Of great importance in cooking is the recipe. It describes the preparation of a dish, and also provides a list of necessary components. At the same time, many cooks are constantly changing and modifying their recipes, creating new masterpieces of modern cooking. At the same time, in almost all public cooking centers, starting from an elite restaurant and ending with a bistro, there is such a thing as a technical and technological map of dishes. It also represents a kind of recipe, but it is strictly forbidden to deviate from it when cooking.
The concept
The fact is that technical and technological cards of dishes are official documents that are developed for each position in the menu. In this case, the card is approved by the owner of the institution or technologist, and then passes registration in the relevant authorities.
Appointment
This documentation is developed to control the quality of the finished product, the ratio of components in the dish and compliance with the cooking processes. It is worth noting that these cards are important not only for the cook, but also for the regulatory authorities who start checking the institution from them, checking compliance with all the described processes.
Content
The technical and technological map should contain the name of the bl
Yuda and its purpose. Then a list of applicable products is added to it. At the same time, their quality requirements must be indicated. After this, it is necessary to note the proportion of all components and the order of their installation. 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 during
heat treatment and cutting. The next paragraph in this documentation contains a list of directions for serving, storing and selling the dish. It often includes appearance, texture and energy value.
Records management
Each technical and technological map must have its own number, which is entered in a special journal. In this case, the production technologist or whether other responsible
The CO determines the validity period of this document at its discretion. It is worth noting that with the right approach in 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 validity period. And next year they are re-composed taking into account the harvest.
Thus, it becomes clear that the process of cooking in restaurants does not begin in the kitchen, but in the office of the technologist or chef. At the same time, a correctly compiled technical and technological map is the key to the correct creation of a dish, which, of course, will lead to the success of the institution.