The basis for drafting a process map for cooking, bakery or confection is a collection of recipes in which the content and required standards of bookmark products, output of semi-finished and finished dishes, cooking technology. In that case, if the dish is brand new, and official recipe for its preparation are not available, it is necessary to make a technological map, the contents of which are identical to the contents of conventional routing.
Following the recipe, enter in the routing list of products required for preparation of this dish, the norms of a bookmark of raw materials and the weight content of prefabricated and ready-made meals in grams. This will determine the total number of products required for preparation of the estimated number of servings.
Qualitative and quantitative composition meals consider when calculating the estimate for him. If for cooking require any unique conditions or requirements for the quality of ingredients, they also reflect the routing.
In detail, step by step, describe the technology of cooking. Specifying the norms of the time spent for performing each step and the total time required for cooking this dish. Using the norms of bookmarks and indicators of nutritional value of the ingredients, calculate the total caloric value of one serving of ready meals, and specify it in the routing.
The map must indicate the weight of one serving of ready meals and shall describe in detail the requirements on its registration, if any, and to serve the food. In the case where the manufactured products are subject to long-term storage, the routing will reflect the conditions and duration of storage.
Making a map, follow the requirements of the National standard of Russia GOST R 50763-2007 "catering Services. Products of public catering, realized to the population. General technical conditions". It regulated the content and design of process flow charts for products of public catering.
Sign technological map chef or production Manager, appoint her head of catering.
The website contains the best collection of recipes and technological cards of dishes: recipe for baking bread, the routing of fish dishes, catalog recipes, salads and etc.
Organization of production of public catering / Prepared menu (download). Buying a pack of Ready-made sample menu, you get technical and routing, calculation charts, calculations of proteins, fats, carbohydrates, calories, supporting calculations and acts of control analysis on each dish.
Advice 2 : How to make routing
Routing for a certain type of product is the original document – the basis for determining the cost of production. So in the technological maps on products of public catering, the basis for which is the approved recipe of this particular dish, you specify the quantitative and qualitative composition and the description of technology of preparation.
Routing for products of public catering shall be made on the basis of collections of recipes. They provide the content and standards are laying the raw materials are specified norms of output of semi-finished and finished dishes, the technology of their production, including taking into account the norms of the time. Requirements to the contents and design of technological maps on products of public catering set by National standard of Russia GOST R 50763-2007 "catering Services. Products of public catering, realized to the population. General technical conditions".
In the routing for such products specify the list of products included in the meal, indicating their amount in grams. This is necessary in order to calculate the total number of products required for the manufacture of some of the estimated number of servings. In addition, this formulation will be taken into account in the calculation on the specified dish. If there are unique requirements to the quality of the ingredients, they should also indicate in the routing.
Shall describe the manufacturing process step-by-step format. Specify the amount of time required to complete each step and the total amount of time required to prepare this dish.
Specify the weight of the portions and the requirements for its design. If the products are intended for long-term storage, enter in the routing necessary for the implementation, terms and conditions of its storage. In this case, it is necessary to specify indicators of quality and safety of ready meals.
In the routing, specify the nutritional value of ready meals. It has been make according to the recipe and the total nutritional value of all ingredients.
Routing is a document that is quality control of products and safety of manufacturing processes by regulatory authorities.