Technological card for the kalzha dish. How to make a technological map of a dish. Calculation of mass fraction of sugar

SALAD “SEA GIFTS”

1 area of use

This technical and technological map applies to the seafood salad produced in the restaurant.

2 Requirements for raw materials

Food raw materials, food products and semi-finished products used for the preparation of seafood salad must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc. .).

3 Recipe

Name of raw materials and products	Consumption of raw materials and products per 1 serving, g
Name of raw materials and products
Crab in its own juice

Frozen white mushrooms
Leaf lettuce
Cherry tomatoes
Dutch cheese
Olive oil
Vinegar 9%

* – mass of fried mushrooms

Continuation of Appendix G

4 Technological process

4.1 Preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

4.2 The salad is sorted, washed and cut into strips, boiled porcini mushrooms are cut into cubes and fried in olive oil. Mix crab in its own juice, mushrooms, diced cheese. The resulting mass is seasoned with a mixture of olive oil, vinegar and garlic. Spread the resulting mixture onto the salad and garnish with cherry tomatoes cut into slices.

5 Registration, submission, sale and storage

5.1 Serving rules: served on a snack plate.

5.2 Supply temperature: not higher than 14 0 C.

5.3 Sales period: prepared according to demand.

6 Quality and safety indicators

6.1 Organoleptic characteristics of the dish:

Appearance - the salad is placed in a mound on lettuce, decorated with sliced cherry tomatoes, the surface is not weathered.

The consistency - crab, cheese, mushrooms - is soft.

Color – characteristic of a set of products.

The smell is of crab, fried mushrooms, cheese, with the aroma of fresh tomatoes and lettuce.

Taste – crab, cheese, fried mushrooms, moderately salty, slightly sour.

6.2 Microbiological indicators:

Microbiological parameters of the seafood salad must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.5.

7 Nutritional value of “Seafood” salad on the way out – 150 g

Appendix 3

An example of a technological diagram

Appendix I

Assorted list of dishes for different types of catering establishments

Table 1 – Assortment of dishes, drinks, flour confectionery and bakery products of public catering establishments

Name	Approximate number of dishes
	restaurant


Cold appetizers
Hot appetizers

Hot dishes
Sweet dishes
Hot drinks
Cold drinks
Flour confectionery and bakery products


Liquor - vodka products

Table wines
Dessert wines and liqueurs
Fortified wines
Sparkling wine

Fruit and mineral waters, industrial tonics and soft drinks, juice, kvass

Continuation of application I

Table 2 – Assortment of dishes, drinks, flour confectionery and bakery products sold in the canteen

Name	Approximate quantity on the menu (subject to free choice)
Name
Cold appetizers

Hot dishes
Hot drinks
Sweet dishes
Milk and dairy products

Continuation of application I

Table 3 – Assortment of dishes, drinks, flour confectionery and bakery products sold in specialized cafes


	confectionery	ice cream	dairy	youth
Flour confectionery and bakery products
Hot drinks
Non-alcoholic cocktails (or homemade cold drinks)
Sweet dishes, ice cream
Cold appetizers
Hot dishes

NOTE:

1 In addition, the cafe also offers visitors chocolate, candies, fruits, citrus fruits (according to the season)

2 Hot drinks can be supplied with various additives (lemon, jam, preserves, cream, etc.)

3 The tea room can sell dry goods, bagels, bagels, etc.

Continuation of application I

Table 4 – Assortment of dishes, drinks, flour confectionery and bakery products sold in specialized eateries

Dishes, drinks and culinary products	Approximate number of items on the menu
Dishes, drinks and culinary products
Cold appetizers
Hot dishes
Hot drinks
Broths and flour culinary products
Juices (or fruit and mineral waters, tonics and soft drinks)
Sweet dishes

Table 5 – Assortment of dishes, drinks, flour confectionery and bakery products sold in specialized fast food establishments

Dishes, drinks and culinary products	Approximate number of items on the menu
Dishes, drinks and culinary products		cafeteria
Hot dishes and culinary products that the company specializes in selling
Sandwiches
Hot drinks, juices, fruit and mineral waters, soft drinks Fruit and mineral waters, tonic and soft drinks
Bakery and flour culinary products

It is intended to be included in the menu with various fillers and additives.

Continuation of application I

Table 6 – Assortment of dishes, drinks, flour confectionery and bakery products sold in specialized bars

Dishes, drinks and pastries	Approximate number of items on the menu
Dishes, drinks and pastries	cocktail bars	dessert, dairy	coffee, chocolate	grill bars	salad
Non-alcoholic cocktails, cold drinks of our own production
Sweet dishes, ice cream
Hot drinks
Flour confectionery products
Cold snacks, sandwiches
Hot dishes

Fruit and mineral waters, soft and tonic drinks, juices

NOTE: In bars, visitors are additionally offered chocolate, chocolate candies, nuts, fruits and citrus fruits (according to the season).

Appendix G

Table5 – Business lunch menu

No. in the collection of recipes 1996	Name of dishes	Number of servings
	1. Complex
	Nutritious salad
	Fish broth with meatballs
	Pork chop with salad
	Pineapple sherbet
	Black tea with lemon
	2.Complex
	Cocktail salad with chicken and fruits
	Broccoli and Cheddar Soup
	Fish in a pot in Georgian style
	Vanilla soufflé
	Black tea with lemon

GOST 31987-2012

INTERSTATE STANDARD

Catering services

TECHNOLOGICAL DOCUMENTS FOR PUBLIC FOOD PRODUCTS

General requirements for design, construction and content

Public catering. Technological instructions of products of catering. General requirements for lay out development and composition

MKS 67.230

Date of introduction 2015-01-01

Preface

The goals, basic principles and basic procedure for carrying out work on interstate standardization are established by GOST 1.0-92 "Interstate standardization system. Basic provisions" and GOST 1.2-2009 "Interstate standardization system. Interstate standards, rules and recommendations for interstate standardization. Rules for development, adoption, application, renewal and cancellation"

Standard information

1 DEVELOPED by the Open Joint Stock Company "All-Russian Scientific Research Institute of Certification" (JSC "VNIIS")

2 INTRODUCED by the Federal Agency for Technical Regulation and Metrology (Rosstandart)

3 ADOPTED by the Interstate Council for Standardization, Metrology and Certification (protocol dated December 3, 2012 N 54-P)

The following voted for adoption:


Short name of the country according to MK (ISO 3166) 004-97		Abbreviated name of the national standardization body
Kazakhstan		Gosstandart of the Republic of Kazakhstan
Kyrgyzstan		Kyrgyzstandard
		Rosstandart
Tajikistan		Tajikstandard
Uzbekistan		Uzstandard

4 By Order of the Federal Agency for Technical Regulation and Metrology dated June 27, 2013 N 195-st, the interstate standard GOST 31987-2012 was put into effect as a national standard of the Russian Federation on January 1, 2015.

5 This standard has been prepared based on the application of GOST R 53105-2008

6 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annual information index "National Standards", and the text of changes and amendments is published in the monthly information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly information index "National Standards". Relevant information, notifications and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

1 area of use

This standard establishes general requirements for the design, construction and content of technological documents for public catering products.

The standard applies to technological documents for products manufactured by public catering establishments of various forms of ownership and individual entrepreneurs.

2 Normative references

This standard uses normative references to the following standards:

GOST 31985-2013 Catering services. Terms and Definitions

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or using the annual information index "National Standards", which was published as of January 1 of the current year, and on issues of the monthly information index "National Standards" for the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

This standard uses terms according to GOST 31985, as well as the following terms with corresponding definitions:

3.1 technology for the production of public catering products: A set of technological processes and operations carried out using technical means and personnel compiled in a certain sequence, allowing the production of public catering products.

3.2 technological process: Changes in physical and/or chemical, and/or structural-mechanical, and/or microbiological, and/or organoleptic properties and characteristics of raw materials, components, materials in the manufacture of public food products.

3.3 technological operation: A separate part of the technological process.

3.4 technological equipment: Technical means for implementing a technological process, its part or technological operation.

3.5 technical specifications (TU): A technical document in which the manufacturer establishes requirements for the quality, safety and shelf life of a specific product (several specific types of products), necessary and sufficient to identify the product, control its quality and safety during storage and transportation.

3.6 technological control: Quality control of raw materials, food products, materials, semi-finished products, finished products, technological processes used in the manufacture of public catering products, including: input, operational and acceptance control.

3.7 input control: Monitoring the quality and safety indicators of raw materials, food products, semi-finished products and materials received by the manufacturer for further use in the technological processes of manufacturing public catering products.

3.8 operational control: Monitoring parameters and indicators during execution or after completion of a technological operation.

3.9 acceptance control: Monitoring the quality and safety indicators of finished public catering products, based on the results of which a decision is made on their suitability for sale.

3.10 culinary processing: Impact on food products to give them properties that make them suitable for further processing and/or consumption.

3.11 a portion: The mass or volume of a dish intended for single consumption by one consumer.

3.12 recipes for food service products: The rate of consumption of raw materials and food products, the mass (yield) of semi-finished products and the rate of output of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).

4 General provisions

The production of public catering products is carried out in accordance with technological documents containing requirements for production technology.

Technological documents include the following documents:

- technological maps for public catering products (TC);

- technological instructions for the production (and/or delivery and sale) of public catering products (TI);

- technical and technological maps for new public catering products (TTK).

Technological documents are approved by the head of the catering organization (enterprise).

The validity period of technological documents is unlimited.

5 Requirements for the design, construction and content of technological documents

5.1 Technological map

5.1.1 Technological map for public catering products - a document containing the recipe and description of the technological process of manufacturing the product, design and serving of the dish (product).

The recommended form of the technological map is attached (Appendix A).

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).

Technological maps are drawn up manually, typewritten or automated.

5.1.2 When changes are made to the recipe or production technology of the product, the technological map is reissued.

5.2 Technological instructions

5.2.1 Technological instructions for the production (and/or delivery) of public catering products (TI) - a document establishing requirements for the processes of production, storage, transportation of raw materials, semi-finished products and finished dishes (products) or delivery.

Technological instructions are developed for a specific type or group of homogeneous public catering products. A technological instruction can be an independent technological document or developed as an annex to national standards, organizational standards and technical specifications.

5.2.2 The technological instructions contain the following structural elements:

- title page;

- main part;

- applications (if necessary);

- change registration sheet.

Designation TI;

- information about the newness or replacement of technical specifications.

The title page of the TI is drawn up in accordance with Appendix B.

5.2.4 The main part of the TI consists of the following sections:

- application area;

- range of catering products;

- requirements for raw materials;

- technological process;

- packaging and labeling;

- transportation and storage;

- organization of control over the quality and safety of products.

TI can be supplemented with mandatory, recommended or reference annexes.

The consumption of raw materials and food products (gross and net) required for the manufacture of products (dishes, products, semi-finished products) is established by the manufacturer experimentally on the basis of development reports.

The “Technological Process” section contains the sequence of technological processes and operations, rules for acceptance and intra-shop transportation, rules and conditions for storing raw materials and products, as well as the procedure for their preparation for use in the technological process. The description of each technological process contains parameters of technological modes (temperature, humidity, process duration, etc.), as well as the types of technological equipment used.

This section also reflects the requirements for sanitary processing of equipment, inventory and containers in accordance with the sanitary rules in force in the territory of the state that adopted the standard, taking into account the features of the technological process.

The “Packaging and Labeling” section contains requirements for consumer and transport packaging for products, as well as for their labeling.

The "Transportation and Storage" section contains requirements for delivery, including the vehicles used, storage conditions and shelf life of products from the end of the technological process in accordance with the deadlines established by regulatory documents in force in the territory of the state that has adopted the standard, or for new dishes , culinary, bakery and flour confectionery products, semi-finished products in accordance with the procedure established in the territory of the state that has adopted the standard.

The section “Organization of control over the quality and safety of products” indicates the procedure for organizing technological control of the quality and safety of production processes at the enterprise at all stages of manufacturing public catering products.

5.2.6 Requirements for the designation of technological instructions

The TI designation is assigned by the enterprise (organization) that holds the original.

The designation of technological instructions for the manufacture of products, the requirements for which are established by the standard, includes the abbreviation “TI”, separated by a space the designation of the standard (for STO without the year of approval) and then, separated by a dash, a three-digit registration number assigned by the enterprise (organization) - the holder of the original.

The designation TI for the manufacture of products, the requirements for which are established by the technical specifications of the technical specifications, includes the abbreviation “TI”, separated by a space the designation technical specifications without the year of approval.

5.2.7 Requirements for the presentation and execution of changes to technological instructions

Changes to the TI can only be made by the enterprise (organization) that holds the original.

The change is drawn up in the form of a separate document “Change to the manufacturer’s technological instructions” (ITI).

The text of the TI changes is stated and drawn up in accordance with the regulatory documents in force in the territory of the state that has adopted the standard.

5.3 Technical and technological map

5.3.1 Technical and technological map (TTK) - a document developed for a new product and establishing requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, for design, sales and storage, quality and safety indicators, as well as nutritional value of public catering products. TTKs are developed only for new non-traditional products manufactured for the first time at a public catering enterprise.

5.3.2 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 catering products.

5.3.3 In the section "Scope" indicate the name of the dish (product) and determine the list and names of enterprises (branches), subordinate enterprises that are given the right to produce and sell this dish (product).

In the section "Requirements for the quality of raw materials" an entry is made that food raw materials, food products and semi-finished products used for the manufacture of a given dish (product) must comply with the requirements of regulatory and technical documents (GOST, TU) and have accompanying documents confirming them quality and safety in accordance with regulatory legal documents in force in the territory of the state that has adopted the standard.

In the "Recipe" section, indicate the consumption rate of raw materials and food products, gross and net, for one, ten or more servings (pieces), or for one, ten or more kg, the mass (yield) of the semi-finished product and the yield of public catering products (culinary semi-finished products, dishes , culinary, bakery and flour confectionery products).

The "Technological process..." section contains a detailed description of the technological process of manufacturing a dish (product), including mechanical and heat treatment modes that ensure the safety of the dish (product), the use of food additives, dyes, types of technological equipment, etc.

The section “Requirements for design, serving, sales and storage” reflects the features of design and serving of a dish (product), requirements, procedure for selling public catering products, storage and sales conditions, expiration dates in accordance with regulatory documents in force in the territory of the state that has adopted the standard, and, if necessary, transportation conditions.

In the “Quality and Safety Indicators” section, the organoleptic characteristics of the dish (product) are indicated: appearance, texture (consistency), taste and smell. Here they also make a note that the microbiological characteristics of the dish (product) must meet the requirements

In the “Information data on nutritional value” section, data on the nutritional and energy value of the dish (product) is indicated. The nutritional value of a dish (product) is determined by calculation or laboratory methods.

The recommended form of the technical and technological map is attached (Appendix B).

Each technical and technological map has a serial number and is stored at the enterprise.

5.3.4 When changes are made to the recipe or production technology of the product, the technical and technological map is reissued.



name of organization and enterprise

Recipe source*


Technological map N______ Name of dish (product)_____________________

Name of raw materials, food products	Gross weight, g, kg	Net weight or semi-finished product, g, kg	Weight of the finished product, g, kg	Weight per _______ servings	Technological process of manufacturing, design and serving of a dish (product), conditions and terms of implementation





YIELD for 1 serving
OUTPUT per 1 kg
Nutrition information: proteins - ....., fats - ....., carbohydrates - ......, calories - .....
The technological process of manufacturing, designing and serving a dish (product) can be located on the reverse side of the technological map form. Information on nutritional value is located in the TC at the discretion of the head of the organization.

Signatures: Head production manager (or his deputy, chef, or senior cook) Calculator, technologist (if available)

_______________
* As a source of recipes, it is allowed to use Collections of recipes for dishes, culinary products, flour confectionery and bakery products for public catering establishments or other sources valid in the territory of the state that has adopted the standard.

Appendix B (recommended). An approximate sample design of the title page of the TI

Appendix B (recommended). An approximate example of a technical and technological map

TECHNICAL AND TECHNOLOGICAL MAP N___________

SANDWICH WITH FISH, CHEESE AND PINEAPPLE

1 AREA OF USE

This technical and technological map applies to the “Sandwich with fish, cheese and pineapple”, produced by Renome LLC and sold in the Renome LLC cafe and branches.... (specify).

2 REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used to prepare a sandwich must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.).

3 RECIPE


Name of raw materials and products	Consumption of raw materials and products per 1 serving, g

Sandwich bun
Dried muksun
Iceberg lettuce"
Mayonnaise sauce
Cheddar cheese
Canned pineapples (rings)

4 TECHNOLOGICAL PROCESS

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.

The sandwich bun is lightly toasted in a toaster and cut into two parts. The bottom of the bun is greased with mayonnaise, a leaf of Iceberg lettuce, a slice of cheese and a ring of canned pineapple are placed on top, then a fillet of dried muksun is placed. Cover with the top of the bun and wrap in plastic wrap.

5 REQUIREMENTS FOR DESIGN, SALE AND STORAGE

The sandwich is sold in packaged form immediately after preparation.

The permissible shelf life of a sandwich before sale is no more than 20 minutes at a temperature of plus 20 °C according to the company’s proprietary standards....

The shelf life of the sandwich is in accordance with the regulatory documents in force in the territory of the state that has adopted the standard.

6 QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - a bun for sandwiches with sesame seeds is cut into two parts, each on the inside is greased with mayonnaise, between the parts of the bun there are layers of dried muksun fillet, a leaf of Iceberg lettuce, a slice of cheese, and a ring of canned pineapple.

The color is characteristic of the prescription components.

Taste and smell - a pleasant smell of fresh products, the taste is characteristic of the recipe components, without foreign tastes and odors.

6.2 The microbiological indicators of the sandwich must comply with the requirements or hygienic standards established in accordance with regulatory legal acts or regulations in force in the territory of the state that has adopted the standard.

7 NUTRITIONAL VALUE (per yield - 200 g)


Proteins, g	Carbohydrates, g	Calorie content, kcal

Responsible for registration of TTC in the cafe

Head cafe production

Note - If necessary, section 7 also indicates other indicators of nutritional value, for example, the content of vitamins, minerals, etc.

Bibliography


		Technical Regulations of the Customs Union "On Food Safety"

UDC 641.5:006.354 MKS 67.230

Key words: catering products, technological documents, technological map, technical and technological map, technological instructions for production or delivery
__________________________________________________________________________

Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2014

GOST R 53105-2008

Group H08

NATIONAL STANDARD OF THE RUSSIAN FEDERATION

Catering services

TECHNOLOGICAL DOCUMENTS FOR PUBLIC FOOD PRODUCTS

General requirements for design, construction and content

Public catering service. Technological instructions for products of catering. General requirements for lay out, development and composition

OKS 67.230
OKSTU 0131

Date of introduction 2010-01-01

Preface

The goals and principles of standardization in the Russian Federation are established by Federal Law of December 27, 2002 N 184-FZ "On Technical Regulation", and the rules for applying national standards of the Russian Federation are GOST R 1.0-2004 "Standardization in the Russian Federation. Basic Provisions"

Standard information

1 DEVELOPED by the Open Joint Stock Company "All-Russian Scientific Research Institute of Certification" (JSC "VNIIS")

2 INTRODUCED by the Technical Committee for Standardization TC 347 “Trade and public catering services”

3 APPROVED AND ENTERED INTO EFFECT by Order of the Federal Agency for Technical Regulation and Metrology dated December 18, 2008 N 514-st

4 INTRODUCED FOR THE FIRST TIME

Information about changes to this standard is published in the annually published information index "National Standards", and the text of changes and amendments is published in the monthly published information index "National Standards". In case of revision (replacement) or cancellation of this standard, the corresponding notice will be published in the monthly published information index "National Standards". Relevant information, notifications and texts are also posted in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet

1 area of use

2 Normative references

This standard uses normative references to the following standards:

GOST R 1.4-2004 Standardization in the Russian Federation. Organization standards. General provisions

GOST R 1.5-2004 Standardization in the Russian Federation. National standards of the Russian Federation. Rules of construction, presentation, design and notation

GOST R 50763-2007 Catering services. Catering products sold to the public. General technical conditions

GOST R 51740-2001 Technical specifications for food products. General requirements for development and design

GOST 30602-97/GOST R 50647-94 Public catering. Terms and Definitions

Note - When using this standard, it is advisable to check the validity of the reference standards in the public information system - on the official website of the Federal Agency for Technical Regulation and Metrology on the Internet or according to the annually published information index "National Standards", which was published as of January 1 of the current year , and according to the corresponding annually published information indexes published in the current year. If the reference standard is replaced (changed), then when using this standard you should be guided by the replacing (changed) standard. If the reference standard is canceled without replacement, then the provision in which a reference is made to it is applied in the part that does not affect this reference.

3 Terms and definitions

This standard uses terms according to GOST R 50763, GOST R 51740, GOST 30602, as well as the following terms with corresponding definitions:

3.3 technological operation: A separate part of the technological process.

3.4 technological equipment: Technical means for implementing a technological process, its part or technological operation.

3.8 operational control: Monitoring parameters and indicators during execution or after completion of a technological operation.

3.9 acceptance control: Monitoring the quality and safety indicators of finished public catering products, based on the results of which a decision is made on their suitability for sale.

3.10 culinary processing: Impact on food products to give them properties that make them suitable for further processing and/or consumption.

3.11 a portion: The mass or volume of a dish intended for single consumption by one consumer.

4 General provisions

5 Requirements for the design, construction and content of technological documents

5.1 Technological map

5.1.2 When changes are made to the recipe or production technology of the product, the technological map is reissued.

5.2 Technological instructions

5.2.2 The technological instructions contain the following structural elements:

- title page;

- main part;

- applications (if necessary);

- change registration sheet.

5.2.3 Requirements for the title page of technological instructions

The title page of the TI provides the following information:

- name of the enterprise (organization) - holder of the original TI;

- approving and coordinating signatures of the head of the organization (his deputy);

- name of public catering products;

- name of TI;

- TI designation;

- information about the novelty or replacement of technical specifications;

- date of entry into force.

The title page of the TI is drawn up in accordance with Appendix B.

5.2.4 The main part of the TI consists of the following sections:

- application area;

- range of catering products;

- requirements for raw materials;

- recipes for public catering products;

- technological process;

- packaging and labeling;

- transportation and storage;

- organization of control over the quality and safety of products.

TI can be supplemented with mandatory, recommended or reference annexes.

5.2.5 Requirements for the content of technological instructions

In the section "Scope" indicate the type of public catering products (dishes, products, semi-finished products) to which the TI applies, and the list and name of enterprises (branches), subordinate enterprises that are given the right to manufacture, deliver and sell these products.

The “Scope of Application” section begins with the words: “This technological instruction applies to the product manufacturing process...”.

This section also indicates the name and designation of specific technical conditions, national standard or organizational standard to which the TI is an annex, if the TI is not an independent document.

In the “Product Range” section, indicate the full range of specific catering products (dishes, products, semi-finished products) manufactured by the submitted TI.

The section "Requirements for raw materials" contains requirements for raw materials, food products (semi-finished products) used for the manufacture of products, indicating a regulatory or technical document. In this section, an entry is made that food raw materials, food products and semi-finished products used for the manufacture of this dish (product) must comply with the requirements of regulatory and technical documents (GOST, GOST R, TU) and have accompanying documents confirming their quality and safety in accordance with regulatory legal acts of the Russian Federation.

The "Recipes" section contains for each recipe of a dish, product, semi-finished product the consumption rate of raw materials and food products, gross and net, for one, ten, one hundred or more servings (pieces), or for one, ten or more kg, the mass (yield) of semi-finished products and the yield of finished products, taking into account losses during culinary processing.

The consumption of raw materials and food products (gross and net) required for the manufacture of products (dishes, products, semi-finished products) is established by the manufacturer experimentally on the basis of development reports.

The “Technological Process” section contains the sequence of technological processes and operations, rules for acceptance and intra-shop transportation, rules and conditions for storing raw materials and products, as well as the procedure for their preparation for use in the technological process. The description of each technological process contains parameters of technological modes (temperature, humidity, process duration, etc.), as well as the types of technological equipment used.

This section also reflects the requirements for sanitary processing of equipment, inventory and containers in accordance with the characteristics of the technological process.

The “Packaging and Labeling” section contains requirements for consumer and transport packaging for products, as well as for their labeling.

The "Transportation and Storage" section contains requirements for delivery, including the vehicles used, storage conditions and shelf life of products from the end of the technological process in accordance with the deadlines established by sanitary and epidemiological rules and regulations or for new dishes, culinary, bakery and flour confectionery products, semi-finished products, in accordance with the procedure established by Rospotrebnadzor authorities.

The section “Organization of control over the quality and safety of products” indicates the procedure for organizing technological control of the quality and safety of production processes at the enterprise at all stages of manufacturing public catering products.

1 TI GOST R 50763-2007-XXX

2 TI STO 00437205-001-XXX

The designation TI for the manufacture of products, the requirements for which are established by the technical specifications of the technical specifications, includes the abbreviation “TI”, separated by a space the designation technical specifications without the year of approval.

Example

TI TU 9214-001-00437205

5.2.7 Requirements for the presentation and execution of changes to technological instructions

Changes to the TI can only be made by the enterprise (organization) that holds the original.

The change is drawn up in the form of a separate document “Change to the manufacturer’s technological instructions” (ITI).

The text of the change to the TI is stated and drawn up in accordance with GOST R 51740 (sections 8 and 9).

5.3 Technical and technological map

5.3.3 In the section "Scope" indicate the name of the dish (product) and determine the list and names of enterprises (branches), subordinate enterprises that are given the right to produce and sell this dish (product).

In the section "Requirements for the quality of raw materials" an entry is made that food raw materials, food products and semi-finished products used for the manufacture of this dish (product) must comply with the requirements of regulatory and technical documents (GOST, GOST R, TU) and have accompanying documents , confirming their quality and safety in accordance with regulatory legal acts of the Russian Federation.

In the "Recipe" section, indicate the consumption rate of raw materials and food products, gross and net, for one, ten or more servings (pieces), or for one, ten or more kg, the mass (yield) of the semi-finished product and the yield of public catering products (culinary semi-finished products, dishes , culinary, bakery and flour confectionery products).

The "Technological process..." section contains a detailed description of the technological process of manufacturing a dish (product), including mechanical and heat treatment modes that ensure the safety of the dish (product), the use of food additives, dyes, types of technological equipment, etc.

The section “Requirements for design, serving, sales and storage” reflects the features of design and serving of the dish (product), requirements, procedure for selling public catering products, storage and sales conditions, expiration dates according to, and, if necessary, transportation conditions.

In the “Quality and Safety Indicators” section, the organoleptic characteristics of the dish (product) are indicated: appearance, texture (consistency), taste and smell. Here they also make a note that the microbiological parameters of the dish (product) must meet the requirements.

The section “Information data on nutritional value” indicates data on the nutritional and energy value of the dish (product). The nutritional value of a dish (product) is determined by calculation or laboratory methods.

The recommended form of the technical and technological map is attached (Appendix B).

Each technical and technological map has a serial number and is stored at the enterprise.

5.3.4 When changes are made to the recipe or production technology of the product, the technical and technological map is reissued.



name of organization and enterprise

Recipe source*_________________________________________
________________
* Recipes of Collections of recipes for dishes, culinary products, flour confectionery and bakery products for public catering establishments, officially published in the Russian Federation or other sources.

Technological map N________

Name of dish (product)__________________________


Name of raw materials, food products	Gross weight, g, kg	Net weight or semi- briquette, g, kg	Weight of the finished product, g, kg	Weight per _______ servings	Technological process of manufacturing, design and serving of the dish (product), conditions and terms of sale





YIELD for 1 serving
OUTPUT per 1 kg
Nutrition information: proteins - ....., fats - ....., carbohydrates - ......, calories - ..... .
The technological process of manufacturing, designing and serving a dish (product) can be located on the reverse side of the technological map form. Information on nutritional value is located in the TC at the discretion of the head of the organization.

Signatures:

Head production manager (or his deputy, chef, or senior cook)

Calculator, technologist (if available)

Appendix B (recommended). An approximate sample design of the title page of the TI

LIMITED LIABILITY COMPANY "RENOME"

TECHNOLOGICAL INSTRUCTIONS FOR PRODUCTION (AND/OR DELIVERY) PIZZA - SEMI-FINISHED FROZEN PRODUCTS

(introduced for the first time)


	Developed by: RENOME LLC

TECHNICAL AND TECHNOLOGICAL MAP N_________

SANDWICH WITH FISH, CHEESE AND PINEAPPLE

1 AREA OF USE

This technical and technological map applies to Sandwich with fish, cheese and pineapple, produced by Renome LLC and sold in Renome LLC cafes and branches.... (specify).

2 REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used for the preparation of Sandwich must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.).

3 RECIPE


Name of raw materials and products	Consumption of raw materials and products per 1 serving, g
	gross
Sandwich bun
Dried muksun
Iceberg lettuce
Mayonnaise sauce
Cheddar cheese
Canned pineapples (rings)

4 TECHNOLOGICAL PROCESS

5 REQUIREMENTS FOR DESIGN, SALE AND STORAGE

The sandwich is sold in packaged form immediately after preparation.

The permissible shelf life of the Sandwich before sale is no more than 20 minutes at a temperature of +20 °C according to the company’s proprietary standards........

The shelf life of the Sandwich according to SanPiN 2.3.2.1324 is 24 hours at a temperature from +2° to +6°C.

6 QUALITY AND SAFETY INDICATORS

6.1 Organoleptic quality indicators:

Appearance - a bun for sandwiches with sesame seeds, cut into two parts, each on the inside greased with mayonnaise, between the parts of the bun there are layers of dried muksun fillet, a leaf of Iceberg lettuce, a slice of cheese, a ring of canned pineapple.

The color is characteristic of the prescription components.

Taste and smell - a pleasant smell of fresh products, the taste is characteristic of the recipe components, without foreign tastes and odors.

6.2 Microbiological indicators of the Sandwich must comply with the requirements of SanPiN 2.3.2.1078-01, index 1.9.15.13.

7 NUTRITIONAL VALUE Sandwich with fish, cheese and pineapple on the way out - 200 g


Fats, g	Carbohydrates, g	Calorie content, kcal

Responsible for registration of TTC in the cafe______________________________

Head cafe production______________________________

Note - If necessary, section 7 also indicates other indicators of nutritional value, for example, the content of vitamins, minerals, etc.

Bibliography


	Sanitary and epidemiological rules and regulations. Sanitary and epidemiological requirements for public catering organizations, the production and circulation of food products and food raw materials in them, with amendments and additions
	Sanitary and epidemiological rules and regulations. Hygienic requirements for food safety and nutritional value
	Sanitary and epidemiological rules and regulations. Hygienic requirements for shelf life and storage conditions of food products
	Collections of recipes for dishes, culinary products, flour confectionery and bakery products for public catering establishments, officially published on the territory of the Russian Federation, including national cuisines

Electronic document text
prepared by Kodeks JSC and verified against:
official publication
M.: Standartinform, 2009

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
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 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
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:

Collections of recipes for dishes and culinary products, along with current industry standards and technical specifications, are the main regulatory and technological documents for public catering establishments.

The collections contain recipes, cooking technology, as well as consumption rates for raw materials, yield of semi-finished and finished products, and recommendations for the interchangeability of products.

The recipes indicate: the names of the products included in the dish, the norms for adding products by gross and net weight, the yield (weight) of individual finished products and the dish as a whole.

The application rates for products by gross weight are calculated in recipes for standard raw materials of the following standards:
beef and lamb - 1st category, pork - meat, offal (except udder) - frozen, udder - chilled;
poultry (chickens, geese, ducks, turkeys) - semi-gutted, category 2;
fish - large frozen or all sizes, uncut, with some exceptions.

For potatoes, waste standards are accepted until October 31, for carrots and beets - until January 1, etc.
In each collection of recipes for dishes and culinary products, the introduction indicates the conditions of all types of raw materials and products.

When using raw materials of a different standard for preparing dishes than those provided for in the recipes, the rate of input of raw materials by gross weight is determined by recalculation based on the net weight indicated in the recipes, the value of which remains constant, and the percentage of waste established according to the collection of recipes for raw materials of the corresponding standards.

When using raw materials of other standards or substandard raw materials, the food yield standards should not be violated.

The appendices to the collection contain tables for calculating the consumption of raw materials, the yield of semi-finished products and ready-made dishes, the amount of losses during heat treatment of dishes and culinary products, and the norms for the interchangeability of products when preparing dishes.

In order to best meet consumer demand, food enterprises can develop new recipes for dishes and culinary products.

Recipes for signature dishes are developed taking into account approved standards for waste and losses during cold and heat processing of various products.

They should be distinguished by the novelty of cooking technology, high taste, original design, and a successful taste combination of products.

For all dishes with new recipes and signature dishes, technological documentation is developed and approved by the head of the enterprise: STP, specifications, technical, technological and technological maps.

Technological maps

The high quality of finished products consists of many factors, one of them is compliance with technological requirements for processing products and preparing dishes at all stages of the production process.

Cooks and pastry chefs must be provided with technological maps at their workplaces.

These cards are compiled for each dish, culinary or confectionery product based on a collection of recipes used at a given enterprise.

The technological cards indicate: the name of the dish, the number and version of the recipe, the rate of input of raw materials with a net weight per serving, and also provides a calculation for a certain number of servings or products prepared in boilers of a certain capacity, and the yield of the dish is indicated.

The cards also provide a brief description of the technological process of preparing a dish and its design, draw attention to the sequence of adding products depending on the timing of their heat treatment, characterize the requirements for the quality of the dish, the labor intensity coefficients of the dish, taking into account the labor costs of the cook to prepare this dish.

Technological maps for side dishes for main courses are compiled separately.

Example
(Front side) Collection of recipes Recipe no.

ROUTING
For the dish "Beef Stroganoff with fried potatoes"

Product names	Norm products		Calculation of the number of servings
Product names	for one	100
	(net)	Number of products, kg (net)
Beef (nmriver. thick and thin edge, upper and inner pieces of the posterior pelvic part)	119	11,9	10,71	8,33	5,95	4,76	3,57
Table margarine		1,0	0,9	0.7	0,5	0,4	0.3
Wheat flour		0,5	0,45	0,35	0,25	0,2	0,15
Sour cream		3,0	2.7	2,1	1,5	1,2	0,9
Southern sauce		0.4	0,36	0,28	0,2	0,16	0,12
Tomato puree		1,5	1,35	1,05	0,75	0,6	0,45
Onions (sautéed)		1,8	1,62	1,26	0,9	0,72	0,54
Potatoes as a side dish i№ 579)	180	18,0	16,2	12,6	9,0	7,2	5.4

(Reverse side)

Brief description of the technological process

Tenderloin, the flesh of the thick and thin edges, the upper and inner pieces of the hip part (beef) are cut in the transverse direction to the location of the muscle fibers into cubes measuring 30-40 mm, weighing 5-7 g, sprinkled with salt, pepper, fried in a well-heated frying pan in for 3-5 minutes, add sautéed onions, pour in sour cream sauce, Yuzhny sauce and bring to a boil.

When leaving, sprinkle with parsley.

The side dish is additionally served with croutons, croutons made from white bread or puff pastry.

It can be prepared without Yuzhny sauce and tomato, but the amount of sour cream should be increased accordingly.

Qualitative assessment of the finished dish

Appearance - the meat is cut across the grain into pieces of equal thickness, fried evenly until golden brown.
The color of the meat ranges from gray to brown.

The smell is characteristic of fried meat.

The taste is characteristic of fried meat.

Consistency - the pieces are juicy, well fried, without crunch.

Weight of the finished dish (in g) - 300, including: meat - 75, sauce - 75, side dish - 250.

The meat is served with sauce, the side dish is piled on the side.

The complexity of preparing a dish

The labor intensity coefficient of a dish without a side dish is 1.3 standard dishes.

The labor intensity coefficient of the main side dish for one dish from raw materials is 0.7 of a conventional dish, from semi-finished products (peeled potatoes) - 0.2.

Technical and technological maps

Technical and technological maps (TTK) are developed for new and branded dishes and culinary products - those that are produced and sold only at this enterprise.
The validity period of the TTK is determined by the enterprise itself.

TTK includes sections:

1. Product name and scope of application of TTK.
Indicate the exact name of the dish, which cannot be changed without approval; provide a specific list of enterprises (branches) that are given the right to produce and sell this dish.
2. List of raw materials for making a dish (product).
3. Requirements for the quality of raw materials.
Be sure to make a record that raw materials, food products, semi-finished products for a given dish (product) comply with regulatory documents (GOST, OST, TU) and have certificates and quality certificates.

4. Norms for laying raw materials by gross and net weight, norms for the yield of semi-finished products and finished products.

5. Description of the technological process.
They give a detailed description of this process, the cold and heat treatment modes that ensure the safety of the dish (product), give the food additives used, dyes, etc.

6. Requirements for registration, submission, sale and storage.

The design features, the rules for serving the dish, the order of sale, storage must be reflected (in accordance with GOST R 50763-95 “Public catering. Culinary products sold to the public. General technical conditions”, SanPiN 2.3.2.1324-03 “Hygienic requirements for shelf life and food storage conditions")

7. Quality and safety indicators.
Indicate the organoleptic characteristics of the dish (taste, smell, color, consistency), physicochemical and microbiological indicators that affect the safety of the dish.

8. Indicators of nutritional composition and energy value.

Provide data on the nutritional and energy value of the dish (according to the “Chemical Composition of Food Products” tables, approved by the Ministry of Health), which are important for organizing nutrition for certain consumer groups (dietary, therapeutic and preventive, baby food, etc.).

Each technical and technological map receives a serial number and is stored in the enterprise file cabinet.

The responsible developer signs the TTK.

Example
“I approve” Restaurant Director K. IVANOV
"__" 200 g.

TECHNICAL AND TECHNOLOGICAL MAP No. 1

Chicken stew with mushrooms

1 area of use
1.1. This technical and technological map applies to the “Chicken stew with mushrooms” dish produced by the restaurant and its branch.

2. List of raw materials
2.1. The following raw materials are used to prepare the dish:
Poultry meat GOST 21784
Margarine GOST 240
Fresh food potatoes GOST 26545
Fresh table carrots GOST 26767
Fresh onions GOST 27166
Fresh cultivated champignons RST RSFSR 608-79
or products of foreign companies that have certificates and quality certificates of the Russian Federation.

2.2. Raw materials must meet the requirements of regulatory documentation, have certificates and quality certificates.

3. Recipe
3.1. Recipe for the dish “Stewed chicken with mushrooms”

4. Technological process
4.1. Preparation of raw materials for the production of the “Chicken Stewed with Mushrooms” dish is carried out in accordance with the Collection of recipes for dishes and culinary products for catering establishments.

4.2. Prepared chicken carcasses are chopped into pieces, fried until a crispy crust forms, put in a pot, add raw potatoes and carrots, cut into slices, chopped sautéed onions, bay leaves, salt and pepper.

Then add broth or water and simmer in the oven until cooked (40-50 minutes).

Add fried mushrooms 8-10 minutes before the end of stewing.

5. Registration, submission, sale and storage

5.1. The dish “Stewed Chicken with Mushrooms” should be served in the pot in which it was prepared. The pot is placed on a snack plate covered with a paper napkin.

5.2. The serving temperature of the dish must be at least 65°C.

5.3. The shelf life of a dish when stored on a steam table or hot plate is no more than 3 hours from the end of the technological process.

6. Quality and safety indicators
6 1. Organoleptic characteristics of the dish
Appearance - Two pieces of chicken per serving; the vegetables retained their cut shape and were mixed evenly.
Consistency - soft, juicy.
Color - yellow with an orange tint.
The taste is moderately salty with the taste of fried mushrooms.
The smell is of stewed chicken with vegetables and fried mushrooms.
6.2. Physical and chemical indicators:
mass fraction of dry substances, % (not less) 20.7
mass fraction of fat, % (not less) 3.1
mass fraction of salt, % (not more than) 0.7.

6.3. Microbiological indicators:
the number of mesophilic aerobic and facultative anaerobic microorganisms,
CFU in 1 g of product, no more than 1x10;

Bacteria of the coli group, not allowed in the product mass, g 0.01;

Caugulase-positive staphylococci are not allowed in the product mass, g 1.0;

Pathogenic microorganisms, including salmonella, are not allowed in the product mass, 25 g.

7. Nutritional and energy value

1 area of ​​use

2 Requirements for raw materials

3 Recipe

4 Technological process

5 Registration, submission, sale and storage

6 Quality and safety indicators

7 Nutritional value of “Seafood” salad on the way out – 150 g

An example of a technological diagram

Assorted list of dishes for different types of catering establishments

1 area of ​​use

2 Normative references

3 Terms and definitions

4 General provisions

5 Requirements for the design, construction and content of technological documents

Appendix B (recommended). An approximate sample design of the title page of the TI

Appendix B (recommended). An approximate example of a technical and technological map

Bibliography

1 area of ​​use

2 Normative references

3 Terms and definitions

4 General provisions

5 Requirements for the design, construction and content of technological documents

Appendix B (recommended). An approximate sample design of the title page of the TI

Bibliography

1 area of use

1 area of use

1 area of use