What is a technical and technological map?

2024 Author: Howard Calhoun | [email protected]. Last modified: 2023-12-17 10:16

Recipe is of great importance in cooking. It describes the preparation of a particular dish, and also provides a list of necessary components. At the same time, many chefs constantly change and refine their recipes, creating new masterpieces of modern cooking. At the same time, in almost all public food preparation facilities, from an elite restaurant to a bistro, there is such a thing 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.

Concept

The fact is that technical and technological maps of dishes are official documents that are developed for each item on the menu. At the same time, the card is approved by the owner of the institution or the technologist, and then it is registered with the relevant authorities.

Destination

This documentation is developed to control the quality of finished products, the ratio of components in the dish and compliance with cooking processes. At the same time, it should be noted that these cards are important not only for the cook, but also for the regulatory authorities, which start checking the establishment from them, checkingcompliance with all described processes.

Contents

Technical and technological map should contain the name bl

yuda and its purpose. Then a list of products used is entered into it. At the same time, the requirements for their quality must be indicated. After that, it is necessary to note the proportion of all components and the order in which they are laid. 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 instructions for serving, storing and selling the dish. It often includes appearance, texture, and energy value.

Documentation

Each technical and technological map must have its own number, which is entered in a special journal. At the same time, the production technologist or other responsible person

cho sets the validity of this document at its sole 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 rest of the menu items are selected in accordance with the season of availability of a particular product. Therefore, a technical and technological map is created for each season separately, it has a limited validity period. Moreover, the following year they are compiled anew, taking into accountharvest.

Thus, it becomes clear that the process of cooking in restaurants does not begin in the kitchen, but in the technologist's or chef's office. At the same time, a well-composed technical and technological map is the key to the correct creation of a dish, which, of course, will lead to the success of the establishment.