How to make a Routing Card
Technological card for catering products is compiled on the basis of collections of recipes. They provide the content and norms of the laid raw materials, indicate the norms of output of semi-finished and ready-made dishes, the technology of their production, including taking into account the norms of time. Requirements for the content and design of flow charts for catering products are established by the National Standard of the Russian Federation GOST R 50763-2007 “Catering services. Catering products sold to the public. General technical conditions.
In the routing for such products specify the list of products that make up the dish, indicating their number in grams. This is necessary in order to calculate the total number of products needed to produce a certain estimated number of servings. In addition, this recipe will be taken into account in the calculation of the specified dish. If there are unique requirements for the quality of the products used, they should also be indicated in the routing.
Write out the manufacturing process in a step-by-step format. Specify the amount of time required to complete each step and the total amount of time spent preparing the dish.
Specify the weight of the finished portion and the requirements for its design. If the products are intended for long-term storage, indicate in the flow chart the time required for the implementation, terms and conditions of its storage. In this case, you must specify the quality and safety indicators of the finished dish.
In the flow chart, specify the nutritional value of the finished dish. Calculate it according to the recipe and the total nutritional value of all ingredients.