How to make a sample flow chart of a dish. Sample preparation of a technological map of a dish How to make a technological map

Examples of a technological map are present in any production, whether it is an aircraft factory or a catering point. This standardized document is mandatory in the enterprise, but the form and appearance differ from industry to industry.

What is this

Routing examples include required information for workers performing a particular operation. It can take the form of a procedure or instruction, be presented in the form of text, tables, graphs, recipes, an action plan, and so on.

What should she be

In whatever form the examples of the technological map are made, it should answer the following questions:

1. What to do (what operations or procedures).

2. How to perform (specific steps are described in a certain order and sequence).

3. How often they should be made (regulated regularity, periodicity).

4. How long the execution should take (how long it can take to carry out any stage of the operation and all of them taken together; often a “fork” is indicated from and to).

5. What is expected at the output (result, after the procedure).

6. Resources required for production (list of necessary tools, materials and other resources for each stage of the operation).

Main functions

Examples of a technological map are necessary not only for passing the commissions of Rospotrebnadzor. They also carry practical meaning in the enterprise itself. Such a document greatly facilitates the work of personnel and the verification of special authorities.

This requirement is based on the understanding that specialists of completely different (including rather low) qualifications can be used in the same production. In order to ensure a sufficient level of competence of the employees involved in the departments, an example of compiling a process map of an enterprise is provided. Thus, their first function is teaching.

The second task is to regulate a certain procedure where it is possible to use various options for work. Often, developers choose the most rational methods.

The third task is to ensure the fastest possible involvement in new process and upgrading the skills of existing professionals. A planned well-written instruction will help them with this.

It follows that the technological map should be drawn up in such a way that the most low-skilled employee of the enterprise can intuitively understand it, and competent specialists can find the required tips for themselves in the work.

Where applicable

It should be noted that often this document is developed for each individual object of the enterprise.

Today, an example of filling in technological maps has been developed for almost all types of production. One sample can be used to develop any instructions and recipes.

Who is developing

This document is compiled by specialized departments of the organization and is approved by the management of the enterprise.

In small companies, the document can be drawn up by any technically competent specialist.

They are compiled not only by specific firms and factories for their needs, but also by consulting companies and specialized institutes to order.

How is it developed

Often, the technological map is compiled separately for each division of the enterprise. In one document, it is allowed to take into account different schemes of operations if the execution methodology is similar.

Technological maps are recommended to be developed and formatted in the form of tables, graphs, and clearly structured text. Any visual aids intended to ensure that operations and procedures are understood and correctly performed are allowed.

Compilation features

Each technological map is individual. It should take into account not only the specifics of the industry, but also the requirements of the market, the region in which the enterprise operates, the qualifications of employees and functional relationships within the company. This is where the complexity of using ready-made examples lies.

However, given that this is a standardized document, it should be written using the familiar structure for your field of activity.

Compilation examples

To begin with, the technological map of the excursion will be considered. This example is taken as one of the fairly common and at the same time relatively understandable in preparation.

Routing excursions (an example of the structure is given below) will include the following components:

1. Introduction (includes general maps, businesses). You can include here the history of the creation of the tour agency. Describe how the divisions of the enterprise are interconnected, how the documentation structure is arranged.

2. Scope. In this section, it is already worthwhile to clearly and reasonably describe which procedures and operations are covered by the flow chart of the route, an example of which is being considered.

3. Regulatory documents. List here everything that may concern your activity, from legislative acts to internal instructions. Please note that this section is your kind of cheat sheet. It is to him that you can turn in case of any questions that are not described in this card.

4. Terms and definitions. Also meticulously and painstakingly include here everything that occurs in the text. Don't forget the names of the companies you work with that are mentioned in the document. Perhaps you use the services of hired vehicles, then be sure to indicate who falls under the definition of a carrier. If your routes have separate names, be sure to decipher them. Be mindful of abbreviations. They should also be included in this section.

5. General provisions and the main text of the technological map. This is the longest section of the document. It includes a description of the organization of the process, technological features, routes. This can also include requirements for the quality of work and methods for assessing this quality. Describe all the materials and resources you need to organize the process. These include not only finances, but also the personnel involved (human resources), office equipment, rented or own real estate, transport, if it is required for excursion activities. The technological route map, an example of which we are considering, is described as much as possible here. The calculation of the duration is one of the mandatory columns.

6. Description of safety requirements may be separated into a separate section, or may be included in the previous one - at the discretion of the developer and management.

7. Cost calculation also taken out in a separate section at the request of the compilers. At the same time, it is often included in section 5. Neither option will be considered an error. When calculating costs, do not hesitate to resort to the help of professionals and accountants.

8. Order of development and approval. If your company has created a lot of technological maps, then it may be advisable to put it in a separate document.

In the documentation, you can also often find the definition of "route-technological map". An example of it will not differ much from the one discussed above, since this is one of the terms describing the sequential course of the entire technological process.

A similar compilation principle can be used when an example of construction works, agricultural operations and other projects is needed. You will never cook the right dish if you do not follow a clear recipe (proportions, sequence, products).

Examples of a technological map are really present in any production, whether it is a bakery or a local cafeteria. This standard document is mandatory in institutions, but its form and appearance differ depending on the industry.

Any catering establishment is required to have technological cards - this is required by law. Today we will tell you: what are technical maps, what they are and how to automate work with technological maps.

What is a technological map

In general, a worksheet is a document containing information about the ingredients of a dish and how it is prepared. It contains the following information:

• the number and name of the products that make up the dish;
• recipe;
• rules of registration and submission.

The procedure for compiling, maintaining and storing technological maps is regulated by GOST 31987-2012 “Public catering services”. This document is mandatory for use in all catering establishments, regardless of the form of ownership. Failure to comply with this requirement threatens with penalties in accordance with the Code of Administrative Offenses of the Russian Federation.

Sample flow sheet

What are technological maps

Simple technological map - TK

Starts on dishes prepared according to standard recipes. Such recipes are listed in culinary guides and approved by the relevant GOSTs. In this case, simplified requirements are applied to the document: only the composition and recipe are indicated. At the request of the organization, you can specify the nutritional value. Important point: the source of the recipe must be indicated in the TC. This may be a link to a reference book or GOST, from which it was taken.

Simple shopping malls serve to ensure that catering companies do not reinvent the wheel every time. It makes no sense to develop in each dining room its own own recipe boiled potatoes - this process is template. The rules for issuing a shopping mall according to a simplified scheme are specified in GOST 31987-2012 “Catering Services”.

Technical and technological map - TTK

But here everything is more complicated. Such a document is developed for each new dish that is not in any reference book. There is much more information here. The TTC must include:

• name of the organization that developed the technical and technological map;
• application area. In this paragraph, a list of catering establishments is written that can use the recipe at home;
• raw material requirements. It indicates the list of accompanying documents, security confirmation, and so on;
• name and quantity of ingredients;
• the total mass of the dish at the exit. During cooking or heat treatment, dishes may lose some of their weight - this must be taken into account;
• full description of the technological process. Everything is taken into account: from the methods of cutting products to the time of heat treatment. For each typical process, you must specify a link to GOST or the regulatory document according to which it is carried out. For imported products, their own recommendations are used;
• requirements for the design and rules for serving dishes, as well as storage conditions;
• quality and safety parameters. This paragraph describes appearance, the nutritional value of the dish, its taste and smell.

TTK is developed by a responsible person and approved by the head of the catering establishment.

Technical and technological map of Greek salad

TK and TTK must be printed out, have live signatures with seals and be stored in an accessible place. They must be presented at the request of the inspection authorities.

Below you can download samples of technical sheets for some dishes and drinks:

Technological maps are compiled not only for catering products, but also in any other area where products are made from any raw material.

Technological cards and inventory systems

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The preparation, processing, sequence and combination of each product that is part of the recipe are signed. It also considers: possible interchangeability of products, time and temperature conditions, actions when serving a dish, its design and possible combinations with other products (meat with a side dish).

• About the recipe, data is entered strictly according to the collection, taking into account the weight of the raw product, semi-finished product and finished culinary product, minus quality categories and natural losses.
What can be learned from this document? Technological maps for dishes make the work of chefs of any category easier. It is no secret that many restaurant-type establishments undertake to train chefs from scratch, referring to a specific menu and an experienced chef.

How to make a technological map for a dish

Attention

Similarly, we determine the dry matter content for all ingredients in the dish, and summarize the obtained values. 2.5. To convert to a percentage of the solids content in the dish, multiply the resulting amount by 100 and divide by the serving yield (100 grams).

How to draw up a flow chart of a dish sample

• information about the indicators of 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 regime for serving the dish);
• requirements for the storage and sale of the produced dish with the obligatory indication of the deadlines for its sale;
• organoleptic indicators (color, smell, appearance, texture, 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, the mass fraction of salt, fat and solids);
• possible conditions for the transportation of the finished product.

The completed technical and technological map is signed by its developer and process engineer.

How to draw up December 17 Calculation of food products is one of the main elements of the pricing process at a catering enterprise. In this article, we will tell you how to quickly and easily calculate a dish using the 1C: Catering for Ukraine program.

Calculation of dishes in public catering is carried out in a special way, different from other areas of activity. This is explained by the fact that public catering enterprises are engaged not only in the manufacture of food products, but also in their sale.

The 1C: Catering for Ukraine program automates the process of compiling a dish calculation. which greatly simplifies the work of an accountant-calculator and avoids errors in the calculation of food products. The composition of the dish and the technology of its preparation in the program are stored in the Recipe document.

The recipe is used to store cost estimates for the preparation of dishes and preparations.

How to make technological cards?

In order to ensure a sufficient level of competence of the employees involved in the departments, an example of compiling a process map of an enterprise is provided. Thus, their first function is teaching.

The second task is to regulate a certain procedure where it is possible to use various options for work. Often, developers choose the most rational methods.

Important

The third task is to ensure the fastest possible involvement in the new process and the improvement of the skills of already working professionals. A planned well-written instruction will help them with this.

Technological map of the dish. how to calculate?

The proportion of FGI is calculated as follows: Total Protein - 100% Protein (Animal) - x The proportion of FFA is calculated as: Total Fat - 100% Fat (Plant) - x When calculating the proportion of animal proteins, only protein-containing products of animal origin are taken into account. The optimal content in the dish is 50% animal proteins.

Info

In fact, this dish contains 54.24% of animal proteins, which is as close as possible to the optimal value. When calculating the specific gravity of vegetable fats, only vegetable fats should also be taken into account.

How to make a technological map of a dish

Guided by the recipe, indicate in the technological map the list of products necessary for the preparation of this dish, the rate of laying raw materials and the weight content of the semi-finished product and the finished dish in grams. This will determine the total amount of food needed to prepare the estimated number of servings.
3 Consider the qualitative and quantitative composition of the dish when calculating the cost estimate for it. If the preparation of a dish requires any unique conditions or requirements for the quality of ingredients, then also reflect them in the technological map. 4

Describe the cooking technology in detail, step by step. In this case, indicate the norms of time spent on each step and the total time required to prepare this dish.

How to draw up flow charts in catering

This list is used when there is a shortage of the original product, and is also taken into account when writing off products and calculating food products (drawing up calculation cards). The original product and its analogue are interchangeable. To account for the cost of food products, the use of which in terms of one serving is extremely small (for example, spices, salt, sugar), a special accounting regime has been developed in the 1C: Public Catering program for Ukraine.

To avoid rounding errors when preparing meals, such products are accumulated in a special register and written off at the end of the reporting period. Thus, the 1C: Public Catering for Ukraine program implements a more accurate accounting of spices, which allows you to avoid the rounding errors common for such cases.
If your company has created a lot of technological maps, then it may be advisable to put it in a separate document. In the documentation, you can also often find the definition of "route-technological map". An example of it will not differ much from the one discussed above, since this is one of the terms describing the sequential course of the entire technological process. A similar compilation principle can be used when an example of a flow chart of a dish, construction work, agricultural operations and other projects is needed. You will never cook the right dish if you do not follow a clear recipe (proportions, sequence, products). Examples of a technological map are really present in any production, whether it is a bakery or a local cafeteria.

How to make a sample flow chart of a dish

Such a methodology is based on the Guidelines, and all documents are generated automatically, in the Chef Expert program for chefs and technologists. Consider, for example, the calculation of all indicators for the TTK for the dish "Odessa Sausages" 1997, (Letter No. 1-40/3805 dated 11/11/91) (Part 2). 1.1. We determine the protein content in the first ingredient of the recipe - 'Fat mesh (Pryatine)'. The protein content in 100 grams of the ingredient is found according to the reference tables of the chemical composition recommended for use by the Federal Service for Supervision of Consumer Rights Protection and Human Welfare (Rospotrebnadzor).
Examples of a technological map are present in any production, whether it is an aircraft factory or a catering point. This standardized document is mandatory in the enterprise, but the form and appearance differ from industry to industry.

What it is Examples of a routing include the required information for workers performing a particular operation. It can take the form of a procedure or instruction, be presented in the form of text, tables, graphs, recipes, an action plan, and so on.

What it should be In whatever form the examples of the flow chart were made, it should answer the following questions: 1. What to perform (what operations or procedures). 2. How to perform (specific steps are described in a certain order and sequence). 3. How often they should be made (regulated regularity, periodicity). 4.
In the event that manufactured products are subject to long-term storage, reflect the conditions and period of storage in the technological map. 6 When compiling a map, adhere to the requirements of the National Standard of the Russian Federation GOST R 50763-2007 “Catering Services. Public catering products sold to the population. General technical conditions". It regulates the content and design of the technological map for catering products. 7 Sign the technological map by the chef or production manager, approve it by the head of the catering enterprise. Pay attention The site contains a collection of the best recipes and technological maps of dishes: recipes for baking bread, technological maps of fish dishes, a catalog of salad recipes, etc. Helpful advice Organization of public catering production / Ready menu (download).

It's no secret that all enterprises that do not work according to the Collection of recipes (technological standards) are required to develop the document "Technical and technological map". However, not everyone understands how the TTK differs from the Technological Map, and how it should look. In this article, we will give a detailed answer to this question.

So, the requirements for the design of the TTC and the information contained therein are detailed in GOST 31987-2012. We will not describe in detail the content of GOST, we will limit ourselves to a description of the main features.

Unlike the Technological map, in the Techno-technological one, along with the calculation of caloric content, indication of the scope, requirements for raw materials and requirements for implementation and supply, it is necessary to calculate and indicate the following indicators:

• Organoleptic indicators
• Physico - chemical indicators (mass fractions)
• Microbiological indicators for the respective food group

Below we present the methodology for developing the TTC, and describe in detail the calculation of all the necessary indicators. Such a technique is based on the Guidelines, and all documents are generated automatically in the Chef Expert program for chefs and technologists.

Consider, for example, the calculation of all indicators for the TTC for the dish "Odessa Sausages"

A properly formed Techno-technological map looks like this:

In general, the TTK development process is not particularly difficult if you develop documents using a special program. Calculating all indicators on a calculator is very time-consuming and inefficient. You can learn more about the program for the development of Technological documentation "Chief Expert" on the official website

The creation of any product takes place in several stages, and the first of them is the design of the future product.

Do not rush to start making it right away. You can make a mistake, do something wrong, and all the work will have to be redone. No wonder there is a saying: "Measure seven times, cut once."

First you need to make sketches, or sketches, of various options for the future product. Then they analyze in writing the advantages and disadvantages of each of the options, which allows you to choose the best one.

For the selected product option, technical documentation is developed: a sketch, technical drawing or drawing with dimensions.

After the preparation of technical documentation, they begin to select high-quality blanks and mark them up. A blank is a material of certain dimensions from which a part will be made (the dimensions of a blank for any part are always larger than the part itself). One or more parts are obtained from the workpiece.

The connection of parts into a product is called an assembly.

The transformation of a workpiece into a part or product must strictly comply with the technological process, i.e., a certain sequence of actions.

The technological process of manufacturing a product consists of a number of technological operations. For example, technological operations are sawing a workpiece on a carpentry workbench, drilling holes on a drilling machine, painting a product in a special room, etc.

The sequence of operations for processing the workpiece and manufacturing a part from it is recorded in special technological or route charts.

In the technological map (Table 6), they describe in detail the sequence of technological operations, perform a graphic representation of the workpiece corresponding to each operation, indicate the tools and devices used.

Table 6
Technological map for the manufacture of a cutting board

Route maps indicate only the sequence of operations (Table 7).

Table 7
Route map for the manufacture of a cutting board

Practical work No. 25
Drawing up a simple technological map

Work order

1. Select one of the product details in your project.
2. Carefully study the part to be made, or its graphic representation.
3. Using table 6, develop a flow chart for the manufacture of this part.
4. Check the correctness of the preparation of the technological map yourself, and then give it to the teacher for verification.

New concepts

Stages of product creation, design, procurement, detail, assembly, technological process, operation, technological map, route map.

Control questions

1. List the steps involved in making your wood design product.
2. How is a workpiece different from a part?
3. What are technology maps for?
4. Why are the dimensions of the workpiece larger than the dimensions of the part?