The technological map of the salad "Vinaigrette" is a necessary document in a catering establishment. It is developed in accordance with GOST 31987 from 2012. It lists the requirements for raw materials, gives instructions on how to process it, how to cook a salad according to the recipe.
The vinaigrette routine also contains a detailed product calculation table for each serving. It also indicates how many and what ingredients should be put per 100 grams of finished products. It shows how much the cook loses from the initial weight of the products during heat treatment or as a result of cutting them.
The convenience of such a card is not only that it can be used to cook any, even unfamiliar, dish. This is a tutorial for a novice cook, as well as a document that checks the quality of his work. Any controller, coming to a catering establishment, may require a technological map of vinaigrette, as this is a rather popular dish in our country. Even before tasting it, the inspector will make sure that it is cooked correctly and weigh the ready-made salad on the scales in order to compare the resulting figure with the norms of product output.
At the end of the document it is indicated how the vinaigrette should look, what should be the appearance of chopped vegetables, taste and smell. The presence of the card at the cook, as well as full compliance with the cooking technology, will earn approval from the inspectors, which will add a plus to you as an entrepreneur.
How is the map made
Above on sheet A4, you must indicate the name of the catering company and the name of the director, who, with his signature and seal, confirms the document is correct.
The first paragraph of the vinaigrette technological map indicates its scope. In our case, this is Vinaigrette salad, which is produced in ... Here you need to indicate the name of the enterprise, for example, Akatsiya restaurant or dining room No. 6 of Ivanovo. Further indicate the place of sale of finished products. It can be sold both in the cafe itself and in culinary stores.
Raw material requirements
The second paragraph of the vinaigrette flow chart describes the requirements for raw materials from which cooks prepare salad. All ingredients must have a document of compliance with safety standards, quality certificates from SES, accompanying documentation, etc. The same paragraph describes in detail how to process products.
For example, root crops are sorted out, spoiled ones are removed, washed with a brush under running water in the bathtub, boiled until cooked in a saucepan and cleaned. Each action should be described in detail. If pickles are used, they are poured over with cold water and the edges are cut off with a stalk, and if sauerkraut is picked, it is squeezed out in the hands and only then cut.
Item "Recipe"
This subsection is made out in the form of a table. You can consider an example below:
| The product's name | Weight before processing (gross) | Loss during cooking in% | Weight after processing (net) |
| Potatoes | 204 g | 2 | 200 g |
| Carrot | 154 g | 2 | 150 g |
| Beet | 306 g | 3 | 300 g |
| Pickled cucumber | 56 g | 1 | 50 g |
| Vegetable oil | 20 g | - | 20 g |
The total weight of the semi-finished products is written below and the output weight, that is, the finished dish, is calculated.
Technology for making salad
The cooking process is described in detail with step-by-step instructions for each step. What and what is cut, what size should be the pieces of vegetables. The cook is given useful recommendations, for example, when cooking beets, you need to add citric acid, until all the vegetables are in separate bowls until the client is served on the table. After ordering, the salad is mixed, oil (vinegar) is added and mixed.
At the end of the routine of the vegetable vinaigrette, data is given on how to store the finished product, how long, how the salad should look, than smell.
After reading the article, you can independently draw up such a document for any dish, using the requirements of GOST.