It's no secret that all enterprises that do not operate in accordance with the Collection of Recipes (Technological Standards) are required to develop a "Technical and Technological Map" document. However, not everyone understands how the TTK differs from the Technological Map, and what it should look like. In this article we will give a detailed answer to this question.
So, the requirements for the design of the TTK and the information contained therein are set out in detail in GOST 31987-2012. We will not describe in detail the contents of GOST; we will limit ourselves to describing the main features.
Unlike the Technological Map, in the Technical and Technological Map, along with calorie content calculation, indication of the scope of application, requirements for raw materials and requirements for sales and supply, it is necessary to calculate and indicate the following indicators:
- Organoleptic indicators
- Physico-chemical indicators (mass fractions)
- Microbiological indicators for the corresponding food group
Below we present the methodology for developing the TTK and describe in detail the calculation of all the necessary indicators. This methodology is based on the Methodological Instructions, and all documents are generated automatically in the program for chefs and technologists “Chef Expert”.
Let's consider, for example, the calculation of all indicators for the TTK for the dish "Odessa Sausages"
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1. Calculation of the nutritional and energy value of a dish |
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We calculate the nutritional and energy value of a dish based on the methodology given in the Guidelines for laboratory quality control of public catering products, M., 1997, (Letter No. 1-40/3805 dated November 11, 1991) (Part 2). |
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1.1. We determine the protein content in the first ingredient of the recipe - “Fat mesh (Pryatine)”. We find the protein content in 100 grams of the ingredient using reference tables of chemical composition recommended for use by the Federal Service for Surveillance in the Sphere of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). Protein content in 100 grams of the ingredient “Fat mesh (Pryatine)” = 1.4 grams. Net weight of the ingredient “Fat mesh (Pryatine)” according to the recipe = 42 grams, therefore, the amount of protein in the ingredient = 42/100 * 1.4 = 0.59 grams (art. 7 in part 1). This ingredient is SUBJECT to heat treatment, therefore, protein loss during heat treatment is determined according to reference data = 10% (Article 10 in Part 1). Thus, the total amount of protein in the ingredient = 0.59*(100-10)/100 = 0.53 grams. (Art. 14 in Vol. 1) |
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1.2. The ingredient “Fat mesh (Pryatine)” HAS NO TECHNOLOGICAL LOSSES after heat treatment (Article 13 in Part 1), therefore the total amount of protein in the ingredient = 0.53*(100-0)/100 = 0.53 grams. |
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1.3. The ingredient “Fat mesh (Pryatine)” IS taken into account in the yield of the dish (Article 17 in part 1), therefore the protein content is taken into account in the total protein content in the dish. |
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1.4. Similarly, we determine the content of carbohydrates and fats in the ingredient. |
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1.5. In the same way, we determine the content of proteins, fats and carbohydrates for all ingredients in the dish, and enter the data obtained into Table 1. |
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2. Calculation of the mass fraction of dry substances * |
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2.1. We determine the content of dry matter in the first ingredient of the recipe - “Fat mesh (Pryatine)”. The content of dry substances in 100 grams of the ingredient is determined from reference tables of chemical composition recommended for use by the Federal Service for Surveillance in the Sphere of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). The content of dry substances in 100 grams of the ingredient “Fat mesh (Pryatine)” = 94.3 grams. Net weight of the ingredient “Fat mesh (Pryatine)” according to the recipe = 42 grams, therefore, the amount of dry matter in the ingredient = 42/100*94.3 = 39.61 grams. |
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2.2. The ingredient "Fat mesh (Pryatine)" HAS NO TECHNOLOGICAL LOSSES after heat treatment (Article 13 in Part 1), therefore the total amount of dry matter in the ingredient = 39.61*(100-0)/100 = 39.61 gram. |
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2.3. The ingredient “Fat mesh (Pryatine)” IS taken into account in the yield of the dish (Article 17 in part 1), therefore the content of dry matter is taken into account in the total content of dry matter in the dish. |
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2.4. Similarly, we determine the dry matter content for all ingredients in the dish and sum up the resulting values. |
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2.5. To convert the dry matter content in a dish into a percentage, multiply the resulting amount by 100 and divide by the portion yield (100 grams). |
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2.6. We sum up this percentage with the maximum permissible salt content in the dish = 1.33%. Thus, we obtain the Maximum (theoretical) dry matter content in the dish = 62.39%. |
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2.7. The minimum permissible content of dry substances is calculated using the formula: for first courses and sauces: 0.85*Maximum content of dry substances, for other dishes: 0.9*Maximum content of dry substances. 0.85 and 0.9 are coefficients that take into account the loss of dry substances during the cooking process and permissible deviations when portioning dishes. Thus, min. permissible dry matter content in the dish = 62.39 * 0.9 = 56.15%. |
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* In accordance with Appendix 2 of the Guidelines for laboratory quality control of public catering products, M., 1997, (Letter No. 1-40/3805 dated November 11, 1991), in this category of dishes the mass fraction of dry substances is DETERMINED during laboratory analysis. |
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3. Calculation of fat mass fraction** |
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3.1. We determine the amount of net fat in the ingredient “Fat mesh (Hide)” (the mass fraction of fat is taken into account only in the main fat-containing ingredients (butter, sour cream, milk, etc.)), by multiplying the net mass of the ingredient (in grams) by the fat content (in scales per 100 g of ingredient, or in %) and division by 100. Data on the content of natural fat in cereals, meat products, etc. neglected. MJ = 42/100*0 = 0 grams. |
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** In accordance with Appendix 2 of the Guidelines for laboratory quality control of public catering products, M., 1997, (Letter No. 1-40/3805 dated November 11, 1991), in this category of dishes the mass fraction of fat is NOT DETERMINED during laboratory analysis. |
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4. Calculation of the mass fraction of sugar *** |
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4.1. We determine the amount of pure sugar in the ingredient “Fat mesh (Pryatin)” (the mass fraction of sugar in terms of sucrose is taken into account only in granulated sugar, refined sugar, powdered sugar, etc.), by multiplying the net mass of the ingredient (in grams) by the content sugar (in grams per 100 g of ingredient, or in%) and dividing by 100. MDS = 42/100*0 = 0 grams. |
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*** In accordance with Appendix 2 of the Guidelines for laboratory quality control of public catering products, M., 1997, (Letter No. 1-40/3805 dated November 11, 1991), in this category of dishes the mass fraction of sugar is NOT DETERMINED during laboratory analysis . |
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5. Calculation of mass fraction of salt **** |
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**** In accordance with Appendix 2 of the Guidelines for laboratory quality control of public catering products, M., 1997, (Letter No. 1-40/3805 dated November 11, 1991), in this category of dishes the mass fraction of salt is DETERMINED during laboratory analysis . |
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6. Microbiological indicators |
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6.1. To determine microbiological quality indicators, we are guided by the Technical Regulations of the Customs Union TR CU 021-2011 “On the safety of food products”. |
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A correctly formed technical and technological map looks like this:
In general, the process of developing a TTK is not particularly difficult if you develop documents using a special program. Calculating all the indicators on a calculator is very time-consuming and ineffective. You can learn more about the program for developing Technological Documentation "Chef Expert" on the official website
In restaurants, a visitor's question about the ingredients of an unfamiliar dish causes confusion or the answer that it is a big secret. The client wants to know exactly what he ate - this is a completely normal requirement. To give the answer, you can look at the technological map.
Why do you create a technological map?
In the work of catering establishments focused on various levels of providing such services, a mandatory requirement is the presence of such a document as a technological map of the dish. Without it, the company is not allowed to operate. Why does the map exist? This is a question for random people in the restaurant business, because meal preparation process cards have all the information that begins with the purchase of products and ends with placing the customer’s order on a properly served table. Competent preparation of this document allows chefs to find a way out of any situation in the kitchen without instructions from the chef. For restaurant owners, dishes perform the function of monitoring food consumption, the cost of each dish, the cost of raw materials, receiving daily revenue and calculating the profitability of the enterprise and many other functions. This is a basic document that allows you to find out the profitability of a restaurant.
Cooking technology - what is it?
The technology of preparing a dish includes all concepts about products, from their quality to their chemical composition and consumer value, about methods of processing raw materials and semi-finished products, about the correct methods of storing products, blanks and finished products. It also contains requirements for equipment and kitchen supplies with step-by-step instructions for all the actions of the cook. In general, working in food establishments means technological maps for dishes. Thanks to these nondescript tables and descriptions, it becomes possible to correctly, beautifully, tasty, healthy and on time feed the client with the ordered food in the amount stated in the menu. Then get a certain price for such a service, which will ensure profit for the restaurant or cafe, and a random person, satisfied with the combination of food quality and its price, becomes a regular customer.
What information is in this document?
The information provided by technological maps for preparing dishes certainly includes the methods by which raw products are cleaned, washed, cut, and subjected to some kind of heat treatment. There are also gross products, their grade and quality, rules for storing raw materials and prepared food. This information must correspond to the special collections of recipes referred to in the card. Each technological dish sheet explains how to prepare raw materials, for what time and at what time the product is processed, what weight losses occur during proper heat treatment, starting from the preparatory stage and ending with the stove. This data will allow the cook to use the required amount of product to prepare portioned dishes. In addition to step-by-step maps for dishes, they contain data on possible replacement of products, which are also regulated by special collections and allow you to make adjustments without losing taste and nutritional value. Right down to the design and submission, everything is written down in this document.
How to make a map correctly?
In order for the technological map of a dish to be drawn up correctly and fulfill its functional load, the following data must be entered into it.
What can you learn from this document?
Technological maps for dishes make the work of cooks of any level easier. It is no secret that many restaurant-type establishments undertake to train chefs from scratch, citing a specific menu and an experienced chef. The question of such training is whether a kitchen professional will be able to tell a beginner everything he needs, and will he want to do it? For a novice cook, it is much more useful to read verified information collected in a single document. It is also useful for experienced workers to read such a map, because there are culinary products on the menu that are ordered once a year, and some of the subtleties of technology may be forgotten. However, the most important function of cards is the acquisition of strictly required quantities of products and their correct consumption. And also - the most delicious dish, but forgotten by the waiter or prepared incorrectly, can forever deprive any cuisine of its reputation.
The presented menu contains signature dishes, one of which is “Roast with mushrooms in pots” Director of the cafe “” 2014 TECHNICAL AND TECHNOLOGICAL CARD No. 1. Figure 1 - “Roast with mushrooms in pots” Scope This technical and technological map is distributed for the dish “Roast with mushrooms in pots”, produced by the restaurant “Stolovaya No. 1” and its branch, while all the necessary requirements for its preparation are observed. List of raw materials To prepare the second hot dish “Roast with mushrooms in pots”, use the following raw materials: Beef GOST R 54315-2011 Potatoes GOST R 51808-2001 Onions GOST R 51783-2001 Butter GOST R 37-91 Raw materials used for cooking the second hot dish “Roast with mushrooms in pots” must comply with the requirements of regulatory documentation, have certificates and quality certificates.
How to make a technological map for a dish
NEW College: Nutrition Computer program for organizing meals and accounting for food in institutions of primary and secondary vocational education. place an order printable version 1100 recipes for dishes (technological maps), chemical composition and nutritional value of dishes, culinary products, semi-finished products. In this section you will find a new reference book (recipe book), which contains technological maps (recipes) for preparing more than 1100 dishes.
Standards for storing foodstuffs, semi-finished products (nested dishes) gross and net per 100 grams of weight of the finished dish have been published. The nutritional value and chemical composition of each dish is given, including the content of proteins (proteins, polypeptides), fats (triglycerides, lipids), carbohydrates (saccharides), calorie content (kcal), vitamin content: B1 (thiamine), B2 (riboflavin), C (ascorbic acid), minerals: Ca (calcium), Fe (iron).
How to make a technological map of a dish
In order to ensure a sufficient level of competence of the employees involved in the departments, an example of drawing up a technological map of an enterprise is provided. Thus, their first function is educational.
The second task is to regulate a certain procedure where different work options can be used. Often, specialist developers choose the most rational methods.
The third task is to ensure that existing professionals are involved as quickly as possible in the new process and improve the skills of existing professionals. And planned, well-written instructions will help them with this.
It follows that the technological map should be drawn up in such a way that the least qualified employee of the enterprise can intuitively understand it, and competent specialists can find the required tips for themselves in the work.
Technological map of the dish. how to calculate?
Also meticulously and painstakingly include here everything that appears in the text. Don't forget the names of the companies you work with that are mentioned in the document.
Perhaps you use the services of hired vehicles, then be sure to indicate who falls under the definition of a carrier. If your routes have separate names, be sure to spell them out.
Attention
Be aware of abbreviations. They should also be included in this section. 5. General provisions and main text of the technological map.
This is the longest section of the document. It includes a description of the organization of the process, technological features, and routes. This can also include requirements for the quality of work and methods for assessing this quality.
Describe all the materials and resources you need to organize the process.
How to make technological cards?
Chop the onion and sauté, add chopped boiled mushrooms and continue frying for 3-5 minutes. Flour sautéed in fat is diluted with hot mushroom broth until smooth, cook for 20-25 minutes, add salt and strain, then add sautéed onions and mushrooms and cook for 10-15 minutes.
At the end of cooking, add sour cream and bring to a boil. Registration, submission, sale and storage. The second hot course “Roast with mushrooms in pots” is served in a pot, sprinkled with chopped herbs.
The serving temperature of the dish should be 65 C. The shelf life of “Roast with mushrooms in pots” is immediately after preparation. Quality and safety indicators. Organoleptic characteristics of the dish: Appearance - the potatoes have the correct shape, the filling occupies the entire space of the inside of the potato, the crust is moderately brown and homogeneous.
The consistency is soft.
Technical and technological map of the dish
The collection of recipes (technological standards) is required to develop a document “Technical and technological map”. However, not everyone understands how the TTK differs from the Technological Map, and what it should look like. In this article we will try to give a detailed answer to this question. So, the requirements for the design of the TTK and the information contained therein are set out in detail in GOST 31987-2012.
We will not describe in detail the contents of GOST, we will limit ourselves only to a description of the main features: Unlike the Technological Map, in the Technical and Technological Map, along with the calculation of calorie content, it is necessary to indicate the following indicators:
- Organoleptic indicators
- Physico-chemical indicators (mass fractions)
- Microbiological indicators for the corresponding food group
Below we present the methodology for developing the TTK and describe in detail the calculation of all the necessary indicators.
1100 dish recipes
In the case where manufactured products are subject to long-term storage, the technological map should reflect the conditions and period of storage. 6 When drawing up a map, adhere to the requirements of the National Standard of the Russian Federation GOST R 50763-2007 “Catering Services. Catering products sold to the public. General technical conditions". It regulates the content and design of the technological map for public catering products. 7 Sign the technological map by the chef or production manager, and approve it by the head of the catering establishment. Please note The site contains a collection of the best recipes and technological maps of dishes: recipes for baking bread, technological maps for fish dishes, a catalog of salad recipes, etc. Useful advice Organization of catering production / Ready-made menu (download).
Sample technological map of a dish
You can add from 50 to 100 grams of green peas to the vinaigrette by correspondingly reducing pickles or sauerkraut. TECHNOLOGICAL MAP No. 2 Figure 3 - Siberian borscht Table 6 - Technological map Name of products For the estimated number of servings 1 serving 4 servings 100 servings Gross, g Net, g Gross, g Net, g Gross, g Net, g 1 2 3 4 5 6 7 Beetroot 48 39 192 156 4800 3900 Fresh cabbage 24 19 96 76 2400 1900 Potatoes 13 9.5 52 38 1300 950 Beans 9 9 36 36 900 900 Carrots 12 9 48 36 1200 900 Onion 11.5 9 46 36 1150 900 Tomato puree 7 7 28 28 700 700 Cooking fat 4 4 16 16 400 400 Garlic 1 1 4 4 100 100 Granulated sugar 2 2 8 8 200 200 Vinegar 3% 1.5 1.5 6 6 150 150 Water 193 193 772 772 19300 19300 Yield 250 Cooking technology Place shredded cabbage in boiling broth or water and cook for 10-15 minutes.
Sample technological map of a Ukrainian dish
Protein content in 100 grams of the ingredient ‘Fat mesh (Pryatine)’ = 1.4 grams. Net weight of the ingredient ‘Fat mesh (Pryatine)’ according to the recipe = 42 grams, therefore, the amount of protein in the ingredient = 42/100 * 1.4 = 0.59 grams (art. 7 in part 1). This ingredient is SUBJECT to heat treatment, therefore, protein loss during heat treatment is determined according to reference data = 10% (Article 10 in Part 1). Thus, the total amount of protein in the ingredient = 0.59*(100-10)/100 = 0.53 grams. (Art. 14 in Vol. 1) 1.2.
Info
The ingredient ‘Fat mesh (Pryatine)’ HAS NO TECHNOLOGICAL LOSSES after heat treatment (Article 13 in Part 1), therefore the total amount of protein in the ingredient = 0.53*(100-0)/100 = 0.53 grams. 1.3. The ingredient ‘Fat mesh (Pryatine)’ IS taken into account in the yield of the dish (Article 17 in part 1), therefore the protein content is taken into account in the total protein content in the dish.
1.4.
Sample of drawing up a technological map of a dish
Examples of a technological map are present in any production facility, be it an aircraft factory or a public catering facility. This standardized document is mandatory in the enterprise, but the form and appearance differ from industry to industry. What is it Examples of a routing include the required information for workers performing a specific operation. It can take the form of a procedure or instruction, presented in the form of text, tables, graphs, recipes, action plans, and so on. What it should be. Whatever form the examples of the technological map are made, it should answer the following questions: 1. What to perform (what operations or procedures). 2. How to perform (specific steps are described in a certain order and sequence). 3. How often they should be performed (regulated regularity, periodicity). 4.
Recipe Recipe for the dish “Roast with mushrooms in pots”. Table 3 - Technological map Name of raw materials Gross weight (g) Net weight (g) Beef 162 119 Potatoes 253 190 Onions 30 25 Tomato puree 12 12 Salt 12 12 Pepper 10 10 Yield 325 Technological process Preparation of raw materials for the production of the second hot dish “Roast” with mushrooms in pots”, produced in accordance with the Collection of recipes for dishes and culinary products for catering establishments (2010).
Cooking technology The meat is cut into cubes, sprinkled with salt and pepper, and fried. Potatoes are cut into cubes and fried. Onions are cut into half rings and sautéed. Meat is placed in a pot, potatoes and onions are poured on it, sour cream and mushroom sauce is poured over it and it is stewed. For the sauce, prepared dried mushrooms are soaked and boiled. The broth is filtered, the mushrooms are washed and cut into strips.
Sample of filling out the technological map of a dish
I worked for a long time in the area where they are developed and used and therefore I can tell you about them. And I even have a second degree as a restaurant business technologist.
They work with them in the kitchen of a restaurant or cafe, and in any dining room. A technological card is developed for any first, second course, or appetizer, salad, and even for drinks and any cocktails such a card is developed.
Here is an example of what this card looks like for the first course. The card must be approved by the manager, it is calculated according to the collection of recipes, meaning the bookmark of the product. The name of the dish is written down, which collection number it was taken from, and a bookmark is made for 100 servings and for one. And the portion output is shown. Cards exist to ensure that the food storage is observed, and also to make it possible to keep track of food consumption in the kitchen.
In order to use the recipe for preparing a dish in the technological map, you must perform calculations using the following formulas:
Given:
x- weight of the finished dish according to the proportions of the recipe recipe
y- weight of raw materials for the finished dish according to the proportions of the recipe recipe
z-weight of one serving of food (according to your need)
a- Weight of one raw material ingredient for the production of a dish
Task: You need to prepare 100 servings of a dish according to the recipe card.
1. Find out the total weight of raw materials for preparing a given number of servings
2. Find out the weight of each individual ingredient to prepare a given number of servings
For example, the specified number of servings is 100
1. 100/(X/Z)= number of repetitions of preparing this recipe to prepare 100 servings
2. a*(x/z)*100/(x/z)=weight of one ingredient to produce 100 servings.
Examples
Eggplant in nut crust
| Set of raw materials |
Output of finished products |
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Gross |
Net |
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| Eggplant |
675/500 |
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| Mayonnaise | |||
| Walnuts | |||
| Garlic | |||
| Vegetable oil | |||
| Greenery | |||
Cooking technology.
The nuts are chopped, the garlic is chopped. Eggplants are cut into slices. Combine mayonnaise with nuts and garlic and mix thoroughly. Eggplants are dipped in the resulting mixture and fried in vegetable oil.
Pomegranate salad
| Set of raw materials |
Food consumption per 100 servings |
Output of finished products |
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Gross |
Net |
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| Beef (brisket, crumbs, …..) | |||
| Weight of boiled meat | |||
| Bulb onions | |||
| Vegetable oil | |||
| Mass of sautéed onions | |||
| Mayonnaise | |||
| Apples | |||
| Boiled beets | |||
| Walnuts | |||
| Pomegranate | |||
Yield of one portion of semi-finished products ___________________
Yield of one portion of the finished product in grams_____1000___
Cooking technology.
Boiled meat is cut into strips. Onions are cut into half rings and sautéed in vegetable oil until tender. Apples with the seed nest removed and peeled are cut into strips. Boiled beets are peeled and grated. Pomegranates are cleaned. Walnuts are roasted and crushed. The prepared components are placed in the following sequence: meat, onions, mayonnaise, apples, nuts, beets, mayonnaise.
Salad Elite
| Set of raw materials |
Food consumption per 100 servings |
Output of finished products |
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Gross |
Net |
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| Green beans | |||
| Pine nuts | |||
| Shrimps | |||
| Sweet pepper | |||
| Vegetable oil | |||
| Greenery | |||
| Or crab sticks | |||
Yield of one portion of semi-finished products ___________________
Yield of one portion of the finished product in grams_____1000_
Cooking technology.
The beans are boiled and chopped. Boil the shrimp, peel the sweet pepper, and cut into strips. The prepared components are combined and seasoned with vegetable oil. Decorated with greens and pine nuts.
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