The technological map is a document describing the technological process of preparing dishes, according to which the preparation of the dish and its further implementation will be carried out.
Instructions
Step 1
In the item "Requirements for raw materials" indicate the raw materials, semi-finished products and food products used in the preparation of the dish. They must be accompanied by accompanying documents that confirm their safety and quality.
Step 2
In the item "Recipe" in the form of a table, indicate the names of all the products that make up the dish, as well as the gross weight in kilograms of each individual product. Indicate the percentage of waste during cold processing, as well as the mass of semi-finished products and the percentage of losses during hot processing of each product. Also include the weight of each finished product. Specify separately the weight of the semi-finished product and the weight of the finished product for 10 servings.
Step 3
In the paragraph "Technological process", describe the process of preparing raw materials: defrosting, washing, cleaning, as well as cutting methods. Specify the sequence of adding ingredients, mixing them. Describe the cooking method: frying, baking, boiling. Specify the temperature and time for hot working.
In the paragraph "Requirements for registration, sale and storage" specify the time after preparation before serving, that is, the storage time before sale and the temperature when serving. Indicate the total shelf life of the dish in hours and the storage temperature.
Step 4
In the paragraph "Quality and safety indicators", describe the quality indicators of the dish in terms of appearance, color, taste and smell.
Step 5
In the "Nutritional value" item, indicate the amount of proteins, fats and carbohydrates, as well as the calorie content of one dish.
Below is the maker of the technological map and accountant.
