The technological map for a certain type of product is an initial document - the basis for determining the cost of production. So in technological charts for public catering products, the basis for which is the approved recipe for this particular dish, its quantitative and qualitative composition and a description of the cooking technology are indicated.
Instructions
Step 1
The technological map for public catering products is drawn up on the basis of recipe collections. They give the content and norms of the pledged raw materials, indicate the norms for the output of semi-finished products and ready-made meals, the technology for their manufacture, including taking into account the time norms. Requirements for the content and design of technological cards for public catering products are established by the National Standard of the Russian Federation GOST R 50763-2007 “Public catering services. Public catering products sold to the population. General technical conditions.
Step 2
In the technological chart for such products, indicate the list of products that make up the dish, indicating their quantity in grams. This is necessary in order to calculate the total number of products required to make a certain estimated number of servings. In addition, this recipe will be taken into account in the cost estimate for the specified dish. If there are unique requirements for the quality of the products used, then they should also be indicated in the technological map.
Step 3
Describe the manufacturing process in a step-by-step format. Indicate the amount of time it will take to complete each step and the total amount of time it will take to prepare the dish.
Step 4
Indicate the weight of the finished portion and the requirements for its design. If the products are intended for long-term storage, indicate in the technological map the time, terms and conditions of its storage required for implementation. In this case, it is necessary to indicate the indicators of the quality and safety of the finished dish.
Step 5
In the technological chart, indicate the nutritional value of the finished dish. Calculate it according to the recipe and the total nutritional value of all ingredients.
