What is a technical-technological map?

The recipe plays a huge role in cooking. It describes the preparation of a dish, as well as a list of necessary components. At the same time, many cooks constantly change and refine their recipes, creating new masterpieces of modern cooking. At the same time, practically in all public cooking centers, from the elite restaurant to the bistro, there is such a concept as a technical and technological map of dishes. It is also a kind of recipe, but it is strictly forbidden to deviate from it when cooking.

The concept of

The fact is that technical and technological mapsdishes are official documents that are developed for each position in the menu. At the same time, the card is approved by the owner of the establishment or by a technologist, and then passes registration in the relevant authorities.

Appointment

This documentation is developed for monitoringfor the quality of the finished product, the ratio of the components in the dish and the observance of the cooking processes. It should be noted that these cards are important not only for the cook, but also for the controlling bodies, which begin checking the institution from them, checking compliance with all the described processes.

Content

The technical-technological map must contain the name

Yuda and his appointment. Then it lists the products used. At the same time, the requirements to their quality must be specified. After this, it is necessary to note the proportion of all components and the order of their packing. The most important point that the technical and technological map displays is the process of describing all the technological processes of preparation with the obligatory indication of the requirements of safety standards for heat treatment and cutting. The next item in this documentation contains a list of instructions for the filing, storage and sale of the dish. It often includes appearance, consistency and energy value.

Records management

Each technical-technological map must have its own number, which is entered in a special magazine. In this case, the production technologist or other responsible

tc sets the validity period of this documentin our judgment. It should be noted that with the right approach in public catering establishments, there are several regular dishes that are served all year round, and the remaining menu items are selected in accordance with the season of availability of a product. Therefore, a technical and technological map is launched for each season separately, it has a limited period of validity. And the next year they are again anew taking into account the harvest.

Thus, it becomes clear that the processcooking in restaurants begins not in the kitchen, but in the office of a technologist or chef. At the same time, a well-designed technical and technological map is the key to the proper creation of a dish, which, naturally, will lead to the success of the institution.