Instructions
Go to your browser, open the address http://www.highspec.ru/techcard_download.htm to download the program for creating a technological map. Install the application on your computer, launch it.
Create a database of raw materials (products). To do this, go to the "Products" tab, then click the "New product" button. In the window that appears, enter information about the product in the appropriate fields: name,% waste,% loss for various cooking methods (cooking, frying, stewing, baking), price per kilogram of the product. Populate the database with the records of the products you will be using to make the routing.
You can make changes in the database by highlighting the required element and clicking "Change". Similarly, you can delete a product from the database. For the convenience of working with data, sort the list by clicking on the column header.
Click on the Dish tab to create a recipe. Fill in the fields "Name of dish", "Number of servings", indicate the selling price of a portion. Then click the Add Product button and select the required items from the list. You can scroll through the list with the mouse or enter the first letters of the name using the keyboard.
Choose how the product is processed. Fill in the fields "Weight of semi-finished product" and "Weight of finished product". Click the Add button after filling in all the required options. To change a dish, click the Edit button, to remove products, select the desired item and click Remove Product.
When filling out the "Dish" tab, keep in mind that the entered product weights will be calculated for the number of servings indicated in the "All entered values are calculated for" option. The "Date" field is filled in with the current system date automatically.
If necessary, fill in the "Cooking technology" and "Registration, supply, sale and storage" fields. Then click "Save Dish". Click on the "Create Documents" button to view and print the technological map based on the selected dishes. To change the map, click "Functions" - "Shape editing" - "Technological map".
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
Technological is not compiled on the basis of collections of recipes. They give the content and norms of the laid 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 maps for public products are established by the National Russian Federation GOST R 50763-2007 “Public catering services. Public catering products sold to the population. General technical conditions ".
In the technological map for such products, indicate the components included in the composition with an indication of 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 products that are unique to the quality of the products used, then they should also be indicated in the technological map.
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.
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 and safety of the finished dish.
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.
note
The technological map is a document according to which the quality control of products and the safety of production processes by the regulatory authorities is carried out.
To establish general rules for information exchange between various government departments, there are technological cards interagency interaction. Such cards are separate projects, which describe the procedure for the exchange of information between authorities, determine the mutual obligations of institutions on the content, timing and methods of transferring information. Filling technological cards carried out according to certain rules.
Instructions
Check out the structure of technological interagency interaction. A map of the procedure for the provision of public services, data on the composition of documents for a specific service, information on counterparties, plans for entering into title and plans for the implementation of interaction between departments.
Prepare the forms required for drawing up the technological cards, including forms for entering data on the procedure for providing the state, forms for entering data on counterparties and the content of interdepartmental interaction, forms of a plan for amending legal acts and a plan for the implementation of such interaction.
Absolutely all cases when filling out forms cannot be foreseen, therefore, when filling out cards proceed from the specific conditions that apply to your agency's service description. The Ministry of Economic Development of the Russian Federation provides instructions for filling out forms for technological maps, appropriate recommendations and a description of the procedure for coordinating technological cards.
When filling the technological cards keep in mind that it is compiled for each public service separately.
If information is planned to be obtained from the basic resource in the form of an extract, for example, from the Unified State Register of Legal Entities, then describe the request in a standard way (according to the instructions), since during the description it may turn out that the data of the basic resource is possible for interdepartmental interaction.
After drawing up the technological cards and all the necessary forms, coordinate it with all contractors involved in the provision of public services (consumers and data providers).
Sources:
- About technological maps of interagency interaction in 2019
Loss or theft of a bank card - not a single person is insured against such a situation. The most common card standards in Russia are VISA and MasterCard. Standardization is very convenient, as it allows you to settle in the same way in different places. If the card has been lost, then the procedure for restoring it from the client's point of view is also the same for all banks. The main thing is not to panic and act quickly.
If you have lost your card, then the very first thing you need to do is call the bank's support service and block it. The operator will ask you for some important information such as a code word, date of birth, full name. All this is done in order to make sure that it is the cardholder who is calling, and not a stranger. Authentication occurs quickly enough, after which the card is blocked, and your funds, if the lost plastic suddenly fell into the hands of an intruder, will be inaccessible to him.
The support number is always indicated on the card itself. For security reasons, it is recommended to rewrite it in advance in your notebook or enter it into your phone contacts, or it is better to do both. If you did not write down the number in advance, then you can find out it on the bank's website, as well as in any of its branches. If the matter is very urgent, but there is no way to go online, or your bank branch nearby, then you can call the one-stop service center for VISA or MasterCard cards (depending on the type of card). Their numbers are written on any ATM where you will see the logos of these payment systems. The call within Russia will be free.
The most important thing is done,. Now you can deal with the funds that were on it. Losing your card does not mean that you will no longer receive your money. If you managed to block it in time, then no one will be able to use your money. Now you should apply for a card reissue. If you are in your country and your city, then the situation is quite simple: you just need to come to the bank and write an application. Some banks require that this be done necessarily in the same branch where the lost card was issued, for example, this is Sberbank. Others allow a card in any of their offices. You can find out everything about the silts that your bank adheres to by calling technical support, where the operator will explain in detail to you exactly what actions are required of you and how long it will take to reissue. This usually takes several days, from 5 to 14.
If your card was "eaten" by an ATM, then it is not necessary that you have lost it forever. In this case, it goes to a special place in the ATM, where it waits for it to be removed. Typically, employees remove valuables from ATMs on a daily basis. You must definitely contact your bank, write an application, in which you should indicate the address of the ATM and your passport data. Also, as soon as the ATM has held the card, it is best to immediately call the service center.
Even if you have lost your card, you can still get the money that was on it. To do this, you need to come to your bank, where you will be given funds by. You may need to provide your pin code.
If the card is lost abroad, the situation can become very complicated. In any case, hurry up to block it. Some banks provide cash withdrawal and card reissue services to customers outside their home country. This question can be clarified by contacting the support of your bank.
Sources:
- loss of a bank card
Technological maps are used in all areas of activity and are developed by special technical services. They contain a detailed description of the individual process, the order of operations, the time spent on each of them, and a list of the necessary tools to perform them. In the absence of a standard flow chart for the type of work you need, you can calculate it yourself.
Instructions
Break down the technological process for this type of work into separate operations. Make a description in the form of a table. Calculate the amount of work for each technological operation.
Calculate the time required to complete each operation. To calculate the technological map for construction work, you need to use the appropriate reference books - EniR, SNiP. Indicate the rate of time in man-hours or in machine-hours (if machines and mechanisms will be involved in the process). Calculate the amount of time to complete each operation by multiplying the time rate by the amount of work.
Calculate the total number of man-hours (machine-hours) for the type of work described in the technological. List the professions of the workers, put down their categories. Describe what machines and mechanisms are required to perform this type of work, indicate their brands, technical characteristics, including performance.
GOST 3.1121-84 Unified system for technological documentation. General requirements for the completeness and execution of sets of documents for standard and group technological processes (operations)There are two main people in the kitchen - a technologist and a chef. But the cooks and employees are subordinate to them, performing not always ordinary culinary tasks, which means that the embodiment of the chef's idea depends on the skill and professionalism of an ordinary cook.
Cooking meals
The range of knowledge of an ordinary cook is very extensive, and therefore the training of the profession is long. First of all, you need to know and quickly process fish, meat and other gastronomic products, you will have to learn their types and characteristics.
The chef must not only know, but also be able to understand the recipes and methods for preparing culinary products, take into account the requirements for their quality, the correct distribution of portions, including the design and serving of dishes of simple and complex preparation. In addition, the duties of the chef include understanding the basics of rational, dietary and medical nutrition. Knowledge of the characteristics of various diets, foods and dishes that can cause an allergic reaction.
The chef is charged with knowing such things as the technology and recipe for preparing dishes, as well as methods of processing products for "special" culinary products. Including understanding and how you can reduce the loss of nutritional value of food during storage or during cooking. Features and varieties of table decoration, how to correctly compose a menu for a daily or festive table and how to correctly order food.
Safety
It is also necessary to learn the requirements for the quality of products, the method of their determination, the conditions and shelf life. In particular, the chef must know the characteristics and varieties of aromatic and flavoring substances and dyes, methods of their use in order to enhance the taste of culinary products. We'll have to memorize the rules of compatibility and acceptable "neighborhood".
His duties include the application and observance of the rules for the operation of various equipment, implements and culinary tools, to be able to use cook scales, utensils for their intended purpose and to use them correctly in the cooking process.
With regard to work safety, this is also the responsibility of the cook. He must know and adhere to sanitary and hygiene rules, including fire safety standards. Disposal of food is also the responsibility of the chef. He must monitor the shelf life of food and products and dispose of them in a timely manner. To do this, you need to be able to see the symptoms of food spoilage and remove them.
Preparation of the workplace in accordance with sanitary and hygienic standards and requirements is also included in job descriptions, including regular medical examination and registration of a health book, and compliance with the requirements of sanitary inspections. The cook must also take part in scheduled general cleaning in the kitchen, keep the workplace clean during work and prepare food for the next day.
Reporting
A chef needs to be able to draw up technological maps, and if necessary, even form a menu, including seasonal, children's, etc., be able to apply the sequence and rules for drawing up reports and accounting features. It is the chef who is obliged to optimize the order of products so that the overfilling does not lead to surpluses.
It's not a secret for anyone that all enterprises that do not work according to the Collection of recipes (technological standards) are obliged to develop a document "Technical and technological map". However, not everyone understands how the TTK differs from the Technological map, and how it should look. 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 detailed in GOST 31987-2012. We will not describe in detail the content of GOST, we will limit ourselves only to a description of the main features.
In contrast to the Technological map, in the Techno-technological, along with the calculation of calorie content, an indication of the field of application, requirements for raw materials and requirements for sale and supply, it is necessary to calculate and indicate the following indicators:
- Organoleptic indicators
- Physicochemical 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. Such a technique is based on the Methodological Guidelines, and all documents are generated automatically, in the program for chefs and technologists "Chef Expert".
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 the dish |
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The calculation of the nutritional and energy value of the dish is carried out on the basis of the methodology given in the Guidelines for laboratory control of the quality of public catering products, M., 1997, (Letter No. 1-40 / 3805 of 11.11.91) (Part 2). |
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1.1. Determine the protein content in the first ingredient of the recipe - "Fat mesh (Spice)". We find the protein content in 100 grams of an ingredient according to the reference tables of the chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). Protein content in 100 grams of the ingredient "Fat mesh (Spice)" = 1.4 grams. The net weight of the ingredient "Fat net (Spice)" according to the recipe = 42 grams, therefore, the amount of protein in the ingredient = 42/100 * 1.4 = 0.59 grams (article 7 in volume 1). This ingredient is subject to heat treatment, therefore, protein losses during heat treatment are determined according to the reference data = 10% (article 10 in volume 1). Thus, the total amount of protein in the ingredient = 0.59 * (100-10) / 100 = 0.53 grams. (Article 14 in Volume 1) |
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1.2. The ingredient "Fat mesh (Pryatina)" DOES NOT HAVE TECHNOLOGICAL LOSSES after heat treatment (article 13 in volume 1), therefore the total amount of protein in the ingredient = 0.53 * (100-0) / 100 = 0.53 grams. |
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1.3. Ingredient "Fat Net (Spice)" is CONSIDERED in the dish outlet (article 17 in volume 1), therefore, the protein content is CONSIDERED 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 in Table 1. |
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2. Calculation of the mass fraction of dry substances * |
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2.1. Determine the content of dry matter in the first ingredient of the recipe - "Fat mesh (Spice)". The content of dry substances in 100 grams of an ingredient is found according to the reference tables of the chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). The content of dry substances in 100 grams of the ingredient "Fat mesh (Spice)" = 94.3 grams. Net weight of the ingredient "Fat net (Spice)" according to the recipe = 42 grams, therefore, the amount of dry ingredients in the ingredient = 42/100 * 94.3 = 39.61 grams. |
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2.2. The ingredient "Fat mesh (Pryatina)" DOES NOT HAVE TECHNOLOGICAL LOSSES after heat treatment (article 13 in volume 1), therefore the total amount of dry ingredients in the ingredient = 39.61 * (100-0) / 100 = 39.61 gram. |
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2.3. The ingredient "Fat mesh (Spice)" is CONSIDERED in the outlet of the dish (article 17 in volume 1), therefore the content of dry substances is CONSIDERED in the total content of dry substances in the dish. |
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2.4. Similarly, we determine the dry matter content for all ingredients in the dish, and summarize the obtained values. |
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2.5. To convert to a percentage of the dry matter content in a dish, multiply the resulting amount by 100 and divide by the portion output (100 grams). |
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2.6. We sum this percentage with the maximum permissible salt content in the dish = 1.33%. Thus, we get the Maximum (theoretical) dry matter content in the dish = 62.39%. |
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2.7. The minimum permissible dry matter content is calculated by the formula: for first courses and sauces: 0.85 * Maximum dry matter content, for other dishes: 0.9 * Maximum dry matter content. 0.85 and 0.9 are coefficients that take into account the loss of dry substances during the preparation 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 Methodological Guidelines for Laboratory Quality Control of Public Catering Products, M., 1997, (Letter No. 1-40 / 3805 dated 11.11.91), in this category of dishes, the mass fraction of dry substances is DETERMINED in laboratory analysis. |
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3. Calculation of the mass fraction of fat ** |
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3.1. Determine the amount of pure fat in the ingredient "Fat Net (Spice)" (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 weight of the ingredient (in grams) by the fat content (in scales per 100 g of an ingredient, or in%) and dividing 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 control of the quality of public catering products, M., 1997, (Letter No. 1-40 / 3805 dated 11.11.91), in this category of dishes, the mass fraction of fat is NOT DETERMINED in laboratory analysis. |
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4. Calculation of the mass fraction of sugar *** |
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4.1. Determine the amount of pure sugar in the ingredient "Fat Net (Spice)" (the mass fraction of sugar by sucrose is taken into account only in sugar - sand, sugar - refined sugar, powdered sugar, etc.), by multiplying the net weight of the ingredient (in grams) by the content sugar (in grams. per 100 g of an ingredient, or in%) and dividing by 100. MDS = 42/100 * 0 = 0 grams. |
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*** In accordance with Appendix 2 of the Methodological Guidelines for Laboratory Control of the Quality of Public Catering Products, M., 1997, (Letter No. 1-40 / 3805 dated 11.11.91), in this category of dishes, the mass fraction of sugar is NOT DETERMINED in laboratory analysis ... |
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5. Calculation of the mass fraction of salt **** |
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**** In accordance with Appendix 2 of the Methodological Guidelines for Laboratory Quality Control of Public Catering Products, M., 1997, (Letter No. 1-40 / 3805 dated 11.11.91), in this category of dishes, the mass fraction of salt is DETERMINED in 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 food safety". |
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A properly formed Technical - technological map looks like this:
In general, the process of developing the TTK is not particularly difficult if you develop documents using a special program. Calculating all indicators on a calculator is very long and ineffective. You can learn more about the program for the development of Technological Documentation "Chief Expert" on the official website
The preparation, processing, sequence and combination of each product included in the recipe are written. It also considers: the possible interchangeability of products, time and temperature regimes, actions when serving a dish, its design and proposed combinations with other products (meat with a side dish).
- The data on the recipe are entered strictly according to the collection, taking into account the weight of the raw product, semi-finished product and finished culinary product minus quality categories and natural losses. What can you learn from this document? Technological maps for dishes make the work of chefs of any category easier. It is no secret that many restaurant-type establishments undertake to train chefs from scratch, referring to a specific menu and an experienced chef.
How to draw up a technological map for a dish
Attention
Similarly, we determine the dry matter content for all ingredients in the dish, and summarize the obtained values. 2.5. To convert to a percentage of the dry matter content in a dish, multiply the resulting amount by 100 and divide by the portion output (100 grams).
2.6. We sum this percentage with the maximum permissible salt content in the dish = 1.33%. Thus, we get the Maximum (theoretical) dry matter content in the dish = 62.39%.
2.7. The minimum permissible dry matter content is calculated by the formula: for first courses and sauces: 0.85 * Maximum dry matter content, for other dishes: 0.9 * Maximum dry matter content. 0.85 and 0.9 are coefficients that take into account the loss of dry substances during the preparation process and permissible deviations when portioning dishes. Thus, min. permissible dry matter content in the dish = 62.39 * 0.9 = 56.15%.
How to correctly draw up a technological map of a dish sample
- information about the indicators of the energy and nutritional value of the finished dish and other indicators of its chemical composition;
- requirements for the design and serving of the specified product (for example, the dishes used for serving or the temperature regime for serving the dish);
- requirements for the storage and sale of the produced dish with the obligatory indication of the deadlines for its implementation;
- organoleptic characteristics (color, smell, appearance, texture, taste);
- microbiological indicators determined in accordance with the established sanitary norms and rules (SanPiN);
- physical and chemical indicators determined according to the relevant GOST (for example, mass fraction of salt, fat and dry matter);
- possible conditions for the transportation of the finished product.
The completed technical and technological map is signed by its developer and process engineer.
How to make it right on December 17 The calculation of food products is one of the main elements of the pricing process in a catering enterprise. In this article, we will tell you how to quickly and easily make a calculation for a dish using the 1C: Food Service for Ukraine program.
The calculation of meals in public catering is carried out in a special way, different from other areas of activity. This is explained by the fact that catering enterprises are engaged not only in the manufacture of food, but also in their sale.
The 1C: Food Service for Ukraine program automates the process of making a calculation for a dish. which greatly simplifies the work of an accountant-calculator and avoids errors in the calculation of food products. The composition of the dish and the technology of its preparation in the program are stored in the Recipe document.
The recipe is used to store calculations for the preparation of dishes and preparations.
How to draw up technological cards?
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 teaching.
The second task is to regulate a certain order of actions where it is possible to use different options for work. Often the most rational methods are chosen by development specialists.
Important
The third task is to ensure the fastest possible involvement in the new process and professional development of already working professionals. And a planned, well-written instruction will help them with this.
It follows that the flow chart 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 their work.
Technological map of the dish. how to calculate?
The specific gravity of BZHP is calculated by the proportion: Total proteins - 100% Proteins (of animal origin) - x The specific gravity of FS is calculated by the proportion: Total fats - 100% Fats (Plant origin) - x When calculating the specific gravity of proteins of animal origin, only protein-containing products of animal origin are taken into account. The optimal content of the dish is 50% animal proteins.
Info
In fact, this dish contains 54.24% of animal proteins, which is as close as possible to the optimal value. When calculating the specific gravity of vegetable fats, only vegetable fats should be taken into account.
The optimum is the content of 30% vegetable fats, which provide the body with polyunsaturated fatty acids and fat-soluble vitamins.
How to draw up a technological map of a dish
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.
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. 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.
How to correctly draw up technological maps in public catering
This list is used when there is a shortage of the original product, and is also taken into account when writing off products and calculating food products (drawing up cost cards). The original product and its analogue are interchangeable. To account for the costs of food products, the use of which in terms of one portion is extremely small (for example, spices, salt, sugar) in the 1C: Public catering program for Ukraine, a special accounting regime has been developed.
To avoid rounding errors in the preparation of dishes, such products are accumulated in a special register and written off at the end of the reporting period. Thus, in the 1C: Food service for Ukraine program, a more accurate accounting of spices is implemented, which allows you to avoid rounding errors that are usual for such cases.
If your company has created a lot of technological maps, then it may be advisable to put it in a separate document. In the documentation, you can also often find the definition of "route-technological map". An example of it will not differ much from the one discussed above, since this is one of the terms describing the sequential course of the entire technological process. A similar compilation principle can be used when an example of a technological map of a dish, construction work, agricultural operations and other projects is needed. You will never cook the right dish if you do not follow a clear recipe (proportions, consistency, products). Routine examples are indeed present in any production facility, be it a bakery or a local cafeteria.
How to make a technological map of a dish sample
Such a methodology is based on the Methodological Guidelines, and all documents are generated automatically, in the program for chefs and technologists "Chef Expert". Consider, for example, the calculation of all indicators for the TTK for the dish "Odessa Sausages" 1. Calculation of the nutritional and energy value of the dish We calculate the nutritional and energy value of the dish on the basis of the methodology given in the Guidelines for laboratory quality control of public catering products, M., 1997, (Letter No. 1-40 / 3805 of 11.11.91) (Part 2). 1.1. Determine the protein content in the first ingredient of the recipe - ‘Fat net (Pryatina)’. We find the protein content in 100 grams of an ingredient according to the reference tables of the chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor).
Examples of a flow chart are present in any production, be it an aircraft plant or a catering facility. This standardized document is mandatory in the enterprise, however, the form and appearance differ from industry to industry.
What is it? Examples of routing include the required information for workers performing a specific operation. It can take the form of a procedure or instruction, be presented in the form of text, tables, graphs, recipes, an action plan, and so on.
What it should be In whatever form the examples of the flow chart were executed, it should answer the following questions: 1. What to perform (what operations or procedures). 2. How to perform (specific steps are described in a specific order and sequence). 3. How often they should be done (regulated regularity, frequency). 4.
In the case when the manufactured products are subject to long-term storage, reflect the conditions and shelf life in the technological map. 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. 7 Sign the technological card by the chef or production manager, approve it by the head of the catering establishment. Pay attention The site contains a collection of the best recipes and recipes for dishes: recipes for baking bread, recipes for fish dishes, a catalog of recipes for salads, etc. Useful advice Organization of catering / Ready menu (download).
In restaurants, a visitor's question about the ingredients of an unfamiliar dish is perplexing or the answer is that it is a big secret. The client wants to know exactly what he ate - this is a completely normal requirement. To give an answer, you can look at the technological map.
Why do they draw up a technological map?
In the work of catering establishments focused on a different level of provision of such a service, a mandatory requirement is the presence of such a document as a technological map of a dish. The enterprise is not allowed to work without it. Why does the card exist? This is a question for random people in the restaurant business, because the technological maps of cooking dishes have all the information that starts with the purchase of products and ends with which the customer's order is placed on a properly served table. Competent drafting of this document allows chefs to find a way out of any situation in the kitchen without the instructions of the chef. For the restaurant owners, the dish performs the function of controlling the consumption of products, 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?
Cooking technology includes all concepts of products, from their quality, ending with the chemical composition and consumer value, about the methods of processing raw materials and semi-finished products, about the correct methods of storing products, semi-finished products and finished products. There are also requirements for equipment, inventory in the kitchen with step-by-step instructions for all the actions of the cook. In general, work at catering establishments is precisely the technological cards for dishes. Thanks to these nondescript tables and descriptions, it becomes possible to correctly, beautifully, tasty, healthy and timely feed the customer with ordered food in the amount that is stated in the menu. Then to receive a certain cost for such a service, which will provide a profit to a restaurant or cafe, and a random person, satisfied with the combination of the quality of food and its price, becomes a regular customer.
What data is there in this document?
The information carried by technological charts for cooking dishes certainly includes the methods by which raw products are cleaned, washed, cut, subjected to any kind of heat treatment. There are also gross products, their grade and quality, rules for storing raw materials and ready-made food. This information should be consistent with the specific recipe books referenced in the card. Each technological map of the dish explains how to prepare the raw materials, what time and at what time the product is processed, what weight loss occurs during proper heat treatment, from the preparatory stage to the stove. This data will allow the chef to use the required amount of product for preparing portioned dishes. In addition to the step-by-step maps for dishes, they contain data on the possible replacement of products, which are also regulated by special collections and allow you to make adjustments without losing taste and nutritional value. Up to registration and filing - everything is prescribed in this document.
How to draw up a map correctly?
In order for the technological map of the dish to be drawn up correctly and to 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 chefs of any category easier. It is no secret that many restaurant-type establishments undertake to train chefs from scratch, referring to a specific menu and an experienced chef. The question of such training is whether a kitchen professional will be able to tell a newbie everything that is needed, and whether he wants to do it? For a novice culinary specialist, 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 card, because there are culinary products on the menu, which are ordered once a year, and some of the subtleties of technology can be forgotten. However, the most important function of the cards is the acquisition of the strictly necessary amount of products and their correct consumption. And also - the most delicious dish, but forgotten by the waiter or cooked incorrectly, can permanently deprive any cuisine of its reputation.
Technological process is a part of the production process aimed at giving the product the required dimensions, shapes, properties, characteristics, etc. The technological process contains the totality of all the necessary information to give the product the final look. It contains operations and transitions, the sequence of their execution, the necessary modes and processing parameters, etc.
Types of technical processes
Depending on the degree of generalization, a single and technological process is distinguished.
Title page(TL) - the first sheet of a set of technological documents. Drawn up in accordance with the requirements of GOST 3.1105-84.
Sketch map(CE) - graphic images and tables to specify the operation to be performed. Drawn up in accordance with the requirements GOST 3.1105-84.
Technological instruction(TI) - a set of methods, rules and descriptions of actions for the manufacture of final products, designed to reduce the volume of technological documentation (TD).
Route map (MK)- description of the route of movement of the manufactured product inside the workshop.
Operational card (OP)- description of transitions, used tools and equipment.
Tooling list (BO), Bill of materials (BM), Equipment list (VOB), Adjustment card (KN), etc.
For implementation in production, the technological process is approved by an authorized person, equipment, technological equipment, processing tools, etc. are coordinated.
Design examples
The rules for filling in the information blocks of the TD set are governed by GOST 3.1103-82.
GOST 3.1705-81 regulates the terms and names of technological operations used when creating technological process.
An example of a route map
Design automation
For automation and acceleration there is a number of specialized software - computer-aided design of technological processes (CAD TP). At the moment, there are many different software products to simplify TP design processes, such as Vertical, SPRUT TP, Techcard and many others. Each system has its own individual advantages and disadvantages.
The technological essence of computer-aided design of technological processes is the ability to solve a wide variety of problems. In most cases, such programs are a set of tools that facilitate process design. In some CAD TPs, it is possible to connect a three-dimensional model of a part. Surfaces can be specified using the GUI 3D Models that should be processed, the program will analyze them and offer options for processing processes. The choice of the tool and the necessary equipment can be kept from the tool database, if it exists and is relevant for a particular enterprise. Technological process control can be carried out only if information on the parameters characterizing the given technological process is available.
Basic and auxiliary technological processes
The totality of production processes can be divided into the main- manufacturing processes of products, mechanical processing, as well as their assembly, and subsidiary- operations of preparation of raw materials, transportation, control, etc.
Components of the technological process
Mechanical processing of products- the process of giving the workpiece the required dimensions and shapes by removing layers of material with a special cutting tool. The technological process consists operations subdivided into transitions, passages, tricks and installations... The degree of division of technological processes into operations mainly depends on the specialization and serial production.
Technological operation- any part of the technological process, performed continuously by one or more workers, and at one workplace.
Transition- the process of machining one specific surface using the same tool at the same cutting parameters (constant speed, feed, etc.).
Installation- part of the operation performed in one fixing of the workpiece. Most parts require several setups to process. In case the workpiece can be processed in one setup, this part of the process can be called operation... Multiple resetting of the workpiece can lead to a significant decrease in dimensional accuracy, therefore, unclaimed resetting should be abandoned using special devices.
Reception- the actions of the worker aimed at achieving certain goals, i.e. start-up of technological equipment, installation of technological equipment,