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How to register TC and TTK

The main documents on the basis of which dishes are prepared are technological (TC) and technical and technological maps (TTK). They are mandatory documents for any catering establishment and must be developed for the entire list of dishes. When developing HACCP procedures, they are also necessary, because used in production descriptions.

Let's look at their differences.

A technological map is developed for each dish, based on a collection of recipes for public catering.

The technical documentation must contain the following information:

— list (composition) of products (ingredients);

- mass of ingredients used;

— mass of the finished product;

- weight of one serving;

— description of the technological process of manufacturing products;

- description of the design of the dish (appearance);

— description of serving the dish (product);

- storage conditions;

— shelf life.

The recipe indicates the consumption rates of gross and net products for one or more servings, or for one or more kg, the yield (net weight) of semi-finished products and the yield of public catering products (culinary semi-finished products, dishes, culinary, bakery and flour confectionery products).

As a source of recipes, it is allowed to use Collections of recipes for public catering establishments or other sources operating in the territory of the state that has adopted the standard.

Technical and technological map (TTK)— is being developed only for new non-traditional products manufactured for the first time at a public catering enterprise. Which is missing in collections of recipes.

The TTK establishes requirements for the quality of raw materials and food products, product recipes, requirements for the manufacturing process, design, sales and storage, quality and safety indicators, as well as the nutritional value of public catering products.

The technical and technological map contains the following sections:

- application area;

— requirements for raw materials;

— recipe (including the consumption rate of raw materials and food products, gross and net, mass (yield) of the semi-finished product and/or yield of the finished product (dish);

- technological process;

— requirements for registration, serving, sales and storage of public catering products;

— indicators of quality and safety of public catering products;

— information data on the nutritional value of public products

nutrition.

Sources:

1. GOST 31985-2013. Interstate standard. Catering services. Terms and Definitions
2. GOST 31987-2012 Catering services. Technological documents for public catering products. General requirements for design, construction and content

Good luck and prosperity to your enterprise.

Sincerely, “HASSP-Likbez”.

"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 TTK 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 the safety of food products" and GOST 30390-2013 "Catering services. Catering products sold to the public. General technical conditions."

A user-friendly interface and intuitive structure make the user's work simple and convenient. For 15 years now, the TTK Master program has been the best program for catering technologists and chefs in terms of convenience/functionality/price ratio.

Working in the TTK Master program, in just a few minutes you will be able to calculate and develop:

• technical and technological maps (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 TTK Master program completely automates the process of developing cyclic menus for preschool, school nutrition enterprises and health care facilities. Developing, for example, a ten-day menu for one age group will take approximately thirty minutes. When creating a menu, the program analyzes in real time the balance of the daily diet and the percentage distribution of nutrient and energy consumption among meals.

To compile recipes, the program includes more than six hundred types of raw materials. The chemical composition of raw materials and losses of chemical composition during heat treatment are taken from regulatory collections of the chemical composition of food products. By default, all types of raw materials are subject to raw material consumption standards from the 1996 collection of technological standards by the Khlebprodinform Publishing House.

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.

Test reports for raw materials are drawn up automatically.

Export module allows you to export documents in .xls format for import into programs for warehouse management and accounting.

Recipe project development

Before starting to develop a recipe project, in the “TTK Project Settings” window, the user enters the name of the dish (product) and selects the required project indicators.

TTK project settings (Fig. 1)

Then you need to add raw materials to the recipe, indicate the weight of semi-finished products (if any) and enter the yield of the dish. After this, the user performs actions by sequentially clicking on the bookmarks

Development of TTK (Fig. 2)

The entire process of developing and calculating the TTK takes only 10-15 minutes. The finished technical and technological map is printed.

Technical and technological map (sample for catering) Fig. 3

Working with technological maps

To calculate and prepare technological maps, the user opens the journal of technological maps and selects the recipe for the dish (product). Then the yield of the dish and the number of servings are indicated. Afterwards, the technological map is printed.

Technological map (Fig. 4)

When calculating the technological map, it is possible to change the yield of the dish with automatic recalculation of the gross raw material standards. Recalculation of laying standards 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 journal.

After specifying the yield of a dish, an Information Sheet is automatically created for the technological map, in which the nutritional and energy value and content of vitamins and minerals for the yield of the dish are calculated.

Information sheet (Fig. 5)

Development Menu requirements

For enterprises involved in organizing school meals, the program provides for the development of menu requirements. To create a menu requirement, the user presses the MT button in the toolbar. The Menu Requirements log opens.

Menu-requirements log (Fig. 6)

When creating a new menu requirement, the user specifies the age group, the number of people satisfied, the number of the day in the ten-day menu, etc.

Menu settings-requirements (Fig. 7)

Then the user opens the menu plan and selects an assortment of dishes for the day, indicating the yield of dishes and the name of the meal.

Selection of dishes (Fig. 8)

When adding dishes, the distribution of the daily ration among meals as a percentage and the fulfillment of the total daily ration are automatically analyzed. If the norm is met, the plan/actual column is highlighted in green; if not, it is highlighted in red.

Analysis of the distribution and fulfillment of the daily ration (Fig. 9)

After completing the selection of dishes, all documents are created and printed automatically.

Menu (Fig. 10)

Information sheet (Fig. 11)

Calculation card (Fig. 12)

Request-invoice (Fig. 13)

Development Menu plan

To create a menu plan, the user presses the PM button in the toolbar.

Menu plan journal (Fig. 14)

In the settings window, the user enters the name of the menu plan and the execution date.

Menu plan settings (Fig. 15)

Then you need to open the menu plan and select an assortment of dishes.

Selection of dishes (Fig. 16)

After the selection of dishes is completed, all documents are created automatically.

Menu plan (Fig. 17)

Calculation card (Fig. 18)

Request-invoice (Fig. 19)

Calculation of diet plan menu (Fig. 20)

Menu creation and calculation

Also, the “TTK Master” 2.0 program provides for the preparation and calculation of menus with the calculation of the nutritional and energy value and cost of dishes.

Menu (Fig. 21)

To combine the work of the "TTK Master" 2.0 program with accounting programs, a Data Export Module has been developed, which is intended for uploading 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 technological issues. During this time, we changed the menu three times and for all dishes we ourselves developed technical and technological maps with calculations of physical chemistry, calorie content and an indication of microbiology. Now, at the chefs’ workplaces there are not only technological maps, but also colorful photographs of prepared ready-made dishes. It’s convenient for the chefs and the inspectors are delighted!

But most importantly, we were able to optimize investment and loss rates taking into account the use of a combi oven and new types of raw materials. At the same time, the cost of food has decreased significantly and the situation with the safety of inventory 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 not comparable to the economic effect of its use.

Contact:
Melnikov Sergey Petrovich, director of food service

Organization:
Novosibirsk State Technical University 12/28/2006

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 of the Novosibirsk State Technical University. Today, catering and food industry enterprises need qualified, well-trained specialists with new knowledge and modern information technologies. That is why the “Master Technologist” computer programs are successfully used by our department in the process of training students and improving the qualifications of specialists in the food industry and public catering. The department is equipped with a computer class where these programs are installed. While preparing coursework, theses, and undergoing industrial practice, students independently draw up production programs, accounting records and movements of raw materials, calculate technical specifications, draw up technological instructions, quality certificates, calculate rations, etc. Working with the programs is not difficult and quite interesting. Specialists have the opportunity to further systematize and update the acquired knowledge, 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 impeccably designed 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 recreational camp “Sharap” of NSTU, which is the basis for the practice of students studying in specialty 260501 - Technology of public catering products. The department, for operational planning of production using a computer, appoints a 4th or 5th year student, together with the head of practice, to develop a planned menu, plan-menu, tasks for procurement and pre-production shops, which are issued to student performers. The introduction of information technologies into the educational process and practical activities of enterprises is a new step to intensify production processes to improve the quality of culinary products, the main factor of which is the development and implementation of 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:
Japanese restaurant "Sushi Yama", Novosibirsk, December 28, 2006

The TTK Master program truly lives up to its purpose. With its help, you can quickly bring all the necessary technological documentation into proper form. As for the physicochemical indicators and nutritional value of dishes, which 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 analysis data carried out by a special laboratory, and the inspectors authorities have never had any complaints about the technological documentation.

Contact:
Nikolay Ilyin, chef

We will develop 2 technical and technological maps for cold snacks, the recipes of which have been developed.

List of raw materials

The following raw materials are used to prepare the dish:

Pork GOST 7224-77

Cheese GOST 7616

Walnuts GOST 16832-71

Mayonnaise GOST 3.0004.1-93

Olives GOST 8756.1

Garlic GOST 7977

Dill greens 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 Dish 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 public catering establishments and technological recommendations for imported raw materials.
• 4.2. Boiled chilled pork pulp is cut into cubes. Grate the cheese on a fine grater. Preparation of the dressing: mix mayonnaise with finely chopped garlic and chopped dill. Mix meat, cheese and mayonnaise with garlic and herbs. Walnuts are crushed into coarse crumbs. The resulting mass is formed into balls and rolled in walnuts.
• 5. Registration, submission, sale and storage
• 5.1 Place green salad leaves in the center of the plate, and place balls of meat and cheese on them. Place an olive on each ball and decorate with dill sprigs.
• 5.2 Supply temperature 10-12 o C.
• 5.3 The shelf life 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 the same size, each is decorated with olives and herbs, lettuce leaves and dill sprigs are fresh, not wilted.

The consistency of boiled pork meat is soft, the greens are crispy.

Color - characteristic of the incoming components.

The taste of the meat balls is moderately salty and spicy.

The smell of garlic and fresh herbs.

TECHNICAL AND TECHNOLOGICAL MAP
HOW PROGRESS IN SOCIETY
NUTRITION WHEN CREATING NEW
DISHES.

Even in the not-too-distant time, public catering
existed strictly according to normative rules. And in what
we would not enter the establishment, the range of products offered
products were absolutely practically the same. Everything
what could public enterprises offer us?
nutrition was contained in one collection of recipes and those
dishes that are included in its composition. And as they say, a step in
left or step to the right - execution. We should have tried earlier
cooks add to the raw set of any dish with
collection of recipes, something new - it would turn out
an inevitable fine for them.

You can download the map at the end of the article.

Times change and I believe that today
time, public catering is at its very dawn.
It's nice to walk along the streets of our cities and see
variety of public enterprises being opened
catering with their range of products offered and
varieties of national cuisines, the most exquisite
a gourmet will find something to his liking.

Currently, for your fullest satisfaction
needs of the population at public enterprises
power supply can be developed new original
recipes for cooking or using recipes and
recommendations contained in popular publications.
if the catering establishment decides
release a dish for which the recipe is not provided
Collection of recipes currently valid
for each of these dishes a technical document is compiled -
technological map (TTK) .

Let's look at some of the terms:

Signature dish (product) – dish (product)
prepared according to the original recipe and technology and
reflecting the specifics of the food establishment
The signature dish usually differs in
organoleptic indicators from the dishes provided
current officially published collections
recipes for dishes. The specifics of the enterprise include
national, regional and other features.

New dish (product) - A dish prepared from a new
type of raw materials and new, improved technology.

Catering enterprises can develop
recipes and technology of new and branded products ,
dishes can be designed for one
specific catering establishment and for
several enterprises.

At the first stage, you need to determine the dish you want
want to enter into the menu of your enterprise. Here you need
take into account not only yours
desire (and fantasy
many leaders
works well) but also
the specifics of your
establishments, qualifications
cooks.If you have
we need a small cafe
take into account time
cooking how to
As a rule, the client does not like to wait for a long time and it is in your interests
so that the technological process does not drag on for a long time.
we need to come up with dishes with a lot of
ingredients. If you still want to include in the menu what
it’s exquisite, you definitely need to write the time on the menu
preparing the dish and the client will know what he needs
hope.

The dish has been selected and we move on to the main points
drawing up technical and technological map.The map consists
of seven main points.

It is best to make a map in the XL program, all the main ones
moments like point 2 can be written only once
it fits all criteria.

Technical and technological map No. from what date. Below
write the name of the dish.

1 – Area of ​​application for what dish
distributed (name of dish) produced in
(name of your establishment) .

2 – Requirements for raw materials, here we describe what
raw materials used to produce this dish
complies with the requirements of current regulatory and

technical documents have accompanying
documents confirming their safety and
quality (certificates of conformity, sanitary –
epidemiological conclusion, certificate
security, etc.)

3 – The recipe for the dish here describes everything included in
composition of the dish products in gross and net positions.
We completely include the masses of boiled or sautéed
products, the mass of semi-finished products and the yield of the finished product

The second side of the technical and technological map begins
from the fourth point.

4 – Technological process, the first part is suitable for
all dishes and there is no need to change further
on the free lines we describe the technological process
your dish.

5 – Design and presentation of the item speaks for itself and
consists of four subparagraphs

Presentation – how it is decorated and on what dishes it is served.

Serving temperature:

First courses – 75 degrees C

Main courses and side dishes – 65 degrees C

Cold appetizers – no higher than 5 – 7 degrees C

Cold soups and drinks – from 5 to 14 degrees C

Implementation – the deadline for serving the dish from the moment
end of the technological process.

Shelf life – Can be written – Set
according to SanPiN 2.3.2.1324-03.

6 – Quality and safety indicators, organoleptic
indicators of the dish - here we describe the appearance, taste
smell, color of the finished dish.

7 – Nutritional and energy value, proteins, fats
carbohydrates and calories per serving and per hundred grams
ready-made dish. This point seems impossible to you and
everything is simple here, there is a website where they will calculate it for you for free

Not only proteins, fats, carbohydrates and calories but also
will break down your dish into all the microelements. It’s called
website EDIMKA.RU (recipe composition analyzer) enter
products, click analyze and they will show you everything
enter all the data into the card. Your card is ready
sign by the responsible developer
print and you're done.

In this article we covered the main points
drawing up technical and technological map.You found out
how to draw up a card step by step, everything is quite simple and
available, and your production will delight your
visitors with a variety of dishes.

If you have anything to add or can share
your experience, if you have any questions, leave your comments
We will consider all your suggestions in the following articles.

Receive articles directly to your email by leaving your e-mail

See you.

PS . All materials for preparing your own catering production can be found by following this link:

“Spanish-style meat with prunes” produced by the restaurant and its branch.

II Recipe.

2.1. Recipe for the dish “Spanish-style meat with prunes”

Table 20

III Technological process

3.1. Preparation of raw materials for the production of the dish “Spanish Meat with Prunes” is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering enterprises” 2010.

3.2 Meat, cut into 1-2 pieces per serving, sprinkle with salt and pepper, fry, add chopped sautéed onions, add broth or water and simmer at low boil for about 1 hour. Then add washed prunes and simmer for another 20 minutes. 5 minutes before the end of stewing, add salt, peppercorns and bay leaf. When leaving, the meat is garnished and poured with the sauce in which the meat was stewed.

IV.Formation, submission, sale and storage

4.1 The dish “Spanish-style meat with prunes” should be served on a shallow plate.

4.2 The food serving temperature should be no more than 65 degrees.

4.3 The shelf life of the “Spanish-style meat with prunes” dish is no more than 1 hour from the end of the technological process.

V. Quality and safety indicators.

5.1Organoleptic characteristics of the dish:

Appearance – vegetables are cut neatly, according to the cutting shape;

Color – matches the meat;

Taste - moderately salty;

The smell corresponds to this dish;

Consistency of vegetables - soft, juicy

5.2 Physico-chemical indicators:

Mass fraction of dry substances –42.90%

Mass fraction of fat –4.62%

VI. Nutritional and energy value per 100 g

Responsible developer: Nikolaeva Ekaterina

Technical and technological map No. 3

on a dish: “Roast “Sayany” beef”

Application area

1.1. This technical and technological map applies to the dish

“Roast “Sayany” beef” produced by the restaurant and its branch.

II.Recipe.

2.1. Recipe for the dish “Roast “Sayany” beef”

Table 21

III.Technological process

3.1 Preparation of raw materials for the production of the dish “Roast “Sayany” beef” is carried out in accordance with the “Collection of recipes for dishes and culinary products for public catering enterprises” 2010.

3.2Meat is cut into 2-4 pieces per serving weighing 30-40 g, potatoes and onions are cut into slices, then the meat and vegetables are fried separately.

Place the fried meat and vegetables in a bowl in layers so that there are vegetables 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 simmer until cooked. 10-15 minutes before the end of stewing, add a bay leaf. Place the roast along with the broth and side dish in pots. The dish can be prepared without tomato puree.