You have decided to open a catering business and achieve success in this difficult
market? Do you want to cook better than your competitors? Then without a unique
Made-to-order food cards are a must.

The technological map of dishes is your assistant:
- in the fight for the hearts and wallets of visitors;
- protection against production errors;
- reducing unnecessary costs.

This is the basis and guarantee of proper running of the restaurant business, receiving a stable income from customers, and the absence of problems with the sanitary and epidemiological station. The card is equipped with all the regulatory 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 trusted to manufacture the TTK, let’s define the terms.

Technological map or Technical and 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
nutrition, or is 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.

Main sections of the Technical and Technological Map, as the main document at enterprises
public catering facilities with an original menu are given in the table:

Collection of dish recipes and its additions

It is necessary to mention one more concept that coexists peacefully with the TC and TTK -
food recipes. Information about the components and the technological process is provided here.
cooking. The recipe does not contain the source, conditions, terms of sale, food
values ​​and needs to be supplemented with a technical and technological map developed
specialist.
If a situation arises when the existing collections of dish recipes do not contain the necessary
element, then you need to practice the dish. It means:

1. Cooking a new dish repeatedly to accurately determine the norm
necessary products.
2. Drawing up a mining report.
3. Based on point 2, formation of a technological map and its approval.

In the absence of a full-time technologist at a catering establishment,
technical and technological map should be contacted by a professional, this will allow:
1. Reduce financial investments for menu optimization.
2. Preliminarily evaluate the benefits of selling each dish.
3. Save on a full-time technologist.
4. Use a wide range of products.

And most importantly, a well-drafted TTK will allow you to avoid fines for lack of
technological documents that comply with the legislation on the organization and
functioning of public catering establishments.

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 establishment
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 into account time
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 what type of dishes it is served on.

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
indicators 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.

Receive articles directly to your email by leaving your e-mail

See you.

PS . All materials for preparing your own catering production can be found by following this link:

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.

The presented menu contains signature dishes, one of which is “Roast with mushrooms in pots” Director of the cafe “” 2014 TECHNICAL AND TECHNOLOGICAL CARD No. 1. Figure 1 - “Roast with mushrooms in pots” Scope This technical and technological map is distributed for the dish “Roast with mushrooms in pots”, produced by the restaurant “Stolovaya No. 1” and its branch, while all the necessary requirements for its preparation are observed. List of raw materials To prepare the second hot dish “Roast with mushrooms in pots”, use the following raw materials: Beef GOST R 54315-2011 Potatoes GOST R 51808-2001 Onions GOST R 51783-2001 Butter GOST R 37-91 Raw materials used for cooking the second hot dish “Roast with mushrooms in pots” must comply with the requirements of regulatory documentation, have certificates and quality certificates.

How to make a technological map for a dish

NEW College: Nutrition Computer program for organizing meals and accounting for food in institutions of primary and secondary vocational education. place an order printable version 1100 recipes for dishes (technological maps), chemical composition and nutritional value of dishes, culinary products, semi-finished products. In this section you will find a new reference book (recipe book), which contains technological maps (recipes) for preparing more than 1100 dishes.
Standards for storing foodstuffs, semi-finished products (nested dishes) gross and net per 100 grams of weight of the finished dish have been published. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie content (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals: Ca (calcium), Fe (iron).

How to make a technological map of a dish

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.

Technological map of the dish. how to calculate?

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.

Attention

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.

How to make technological cards?

Chop the onion and sauté, add chopped boiled mushrooms and continue frying for 3-5 minutes. Flour sautéed in fat is diluted with hot mushroom broth until smooth, cook for 20-25 minutes, add salt and strain, then add sautéed onions and mushrooms and cook for 10-15 minutes.
At the end of cooking, add sour cream and bring to a boil. Registration, submission, sale and storage. The second hot course “Roast with mushrooms in pots” is served in a pot, sprinkled with chopped herbs.

The serving temperature of the dish should be 65 C. The shelf life of “Roast with mushrooms in pots” is immediately after preparation. Quality and safety indicators. Organoleptic characteristics of the dish: Appearance - the potatoes have the correct shape, the filling occupies the entire space of the inside of the potato, the crust is moderately brown and uniform.

The consistency is soft.

Technical and technological map of the dish

The collection of recipes (technological standards) is required to develop a document “Technical and technological map”. However, not everyone understands how the TTK differs from the Technological Map, and what it should look like. In this article we will try to give a detailed answer to this question. So, the requirements for the design of the TTK and the information contained therein are set out in detail in GOST 31987-2012.
We will not describe in detail the contents of GOST, we will limit ourselves only to a description of the main features: Unlike the Technological Map, in the Technical and Technological Map, along with the calculation of calorie content, it is necessary to indicate the following indicators:

• Organoleptic indicators
• Physico-chemical indicators (mass fractions)
• Microbiological indicators for the corresponding food group

Below we present the methodology for developing the TTK and describe in detail the calculation of all the necessary indicators.

1100 dish recipes

In the case when 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 establishment. Please note The site contains a collection of the best recipes and technological maps of dishes: recipes for baking bread, technological maps for fish dishes, a catalog of salad recipes, etc. Useful advice Organization of catering production / Ready-made menu (download).

Sample technological map of a dish

You can add from 50 to 100 grams of green peas to the vinaigrette by correspondingly reducing pickles or sauerkraut. TECHNOLOGICAL MAP No. 2 Figure 3 - Siberian borscht Table 6 - Technological map Name of products For the estimated number of servings 1 serving 4 servings 100 servings Gross, g Net, g Gross, g Net, g Gross, g Net, g 1 2 3 4 5 6 7 Beetroot 48 39 192 156 4800 3900 Fresh cabbage 24 19 96 76 2400 1900 Potatoes 13 9.5 52 38 1300 950 Beans 9 9 36 36 900 900 Carrots 12 9 48 36 1200 90 0 Onion 11.5 9 46 36 1150 900 Tomato puree 7 7 28 28 700 700 Cooking fat 4 4 16 16 400 400 Garlic 1 1 4 4 100 100 Granulated sugar 2 2 8 8 200 200 Vinegar 3% 1.5 1.5 6 6 150 150 Water 193 193 7 72 772 19300 19300 Yield 250 Cooking technology Place shredded cabbage in boiling broth or water and cook for 10-15 minutes.

Sample technological map of a Ukrainian dish

Protein content in 100 grams of the ingredient ‘Fat mesh (Pryatine)’ = 1.4 grams. 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 (art. 7 in part 1). This ingredient is SUBJECT to heat treatment, therefore, protein loss during heat treatment is determined according to reference data = 10% (Article 10 in Part 1). Thus, the total amount of protein in the ingredient = 0.59*(100-10)/100 = 0.53 grams. (Art. 14 in Vol. 1) 1.2.

Info

The ingredient ‘Fat mesh (Pryatine)’ HAS NO TECHNOLOGICAL LOSSES after heat treatment (Article 13 in Part 1), therefore the total amount of protein in the ingredient = 0.53*(100-0)/100 = 0.53 grams. 1.3. The ingredient ‘Fat mesh (Pryatine)’ IS taken into account in the yield of the dish (Article 17 in part 1), therefore the protein content is taken into account in the total protein content in the dish.

Sample of drawing up a technological map of a dish

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 it Examples of a routing include the 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 it should be. Whatever form the examples of the technological map are made, it should 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.

Recipe Recipe for the dish “Roast with mushrooms in pots”. Table 3 - Technological map Name of raw materials Gross weight (g) Net weight (g) Beef 162 119 Potatoes 253 190 Onions 30 25 Tomato puree 12 12 Salt 12 12 Pepper 10 10 Yield 325 Technological process Preparation of raw materials for the production of the second hot dish “Roast” with mushrooms in pots”, produced in accordance with the Collection of recipes for dishes and culinary products for catering establishments (2010).

Cooking technology The meat is cut into cubes, sprinkled with salt and pepper, and fried. Potatoes are cut into cubes and fried. Onions are cut into half rings and sautéed. Meat is placed in a pot, potatoes and onions are poured on it, sour cream and mushroom sauce is poured over it and it is stewed. For the sauce, prepared dried mushrooms are soaked and boiled. The broth is filtered, the mushrooms are washed and cut into strips.

Sample of filling out the technological map of a dish

I worked for a long time in the area where they are developed and used and therefore I can tell you about them. And I even have a second degree as a restaurant business technologist.

They work with them in the kitchen of a restaurant or cafe, and in any dining room. A technological card is developed for any first, second course, or appetizer, salad, and even for drinks and any cocktails such a card is developed.

Here is an example of what this card looks like for the first course. The card must be approved by the manager, it is calculated according to the collection of recipes, meaning the bookmark of the product. The name of the dish is written down, which collection number it was taken from, and a bookmark is made for 100 servings and for one. And the portion output is shown. Cards exist to ensure that the food storage is observed, and also to make it possible to keep track of food consumption in the kitchen.

In order to use the recipe for preparing a dish in the technological map, you must perform calculations using the following formulas:

Given:

x- weight of the finished dish according to the proportions of the recipe recipe

y- weight of raw materials for the finished dish according to the proportions of the recipe recipe

z-weight of one serving of food (according to your need)

a- Weight of one raw material ingredient for the production of a dish

Task: You need to prepare 100 servings of a dish according to the recipe card.

1. Find out the total weight of raw materials for preparing 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 preparing this recipe to prepare 100 servings

2. a*(x/z)*100/(x/z)=weight of one ingredient to produce 100 servings.

Examples

Eggplant in nut crust

Cooking technology.

The nuts are chopped, the garlic is chopped. Eggplants are cut into slices. Combine mayonnaise with nuts and garlic and mix thoroughly. Eggplants are dipped in the resulting mixture and fried in vegetable oil.

Pomegranate salad

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 and sautéed in vegetable oil until tender. Apples with the seed nest removed and peeled are cut into strips. Boiled beets are peeled and grated. Pomegranates are cleaned. Walnuts are roasted and crushed. The prepared components are placed in the following sequence: meat, onions, mayonnaise, apples, nuts, beets, mayonnaise.

Salad Elite

Yield of one portion of semi-finished products ___________________

Yield of one portion of the finished product in grams_____1000_

Cooking technology.

The beans are boiled and chopped. Boil the shrimp, peel the sweet pepper, and cut into strips. The prepared components are combined and seasoned with vegetable oil. Decorated with greens and pine nuts.