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.