A technological map for a certain dish is an official document on the basis of which its cost is calculated. All dishes and culinary products that are public catering products are made in strict accordance with the technological chart, it indicates the recipe and technology for their preparation.
Instructions
Step 1
The basis for drawing up a technological map for a culinary, bakery or confectionery product is a collection of recipes, which contains the content and necessary standards for laying products, the output of semi-finished products and ready-made meals, and the cooking technology. In the event that 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 conventional technological map.
Step 2
Guided by the recipe, indicate in the technological chart the list of products necessary for the preparation of this dish, the norms for laying the raw materials and the weight content of the semi-finished product and the finished dish in grams. This will determine the total amount of food needed to prepare the estimated number of servings.
Step 3
Consider the qualitative and quantitative composition of the dish when calculating the cost estimate for it. If the preparation of a dish requires any unique conditions or requirements for the quality of ingredients, then they should also be reflected in the technological chart.
Step 4
Describe the cooking technology in detail, step by step. At the same time, indicate the norms of time taken to complete each step and the total time required to prepare this dish. Using the bookmark rates and indicators of the nutritional value of the products used, calculate the total calorie content of one portion of the finished dish and indicate it in the technological chart.
Step 5
In the card, be sure to indicate the weight of one portion of the finished dish and describe in detail the requirements for its design, if any, then for serving the dish. In the event that the manufactured products are subject to long-term storage, reflect the conditions and shelf life in the technological map.
Step 6
When making a map, adhere to the requirements of the National Standard of the Russian Federation GOST R 50763-2007 “Catering services. Public catering products sold to the population. General technical conditions . It regulates the content and design of the technological map for public catering products.
Step 7
Sign the technological card by the chef or production manager, approve it by the head of the catering establishment.
