2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
In restaurants, a visitor's question about the ingredients of an unfamiliar dish is bewildering or the answer is that it is a big secret. The client wants to know exactly what he ate - this is a completely normal requirement. To give an answer, you can look at the technological map.
Why is a technological map made?
In the work of catering enterprises focused on a different level of provision of such a service, a mandatory requirement is the availability of such a document as a technological map of a dish. Without it, the company is not allowed to work. Why does the map exist? This is a question for random people in the restaurant business, because cooking recipes have all the information that starts with the purchase of products and ends with the work of the waiter who puts the customer's order on the correctly served table. Competently compiling this document allows chefs to find a way out of any situation in the kitchen without the instructions of the chef. For the owners of the restaurant, the technological map of the dish performs the function of controlling the consumption of products, the cost of each dish, the cost of raw materials, receiving daily revenue and calculatingprofitability of the enterprise and many other functions. This is a basic document that allows you to find out the profitability of a restaurant.
Cooking technology - what is it?
Cooking technology includes all the concepts of products, from their quality, ending with the chemical composition and consumer value, about the methods of processing raw materials and semi-finished products, about the correct methods of storing products, blanks and finished products. It also contains requirements for equipment, inventory in the kitchen with step-by-step instructions for all the actions of the cook. In general, work at catering establishments is the technological maps for dishes. Thanks to these nondescript tables and descriptions, it becomes possible to correctly, beautifully, tasty, he althy and on time feed the client with the ordered food in the amount that is stated in the menu. Then get a certain cost for such a service, which will ensure profit for a restaurant or cafe, and a random person satisfied with the combination of food quality and its price becomes a regular customer.
What data is in this document?
The information carried by the technological maps of cooking certainly includes the methods by which raw foods are cleaned, washed, cut, subjected to any heat treatment. There are net and gross weights of products, their grade and quality, rules for storing raw materials and prepared food. This information should correspond to special collections of recipes, which are referenced in the map. Each technological card of a dishexplains how to prepare raw materials, how long and at what temperature the product is processed, what weight losses occur during proper heat treatment, from the preparatory stage to the plate. This data will allow the chef to use the required amount of product for cooking portioned dishes. In addition to step-by-step instructions, food flow charts contain data on the possible replacement of products, which are also regulated by special collections and allow you to make adjustments without losing taste and nutritional value. Up to registration and submission - everything is prescribed in this document.
How to make a map correctly?
In order for the technological map of the dish to be drawn up correctly and fulfill its functional load, the following data must be entered into it.
- About the nutritional value of a dish, the data are calculated according to special tables of the collection of recipes, taking into account the calorie content and chemical components per 100 g of the finished product or serving.
- You can find out about the terms and conditions for serving the finished product in the same source - these are instructions on the time frame for cooking and issuing an order, taking into account the serving temperature of the components of the dish.
- You need to know about the requirements for the proper storage and sale of the product so that the pre-purchased raw materials are suitable for use in cooking or for the production of semi-finished products, which must also be in a certain temperature environment and in proximity to other components.
- About technologyfood is ready to serve. 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 intended 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 you learn from this document?
Cooking recipes make the job of chefs of all ranks 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. The question of such training is whether a kitchen professional will be able to tell a beginner everything that is needed, and will he be willing to do it? For a novice cook, it is much more useful to read verified information collected in a single document. It is also useful for experienced workers to read such a map, because there are culinary products on the menu that are ordered once a year, and some subtleties of technology can be forgotten. However, the most important function of the cards is the acquisition of a strictly necessary amount of products and their correct consumption. And also - the most delicious dish, but forgotten by the waiter or cooked incorrectly, can permanently deprive the reputation of any kitchen.
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