In order to use the recipe for preparing a dish in the technological map, it is necessary to perform calculations using the following formulas:
Given:
x- weight of the finished dish according to the proportions of the recipe of the technological map
y - weight of raw materials for the finished dish according to the proportions of the recipe of the technological map
z-weight of one serving of the dish (according to your need)
a- The weight of one ingredient of the raw material for the production of the dish
Task: It is necessary to prepare 100 servings of a dish according to the technological card.
1. Find out the total weight of raw materials for the preparation of 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 this recipe to make 100 servings
2. a * (x / z) * 100 / (x / z) \u003d weight of one ingredient for the production of 100 servings.
Examples
Eggplant in a walnut crust
| Raw material set |
Output of finished products |
||
|
Gross |
Net |
||
| eggplant |
675/500 |
||
| Mayonnaise | |||
| walnuts | |||
| Garlic | |||
| Vegetable oil | |||
| Greenery | |||
Cooking technology.
Chop the nuts, chop the garlic. Eggplant cut into circles. Mayonnaise is combined with nuts and garlic, mixed thoroughly. Eggplants are dipped in the resulting mixture and fried in vegetable oil.
pomegranate salad
| Raw material set |
Consumption of products for 100 servings |
Output of finished products |
|
|
Gross |
Net |
||
| Beef (brisket, crumble, …..) | |||
| Mass of boiled meat | |||
| Bulb onions | |||
| Vegetable oil | |||
| Mass of passivated onions | |||
| Mayonnaise | |||
| Apples | |||
| Boiled beets | |||
| walnuts | |||
| Pomegranate | |||
Yield of one portion of semi-finished products ___________________
Yield per serving finished product in grams_____1000___
Cooking technology.
Boiled meat is cut into strips. Onions are cut into half rings, sautéed until tender in vegetable oil. Apples with a seed nest removed, peeled, cut into strips. Boiled beets are peeled, rubbed on a grater. The grenades are cleared. Walnuts are roasted and crushed. Prepared components are placed in the following sequence: meat, onions, mayonnaise, apples, nuts, beets, mayonnaise.
Salad Elite
| Raw material set |
Consumption of products for 100 servings |
Output of finished products |
|
|
Gross |
Net |
||
| Green beans | |||
| Pine nuts | |||
| Shrimps | |||
| Sweet pepper | |||
| Vegetable oil | |||
| Greenery | |||
| Or crab sticks | |||
Yield of one portion of semi-finished products ___________________
The output of one portion of the finished product in grams _____ 1000_
Cooking technology.
The beans are boiled and chopped. Shrimps are boiled, sweet peppers are peeled, cut into strips. The prepared components are combined, seasoned with vegetable oil. Decorate with herbs and pine nuts.
Any catering establishment is required to start technological maps- it requires the law. Today we will tell you: what are technical maps, what they are and how to automate work with technological maps.
What is a technological map
In general, a worksheet is a document containing information about the ingredients of a dish and how it is prepared. It contains the following information:
- the number and name of the products that make up the dish;
- recipe;
- rules of registration and submission.
The procedure for compiling, maintaining and storing technological maps is regulated by GOST 31987-2012 “Services Catering". This document is mandatory for use in all catering establishments, regardless of the form of ownership. Failure to comply with this requirement threatens with penalties in accordance with the Code of Administrative Offenses of the Russian Federation.
Sample flow sheet
What are technological maps
Simple technological map - TK
Starts on dishes prepared according to standard recipes. Such recipes are listed in culinary guides and approved by the relevant GOSTs. In this case, simplified requirements are applied to the document: only the composition and recipe are indicated. At the request of the organization, you can specify the nutritional value. Important point: the source of the recipe must be indicated in the TC. This may be a link to a reference book or GOST, from which it was taken.
Simple shopping malls serve to ensure that catering companies do not reinvent the wheel every time. It makes no sense to develop in each dining room its own own recipe boiled potatoes - this process is template. The rules for issuing a shopping mall according to a simplified scheme are specified in GOST 31987-2012 “Catering Services”.
Technical and technological map - TTK
But here everything is more complicated. Such a document is developed for each new dish that is not in any reference book. There is much more information here. The TTC must include:
- name of the organization that developed the technical and technological map;
- application area. In this paragraph, a list of catering establishments is written that can use the recipe at home;
- raw material requirements. It indicates the list of accompanying documents, security confirmation, and so on;
- name and quantity of ingredients;
- the total mass of the dish at the exit. During cooking or heat treatment, dishes may lose some of their weight - this must be taken into account;
- full description of the technological process. Everything is taken into account: from the methods of cutting products to the time of heat treatment. For each typical process, you must specify a link to GOST or the regulatory document according to which it is carried out. For imported products, their own recommendations are used;
- requirements for the design and rules for serving dishes, as well as storage conditions;
- quality and safety parameters. This paragraph describes appearance, the nutritional value of the dish, its taste and smell.
TTK is developed by a responsible person and approved by the head of the catering establishment.
Technical and technological map of Greek salad
TK and TTK must be printed out, have live signatures with seals and be stored in an accessible place. They must be presented at the request of the inspection authorities.
Below you can download samples of technical sheets for some dishes and drinks:
Technological maps are compiled not only for catering products, but also in any other area where products are made from any raw material.
Technological cards and inventory systems
Try all the features of the EKAM platform for free
Read also
Privacy agreement
and processing of personal data
1. General Provisions
1.1. This agreement on confidentiality and processing of personal data (hereinafter referred to as the Agreement) is accepted freely and by its own will, applies to all information that Insales Rus LLC and / or its affiliates, including all persons belonging to the same group with LLC "Insales Rus" (including "EKAM Service" LLC) can obtain about the User during the use of any of the sites, services, services, computer programs, products or services of "Insales Rus" LLC (hereinafter referred to as the "Services") and in during the execution of Insales Rus LLC of any agreements and contracts with the User. The User's consent to the Agreement, expressed by him in the framework of relations with one of the listed persons, applies to all other listed persons.
1.2. The use of the Services means the User's consent to this Agreement and the conditions specified therein; in case of disagreement with these conditions, the User must refrain from using the Services.
"Insales"- Limited Liability Company "Insales Rus", PSRN 1117746506514, TIN 7714843760, KPP 771401001, registered at the address: 125319, Moscow, Akademika Ilyushin St., 4, building 1, office 11 (hereinafter referred to as "Insales" ), on the one hand, and
"User" -
or an individual who has legal capacity and is recognized as a participant in civil legal relations in accordance with the legislation of the Russian Federation;
or a legal entity registered in accordance with the laws of the state of which such entity is a resident;
or an individual entrepreneur registered in accordance with the legislation of the state of which such person is a resident;
which has accepted the terms of this Agreement.
1.4. For the purposes of this Agreement, the Parties have determined that confidential information is information of any nature (production, technical, economic, organizational and others), including the results of intellectual activity, as well as information about the methods of carrying out professional activities (including, but not limited to: information about products, works and services; information about technologies and research works; data on technical systems and equipment, including software elements; business forecasts and information about proposed purchases; requirements and specifications of specific partners and potential partners; information, relating to intellectual property, as well as plans and technologies related to all of the above) communicated by one party to the other party in written and / or electronic form, expressly designated by the Party as its confidential information.
1.5. The purpose of this Agreement is to protect confidential information that the Parties will exchange during negotiations, conclusion of contracts and fulfillment of obligations, as well as any other interaction (including, but not limited to, consulting, requesting and providing information, and performing other assignments).
2.Obligations of the Parties
2.1. The Parties agree to keep secret all confidential information received by one Party from the other Party during the interaction of the Parties, not to disclose, disclose, make public or otherwise provide such information to any third party without the prior written permission of the other Party, with the exception of cases specified in the current legislation, when the provision of such information is the responsibility of the Parties.
2.2. Each Party will take all necessary measures to protect confidential information at least with the same measures that the Party applies to protect its own confidential information. Access to confidential information is provided only to those employees of each of the Parties who reasonably need it to perform their official duties for the implementation of this Agreement.
2.3. The obligation to keep secret confidential information is valid within the term of this Agreement, the license agreement for computer programs dated 12/01/2016, the agreement of accession to the license agreement for computer programs, agency and other agreements and within five years after termination their actions, unless otherwise agreed by the Parties.
(a) if the information provided has become publicly available without violating the obligations of one of the Parties;
(b) if the information provided became known to the Party as a result of its own research, systematic observations or other activities carried out without the use of confidential information received from the other Party;
(c) if the information provided is lawfully obtained from a third party without an obligation to keep it secret until it is provided by one of the Parties;
(d) if the information is provided at the written request of a public authority, other state authority, or local government in order to perform their functions, and its disclosure to these authorities is mandatory for the Party. In this case, the Party must immediately notify the other Party of the request received;
(e) if the information is provided to a third party with the consent of the Party about which the information is being transferred.
2.5. Insales does not verify the accuracy of the information provided by the User, and is not able to assess its legal capacity.
2.6. The information that the User provides to Insales when registering in the Services is not personal data, as they are defined in the Federal Law of the Russian Federation No. 152-FZ of July 27, 2006. "About personal data".
2.7. Insales has the right to make changes to this Agreement. When making changes in the current version, the date of the last update is indicated. The new version of the Agreement comes into force from the moment of its placement, unless otherwise provided by the new version of the Agreement.
2.8. By accepting this Agreement, the User acknowledges and agrees that Insales may send personalized messages and information to the User (including, but not limited to) to improve the quality of the Services, to develop new products, to create and send personal offers to the User, to inform the User about changes in the Tariff plans and updates, to send marketing materials to the User on the subject of the Services, to protect the Services and Users and for other purposes.
The user has the right to refuse to receive the above information by notifying in writing to the e-mail address Insales - .
2.9. By accepting this Agreement, the User acknowledges and agrees that the Insales Services may use cookies, counters, other technologies to ensure the operation of the Services in general or their individual functions in particular, and the User has no claims against Insales in connection with this.
2.10. The user is aware that the equipment and software used by him to visit sites on the Internet may have the function of prohibiting operations with cookies (for any sites or for certain sites), as well as deleting previously received cookies.
Insales has the right to determine that the provision of a certain Service is possible only if the acceptance and receipt of cookies is allowed by the User.
2.11. The user is solely responsible for the security of the means chosen by him to access the account, and also independently ensures their confidentiality. The User is solely responsible for all actions (as well as their consequences) within or using the Services under the User's account, including cases of voluntary transfer by the User of data to access the User's account to third parties under any conditions (including under contracts or agreements) . At the same time, all actions within or using the Services under the User's account are considered to be performed by the User himself, except for cases when the User notified Insales of unauthorized access to the Services using the User's account and / or any violation (suspicions of violation) of the confidentiality of their account access.
2.12. The User is obliged to immediately notify Insales of any case of unauthorized (not authorized by the User) access to the Services using the User's account and / or any violation (suspicion of violation) of the confidentiality of their means of access to the account. For security purposes, the User is obliged to independently carry out a safe shutdown of work under his account at the end of each session of work with the Services. Insales is not responsible for the possible loss or corruption of data, as well as other consequences of any nature that may occur due to the violation by the User of the provisions of this part of the Agreement.
3. Responsibility of the Parties
3.1. The Party that violated the obligations stipulated by the Agreement regarding the protection of confidential information transmitted under the Agreement is obliged to compensate, at the request of the affected Party, the real damage caused by such a violation of the terms of the Agreement in accordance with the current legislation of the Russian Federation.
3.2. Compensation for damages does not terminate the obligations of the violating Party for the proper performance of obligations under the Agreement.
4.Other provisions
4.1. All notices, requests, demands and other correspondence under this Agreement, including those including confidential information, must be made in writing and delivered personally or through a courier, or sent by e-mail to the addresses specified in the license agreement for computer programs dated 12/01/2016, the agreement of accession to the license agreement for computer programs and in this Agreement or other addresses that may be further specified in writing by the Party.
4.2. If one or more provisions (conditions) of this Agreement are or become invalid, then this cannot serve as a reason for the termination of other provisions (conditions).
4.3. The law of the Russian Federation shall apply to this Agreement and the relationship between the User and Insales arising in connection with the application of the Agreement.
4.3. The User has the right to send all suggestions or questions regarding this Agreement to the Insales User Support Service or to the postal address: 107078, Moscow, st. Novoryazanskaya, 18, pp. 11-12 BC "Stendhal" LLC "Insales Rus".
Publication date: 01.12.2016
Full name in Russian:
Limited Liability Company "Insales Rus"
Abbreviated name in Russian:
Insales Rus LLC
Name in English:
InSales Rus Limited Liability Company (InSales Rus LLC)
Legal address:
125319, Moscow, st. Academician Ilyushin, 4, building 1, office 11
Mailing address:
107078, Moscow, st. Novoryazanskaya, 18, building 11-12, BC "Stendhal"
TIN: 7714843760 KPP: 771401001
Bank details:
Now watching: 5 056
How is TC and TTC drawn up
The main documents on the basis of which dishes are prepared are technological (TK) and Technical and technological maps (TTK). They are mandatory documents for any catering establishment, and must be developed for the entire list of dishes. When developing HACCP procedures, they are also necessary, because are used in the description of production.
Let's consider their differences.
A technological map is developed for each dish, based on a collection of recipes for public catering.
The TC must contain the following information:
— list (composition) of products (ingredients);
- mass of ingredients used;
- mass of the finished product;
- weight of one portion;
- description of the technological process of manufacturing products;
- description of the design of the dish (appearance);
- description of the serving of the dish (product);
- storage conditions;
- storage times.
The recipe indicates the consumption rates of gross and net products for one or more servings, or for one or more kg, the output (net weight) of semi-finished products and the output of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).
As a source of the recipe, it is allowed to use the Collections of recipes for public catering establishments or other sources operating in the territory of the state that adopted the standard.
Technical and technological map (TTK)- is developed only for new non-traditional products, manufactured for the first time at a public catering enterprise. Which is not in the collections of recipes.
TTK establishes requirements for the quality of raw materials and food products, product formulation, requirements for the technological process of manufacture, for design, sale and storage, quality and safety indicators, as well as the nutritional value of catering products.
The technical and technological map contains the following sections:
- application area;
- requirements for raw materials;
- recipe (including the consumption rate of raw materials and foodstuffs gross and net, weight (yield) of the semi-finished product and / or output of the finished product (dish);
— requirements for registration, submission, sale and storage of catering products;
- indicators of quality and safety of catering products;
— information about nutritional value public
nutrition.
Sources:
- GOST 31985-2013. Interstate standard. Catering services. Terms and Definitions
- GOST 31987-2012 Catering services. Technological documents for public catering products. General requirements for design, construction and content
Good luck and prosperity to your enterprise.
It's no secret that all enterprises that do not work according to the Collection of recipes (technological standards) are required to develop the 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 TTC 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 to a description of the main features.
Unlike the Technological map, in the Techno-technological one, along with the calculation of caloric content, indication of the scope, requirements for raw materials and requirements for implementation and supply, it is necessary to calculate and indicate the following indicators:
- Organoleptic indicators
- Physico - chemical indicators (mass fractions)
- Microbiological indicators for the respective food group
Below we present the methodology for developing the TTC, and describe in detail the calculation of all the necessary indicators. This methodology is based on Guidelines, and all documents are generated automatically in the Chef Expert program for chefs and technologists.
Consider, for example, the calculation of all indicators for the TTC for the dish "Odessa Sausages"
|
1. Calculation of food and energy value dishes |
||
|
We calculate the nutritional and energy value of a 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. We determine the protein content in the first ingredient of the recipe - "Fat mesh (Pryatine)". The protein content in 100 grams of the ingredient is found from the reference tables chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor). The protein content in 100 grams of the ingredient "Fat mesh (Pryatine)" = 1.4 grams. The 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 (Article 7 in volume 1). This ingredient IS EXPOSED to heat treatment, therefore, the loss of protein during heat treatment is determined according to the reference data = 10% (Art. 10 in v. 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. The ingredient "Fat mesh (Pryatine)" DOES NOT HAVE TECHNOLOGICAL LOSS after heat treatment (Art. 13 in v. 1), so the total amount of protein in the ingredient = 0.53 * (100-0) / 100 = 0.53 grams. |
||
|
1.3. The ingredient "Fat net (Pryatine)" IS CONSIDERED in the output of the dish (Article 17 in v.1), so the protein content IS CONSIDERED in the total protein content of the dish. |
||
|
1.4. Similarly, we determine the content of carbohydrates and fats in the ingredient. |
||
|
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. |
||
|
2. Calculation mass fraction dry matter * |
||
|
2.1. Determining the content dry in-in in the first ingredient of the recipe - "Fat mesh (Pryatine)". The content of dry matter in 100 grams of the 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 matter in 100 grams of the ingredient "Fat mesh (Pryatine)" = 94.3 grams. The 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. |
||
|
2.2. The ingredient "Fat mesh (Pryatine)" DOES NOT HAVE TECHNOLOGICAL LOSSES after heat treatment (Art. 13 in v. 1), therefore the total amount of dry matter in the ingredient = 39.61 * (100-0) / 100 = 39.61 gram. |
||
|
2.3. The ingredient "Fat net (Pryatine)" IS CONSIDERED in the output of the dish (Art. 17 in v. 1), therefore the content of dry matter SHALL be taken into account in the total content of dry matter in the dish. |
||
|
2.4. 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 solids content in the dish, multiply the resulting amount by 100 and divide by the serving yield (100 grams). |
||
|
2.6. Let's sum this percentage with the maximum allowable salt content in the dish = 1.33%. Thus, we obtain the Maximum (theoretical) content of solids in the dish = 62.39%. |
||
|
2.7. The minimum allowable dry matter content is calculated by the formula: for first courses and sauces: 0.85 * Maximum content of dry matter, for other dishes: 0.9 * Maximum content of dry matter. 0.85 and 0.9 - coefficients that take into account the loss of solids in the cooking process and allowable deviations in the portioning of dishes. Thus min. allowable dry matter content in the dish = 62.39 * 0.9 = 56.15%. |
||
|
* 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 solids is DETERMINED in laboratory analysis. |
||
|
3. Calculation of the mass fraction of fat ** |
||
|
3.1. We determine the amount of pure fat in the ingredient "Fat network (Pryatine)" (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 gamma per 100 g of ingredient, or in%) and dividing by 100. Data on the content of natural fat in cereals, meat products etc. we neglect. MJ = 42/100 * 0 = 0 grams. |
||
|
** 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 fat in laboratory analysis is NOT DETERMINED. |
||
|
4. Calculation of the mass fraction of sugar *** |
||
|
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 weight of the ingredient (in grams) by the sugar content (in grams per 100 g of the ingredient, or in %) and dividing by 100. MDS = 42/100*0 = 0 grams. |
||
|
*** In accordance with Appendix 2 of the Guidelines for laboratory quality control of public catering products, M., 1997, (Letter No. 1-40 / 3805 of 11.11.91), in this category of dishes, the mass fraction of sugar in laboratory analysis is NOT DETERMINED . |
||
|
5. Calculation of the mass fraction of salt **** |
||
|
**** 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 . |
|
|
6. Microbiological indicators |
|
|
6.1. To determine the microbiological quality indicators, we are guided by the Technical Regulations of the Customs Union TR TS 021-2011 "On food safety". |
|
A properly formed Techno-technological map looks like this:
In general, the TTK development process is not particularly difficult if you develop documents using a special program. Calculating all indicators on a calculator is very time-consuming and inefficient. You can learn more about the program for the development of Technological documentation "Chief Expert" on the official website
