2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Technological map of salad "Vinaigret" is a necessary document in a catering establishment. It is being developed in accordance with GOST 31987 of 2012. It lists the requirements for raw materials, gives instructions on how to process it, how to consistently prepare a salad according to the recipe.
The vinaigrette flow sheet also contains a detailed product calculation table for each serving. It also indicates how much and what ingredients should be put on 100 grams of finished products. It shows how much the cook loses from the initial weight of the products during heat treatment or as a result of cutting them.
The convenience of such a card lies not only in the fact that it can be used to cook any dish, even an unfamiliar one. This is a training manual for a novice cook, as well as a document that checks the quality of his work. Any controller, coming to a catering establishment, may require a technological map of vinaigrette, as this is a rather popular dish in our country. Even before tasting it, checkingmake sure that it is cooked correctly and weigh the finished salad on the scales to compare the resulting figure with the product yield rates.
At the end of the document, it is indicated how the vinaigrette should look like, what the appearance of chopped vegetables should be, taste and smell. The presence of the card with the chef, as well as full compliance with the cooking technology, will earn the approval of the inspectors, which will add a plus to you as an entrepreneur.
How a map is made
On top of sheet A4, you need to indicate the name of the catering company and the name of the director, who confirms the correctness of the document with his signature and seal.
The first item of the technological map of vinaigrette indicates the area of its application. In our case, this is the Vinaigrette salad, which is produced in … Here you need to indicate the name of the enterprise, for example, the Akatsiya restaurant or dining room No. 6 in Ivanovo. Next, indicate the place of sale of finished products. It can be sold both in the cafe itself and in culinary shops.
Requirements for raw materials
The second item of the vinaigrette flow sheet describes the requirements for the raw materials from which the chefs prepare the salad. All ingredients must have a document of compliance with safety standards, quality certificates from SES, accompanying documentation, etc. The same paragraph describes in detail how products should be handled.
For example, root crops are sorted out, spoiled ones are removed, washed with a brush under running water in the bathroom, boiled untilreadiness in a saucepan and clean. Each action should be described in such detail. If pickles are used, then they are poured over with cold water and the edges with the stalk are cut off, and if sauerkraut is used, then it is sorted out, squeezed in the hands and only then cut.
Item "Recipe"
This subsection is formatted as a table. You can see an example of it below:
| Product name | Weight before processing (gross) | Losses during cooking in % | Weight after processing (net) |
| Potatoes | 204 g | 2 | 200g |
| Carrots | 154 g | 2 | 150g |
| Beets | 306g | 3 | 300g |
| S alted cucumber | 56g | 1 | 50g |
| Vegetable oil | 20g | - | 20g |
The total weight of the semi-finished products is written below and the weight at the exit, that is, the finished dish, is calculated.
Salad preparation technology
The cooking process is described in detail with step-by-step instructions for each step. What and what is cut, what size should the pieces of vegetables be. Useful recommendations are given to the cook, for example, when cooking beets, you need to add citric acid, until the client is served on the table, all vegetables are in separate bowls. After ordering, the salad is mixed, oil (vinegar) is added and mixed.
At the end of the technological map of vegetable vinaigrette, data are indicated on how to store the finished product, how long, how the salad should look like, how to smell.
After reading the article, you will be able to independently draw up such a document for any dish using the requirements of GOST.
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