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Technological map of European dishes. Order Technological Cards Dishes or Not? Technological card or technical and technological card

In restaurants, the visitor's question about the components of an unfamiliar dish is perplexed or an answer that it is a big mystery. The client wants to know exactly what he ate is quite a normal requirement. To answer, you can look into the technological map.

What makes a technological card for?

In the work of catering enterprises, focused on a different level of providing such a service, a mandatory requirement is the presence of such a document as a technological map of dishes. Without it, the company is not allowed to work. Why does the card exist? This is a matter of random people in the restaurant business, because technological maps of cooking dishes have all the information that begins with the purchase of products and ends which puts the customer to the correctly served table. Competent compilation of this document allows cooks to find a way out of any situation in the kitchen without instructions of the chef. For the owners of the restaurant, the dishes performs the function of controlling the flow rate, the cost of each dish, the costs of raw materials, receiving daily revenues and the calculation of the profitability of the enterprise and many other functions. This is a basic document that allows you to learn the profitability profitability.

Technology cooking dish - what is it?

The technology of cooking dish includes all concepts about products, ranging from their quality, ending with a chemical composition and consumer value, about how to handle raw materials and semi-finished products, about the right methods of storage of products, blanks and finished products. There are also requirements for equipment, inventory in the kitchen with step-by-step instructions of all cooks. In general, work on food enterprises is technological maps on dishes. Thanks to these unbroken tables and descriptions, it becomes possible correctly, beautiful, delicious, useful and in time to feed the client ordered by food in the volume that is declared in the menu. Then get a certain cost for such a service, which will ensure the profit of the restaurant or cafe, and the contented combination of food quality and its price is a random person becomes a regular customer.

What data are there in this document?

The information that the technological maps of cooking dishes will certainly include methods with which raw products are clean, wash, cut, expose any heat treatment. There are also gross products, their types and quality, raw material storage rules and ready-made foods. This information must comply with special recipe collections to which links in the map are made. Each technological card of the dish explains how to prepare raw materials, what time and what the product is processed, which weight loss is during proper heat treatment, ranging from the preparatory stage and ending with the stove. This data will allow the cook to use the required amount of product for cooking of portion dishes. In addition to the step-by-step card for dishes contain data on the possible replacement of products, which are also governed by special collections and allow you to make adjustments without losing taste properties and nutritional value. Up to the design and filing - everything is prescribed in this document.

How to make a map correctly?

In order for the technological card of the dish with the properly and performed its functional load, the following data is necessarily introduced into it.


What can I learn from this document?

Technological cards for dishes make the work of any category easier. It is no secret that many restaurant type establishments are taken to train cooks from scratch, referring to a specific menu and an experienced chef. The question of such training is whether the kitchen professional can tell all what you need, and will he want to do this? For a beginner culinary, it is much more useful to read the proven information collected into a single document. Experienced workers are also useful to read such a map, because there are culinary products in the menu that are ordered once a year, and some subtleties of technology may be forgotten. However, the most important feature of cards is the acquisition of a strictly necessary amount of products and their correct consumption. And also - the most delicious dish, but the forgotten waiter or cooked wrong, may forever deprive the reputation of any kitchen.

The popularity of catering points will never go out, for human laziness and love for food eternal. Indeed, not everyone, having placed the Salad "Metropolitan", the Kytlet in Kiev and the "Prague" cake for dessert, may afford to break into the store, in order to purchase everything you need, and bother in the kitchen, preparing for several hours. The harsh reality with the work, traffic jams and fatigue dictates its own rules, but it also wants to eat tasty. For these human weaknesses, many years have already earned enterprising people who managed to build a serious business at a successful kitchen. How to make a calculation of dishes in the dining room so as not to work in minus, or, on the contrary, do not scare potential customers with excessive prices? At the same time, golden hands are not enough for success, because the market and competition is dictated by their rules. It would seem - a dining room and dining room, what can you earn? However, the attachment of people to the classics, when they prepared another "book about tasty and healthy food", worth a lot.

On fingers

In truth, at the moment, the cost of the cost is overestimated, since the final price of the menu position is more logical to form on the basis of the tastes of people, demand and average market requests, however, for internal tracking, the costs and equalization of costs are still recommended.

For example, we take one of the most popular pastry French sample: the company uses high quality raw materials with a corresponding price tag, applies special equipment for the preparation of its products, which costs very expensive (for example, the same fully automated device for chocolate temper - to save on it It turns out, since it is fraught with failures and damage to expensive resources), rent the room with the necessary area and so on, so on. Calculation of dishes as on the palm, but they cannot reduce costs, as the quality, name and, as a result, demand, so you have to keep the bar. A evenly high margin on those positions that the roads themselves can also be delivered, and those 300% of the cost, which is hearing the population, simply mark. So what about? Consider the menu that the confectionery offers:

  • yeast baking;
  • cakes and pastries;
  • candy Marshello.

The first and third position at cost if not penny, are close to this, while even half of the "wind" cannot be made on the cakes, it is impossible because of expensive resources. Therefore, the second position is sold significantly cheaper, and the difference is filled with buns and candy. Moral: The calculation of the cost of the dish is not always based on purchasing prices of its components.

Of course, the confectionery is different from the dining room, but the principle of working with end food products is similar.

Where to begin?

Particularly lazy can use ready-made online templates that can be found in the network everywhere, but they are too common and rude enough in counting. It will be more correct to bring the price to independently and adhere to them in the future, adjusting on the basis of demand. In order to remove the correct calculation of the dish in the dining room, you must have on your hands:

  • the completed menu in which the list of dishes provided by the catering point will be specified;
  • technological maps to each menu position;
  • procurement prices of all products that participate in the preparation of the menu positions.

Menu

A small advice: when choosing dishes in the dining room, do not permanently. The very definition of this categorization point implies simple undispical food capable of calling nostalgia over the union times. In other words, no sushi. Yes, and the compilation of the calculation of dishes from the abundance of complex positions will be unlikely, it is certainly more minted. The list with the encyclopedia is difficult to support both professional and material levels, since the chefs-universal in the dining room are difficult to find, and maintain the required composition of products on an ongoing basis.

Technological maps

Under this term understand the document that contains information about all the features of the dish. It includes the following data (optional everything, part is selective):

  • Term and specifics of storage of dishes. Conditionally: ice cream at a temperature of -18 ...- 24 o with stored 3 months, while bread, at a temperature of +20 ... + 25 o C, 72 hours;
  • the nutritional value of the finished dish: the amount of calories, in some cases - the ratio of proteins / fats / carbohydrates;
  • requirements for the sale and submission of the finished dish;
  • directly the recipe itself, which includes the composition and preparation algorithm;
  • recipe source;
  • description of the appearance, the principle of dishes decoration;
  • the weight of the finished portion.

It is impossible to neglect the technological card, since the principles of work "Avos" and "on the eyes" will only be delighted until the first fine of the supervisory authorities.

You can get this document by two ways - to purchase ready-made you will be on the order, or withdraw yourself. The first frankly roads, and in the second there is nothing complicated that we will prove lower.

Example

Name of the menu item: Cutlet in Kiev.

Technological card number 47.

Dishes: roast.

Expected access to the finished dish (portion size): 310 grams.

Laying of products per 100 grams of finished dishes:

  • chicken fillet purified - 29.82 grams;
  • creamy oil - 14 grams;
  • egg chicken - 3.27 grams;
  • bread from the top of the top grade is 8.88 grams. The expected mass of the semi-finished product at the exit - 50.35 grams;
  • for roasting - 5.21 grams;
  • garnish bean (Technological card number 741) or potato (Technological card No. 42) - 52.08 grams.

dishes, its chemical composition and calorie, recipe

The chicken chicken fillet stuffed with butter, dip in the eggs, duly panic in the hammer of white bread, roasted in a hot fryer about 6-7 minutes before the formation of a crust of a saturated golden color. They lay out onto the bakery sheet and bring to readiness at a temperature of 200-220 o C in the oven. Products optionally fed on heated crings. Garnish default bean or vegetable.

Procurement prices for products

The item without which the calculation of the dish in the dining room is impossible. Ideally, it is worth adding transportation costs to them if the raw material brings no supplier, and you yourself, with the mediation of transport companies or own forces. Also consider both the means spent on loading / unloading if these services are paid separately.

The principle of calculation

Having the above-described information on the hands, it remains small.

It is necessary to specify the name of the dish, on the basis of the technological map, put those products that are required, in the desired quantity, indicate the bred purchasing prices and sum up. That's all, you received the cost of dishes.

Go to practice

Calculation of dishes (example - all the same cutlet in Kiev, prices take medium in the capital):

  • chicken fillet purified - 29.82 grams, where 1000 grams cost 180 rubles;
  • GOSTA) - 14 grams, where 1000 grams cost 240 rubles;
  • egg chicken - 3.27 grams, where 1000 grams cost 120 rubles;
  • bread from the top grade flour - 8.88 grams, where 1000 grams cost 60 rubles;
  • For roasting - 5.21 grams, where 1000 grams cost 80 rubles;
  • garnish bean (Technological card number 741) or potato (technological card number 42) - 52.08 grams, where 1000 grams cost about 50 rubles.

As a result, we get:

  • chicken fillet, peeled from the skin and bones - 5,37 rubles;
  • creamy oil (present, made according to GOST) - 3.36 rubles;
  • egg chicken - 0.4 rubles;
  • bread from the flour of the highest grade - 0.54 rubles;
  • fat culinary for roasting - 0.42 rubles;
  • garnish Bob (Technological Card No. 741) or Potato (Technological Card No. 42) - 3,12 rubles.

Thus, we obtain the calculation of the dish in the dining room "Cutlet in Kiev": the cost of 100 grams of portions is 13 rubles 20 kopecks.

By the same principle, the calculation of all items prescribed in the menu, including side dishes, desserts and beverages.

Of course, prices are unstable, and rewrite the cost manually from time to once more intact, so you can create dishes templates in any program that allows you to count, the same Microsoft Excel at least. Just drive the components, prescribe the calculation formula and correct the purchase price when it is changed.

If an automated accounting is planned, then all elementary - almost all trade programs, "sharpened" under public catering systems have the option "Calculation of dishes". Moreover, it is disclosed not only in the possibility of a pavement of the relevant purchase price of ingredients by the appropriate lines - also carried out, in real time, movement and write-off. Thanks to this, it is always step by step can be traced where, figuratively speaking, "2 kilograms of oil disappeared."

Practical use

As mentioned earlier, the calculation of the calculation at the moment only indirectly affects its selling price, since the latter is influenced by a number of characteristics, including the average market average, resources spent on the remaining menu items, as well as banal needs How to ensure the full functioning of the dining room. The latter indicates that level of prices that need to be maintained for the profitability of the enterprise in general.

By and large, it was the dining room that is a fairly profitable company, since a standard list of dishes, which is usually in honor of this kind of establishments, is distinguished by a frankly short procurement price without losing their useful qualities. Conditionally speaking, on the preparation of the same Vinegret or a brideller leaves a minimum of funds, and the love of people near the people is close to the concept of "eternity." Calculation of dishes is able to show the organization's accounting, how profitable are those or other positions of the range, whether to make something new or, on the contrary, remove the dishes that they do not pay off.

Any establishment of a catering is obliged to start technological maps - this requires the law. Today we will tell: what is technical machines, what they are and how to automate work with technological maps.

What is a technological map

In general, Tehkarta is a document containing information about the ingredients of the dish and the method of its preparation. It contains the following information:

  • the number and name of products that are part of the dish;
  • recipe;
  • rules for registration and filing.

The procedure for compiling, maintaining and storing technological maps is regulated by GOST 31987-2012 "Catering Services". This document is mandatory for use in all catering enterprises, regardless of the ownership. The failure to fulfill this requirement threatens penalties in accordance with the Code of Administrative District.

Sample technological card

What technological cards are

Simple technological map - TK

Start on dishes prepared according to standard recipes. Such recipes are specified in culinary reference books and approved by the relevant gtales. In this case, simplified requirements are applied to the document: only the composition and recipe for cooking are indicated. At the request of the organization, you can specify nutritional value. Important moment: the Source of the Recipe should be specified in the TC. It may be a reference to the directory or GOST, of which it was taken.

Simple TK serve so that the catering companies do not inherit every time the bike. It makes no sense to develop in each dining room your own recipe for boiled potatoes - this process is template. The rules for the design of the TC on the simplified scheme are indicated in GOST 31987-2012 "Catering services".

Technical and Technological Map - TTK

And here everything is more complicated. Such a document is developed for each new dish, which is not in any directory. There is much more information here. In TTK, you must specify:

  • the name of the organization that has developed a technical and technological map;
  • application area. This point is written a list of catering establishments that can apply a recipe for themselves;
  • requirements for raw materials. It indicates the list of accompanying documents, security confirmation and so on;
  • name and number of ingredients;
  • total mass dishes at the exit. In the process of preparation or thermal processing of the dish can lose part of the weight - this must be considered;
  • full description of the technological process. All is taken into account: from the methods of cutting products before the heat treatment time. For each standard process, you need to specify a link to the GOST or the regulatory document on which it is carried out. Imported products use their recommendations;
  • requirements for the design and rules for filing dishes, as well as storage conditions;
  • quality and security parameters. This clause describes the appearance, food value of the dish, its taste and smell.

The TTK is developed by a responsible person and is approved by the head of the establishment of catering.

Technical and technological map of Greek salad

TK and TTK must be printed, have live signatures with seals and stored in an affordable place. They need to be submitted at the request of the auditory authorities.

Below you can download samples TechCart on some dishes and drinks:

Technological maps are compiled not only on catering products, but also in any other sphere where products from any raw material are manufactured.

Technological maps and commodity systems

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Beef boiled soup

Frozen beef (Brazil's units Article 337375 - Metro Cah & Carry) - 25 kg Split a saw to a part of 3 kg. Dispatch Pandes (black garbage), tight and put on a washing bath in bathtubs. Pour water from under the tap at a temperature of 25 ° C. Check the temperature with a submersible thermometer. Over the course of two or three hours, change the water in the bath. After fully defrosting, the pieces of meat are placed in a gastronormability of 2/1, a depth of 400 mm and shut out the tank with the MaitreFoods meat softener in the amount of 3 grams per 1 kg. After half an hour after processing Maltodextrin, put meat in with boilers with water in proportion of 3 parts of the water for 1 part of meat, bring to a boil and cook for 5 hours at 75 ° C. Temperature to determine the thermometer. After the end of the cooking, give meat to cool in the broth. After reaching a temperature of 20 ° C to pack the meat with a broth portion into vacuum packages with a size of 250 * 400 mm 65 μm, seating with their cartridge by 50-60 grams using a CAS-400 model CAS. After sealing the packages are placed in a piping boiler or gastronomy with a thermostat SOUS-VIDE and is processed at a temperature of 85 ° C for 10 minutes. The packets are then removed and placed in an icy bathroom or gastronomy (water / ice ratio - 50/50). Ice bath temperature \u003d +1 ° C. In the process of cooling it is necessary to add ice, because The temperature in the bathroom will grow due to the fact that the packages are hot. Cooling cycle - not less than 30 minutes. After the end of pasteurization, the packages wipe dry with a rag and are marked with a gun - a label. The label should be the date of development, the sequence number of the cook - the blank, the expiration date date. The shelf life of meat is 4 days. The storage place is a medium temperature at a temperature of +2 ° C.

Broth for borscht

Bones fry in a saucepan with the addition of vegetable oil to golden color. In cold water put chicken bones, pork and roots of dill. Pepper Bulgarian cleaner, cut into large and put in broth. Garlic grate on a grater, closer in gauze and lay in broth. Cook for 3 hours on slow heat, then add vinegar, paprika and sharp pepper. Bring broth to taste and straighten through gauze.

Pampushki with sauce

Mix all the ingredients in terms of or in a planetary mixer bowl. Easy 15 minutes on small circulation in a planetary mixer or test. Range balls of 30 grams and put in a deep cast-iron frying pan, as in the photo, lubricated with vegetable oil. Lubricate with tassel milk. Bake at a temperature of 180 seconds in a parokonveloma or convection furnace for 20 minutes.

For the preparation of sauce - mix fine chopped garlic, salt, vegetable oil and water.

Beetter kvass

Beet Fresh is diluted with water in the proportion of ¼. Boil. Cool. Add sugar, salt, citric acid in the proportion of 1/10 from the volume of the emulsion. Give cool. Pour the packages for ice. Freeze in the shocker for 120 minutes. Remove storage in the freezer.