We will develop 2 Technical and technological maps for cold snacks, the recipes of which have been worked out.
List of raw materials
To prepare the dish, the following raw materials are used:
Pork GOST 7224-77
Cheese GOST 7616
Walnuts GOST 16832-71
Mayonnaise GOST 3.0004.1-93
Olives GOST 8756.1
Garlic GOST 7977
Greens dill TU 10 RSFSR 527-89
Green salad TU 10 RSFSR 532-89
2.2 Requirements for the quality of raw materials
Food raw materials, food products used for preparing snacks must comply with the requirements of current regulatory and technical documents, have accompanying documents confirming their safety and quality (certificates of conformity, sanitary and epidemiological conclusion, safety and quality certificate).
Recipe
3.1 Recipe
Permissible mass deviations ± 3%
- 4. Technological process
- 4.1 Primary processing of raw materials and products is carried out in accordance with the Collection of technological standards for catering establishments and technological recommendations for imported raw materials.
- 4.2. Boiled chilled pork pulp is cut into cubes. Cheese is rubbed on a fine grater. Preparation of dressing: mix mayonnaise with finely chopped garlic and chopped dill. Mix meat, cheese and mayonnaise with garlic and herbs. The walnut is crushed into large crumbs. Balls are formed from the resulting mass and rolled in walnuts.
- 5. Registration, submission, sale and storage
- 5.1 Put green lettuce leaves in the center of the plate, put balls of meat and cheese on them. An olive is laid out on each ball and decorated with dill sprigs.
- 5.2 Supply temperature 10-12 ° C.
- 5.3 The term for the implementation of the dish is at least 15 minutes from the end of the technological process.
- 6. Quality and safety indicators
- 6.1 Organoleptic characteristics of the dish:
Appearance - The balls are molded in the same size, each is decorated with olives and herbs, lettuce leaves and dill sprigs are fresh, not withered.
The consistency of boiled pork meat is soft, crispy greens.
Color - characteristic of the incoming components.
The taste of meat balls is moderately salty, spicy.
The smell of garlic and fresh herbs.
Pörkölt from veal
Application area:
(products)
List of raw materials: veal (loin), pork fat, onion, tomato puree, paprika, garlic, tomatoes (ground), green pepper, salt, water.
Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used for the preparation of this dish comply with the requirements of regulatory documents and have certificates of conformity or a quality certificate.
Recipe
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Bookmark rate for 1 serving, g |
Bookmark rate (net), kg |
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Veal (loin) pork fat Onion tomato puree tomatoes (ground) green pepper | ||||
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Semi-finished product weight | ||||
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Mass of the finished dish | ||||
Cooking technology:
The meat is cut into pieces weighing 35–40 g each. Finely chopped onions are sautéed until golden in pork fat, paprika, finely chopped garlic and tomato puree are added to it, mixed thoroughly, water is added and stewed for 10 minutes. After that, put the meat, salt, cover with a lid and stew until tender, stirring occasionally, adding water as it evaporates. 5 minutes before the end of the stew, sliced green peppers and tomatoes are placed in the meat.
Requirements for registration, submission and implementation:
Served in lamb.
Serving temperature 650C, shelf life 2 hours.
QUALITY AND SAFETY INDICATORS
Organoleptic indicators
Appearance: pieces of veal stewed with vegetables.
Color: characteristic of the raw material set; veal - grayish brown.
Consistency: soft, juicy.
Taste and smell: characteristic of stewed veal.
physical and chemical indicators
microbiological indicators
QMAFAnM, in 1 g no more than 1 * 103
Bacteria of the genus Proteus 0.10
Coagulase-positive staphylococcus 1.00
Pathogenic microorganisms, including salmonella 25.00
Nutritional and energy value of a dish (product), g per 100 g
Process Engineer
Signature Full name
Responsible person _
Signature Full name
"I approve"
Enterprise manager
TECHNICAL AND TECHNOLOGICAL CARD №2
Name of dish (product): Roast robber
Application area:
Enterprises that have been given the right to produce and sell this dish(products)
List of raw materials: beef (tenderloin), pork bacon, rye bread, ground black pepper, salt.
Requirements for the quality of raw materials: food raw materials, food products and semi-finished products used for the preparation of this dish (product) comply with the requirements of regulatory documents and have certificates of conformity and (or) quality certificates.
Recipe
Cooking technology:
The meat is cut into 2 square pieces weighing 107g per serving, salted and sprinkled with black pepper. Smoked bacon is also cut into 2 pieces weighing 20 g per serving. Rye bread is cut into 3 equal pieces weighing 50g per serving. Prepared products are strung on a skewer in the following order: a piece of bread, meat, lard, etc. There should be bread at the ends of the skewer. After that, the roast is fried on the grill, periodically turning the spit. Served on an oval platter.
"Meat in Spanish with prunes" produced by the restaurant and its branch.
II Recipe.
2.1. The recipe for the dish "Meat in Spanish with prunes"
Table 20
III Technological process
3.1. Preparation of raw materials for the production of the dish "Meat in Spanish with prunes" is carried out in accordance with the "Collection of recipes for dishes and culinary products for public catering establishments" 2010.
3.2 The meat, cut into 1-2 pieces per serving, is sprinkled with salt and pepper, fried, chopped sauteed onions are added, poured with broth or water and stewed at a low boil for about 1 hour. Then the washed prunes are put and stewed for another 20 minutes. 5 minutes before the end of the stew, put salt, peppercorns and bay leaf. On vacation, the meat is garnished and poured with the sauce in which the meat was stewed.
IV. Registration, submission, sale and storage
4.1 The Spanish Meat with Prunes must be served on a shallow plate.
4.2 The serving temperature of the dish should be no more than 65 degrees.
4.3 The term for the implementation of the dish "Meat in Spanish with prunes" is not more than 1 hour from the end of the technological process.
V. Indicators of quality and safety.
5.1 Organoleptic characteristics of the dish:
Appearance - vegetables are cut neatly, corresponding to the shape of the cut;
Color - corresponds to meat;
Taste - moderately salty;
Smell - corresponds to this dish;
Consistency of vegetables - soft, juicy
5.2 Physical and chemical indicators:
Mass fraction of solids -42.90%
Mass fraction of fat -4.62%
VI. Nutritional and energy value per 100 g
Responsible developer: Ekaterina Nikolaeva
Technical and technological map No. 3
per dish: "Roast" Sayany "beef"
Application area
1.1. This technical and technological map applies to the dish
“Sayany Beef Roast” produced by the restaurant and its branch.
II. Recipe.
2.1. The recipe for the dish "Roast "Sayan" from beef"
Table 21
III.Technological process
3.1 The preparation of raw materials for the production of the Beef Roast "Sayany" dish is carried out in accordance with the "Collection of Recipes for Dishes and Culinary Products for Public Catering" 2010.
3.2 The meat is cut into 2-4 pieces per serving weighing 30-40 g, potatoes and onions - into slices, then the meat and vegetables are fried separately.
The fried meat and vegetables are placed in layers in the dish so that vegetables are on the bottom and top of the meat, add tomato puree, salt, pepper and broth (the products should only be covered with liquid), cover with a lid and stew until tender. 10-15 minutes before the end of the quenching put a bay leaf. The roast is lowered along with the broth and garnish in pots. The dish can be prepared without tomato puree.
Soup boiled beef
Frozen beef (rump Brazil article 337375 - Metro Cah & Carry) - 25 kg, cut with a saw into pieces of 3 kg. Divide into HDPE bags (black trash bags), seal tightly and place in washing baths. Pour water from the tap at a temperature of 25 ° C. Check the temperature with an immersion thermometer. For two to three hours, change the water in the bath. After complete defrosting, place the pieces of meat in a 2/1 gastronorm container with a depth of 400 mm and pour the containers with MAITREFOODS meat softener article 10324 in the amount of 3 grams per 1 kg. Half an hour after treatment with maltodextrin, place the meat in stove-top boilers with water in the proportion of 3 parts of water to 1 part of meat, bring to a boil and cook for 5 hours at a temperature of 75 ° C. Determine the temperature with a thermometer. After cooking, let the meat cool in the broth. After reaching a temperature of 20 ° C, pack the meat with the broth in portions in vacuum bags 250 * 400 mm 65 microns in size, sealing them with a cartridge method of 50-60 grams using a CAS sealer model CNT-400. After sealing, the bags are placed in a hotplate pot or gastronorm container with a sous-vide thermostat and processed at a temperature of 85 °C for 10 minutes. Then the bags are removed and placed in an ice bath or gastronorm container (water / ice ratio - 50/50). Ice bath temperature = +1 °C. During the cooling process, it is necessary to add ice, because. the temperature in the bathroom will rise because the bags are hot. The cooling cycle is at least 30 minutes. After the end of pasteurization, the packages are wiped dry with a rag and marked with a labeling gun. The label should contain the date of production, the serial number of the cook-producer, the date of expiration of the expiration date. The shelf life of meat is 4 days. Place of storage - medium temperature chamber at a temperature of +2 °C.
borscht broth
Fry the bones in a saucepan with the addition of vegetable oil until golden brown. Put chicken bones, pork and dill roots into cold water. Peel the bell pepper, chop coarsely and put in the broth. Grate the garlic, wrap in gauze and put in the broth. Cook for 3 hours over low heat, then add vinegar, paprika and hot pepper. Bring the broth to taste and strain through cheesecloth.
Pampushki with sauce
Mix all the ingredients in a bowl or in the bowl of a planetary mixer. Knead for 15 minutes at low speed in a planetary mixer or dough mixer. Roll into balls of 30 grams and put in a deep cast-iron frying pan, as in the photo, greased with vegetable oil. Brush with milk. Bake at 180 C in a combi oven or convection oven for 20 minutes.
To prepare the sauce - mix finely chopped garlic, salt, vegetable oil and water.
Beet kvass
Dilute beetroot juice with water in a proportion of ¼. Boil. Cool down. Add sugar, salt, citric acid in a proportion of 1/10 of the volume of the emulsion. Let cool. Pour into ice packs. Freeze in a shocker for 120 minutes. Remove for storage in the freezer.
"TTK Master" is a universal and very convenient program for technologists and chefs of any catering establishments. It was developed on the basis of the methodology of the All-Russian Research Institute of Public Catering (VNIIOP) to automate the development and calculation of the TTC and allows you to automate the development of regulatory, technical, technological and production documentation for new (branded) dishes and culinary products.
All documentation is developed in accordance with the requirements of the Technical Regulations of the Customs Union 021/2011 "On food safety" and GOST 30390-2013 "Catering services. Catering products sold to the public. General specifications".
The user-friendly interface and intuitive structure make the user's work simple and convenient. For the past 15 years, the TTK Master program has been the best program for catering technologists and chefs in terms of convenience / functionality / price.
Working in the program "Master TTK" you can calculate and develop in just a few minutes:
- technical and technological cards (TTK) for new dishes
- technological maps
- calculation cards
- menu plans for the production of culinary products
- menu indicating the nutritional and energy value of dishes
- menu-requirements
- diets for different age groups, taking into account the necessary requirements
- cyclical menus for different age groups, taking into account the necessary requirements
- menu indicating nutritional, energy value, vitamins and minerals
The "Master TTK" program fully automates the process of developing cyclic menus for preschool, school catering and health care facilities. Developing, for example, a ten-day menu for one age group will take approximately thirty minutes. While compiling the menu, the program analyzes in real time the balance of the daily diet and the percentage distribution of nutrients and energy intake by meals.
More than six hundred items of raw materials are included in the program for compiling recipes. The chemical composition of raw materials and the loss of chemical composition during heat treatment are taken from the normative collections of the chemical composition of food products. By default, for all types of raw materials, the norms for the consumption of raw materials from the collection of technological standards of 1996 of the Khlebproinform Publishing House are laid down.
You can add new raw materials to the raw materials directory.
Indicators of waste and losses during technological processing are entered by the user based on the results of control tests.
Acts of control workings on raw materials are drawn up automatically.
Export module allows you to export documents to .xls format for import into warehouse accounting and accounting programs.
Recipe project development
Before starting the development of a recipe project, in the "TTK project settings" window, the user enters the name of the dish (product) and selects the desired project indicators.
TTK project settings (Fig. 1)
Then you need to add raw materials to the recipe, indicate the weight of the semi-finished products (if any) and enter the yield of the dish. After that, the user performs actions by successively clicking on the tabs
Development of TTK (Fig. 2)
The whole process of development and calculation of TTC takes only 10-15 minutes. The finished technical and technological map is printed.
Technical and technological map (sample for public catering) fig. 3
Working with routings
To calculate and design flow charts, the user opens the flow chart journal and selects a recipe for a dish (product). Then the yield of the dish and the number of servings are indicated. After the technological map is printed.
Technological map (Fig. 4)
When calculating the technological map, it is possible to change the output of a dish with automatic recalculation of the norms for laying gross raw materials. Recalculation of bookmark rates for seasonal types of raw materials (potatoes, carrots and beets) is carried out automatically depending on the season. Technological maps are stored in the TC log.
After specifying the output of a dish, an Information Sheet is automatically created for the technological map, in which the nutritional and energy value and the content of vitamins and minerals for the output of the dish are calculated.
Information sheet (Fig. 5)
Menu-requirement development
For enterprises involved in the organization of school meals, the program provides for the development of menu requirements. To compose a menu-requirement, the user presses the MT button in the toolbar. The requirements-menu log opens.
Menu-requirement log (Figure 6)
When creating a new demand menu, the user specifies the age group, the number of those satisfied, the number of the day in the ten-day menu, etc.
Menu-requirement settings (Fig. 7)
Then the user opens the menu plan and selects an assortment set of dishes for the day, indicating the output of the dishes and the name of the meal.
Choice of dishes (Fig. 8)
When adding dishes, the distribution of the daily ration by meals as a percentage and the fulfillment of the total daily ration are automatically analyzed. In the event that the norm is met, the plan / fact column is highlighted in green, if not, in red.
Analysis of the distribution and implementation of the daily ration (Fig. 9)
After the selection of dishes is completed, all documents are created and printed out automatically.
Menu (Fig. 10)
Information sheet (Fig. 11)
Calculation card (Fig. 12)
Requirement-invoice (Fig. 13)
Menu plan development
To draw up a menu plan, the user presses the PM button in the toolbar.
Menu plan log (Fig. 14)
In the settings window, the user enters the name of the menu plan and the due date.
Menu plan settings (Fig. 15)
Then you need to open the menu plan and select an assortment set of dishes.
Choice of dishes (Fig. 16)
After the selection of dishes is completed, all documents are created automatically.
Menu plan (Fig. 17)
Calculation card (Fig. 18)
Requirement-invoice (Fig. 19)
Calculation of the diet menu plan (Fig. 20)
Preparation and calculation of the menu
The Master TTK 2.0 program also provides for the preparation and calculation of the menu with the calculation of the nutritional and energy value and the cost of dishes.
Menu (Fig. 21)
To combine the work of the program "Master TTK" 2.0 with accounting programs, a Data Export Module has been developed, which is designed to upload data to the .xls format
System requirements:
The program has local and network versions
Operating system: Windows 7/8/10
Processor: at least Intel Pentium2 266MHz
RAM: 128MB
Screen resolution: at least 1024 x 768
Free hard disk space: 50MB
Despite the short period of time, we managed to significantly improve the technological issues. During this time, we changed the menu three times and for all dishes we ourselves developed technical and technological cards with the calculation of physical chemistry, caloric content and indication of microbiology. Now at the workplaces of cooks there are not only technological cards, but also colorful photographs of decorated ready-made dishes. And the cooks are comfortable, and the inspectors are delighted!
But most importantly, we managed to optimize the investment and loss rates, taking into account the use of a combi steamer and new types of raw materials. At the same time, the cost of dishes has significantly decreased and the situation with the safety of inventory items in production has improved: after all, all recipes are not taken from collections, but are compiled on the basis of control tests, which are very easy to perform in the program. In my opinion, the cost of the program is incomparable with the economic effect of its application.
Contact:
Melnikov Sergey Petrovich, director of the food service
Organization:
Novosibirsk State Technical University December 28, 2006
Two years ago, 2004, computer programs for technologists developed by the Novosibirsk company Expert Soft aroused great interest among teachers of the Department of Technology and Organization of Food Production at Novosibirsk State Technical University. Today, public catering and food industry enterprises need qualified, well-trained specialists with new knowledge and modern information technologies. That is why the computer programs "Master Technologist" are successfully used by our department in the process of preparing students and improving the skills of specialists in the food industry and public catering. The department is equipped with a computer class where these programs are installed. During the preparation of term papers, theses, and internships, students independently draw up production programs, accounting records and the movement of raw materials, calculate TTC, draw up technological instructions, quality certificates, calculate rations, etc. Working with programs is easy and quite interesting. Specialists have the opportunity to further systematize and update the knowledge gained, since the programs are developed on the basis of existing reference books on commodity science, food technology, standardization, etc. But the most important thing is correctly calculated and flawlessly executed technological standards, according to which it is possible not only to certify products, but also to optimize the production processes of a real enterprise. In addition, the "Master Technologist" program has been introduced into the practical activities of the canteen of the sports and recreation camp "Sharap" of NSTU, which is the base for the practice of students studying in the specialty 260501 - Technology of public catering products. The department, for operational planning of production with the help of a computer, appoints a student of the 4th or 5th year, together with the head of practice, develops a planned menu, plan-menu, tasks for procurement and pre-preparation workshops, which are issued to students by performers. The introduction of information technologies into the educational process and the practical activities of enterprises is a new step in intensifying production processes to improve the quality of culinary products, the main factor of which is the development and implementation of NTD (normative and technical documentation.
Contact:
Glavcheva S.I., Head. department, candidate of economics. Sciences, Corresponding Member. Academy of Quality Problems of the Russian Federation
Organization:
Restaurant of Japanese cuisine "Sushi Yama", Novosibirsk, December 28, 2006
The Master TTK program really justifies its purpose. With its help, you can quickly bring all the necessary technological documentation into the proper form. As for the physico-chemical parameters and nutritional value of dishes that are calculated automatically in the program, I can say that the data calculated in the technical and technological maps that were compiled by me completely coincided with the data of the analysis carried out by a special laboratory, and the inspectors authorities have never raised any claims to technological documentation.
Contact:
Nikolai Ilyin, chef
