprise itself. Such a document greatly facilitates the work of personnel and the inspection of special authorities.
This requirement is based on the understanding that specialists with completely different (including quite 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 drawing up a technological map of an enterprise is provided. Thus, their first function is educational.
The second task is to regulate a certain procedure where different work options can be used. Often, specialist developers choose the most rational methods.
The third task is to ensure that existing professionals are involved as quickly as possible in the new process and improve the skills of existing professionals. And planned, well-written instructions will help them with this.
It follows that the technological map should be drawn up in such a way that the least qualified employee of the enterprise can intuitively understand it, and competent specialists can find the required tips for themselves in the work.
Where is it used?
It should be noted that this document is often developed for each individual enterprise object.
Today, an example of filling out technological maps for almost all types of production has been developed. Based on one sample, you can develop any instructions and recipes.
Developed by
This document is compiled by specialized departments of the organization and is approved at the level of enterprise management.
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 own needs, but also by consulting companies and specialized institutes to order.
How is it developed
Often, a technological map is drawn up separately for each division of the enterprise. In one document it is allowed to take into account different schemes of operations if the execution method is similar.
It is recommended to develop and display technological maps in the form of plates, graphs, and clearly structured text. Any visual aids may be used to ensure that operations and procedures are understood and performed correctly.
Features of compilation
Each technological map is individual. It must 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 connections within the company. This is precisely the difficulty of using ready-made examples.
However, given that this is a standardized document, it should be written using a familiar structure for your field of activity.
Compilation examples
To begin with, we will consider the technological map of the excursion. 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, enterprises). 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 of application. In this section, it is already worthwhile to clearly and reasonably describe exactly which procedures and operations are covered by the route flow chart, an example of which is being considered.
3. Regulatory documents. List here everything that may affect your activities, from legislation to internal instructions. Please note that this section is your kind of cheat sheet. You can contact him if you have any questions not described in this map.
4. Terms and definitions. Also meticulously and painstakingly include here everything that appears 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 spell them out. Be aware of abbreviations. They should also be included in this section.
5. General provisions and 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, and 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 required for excursion activities. The technological route map, an example of which we are considering, is best described here. Calculation of duration is one of the required 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. Costing also placed 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 seek the help of professionals and accountants.
8. Procedure for 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 documentation you can also often find the definition of “routing and technological map”. An example of it will not differ much from that discussed above, since this is one of the terms that describes the sequential course of the entire technological process.
A similar compilation principle can be used when an example of construction work, agricultural operations and other projects is needed. You will never prepare the right dish if you do not follow a clear recipe (proportions, sequence, ingredients).
Examples of a technological map are indeed present in any production, be it a bakery plant or a local cafeteria. This standard document is mandatory in institutions, but its form and appearance differs depending on the industry.
In restaurants, a visitor's question about the ingredients of an unfamiliar dish causes confusion or the answer that it is a big secret. The client wants to know exactly what he ate - this is a completely normal requirement. To give the answer, you can look at the technological map.
Why do you create a technological map?
In the work of catering establishments focused on various levels of providing such services, a mandatory requirement is the presence of such a document as a technological map of the dish. Without it, the company is not allowed to operate. Why does the map exist? This is a question for random people in the restaurant business, because meal preparation process cards have all the information that begins with the purchase of products and ends with placing the customer’s order on a properly served table. Competent preparation of this document allows chefs to find a way out of any situation in the kitchen without instructions from the chef. For restaurant owners, dishes perform the function of monitoring food consumption, the cost of each dish, the cost of raw materials, receiving daily revenue and calculating the profitability of the enterprise and many other functions. This is a basic document that allows you to find out the profitability of a restaurant.
Cooking technology - what is it?
The technology of preparing a dish includes all concepts about products, from their quality to their chemical composition and consumer value, about methods of processing raw materials and semi-finished products, about the correct methods of storing products, preparations and finished products. It also contains requirements for equipment and kitchen supplies with step-by-step instructions for all the actions of the cook. In general, working in food establishments means technological maps for dishes. Thanks to these nondescript tables and descriptions, it becomes possible to correctly, beautifully, tasty, healthy and on time feed the client with the ordered food in the amount stated in the menu. Then get a certain price for such a service, which will ensure profit for the restaurant or cafe, and a random person, satisfied with the combination of food quality and its price, becomes a regular customer.
What information is in this document?
The information provided by technological maps for preparing dishes certainly includes the methods by which raw products are cleaned, washed, cut, and subjected to some kind of heat treatment. There are also gross products, their grade and quality, rules for storing raw materials and prepared food. This information must correspond to the special collections of recipes referred to in the card. Each technological dish sheet explains how to prepare raw materials, for what time and at what time the product is processed, what weight losses occur during proper heat treatment, starting from the preparatory stage and ending with the stove. This data will allow the cook to use the required amount of product to prepare portioned dishes. In addition to step-by-step maps for dishes, they contain data on possible replacement of products, which are also regulated by special collections and allow you to make adjustments without losing taste and nutritional value. Right down to the design and submission, everything is written down in this document.
How to make a map correctly?
In order for the technological map of a dish to be drawn up correctly and fulfill its functional load, the following data must be entered into it.
What can you learn from this document?
Technological maps for dishes make the work of cooks of any level easier. It is no secret that many restaurant-type establishments undertake to train chefs from scratch, citing a specific menu and an experienced chef. The question of such training is whether a kitchen professional will be able to tell a beginner everything he needs, and will he want to do it? For a novice cook, it is much more useful to read verified information collected in a single document. It is also useful for experienced workers to read such a map, because there are culinary products on the menu that are ordered once a year, and some of the subtleties of technology may be forgotten. However, the most important function of cards is to purchase the strictly required amount of products and spend them correctly. And also - the most delicious dish, but forgotten by the waiter or prepared incorrectly, can forever deprive any cuisine of its reputation.
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How to register TC and TTK
The main documents on the basis of which dishes are prepared are technological (TC) 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 used in production descriptions.
Let's look at their differences.
A technological map is developed for each dish, based on a collection of recipes for public catering.
The technical documentation must contain the following information:
— list (composition) of products (ingredients);
- mass of ingredients used;
— mass of the finished product;
- weight of one serving;
— description of the technological process of manufacturing products;
- description of the design of the dish (appearance);
— description of serving the dish (product);
- storage conditions;
— shelf life.
The recipe indicates the consumption rates of gross and net products for one or more servings, or for one or more kg, the yield (net weight) of semi-finished products and the yield of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).
As a source of recipes, it is allowed to use Collections of recipes for public catering establishments or other sources operating in the territory of the state that has adopted the standard.
Technical and technological map (TTK)— is being developed only for new non-traditional products manufactured for the first time at a public catering enterprise. Which is missing in collections of recipes.
The TTK establishes requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, design, sales and storage, quality and safety indicators, as well as the nutritional value of public 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 food products, gross and net, mass (yield) of the semi-finished product and/or yield of the finished product (dish);
- technological process;
— requirements for registration, serving, sales and storage of public catering products;
— indicators of quality and safety of public catering products;
— information data on the nutritional value of public products
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”.
TECHNICAL AND TECHNOLOGICAL MAP
HOW PROGRESS IN SOCIETY
NUTRITION WHEN CREATING NEW
DISHES.
Even in the not-too-distant time, public catering
existed strictly according to normative rules. And in what
we would not enter the establishment, the range of products offered
products were absolutely practically the same. Everything
what could public enterprises offer us?
nutrition was contained in one collection of recipes and those
dishes that are included in its composition. And as they say, a step in
left or step to the right - execution. We should have tried earlier
cooks add to the raw set of any dish with
collection of recipes, something new - it would turn out
an inevitable fine for them.
You can download the map at the end of the article.
Times change and I believe that today
time, public catering is at its very dawn.
It's nice to walk along the streets of our cities and see
variety of public enterprises being opened
catering with their range of products offered and
varieties of national cuisines, the most exquisite
a gourmet will find something to his liking.
Currently, for your fullest satisfaction
needs of the population at public enterprises
power supply can be developed new original
recipes for cooking or using recipes and
recommendations contained in popular publications.
if the catering establishment decides
release a dish for which the recipe is not provided
Collection of recipes currently valid
for each of these dishes a technical document is compiled -
technological map (TTK) .
Let's look at some of the terms:
Signature dish (product) – dish (product)
prepared according to the original recipe and technology and
reflecting the specifics of the food enterprise
The signature dish usually differs in
organoleptic indicators from the dishes provided
current officially published collections
recipes for dishes. The specifics of the enterprise include
national, regional and other features.
New dish (product) - A dish prepared from a new
type of raw materials and new, improved technology.
Catering enterprises can develop
recipes and technology of new and branded products ,
dishes can be designed for one
specific catering establishment and for
several enterprises.
At the first stage, you need to determine the dish you want
want to enter into the menu of your enterprise. Here you need
take into account not only yours
desire (and fantasy
many leaders
works well) but also
the specifics of your
establishments, qualifications
cooks.If you have
we need a small cafe
take time into account
cooking how to
As a rule, the client does not like to wait for a long time and it is in your interests
so that the technological process does not drag on for a long time.
we need to come up with dishes with a lot of
ingredients. If you still want to include in the menu what
it’s exquisite, you definitely need to write the time on the menu
preparing the dish and the client will know what he needs
hope.
The dish has been selected and we move on to the main points
drawing up technical and technological map.The map consists
of seven main points.
It is best to make a map in the XL program, all the main ones
moments like point 2 can be written only once
it fits all criteria.
Technical and technological map No. from what date. Below
write the name of the dish.
1 – Area of application for what dish
distributed (name of dish) produced in
(name of your establishment) .
2 – Requirements for raw materials, here we describe what
raw materials used to produce this dish
complies with the requirements of current regulatory and
technical documents have accompanying
documents confirming their safety and
quality (certificates of conformity, sanitary -
epidemiological conclusion, certificate
security, etc.)
3 – The recipe for the dish here describes everything included in
composition of the dish products in gross and net positions.
We completely include the masses of boiled or sautéed
products, the mass of semi-finished products and the yield of the finished product
The second side of the technical and technological map begins
from the fourth point.
4 – Technological process, the first part is suitable for
all dishes and there is no need to change further
on the free lines we describe the technological process
your dish.
5 – Design and presentation of the item speaks for itself and
consists of four subparagraphs
Presentation – how it is decorated and on what dishes it is served.
Serving temperature:
First courses – 75 degrees C
Main courses and side dishes – 65 degrees C
Cold appetizers – no higher than 5 – 7 degrees C
Cold soups and drinks – from 5 to 14 degrees C
Implementation – the deadline for serving the dish from the moment
end of the technological process.
Shelf life – Can be written – Set
according to SanPiN 2.3.2.1324-03.
6 – Quality and safety indicators, organoleptic
characteristics of the dish - here we describe the appearance, taste
smell, color of the finished dish.
7 – Nutritional and energy value, proteins, fats
carbohydrates and calories per serving and per hundred grams
ready-made dish. This point seems impossible to you and
everything is simple here, there is a website where they will calculate it for you for free
Not only proteins, fats, carbohydrates and calories, but also
will break down your dish into all the microelements. It’s called
website EDIMKA.RU (recipe composition analyzer) enter
products, click analyze and they will show you everything
enter all the data into the card. Your card is ready
sign by the responsible developer
print and you're done.
In this article we covered the main points
drawing up technical and technological map.You found out
how to draw up a card step by step, everything is quite simple and
available, and your production will delight your
visitors with a variety of dishes.
If you have anything to add or can share
your experience, if you have any questions, leave your comments
We will consider all your suggestions in the following articles.
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See you.
PS . All materials for preparing your own catering production can be found by following this link:
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