Technological map for a sample dish. Sample technical and technological map. Technical and technological map n___________

In restaurants, a visitor's question about the ingredients of an unfamiliar dish causes confusion or the answer that it is a big secret. The client wants to know exactly what he ate - this is a completely normal requirement. To give the answer, you can look at the technological map.

Why do you create a technological map?

In the work of catering establishments focused on various levels of providing such services, a mandatory requirement is the presence of such a document as a technological map of the dish. Without it, the company is not allowed to operate. Why does the map exist? This is a question for random people in the restaurant business, because technological maps for preparing dishes have all the information that begins with the purchase of products and ends with placing the customer’s order on a properly served table. Competent preparation of this document allows chefs to find a way out of any situation in the kitchen without instructions from the chef. For restaurant owners, dishes perform the function of monitoring food consumption, 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?

The technology of preparing a dish includes all concepts about products, from their quality to their chemical composition and consumer value, about methods of processing raw materials and semi-finished products, about the correct methods of storing products, blanks and finished products. It also contains requirements for equipment and kitchen utensils with step-by-step instructions for all the actions of the cook. In general, working in food establishments means technological maps for dishes. Thanks to these nondescript tables and descriptions, it becomes possible to correctly, beautifully, tasty, healthy and on time feed the client with the ordered food in the amount stated in the menu. Then get a certain price for such a service, which will ensure profit for the restaurant or cafe, and a random person, satisfied with the combination of food quality and its price, becomes a regular customer.

What information is in this document?

The information provided by technological maps for preparing dishes certainly includes the methods by which raw products are cleaned, washed, cut, and subjected to some kind of heat treatment. There are also gross products, their grade and quality, rules for storing raw materials and prepared food. This information must correspond to the special collections of recipes referred to in the card. Each technological dish sheet explains how to prepare raw materials, for what time and at what time the product is processed, what weight losses occur during proper heat treatment, starting from the preparatory stage and ending with the stove. This data will allow the cook to use the required amount of product to prepare portioned dishes. In addition to step-by-step maps for dishes, they contain data on possible replacement of products, which are also regulated by special collections and allow you to make adjustments without losing taste and nutritional value. Right down to the design and submission, everything is written down in this document.

How to make a map correctly?

In order for the technological map of a dish to be drawn up correctly and 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 cooks of any level easier. It is no secret that many restaurant-type establishments undertake to train chefs from scratch, citing a specific menu and an experienced chef. The question of such training is whether a kitchen professional will be able to tell a beginner everything he needs, and will he want to do it? For a novice cook, 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 map, because there are culinary products on the menu that are ordered once a year, and some of the subtleties of technology may be forgotten. However, the most important function of cards is the acquisition of strictly required quantities of products and their correct consumption. And also - the most delicious dish, but forgotten by the waiter or prepared incorrectly, can forever deprive any cuisine of its reputation.

A technical and technological map of a dish is a document that reflects in detail the production technology of a specific product (dish).

In addition, the card contains information about the quality of raw materials used in the preparation process and basic safety requirements that must be observed during the technological process. The safety of the created dish is confirmed by the results of laboratory tests, which are also reflected in the technological map.

A technical and technological map is drawn up directly by the manufacturer for each dish included in its product range. For products manufactured by other companies, the card is not valid.

TO mandatory details cards refer to the serial number of the document assigned to it at the time of registration. As a rule, this responsibility is assigned to the HR department employee.

The validity period of the technological map is determined by the manager or person responsible for its subsequent storage.

Filling

When drawing up the map, you must fill out the following sections:

• name of the product (dish) for which this card is compiled;
• the scope of application of the card and the list of enterprises involved in the sale of the product indicated in it (for example, Canteen No. 5);
• references to the compliance of the raw materials used with the requirements specified in the regulatory documentation, and information on the availability of the necessary quality certificates for the raw materials used;
• product recipe, which includes a complete list of production raw materials indicating the mass of each nomenclature unit used;
• indicators of the yield rate of the finished product and semi-finished products;
• a detailed description of the production process, including the stages of cold and heat processing of raw materials, the use of various food additives;
• information on 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 when serving or the temperature conditions for serving the dish);
• requirements for the storage and sale of the produced dish with a mandatory indication of the deadline for its sale;
• organoleptic indicators (color, smell, appearance, consistency, taste);
• microbiological indicators determined in accordance with 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 substances);
• possible conditions for transportation of the finished product.

The completed technical and technological map is signed by its developer and process engineer. After which the document is approved by the signature of the head of the public catering establishment or another person who has the appropriate authority to do so.

SAMPLE SAMPLE OF TECHNOLOGICAL AND TECHNOLOGICAL MAP

I APPROVED
General Director of Renome LLC
(Full name, date)

TECHNICAL AND TECHNOLOGICAL MAP N __________

SANDWICH WITH FISH, CHEESE AND PINEAPPLE

1. AREA OF APPLICATION

This technical and technological map applies to Sandwich with fish, cheese and pineapple, produced by Renome LLC and sold in Renome LLC cafes and branches... (specify).

2. REQUIREMENTS FOR RAW MATERIALS

Food raw materials, food products and semi-finished products used to prepare the Sandwich must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificate of conformity, sanitary and epidemiological report, safety and quality certificate, etc.).

3. RECIPE

4. TECHNOLOGICAL PROCESS

The preparation of raw materials is carried out in accordance with the recommendations of the Collection of technological standards for public catering establishments and technological recommendations for imported raw materials.
The sandwich bun is lightly toasted in a toaster and cut into two parts. The bottom of the bun is greased with mayonnaise, a leaf of Iceberg lettuce, a slice of cheese and a ring of canned pineapple are placed on top, then a fillet of dried muksun is placed. Cover with the top of the bun and wrap in plastic wrap.

5. REQUIREMENTS FOR DESIGN, SALE AND STORAGE

The sandwich is sold in packaged form immediately after preparation.
The permissible shelf life of the Sandwich before sale is no more than 20 minutes. at temperatures from +20 °C according to the company’s proprietary standards...
The shelf life of the sandwich is in accordance with the regulatory documents in force in the territory of the state that has adopted the standard.

6. QUALITY AND SAFETY INDICATORS

6.1. Organoleptic quality indicators:
Appearance - a bun for sandwiches with sesame seeds, cut into two parts, each on the inside greased with mayonnaise, between the parts of the bun there are layers of dried muksun fillet, a leaf of Iceberg lettuce, a slice of cheese, a ring of canned pineapple.
The color is characteristic of the prescription components.
Taste and smell - a pleasant smell of fresh products, the taste is characteristic of the recipe components, without foreign tastes and odors.
6.2. The microbiological indicators of the sandwich must comply with the requirements of the Technical Regulations of the Customs Union "On Food Safety", or hygienic standards established in accordance with regulatory legal acts or regulations
documents valid in the territory of the state that has adopted the standard.

7. NUTRITIONAL VALUE

Sandwich with fish, cheese and pineapple on the way out - 200 g

Proteins, g Fats, g Carbohydrates, g Calories, kcal
18,2 15,6 34,0 349

Responsible for registration of TTC in the cafe ______________

Head cafe production __________________

Note - If necessary, section 7 also indicates other indicators of nutritional value, for example, the content of vitamins, minerals, etc.

Confidentiality 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) was accepted freely and of its own free will, and applies to all information that Insales Rus LLC and/or its affiliates, including all persons included in the same group with LLC "Insails Rus" (including LLC "EKAM service") can obtain information about the User while using any of the sites, services, services, computer programs, products or services of LLC "Insails Rus" (hereinafter referred to as the Services) and in during the execution of Insales Rus LLC any agreements and contracts with the User. The User's consent to the Agreement, expressed by him within the framework of relations with one of the listed persons, applies to all other listed persons.

1.2.Use of the Services means the User agrees with this Agreement and the terms and conditions specified therein; in case of disagreement with these terms, the User must refrain from using the Services.

"Insales"- Limited Liability Company "Insails Rus", OGRN 1117746506514, INN 7714843760, KPP 771401001, registered at the address: 125319, Moscow, Akademika Ilyushina St., 4, building 1, office 11 (hereinafter referred to as "Insails" ), 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 person is a resident;

or an individual entrepreneur registered in accordance with the laws of the state of which such a 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 technical systems and equipment, including business forecasts and information about proposed purchases; information about specific partners and potential partners; related to intellectual property, as well as plans and technologies related to all of the above), communicated by one party to the other 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, concluding contracts and fulfilling obligations, as well as any other interaction (including, but not limited to, consulting, requesting and providing information, and performing other instructions).

2. Responsibilities 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 using at least the same measures that the Party uses to protect its own confidential information. Access to confidential information is provided only to those employees of each Party who reasonably need it to perform their official duties under this Agreement.

2.3. The obligation to keep confidential information secret is valid within the validity period of this Agreement, the license agreement for computer programs dated December 1, 2016, the agreement to join the license agreement for computer programs, agency and other agreements and for five years after termination their actions, unless otherwise separately agreed by the Parties.

(a) if the information provided has become publicly available without a violation of the obligations of one of the Parties;

(b) if the information provided became known to a 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 received 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 government agency, other government agency, or local government body in order to perform their functions and its disclosure to these bodies is mandatory for the Party. In this case, the Party must immediately notify the other Party of the received request;

(e) if the information is provided to a third party with the consent of the Party about which the information is transferred.

2.5.Insales does not verify the accuracy of the information provided by the User and does not have the ability to assess his legal capacity.

2.6. The information that the User provides to Insales when registering in the Services is not personal data, as defined in 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 changes are made to the current edition, the date of the last update is indicated. The new version of the Agreement comes into force from the moment it is posted, unless otherwise provided by the new version of the Agreement.

2.8. By accepting this Agreement, the User understands and agrees that Insales may send the User personalized messages and information (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 Tariff plans and updates, to send the User marketing materials 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 email address Insales -.

2.9. By accepting this Agreement, the User understands and agrees that Insales Services may use cookies, counters, and other technologies to ensure the functionality 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 understands 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 establish that the provision of a certain Service is possible only on the condition that the acceptance and receipt of cookies is permitted by the User.

2.11. The user is independently responsible for the security of the means he has chosen to access his 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) . In this case, all actions within or using the Services under the User’s account are considered to be carried out by the User himself, except in cases where the User notified Insales of unauthorized access to the Services using the User’s account and/or of any violation (suspicion of violation) of the confidentiality of their means of accessing your account.

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 of 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 safely shut down work under his account at the end of each session of working with the Services. Insales is not responsible for possible loss or damage to data, as well as other consequences of any nature that may occur due to the User’s violation of the provisions of this part of the Agreement.

3. Responsibility of the Parties

3.1. The Party that has violated the obligations stipulated by the Agreement regarding the protection of confidential information transferred under the Agreement is obliged, at the request of the injured Party, to compensate for the actual damage caused by such violation of the terms of the Agreement in accordance with the current legislation of the Russian Federation.

3.2. Compensation for damage does not terminate the obligations of the violating Party to properly fulfill its 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 in writing and delivered personally or via courier, or sent by email 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 subsequently be 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 termination of the other provisions (conditions).

4.3. This Agreement and the relationship between the User and Insales arising in connection with the application of the Agreement are subject to the law of the Russian Federation.

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, building 11-12 BC “Stendhal” LLC “Insales Rus”.

Publication date: 12/01/2016

Full name in Russian:

Limited Liability Company "Insales Rus"

Abbreviated name in Russian:

LLC "Insales Rus"

Name in English:

InSales Rus Limited Liability Company (InSales Rus LLC)

Legal address:

125319, Moscow, st. Akademika Ilyushina, 4, building 1, office 11

Postal address:

107078, Moscow, st. Novoryazanskaya, 18, building 11-12, BC “Stendhal”

INN: 7714843760 Checkpoint: 771401001

Bank details: