When opening a new catering establishment, every restaurateur dreams of seeing his establishment successful. He spends a lot of time and money on exterior design, interior design, staff training and attracting the best chef to his restaurant, bar, cafe, etc. Of course, these are important components of success, but there is also a certain list of documentary reporting acts, the absence of which makes it impossible to realize your cherished dream.
A technical and technological map, hereinafter referred to as TTK, is an important regulatory certificate used by this enterprise to be able to sell home-made food products. It describes in detail the requirements for the technology of the production process of new signature dishes or other culinary products. The content of such a document is thought out by the person who directly develops the recipe in production and is responsible for the proper quality indicator of the finished culinary delights.
You need to know this about TTC.
- It is a mandatory form of documentation for the ability to sell a self-made food product.
- This form of documentation must be registered and assigned its own serial number.
- It is developed for each individual dish included in the menu.
- Valid exclusively in the production for which it was developed.
- It develops requirements for the safety of raw materials, standards for the production and storage of finished products, as well as recommendations for their design before serving to the visitor.
High-quality preparation of technological maps.
Not many specialists in the catering industry can boast of the ability to correctly draw up such an important and necessary document. Therefore, by providing such work to unfamiliar personnel, you risk finding yourself without the necessary documentary base to sell your products. In this matter, it is important to understand that illiterate execution or lack of such documentation can lead to problems that cannot always be easily solved.
The Progress hospitality industry is responsible for the quality of the services provided and has competent specialists who have good experience in drawing up technological maps for catering establishments.
By contacting us, any restaurateur can sleep peacefully and not be afraid of sudden inspections by interested supervisory authorities.
Technical and technological maps are normative documents. They are developed for new and branded dishes and culinary products manufactured and sold only in this enterprise (for products supplied to other enterprises, these cards are not valid). Along with the technology for preparing products and standards for storing products, they include requirements for the safety of the raw materials used and the technological process, as well as the results of laboratory tests of products on safety indicators.
The technical and technological map consists of sections.
- 1. Product name and scope of application. Here the exact name of the dish (product) is indicated, which cannot be changed without approval, and the list of enterprises (branches) and subordinate enterprises that have the right to produce and sell this dish (product) is specified.
- 2. List of raw materials used to manufacture the dish (product). All types of products needed to prepare a given dish (product) are listed.
- 3. Requirements for the quality of raw materials. A mark is placed on the compliance of food raw materials, food products and semi-finished products used for the manufacture of this dish (product) with the requirements of regulatory documents, as well as on the availability of a certificate of conformity and a quality certificate.
- 4. Standards for laying raw materials with gross and net weight, yield of semi-finished products and finished products. Here the norms for storing products with gross and net weight for 1, 10 or more servings, the yield of semi-finished products and finished products are indicated.
- 5. Description of the technological process of preparation. This section should contain a detailed description of the technological process of preparing a dish (product), including the cold and heat treatment modes that ensure the safety of the dish (product), as well as the use of food additives, dyes, etc. The technology for preparing dishes and culinary products should ensure compliance with safety indicators and requirements established by current regulations, in particular SanPiN 2.3.2.560-96.
- 6. Requirements for design, serving, sales and storage, providing for design features and rules for serving the dish (product), requirements and procedure for the sale of culinary products, conditions, terms of sale and storage, and, if necessary, transportation conditions. These requirements are formed in accordance with GOST R 50763-95, SanPiN 2.3.6.1079-01 and SanPiN 2.3.2.1324-03
- 7. Quality and safety indicators. These are organoleptic indicators of a dish (product): taste, color, smell, consistency, basic physical, chemical and microbiological indicators that affect the safety of the dish (product), in accordance with GOST R 50763-95.
- 8. Indicators of nutritional composition and energy value. The section contains data on the nutritional and energy value of the dish (product) (tables "Chemical composition of food products"), which are determined when organizing meals for certain categories of consumers (organizing dietary, therapeutic and prophylactic, children's, etc. nutrition).
Each technical and technological map is assigned a serial number. The card is signed by the process engineer, the responsible developer, and approved by the head of the catering enterprise or his deputy. The validity period of technical and technological cards is determined by the enterprise.
Business name
ROUTING
Name of the semi-finished product,
dishes, products Champignon salad
Recipe No._______________________column________________________________________
Cooking technology: Prepared champignons are poached, cut into slices, heated in butter or margarine, and cooled. Hard-boiled eggs, tomatoes and apples (without the seed nest) are cut into strips. Ready champignons are combined with chopped tomatoes, apples, eggs, and seasoned with sour cream. When leaving, you can sprinkle with finely chopped parsley.
Quality requirements
Appearance: the products are neatly laid out, appropriately cut, and decorated with greenery.
Color: the color is natural to the sour cream and herbs used.
Taste and smell: the taste is moderately salty, with the aroma of the ingredients included.
Consistency: soft, apples have a slight crunch.
Head Production___________________________________________
Signature Full name
Business name
ROUTING
Name of semi-finished product, dish
Azu products
Recipe No._______________________column_________________________________
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Calculation of raw materials for 1 serving, g |
Raw material consumption (net), kg |
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Beef |
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Animal fat |
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Tomato puree |
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Bulb onions |
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Wheat flour |
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Tomatoes |
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Pickles |
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Potato |
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Mass of stew |
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Weight of semi-finished product |
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Weight of the finished product (dish) |
Cooking technology: Meat, cut into 10-15g cubes, fried, poured with broth or water, sautéed tomato puree added and simmered almost until done in a sealed container at a low simmer, a sauce is prepared on the remaining broth, in which pickled cucumbers cut into strips are placed, the sauce is poured over the meat, add fried potatoes and simmer for 15-20 minutes. 5-10 minutes before readiness add fresh tomatoes and bay leaves. The finished dish is seasoned with crushed garlic. For ease of portioning, potatoes and tomatoes can be stewed separately.
The basics are served together with sauce and side dish and decorated with herbs.
Quality requirements:
Appearance: the products are neatly laid out; the greens, potatoes and meat on the surface have retained their stick shape.
Color: red-brown, gray meat.
Taste and smell: the taste is moderately salty, slightly sour with the aroma of garlic.
Consistency: juicy, soft, cucumbers slightly crunchy.
Head Production_______________________ ____________________
Signature Full name
Technical and technological map No. 1
on the dish "Cabbage stuffed with apples"
1 AREA OF USE
This technical and technological map (TTK) applies to the dish "Cabbage Stuffed with Apples", produced by a catering establishment - a restaurant.
- 2. LIST OF RAW MATERIALS
- 2.1 To prepare the dish "Cabbage Stuffed with Apples" use the following raw materials:
Cabbage without grade GOST R 51809-2001
Apples GOST R 50528-93
Sugar GOST 21-94
Vegetable oil GOST R 52465-2005
Sour cream GOST R 52092-2003
Salt GOST R 51574-2000
- 2.2 The raw materials used to prepare the dish “Cabbage Stuffed with Apples” must comply with the requirements of regulatory documentation and have certificates of conformity or quality certificates.
- 3 RECIPE
4. TECHNOLOGICAL PROCESS
Peel the cabbage, remove the stalk, cook in salted water until half cooked and cool. Separate the leaves from the head of cabbage and lightly beat off the petioles. Place finely chopped apples sprinkled with sugar on the prepared cabbage leaves. Place the cabbage leaves with the apples wrapped in them on a clean cloth and shape the product into balls, then place them in a saucepan, pour over vegetable oil, add a little broth or water and simmer until tender. When leaving, pour sour cream over the cooled cabbage and decorate with herbs.
- 5.1 Serve on a shallow dinner plate
Appearance - The dish is neatly laid out and beautifully decorated. There is sour cream on the surface.
Mass fraction of dry substances, % (not less) 14.24
Mass fraction of fat, % (not less), by extraction-weight method 4.32
6.3 Microbiological indicators.
product, g 25
__Anisimov V.V.__
Restaurant director full name
Technical and technological map No. 2
on the dish "Boiled crayfish with vegetable salad"
1 AREA OF USE
This technical and technological map (TTK) applies to the dish “Boiled Crayfish with Vegetable Salad”, produced by a catering establishment - a restaurant.
- 2. LIST OF RAW MATERIALS
- 2.1 To prepare the dish “Boiled Crayfish with Vegetable Salad” the following raw materials are used:
Crayfish GOST 30314-95
Carrot GOST R 51782-2001
Cucumber GOST 1726-85
Mayonnaise GOST R 53590-2009
Parsley greens GOST 16732-71
- 2.2 The raw materials used to prepare the dish “Boiled Crayfish with Vegetable Salad” must comply with the requirements of regulatory documentation and have certificates of conformity or quality certificates.
- 3 RECIPE
4 TECHNOLOGICAL PROCESS
Boil the crayfish as described in the previous recipe, but with less salt. Separate the necks and claws of boiled crayfish and peel them. Clean the crayfish shells from the entrails and fill them with a salad of carrots, cucumbers and crayfish meat, cut into small cubes and dressed with mayonnaise sauce.
Place the peeled crayfish neck on the salad and cover it with mayonnaise sauce.
When serving, place the stuffed crayfish shells in a salad bowl and garnish them with peeled crayfish claws and herbs.
- 5 DESIGN, SUBMISSION, SALES, STORAGE
- 5.1 Served on
- 5.2 Serving temperature 12-14 o C
- 5.3 Implementation period - 2 hours from the end of the technological process.
- 6 QUALITY AND SAFETY INDICATORS
- 6.1 Organoleptic characteristics of the dish:
Appearance - The dish is beautifully laid out and presented, the crayfish have retained their integrity.
Color - corresponding to the components included in the composition;
Taste and smell - the taste and smell characteristic of the products included in the composition.
Consistency - soft, juicy;
6.2 Physico-chemical indicators:
Mass fraction of dry substances, % (not less) 14.9
Mass fraction of fat, % (not less), by extraction-weight method 1.97
The number of mesophilic aerobic and facultative anaerobic microorganisms, CFU in 1 g of product is not more than 1*10
Caugulase-positive staphylococci, not allowed in the product mass, g not more than 1.0
Bacteria of the group of coliforms are not allowed in the mass of the product, g no more than 1.0
Proteus is not allowed in the mass of the product, g not more than 0.1
Pathogenic microorganisms, including salmonella, are not allowed in bulk
product, g 25
7. FOOD AND ENERGY VALUE OF 100 G DISH
Technical and technological map No. 3
for the New York Steak dish
1 AREA OF USE
This technical and technological map (TTK) applies to the dish "New York Steak", produced by a catering establishment - a restaurant.
- 2. LIST OF RAW MATERIALS
- 2.1 To prepare the dish "New York Steak" the following raw materials are used:
Beef steak GOST 43323-96
Vegetable oil GOST 35795-98
Sea salt GOST 52404-95
Mayonnaise sauce GOST 23456-96
Ground black pepper GOST 18766-97 2.2 Raw materials used to prepare the dish "New York Steak" must comply with the requirements of regulatory documentation, have certificates of conformity or quality certificates.
3 RECIPE
4 TECHNOLOGICAL PROCESS
Remove the steak from the package and let it sit for 15 minutes at room temperature. Then grease each piece with vegetable oil. Heat the grill pan to maximum temperature, lay out the steaks. During frying, turn the steak 4 times, frying each side for 2 minutes. Then transfer to a wire rack and let stand so that all the juices are absorbed into the meat.
- 5 DESIGN, SUBMISSION, SALES, STORAGE
- 5.1 Place steak on a dinner plate, salt and pepper. Served with arugula, potatoes and sauce.
- 5.2 Serving temperature of the dish is not lower than 65 o C
- 5.3 Delivery time - served within 15 minutes from the moment of preparation.
- 6 QUALITY AND SAFETY INDICATORS
- 6.1 Organoleptic characteristics of the dish:
Appearance - The dish is beautifully decorated with arugula.
Color - corresponding to the components included in the composition;
Taste and smell are the main taste of meat with Worcestershire sauce. The aroma of spices.
Consistency - soft, juicy. tender;
6.2 Physico-chemical indicators:
Mass fraction of dry substances, % (not less) 15
Mass fraction of protein, % (not less) 6
6.3. Microbiological indicators.
May FA (CFU/r) no more than 1*10 3 g/cm 3
coliform 0.1 g/cm 3
E coli 0.1 g/cm 3
S aureus 0.1 g/cm 3
Proteus 0.1 g/cm 3
Positive microorganisms, including salmonella, are not allowed in the product mass, grams
7. FOOD AND ENERGY VALUE OF THE DISH
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:
|
Chapter |
Meaning | Example |
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Name |
The exact name of the dish, |
This TTK describes the dish (product) |
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List of raw materials |
All types are specified |
Name of raw materials and used |
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Requirements for |
Compliance noted |
Food raw materials, |
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Weight norms |
Indicated in |
Yield of semi-finished product, g: 184, |
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Description |
This includes separation |
Peel the vegetables and cut into strips. |
|
Requirements to |
According to GOST and |
The procurement of raw materials is carried out according to technological recommendations for imported raw materials and proposals of the Collection of technological standards for catering enterprises. In terms of shelf life, products are guided by SanPiN 2.3.2 1324-03. |
|
Indicators |
Describes color, taste, |
Meat is moderately fried, color |
|
Energy |
Must be indicated |
1 serving (160 grams) contains - proteins |
|
Number, date, deadline |
Each technological |
Technical and technological map No. |
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.
Instructions
The basis for compiling a culinary, bakery or confectionery product is a collection of recipes, which provides the content and necessary standards for filling, 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.
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 the finished dish in grams. This will allow you to determine the total amount of food needed to prepare the estimated number of servings.
Take into account the qualitative and quantitative food when calculating the costing 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.
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.
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.
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.
Sign the technological map by the chef or production manager, and approve it by the head of the catering enterprise.
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.
Helpful advice
Organization of catering production / Ready-made menu (download). By purchasing the package Ready-made standard menu, you receive technical and technological maps, calculation cards, calculations of proteins, fats, carbohydrates, calories, justification for calculations and control reports for each dish.
Sources:
- drawing up a technical and technological map
- Explanations for the calculation of technological maps
A technological map for a certain type of product is the source document - the basis for determining the cost of production. Thus, in technological maps for public catering products, the basis for which is the approved recipe for a given specific dish, its quantitative and qualitative composition and a description of the cooking technology are indicated.
Instructions
The technological information is compiled on the basis of collections of recipes. They give the content and standards of the raw materials used, indicate the yield standards for semi-finished and ready-made dishes, and the technology for their production, including taking into account time standards. Requirements for the content and design of technological maps for public products are established by the National Russian Federation GOST R 50763-2007 “Public catering services. Catering products sold to the public. General technical conditions".
In the technological map for such products, indicate a list of products included in the dish, indicating their quantity in grams. This is necessary in order to calculate the total number of products required to produce 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 requirements for the quality of the products used, then these should also be indicated in the flow chart.
Describe the manufacturing process in a step-by-step format. Indicate the amount of time required to complete each step and the total amount of time spent preparing this dish.
Indicate 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 required for sale, terms and conditions of its storage. In this case, it is necessary to indicate the quality and safety indicators 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
A technological map is a document according to which control of product quality and safety of production processes is carried out by regulatory authorities.
To establish general rules for 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 government authorities and determine the mutual obligations of institutions regarding the content, timing and methods of transmitting information. Filling out the technological map is carried out according to certain rules.
Instructions
Familiarize yourself with the structure of technology interdepartmental cooperation. A map of the procedure for providing public services, data on the composition of documents for a specific service, information about counterparties, plans for inclusion in legal documents and plans for the implementation of interaction between departments.
Prepare the forms necessary for drawing up a technological map, including forms for entering data on the procedure for providing public services, forms for entering data about contractors and the content of interdepartmental interaction, forms for a plan for making changes to legal acts and a plan for implementing such interaction.
It is impossible to provide for absolutely all cases when filling out forms, so when filling out a 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 forms for technological maps, relevant recommendations and a description of the procedure for approving the 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 out the technological map on the basis of the acts regulating its provision.
If you plan to obtain information 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 become clear that the data from the base resource can be transferred to interdepartmental interaction.
After drawing up the 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
Nowadays, as a rule, the vast majority of enterprises develop signature dishes. (In principle, a signature dish is any dish that is not prepared according to the Collection of Technological Standards or the Collection of Recipes). For such products (dishes), enterprises must develop Technical and Technological Cards (TTK). The form and content of the TTK from January 1, 2015 is regulated by GOST 31987-2012.
In public catering establishments, the development of TTK, as a rule, is difficult, and in many cases, chefs and accountants - calculators - are involved in the development of TTK, as a result, the resulting documentation rarely meets the requirements. At many enterprises, the development of technical specifications comes down to drawing up a recipe and filling out the preparation technology (Regular Flow Chart). Such documentation does not comply with the Technical Regulations of the Customs Union (TR CU 021-2011). As a result, the company pays large fines for non-compliance of documentation with the requirements.
In 2007, changes were made to the “Rules for the provision of public catering services” (Resolution of the Government of the Russian Federation of May 10, 2007 No. 276), which obliges public catering establishments to indicate the nutritional value of their products. But, even if you have experience in compiling technical specifications and all the necessary documentation, the development time for one technical specifications without using an automation program for technological calculations can take up to 3-4 hours (with calculation of calorie content, physical chemistry, microbiology and other indicators)!
We have been developing TTK for public catering enterprises for more than fifteen years, during which time we have developed a large methodological base.
Since January 2015, we have been developing documents in accordance with GOST 31987-2012 and the requirements of the Technical Regulations of the Customs Union TR CU 021-2011. The new form of TTK 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 TTC form itself, we calculate the energy value in kJ, and calculate 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 processing of a product, we are guided not only by tabular data from the Collections of Recipes. Our database also contains actual product losses, which often differ from the STN. You can check the compliance of the company’s recipes for the correctness of the bookmark standards, 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 TTC to Rostpotrebnadzor. But in some cases (for example, if you sell products outside the enterprise, through other retail outlets), the technical specifications are not enough, and it is necessary to develop Technical Specifications and go through 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
- Costing card (calculation of dishes) at average Russian prices
- Test report
- Rationale for calorie calculations, mass fractions of salt, sugar, fat, dry matter, microbiology
- Calorie worksheet
- Information sheet
- Technological map (for dishes prepared according to official Collections of recipes)
- Mini recipes (bookmarks for chefs)
The development of documents is carried out by our technologists in the technological calculation program “Chief Expert” created by us.
Examples of documents developed in the "Chief Expert" program
How to order the development of a Technical and Technological Map and a set of documents for a catering enterprise?
The order and payment procedure is as follows:
- You fill out the Questionnaire for the development of the TTK. After receiving the questionnaire, we will prepare a proposal for you regarding the cost and development time. If you do not want to fill out the form, 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 paper form, with a signature and seal is not important for you, we are guided by the Offer Agreement);
- You pay an Advance in the amount of at least 1/3 of the cost of the work;
- Upon completion of 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, at your choice). After which, documents confirming the fact of payment will be sent to you by registered mail (Original invoice, Service Agreement, Certificate of completion of work).
The development time of the TTK depends on the number and complexity of the dishes. On average, 50 TTKs are developed within 5-7 working days.
The cost of a standard calculation of a set of documents for a dish is 290 rubles. By standard calculation we mean the calculation of documentation according to the customer’s recipe, without entering the preparation technology (or with copying text from an electronic medium), with the calculation of a costing card at average prices.
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