great importance in the formulation of cooking plays.It describes the preparation of a dish, and given a list of required components.However, many chefs constantly change and modify their existing recipes, creating new masterpieces of modern cooking.At the same time almost all the public areas of cooking, ranging from high-end restaurants and bistros ending, there is such a thing as technical and technological card of dishes.It also represents a kind of a recipe, but to depart from it when cooking is strictly prohibited.
concept
The fact that the technical and technological maps dishes are official documents, which are developed under each item on the menu.This map is approved by the host institution or a technologist, and then is registered with the relevant authorities.
Appointment
This documentation is being developed to monitor the quality of the finished product, the ratio of components in the dish, and the observance of the cooking process.It should be noted that these cards are not only important for the cook, but also regulatory bodies, which are beginning to test it places with them, check compliance of all the described processes.
Content
Technical and technological map must contain the name of the dish and its purpose.Then it introduced a list of used products.Thus necessarily indicate their quality requirements.After that, it should be noted the proportion of all components and the order of their placement.The most important point, which displays the technical and technological map, is in the process of describing all the processes of preparation with the obligatory indication of the requirements of safety standards during heat treatment and cutting.The next item in this document contains a list of instructions for filing, storage and sale of food.It often include the appearance, texture and energy value.
Documenting
Each technical and technological map must have its own number, which is entered in a special register.Thus the technology of production, or other person in charge sets the validity of this document at its discretion.It is worth noting that with the right approach in catering, there are several regular meals that are served all year round, and the rest of the menu items are selected according to the seasonal availability of a product.So start up technical and technological map for each season separately, it has a limited duration.And the following year they make up again, taking into account crop.
Thus, it becomes clear that the process of cooking in restaurants does not start in the kitchen and in the office of technology or the chef.This well-written technical and technological card is the key to creating the right dishes, which naturally will lead to the success of the institution.
