The calculation of the amount of raw materials and products needed for cooking is carried out on the basis of the menu and the Collection of recipes for dishes and culinary products.

The table below shows the calculation of the required amount of raw materials and products for a four-course set meal for 200 people.

In addition to raw materials for cooking, a separate calculation of raw materials for the production of flour confectionery culinary products sold through a culinary store is made, then a summary table for calculating raw materials is compiled.

Based on these calculations, an invoice requirement is made to receive products from the warehouse. Then the production manager gives tasks to the foremen of the workshops or workers on the implementation of the production program for the next day and releases the products to them.

So, the chefs responsible for preparing second courses are given approximately the following extract from the menu.

Name of dishes (according to the menu plan)	Total output of meals per day	The number of dishes (servings) and the time of their release
Name of dishes (according to the menu plan)	Total output of meals per day	up to 11 o'clock	up to 13 hours	up to 15 hours
Boiled hake, boiled potatoes, Polish sauce
Langet with fried potatoes
Roast with pasta
Meatballs with buckwheat porridge and green peas
vegetable stew
Curd pudding with sour cream

The task specifies the names of the dishes and the quantity, the schedule for the release of their batch, i.e. the number of dishes of each type that must be released by a certain time, taking into account the sale of dishes for distribution.

Employees of the vegetable shop of an enterprise with a full production cycle are given an order for the production of semi-finished products. The amount of raw materials required to complete the task (gross) is calculated from the given net weight, taking into account the percentage of waste during the processing of raw materials, depending on the season:

If the enterprise Catering starts work at 7-8 o'clock in the morning, then the semi-finished products are prepared for the current day. If the enterprise starts work late, at 11-12 o'clock, then the cooks start their duties 2-3 hours before the opening of the trading floor.

Tasks for the preparation of dishes and culinary products is the daily work plan of each team of cooks. On the basis of the assignment received, the foreman or senior cook arranges the workers in the work areas and organizes control over the progress of the production assignment.

Table 6. c

at the end of the working day, cooks report to the foreman or directly to the head of production on the number of semi-finished products produced or ready meals according to the received task and the actual implementation of the dishes. Financially responsible persons keep operational records of the movement of raw materials and finished products and monitor the consumption of products, ensure compliance with the norms of investment of raw materials.

Normative and technological documentation of enterprises restaurant business

Collections of recipes for dishes and culinary products, along with the standards and specifications in force in the industry, are the main regulatory and technological documents for restaurant enterprises. Collections of recipes for dishes and culinary products are used.

In dietary canteens and departments, the Collection of recipes for dishes and diet food for restaurant businesses.

The collections contain the recipe, cooking technology, as well as the consumption rates of raw materials, the yield of semi-finished products and finished products, recommendations for the interchangeability of products. The recipes indicate: the names of the products included in the dish, the norms for investing products in gross and net weight, the yield (weight) of individual finished products and the dish as a whole.

The investment rates for gross weight products are calculated in recipes for standard raw materials of the following conditions: beef and lamb - 1st category, pork - meat, offal (except udder) - frozen, udder - chilled; poultry (chickens, chickens, geese, ducks, turkeys) - gutted drink of the 2nd category; fish - large frozen or all sizes, uncut, with some exceptions; for potatoes, waste standards are adopted until October 31, for carrots and beets - until January 1, etc.

In each collection of recipes for dishes and culinary products, the introduction indicates the conditions of all types of raw materials and products.

When using raw materials of a different condition for cooking than those provided for in the recipes, the rate of investment by its gross weight is determined by recalculating based on the net weight indicated in the recipes, the value of which remains constant, and the percentage of waste established according to the Collection of recipes for raw materials of the corresponding standards. When using raw materials of other standards or substandard raw materials, the norms for the output of dishes should not be violated.

The appendices to the Collection contain tables for calculating the costs of raw materials, the yield of semi-finished products and ready-made dishes, the amount of losses during the heat treatment of dishes and culinary products, and the norms for the interchangeability of products.

For the most complete satisfaction of consumer demand, catering enterprises can develop new recipes for dishes and culinary products. They are developed taking into account the approved standards of waste and losses during cold and heat processing of various products and must be distinguished by the novelty of the preparation technology, high palatability, originality of design, good taste combination of products. For all dishes with a new recipe and specialties, technological documentation is developed and approved by the head of the enterprise: STP, TU, technical and technological and technological maps.

The collection of recipes is guided in the preparation of calculation cards, which indicate the rate of investment of raw materials, the yield and sale price of the finished dish, technical and technological and technological maps.

The calculation of raw materials is made on the basis of the production program. We arrange in the form of a table:

Table 6

4.2. Calculation of the areas of premises for the reception and storage of products.

For educational purposes, you can use the data on the composition of the premises of the warehouse group according to SNiP 2.08.02-89 for the type of enterprise being designed. The calculation of the areas of the premises is carried out according to the specific load per 1 m 2 of the floor area of the chamber (pantry), taking into account the recommended storage periods for each type of product or group of products and semi-finished products. The calculation method is described in the textbook (Nikulenkova T.T., Yastina G.M. Designing catering establishments, p.69). The results of calculation by formula (3.13) are presented in the form of table 7.

Table 7

The total area of the chamber is calculated by multiplying the useful area by the coefficient β - the coefficient of increase in area per passage (from 1.6 to 2.2).

In the event that semi-finished products of varying degrees of readiness enter the enterprise, the calculation of the area of the chamber for storing semi-finished products can be carried out by containers, equipment, in this case, by the area of containers in which semi-finished products are received and stored. Containers KP-300 and KP-160 are considered in this case as a means of moving and storing functional containers of various sizes, in which semi-finished products are directly located.

Preparatory shop

If the projected enterprise works on semi-finished meat products, peeled vegetables, root crops and processed greens, the calculation of production facilities begins with the calculation of the pre-cooking workshop. In the workshop, lines for the refinement of meat, fish and vegetable semi-finished products, as well as the refinement of herbs, should be allocated. Corresponding lines (sections) are equipped with necessary equipment, which is calculated and selected according to the corresponding directories. The basis of calculations is the production program of the pre-preparation workshop in the form presented in table 8.

Table 8

Calculation of the number of production workers

The calculation of the labor force in the workshop is made on the basis of the production program of the workshop and the norms of time for preparing dishes of each type, which appear in the menu plan and are made in the workshop. The calculation is made according to the formula:

N1 = n ∙ Hvr / 3600 ∙ Tcm ∙ λ, where

n - the number of products (or dishes) produced per day, pieces, kg, dishes;

Hvr - the norm of time for the manufacture of a unit of product, sec. (cm.

Annex 7);

Tsm - shift duration, hour. (T = 7-7.2 or 8-8.2 hours);

λ - coefficient taking into account the growth of labor productivity

The calculation of the labor force is summarized in a table of the following form:

Table 9

The total number of shop workers, taking into account weekends and public holidays, holidays, sick days is determined by the formula:

where N 2 - the total number of workers in the shop;

N 1 - estimated number of employees;

K 1 - coefficient taking into account weekends and holidays.

Calculation of mechanical equipment

The calculation is reduced to the selection of a machine of the required performance. The calculation record form is presented in Table 10.

Table 10

Equipment identification	Calculation of the required performance	Characteristics of the equipment accepted for installation
Product quantity, kg	Conditional utilization rate	Workshop hours, h	Conventional equipment operation time, h	Required output kg/h	Type and productivity of the machine accepted for installation, kg / h	Duration of work, h	Utilization rate

Meat grinder
vegetable cutter
meat ripper

Using the catalogs of modern types of equipment of domestic and foreign companies, they select the machines necessary for cutting, grinding, loosening and other technological operations.

Calculation of refrigeration equipment

The main refrigeration equipment of production workshops are refrigerated cabinets, collapsible chambers and refrigerated containers in sectional tables.

Technological calculation is reduced to determining the required capacity of the equipment in accordance with the amount of products simultaneously stored. The calculation is made according to the formula:

Where E - capacity of the cabinet, chamber, kg;

Q- weight of the product, kg;

Coefficient taking into account the mass of containers in which products are stored (for cabinets - 0.7:0.8; for cameras - 0.5:0.6).

The mass of the product is found by the formula:

Where qp - weight of one portion of the product;

P g- the number of servings.

The calculation of the capacity of refrigerated cabinets is summarized in the table:

Table 11

According to the obtained total capacity of the refrigerating cabinet, we select refrigeration equipment (see Appendix 8).

Auxiliary equipment includes production tables, washing bathtubs, racks, storage boxes. Tables are calculated according to the norm of the length of the working area of the table per 1 employee (average 1.25 m). The calculation is given in table 12.

Tables are usually installed of several types: SP - 1200 - with a smooth table and shelves, SPM - 1500 - with a table and a washing bath, SPMM - 1500 - for installing small-scale mechanization.

Calculation of production tables

Table 12

Other auxiliary equipment is not calculated, but is selected according to technological feasibility and sanitary standards.

In pre-preparation workshops, the size of washing baths should be taken at least 600x600x850 mm.

All production facilities are provided with sinks for washing hands.

The calculation of the workshop ends with finding the useful and total area of the workshop (table 13).

Table 13

Usable area is the area occupied by all types of installed equipment. The total area additionally includes the area for passages, installation openings, indents from the walls. The area is calculated according to the formula (B.5) using the area utilization factor. Recommendations for calculating the total area of various rooms are given in the textbook.

The calculation of the area of each production facility ends with finding, according to the formula (B.6), the actual area utilization factor - the ratio of the usable area of the workshop to the layout area, which makes it possible to judge the efficiency of using the area of the designed facility.

In public catering establishments, where a free choice of dishes is provided, the amount of raw materials is determined by the menu. In enterprises with a permanent contingent (vocational schools, sanatoriums, rest homes, etc.), the calculation of raw materials is carried out according to physiological nutritional standards. In procurement catering enterprises, the required amount of raw materials is calculated according to aggregated indicators.

The principle of calculating raw materials according to the menu and physiological nutritional standards is considered in the textbook. The calculation data are summarized in Table. 3.3, 3.4.

Table 3.3

Calculation of raw materials on the menu

Name of products					Main hot dishes		Sweet dishes
		On N servings, kg	For 1 serving, g	On N servings, kg	portion, g	On N servings,		On N servings, kg

Table 3.4

Calculation of raw materials according to physiological nutritional standards

The calculation of raw materials according to aggregated indicators for procurement enterprises is carried out according to the average consumption of the main types of raw materials per place per day in various types of public catering enterprises (Tables 3.5, 3.6), adopted according to the results of surveys.

Table 3.5

Name of enterprises	Average consumption of the main types of raw materials per place per day, kg	Ratio of raw materials by types, %
Name of enterprises			potato
Restaurant
Dining room
diner public

Snack bars specialized: barbecue dumplings khinkalnaya samosic lagman cheburechnaya

Note. When calculating the required amount of semi-finished products, 70% of the total amount of vegetables is taken into account, since some of them (tomatoes, zucchini, herbs, etc.) are processed directly at the enterprise.

To determine the equivalent amount of semi-finished products, the amount of raw materials should be divided by average coefficients:

Semi-finished products

from beef; 1.28 pork; 1.13 lamb. 1.24

Semi-finished products from poultry 1.33

Fish semi-finished products made from fish,

coming from industry:

gutted 1.20

uncut 1.50

Vegetable semi-finished products 1.20

Peeled potatoes 1.38

In catering establishments, the calculation of raw materials can be done in several ways. The choice of methodology is determined by the type of enterprise, capacity, served by the contingent.

In catering establishments, where a free choice of dishes is provided, the amount of raw materials is determined according to the settlement day menu. In enterprises with a permanent contingent (vocational schools, sanatoriums, rest homes, etc.), the calculation of raw materials can be carried out according to physiological nutritional standards. In harvesting public catering enterprises and in large public catering enterprises, the amount of raw materials is calculated according to aggregated indicators.

The first method is the most versatile and accurate. This method is based on the number of dishes according to the calculated menu. The calculation is carried out according to the formula:

C \u003d C 1 + C 2 + ... + Cn \u003d ,

where C is the amount of raw materials, kg;

q - the norm of the product per serving, g;

n is the number of servings.

The calculation of products for the confectionery and culinary shops is carried out similarly to the calculation for the menu, based on the expanded assortment and the number of products, taking into account the percentage breakdown by type.

At enterprises operating on semi-finished products, when calculating raw materials, the mass of the product supplied in the form of semi-finished products is taken on a net basis. Raw materials are calculated separately: for lunch products for each type of menu; for specialized shops; for grocery stores.

The methodology for calculating raw materials according to physiological norms is reduced to the choice of the appropriate physiological norm nutrition for this group. Daily diets should contain in a certain ratio all the substances necessary for the body.

In public catering establishments of high power, it is difficult to calculate raw materials according to the previously considered method, due to the significant amount of work. To calculate raw materials in such enterprises, it is advisable to use aggregated indicators.

When designing factories and enterprises that produce semi-finished products, culinary and confectionery, specialized shops (meat, fish, vegetables, etc.) set or receive by calculation the capacity expressed in tons of raw materials or products. First of all, the composition and capacity of each workshop are determined, and then an intraspecific breakdown of raw materials is carried out.

When determining the need for raw materials for procurement enterprises, it should be taken into account that not all types of raw materials enter pre-cooking public catering enterprises in the form of centrally produced semi-finished products, culinary and confectionery products - some of it (gastronomy, greens, etc.) is supplied, bypassing kitchen factories , factories for the production of semi-finished products, etc.

For procurement enterprises, the calculation of raw materials is carried out according to aggregated indicators per 1000 people or 1 seat in the hall.

C = Y q N ,

where C is the amount of raw materials, kg;

q - product rate per 1000 people. or for 1 seat in the hall, g;

N - the number of people or seats in the hall;

Y is a coefficient that takes into account the share of raw materials in the form of centralized manufacturing of products in the total consumption of raw materials.

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Calculation of raw materials and finished products

The product range, according to the design assignment, is presented in the table.

Product range

The figure shows a diagram of the distribution of raw materials at JSC "Berezovskiy SK" according to the design assignment.

Raw material distribution scheme

Product calculation

Calculation of cheese "Smetankovy" 50% (M g.pr. = 6116.2 kg)

where M c is the mass of cheese from the press, kg

M s.s. - weight of mature cheese, kg

U with - cheese shrinkage, %

Shrinkage of Smetankovy cheese is 2.5%

M s == 6273.03 (kg)

where M n.m. - mass of normalized milk, kg

M s. - mass of cheese, kg

H p - consumption rate of normalized milk per 1 ton of mature cheese, kg

M n.m == 58715.56 (kg)

M sl. = =352.65 (kg)

M c.m.1 == 59068.21 (kg)

Check: M n.m. \u003d M ts.m.1 -M sl. =59068.21-352.65=58715.56 (kg)

where P sl. - loss of cream, kg

M sl. - mass of cream, kg

P sl. ==1.34 (kg)

M sl.f.1 \u003d M sl. -P sl. \u003d 352.65-1.34 \u003d 351.31 (kg)

M syv.1 = (2.4)

where M syv.1 - serum mass, kg

M n.m. - mass of normalized milk, kg

80 - whey yield, %

M syv.1 \u003d\u003d 46972.45 (kg)

Calculation of cheese "Creamy" 50% (M g.pr. = 9051.9 kg)

Determine the mass of cheese from the press according to the formula 2.1:

M s ==9284 (kg)

Shrinkage of creamy cheese is 2.5%

The mass fraction of fat in normalized milk will be 3.5%.

By the mass of cheese from the press, the mass of normalized milk is calculated by the formula:

M n.m == 86898.24 (kg)

H p \u003d 9360 kg (factory norm)

According to the Barkan triangle, the mass of whole milk is calculated, which is used to normalize the cream obtained from separation:

M sl. =521.91 (kg)

M c.m. 2 == 87420.15 (kg)

Check: M n.m. \u003d M c.m. 2 -M sl. =87420.15-521.91=86898.24 (kg)

The loss of cream during separation is 0.38%.

Cream losses are calculated according to the formula:

P sl.2 \u003d\u003d 1.98 (kg)

Determine the actual amount of cream obtained during separation:

M sl.f. 2 \u003d 521.91-1.98 \u003d 519.93 (kg)

Determine the mass of whey obtained during the manufacture of cheese, given that the whey yield is 80%, according to the formula:

M syv.2 == 69518.59 (kg)

Whey is sent to the drying workshop.

Calculation of cheese "Monastyrsky dvor" 45% (M g.pr. = 8453.3 kg)

The mass of cheese from the press is determined by the formula:

M s == 8625.82 (kg)

Shrinkage of Monastyrsky Dvor cheese is 2%.

M n.m == 89967.3 (kg)

H p \u003d 10430 kg (factory norm)

According to the Barkan triangle, the mass of whole milk is calculated, which is used to normalize the cream obtained from separation:

M sl. =2431.55 (kg)

M c.m. 3 =92398.85 (kg)

Check: M n.m. \u003d M c.m. 3 -M sl. =92398.85-2431.55=89967.3 (kg)

The loss of cream during separation is 0.38%.

Cream losses are calculated according to the formula:

P sl.3 \u003d\u003d 9.24 (kg)

Determine the actual amount of cream obtained during separation:

M w.f. 3 \u003d 2431.55-9.24 \u003d 2422.31 (kg)

Determine the mass of whey obtained during the manufacture of cheese, given that the whey yield is 80%, according to the formula:

M syv. 3 == 71973.84 (kg)

Whey is sent to the drying workshop.

Calculation of cheese "Kostroma" 45% (M g.pr. = 5637.2 kg)

The mass of cheese from the press is determined by the formula:

M s == 5890.49 (kg)

Shrinkage of cheese "Kostroma" is 4.3%

The mass fraction of fat in normalized milk will be 2.8%.

Based on the mass of cheese from the press, the mass of normalized milk is calculated using formula 2.2:

M n.m == 59847.38 (kg)

H p \u003d 10160 kg (factory norm)

According to the Barkan triangle, the mass of whole milk is calculated, which is used to normalize the cream obtained from separation:

raw milk cheese cream

M sl. =1617.49 (kg)

M c.m. 4 =61464.87 (kg)

Check: M n.m. \u003d M c.m.4 -M sl. =61464.87-1617.49=59847.38 (kg)

The loss of cream during separation is 0.38% (Order No. 553).

Cream losses are calculated according to the formula:

P sl.4 \u003d\u003d 6.15 (kg)

Determine the actual amount of cream obtained during separation:

M sl.f. 4 \u003d 1617.49-6.15 \u003d 1611.34 (kg)

Determine the mass of whey obtained during the manufacture of cheese, given that the whey yield is 80%, according to the formula:

M syv. 4 ==47877.9 (kg)

Whey is sent to the drying workshop.

Calculation of Caesar cheese 45% (M g.pr. = 2616 kg)

The mass of cheese from the press is determined by the formula:

M s ==2696.91 (kg)

Shrinkage of Caesar cheese is 3%

The mass fraction of fat in normalized milk will be 2.8%.

By the mass of cheese from the press, the mass of normalized milk is calculated by the formula:

M n.m == 29328.89 (kg)

H p \u003d 10875 kg (factory norm)

According to the Barkan triangle, the mass of whole milk is calculated, which is used to normalize the cream obtained from separation:

M sl. =792.67 (kg)

M c.m. 5 =30121.56 (kg)

Check: M n.m. \u003d M c.m. 5 -M sl. =30121.56-792.67=29328.89 (kg)

Cream loss during separation is 0.38%:

Cream losses are calculated according to the formula:

P sl.5 \u003d\u003d 3.01 (kg)

Determine the actual amount of cream obtained during separation:

M w.f.5 \u003d 792.67-3.01 \u003d 789.66 (kg)

Determine the mass of whey obtained during the manufacture of cheese, given that the whey yield is 80%, according to the formula:

M syv.5 \u003d\u003d 23463.11 (kg)

Whey is sent to the drying workshop.

Determine the total amount of cream obtained in the manufacture of cheeses:

M sl.gen. \u003d M w.f. 1 + M w. f. 2 + M w. f. 3 + M w. f. 4 + M w. f. 5 = 351.31 + 519.93 + 2422.31 + 1611 34+789.66=5694.55 (kg)

Determine the total loss of cream:

P sl.gen. \u003d P line 1 + P line 2 + P line 3 + P line 4 + P line 5 \u003d 1.34 + 1.98 + 9.24 + 6.15 + 3.01 \u003d 21.72 ( kg)

Determine the total mass of whey obtained in the manufacture of cheeses:

M syv.gen. \u003d M syv. 1 + M syv. 2 + M syv. 3 + M syv. 4 + M syv. kg)

Whey dry calculation

The total mass of whey is 259805.89 kg.

The mass of cheese cream is determined by the formula:

where M p.sl. - mass of cheese cream, kg

M syv. - serum mass, kg

Zh syv. , F o.syv. , F p.sl. - mass fraction fat, respectively, in whey, fat-free whey, cheese cream, %

Zh syv. =0.3%

F o.syv. =0.1%

F p.sl. =37%

M p.sl. ==1408.16 (kg)

The cheese cream is sent to the processed cheese shop.

The mass of fat-free whey is determined by the formula:

M o.syv. = M syv. -M p.sl.

where M o.syv. - mass of fat-free whey, kg

M syv. - serum mass, kg

M p.sl. - mass of cheese cream, kg

M o.syv. =259805.89-1408.16=258397.73 (kg)

Whey is sent to the drying workshop.

The mass of dry whey is determined by the formula:

M syv.dry. =

where M syv.dry. - mass of dry whey, kg

M o.syv. - mass of fat-free whey, kg

H p - consumption rate of cheese whey per 1 ton of dry whey, kg

H p \u003d 18600 kg

M syv.dry. ==13892.35 (kg)

Whole milk calculation

Determine the total mass of whole milk used for the manufacture of cheeses:

M c.m.gen. \u003d M c.m.1 + M c.m.2 + M c.m.3 + M c.m.4 + M c.m.5 \u003d 59068.21 + 87420.15 + 92398.85 + 61464, 87+30121.56=330473.64 (kg)

The loss of whole milk for weighing during acceptance, cleaning, heating and separation is 0.2%:

P c.m. ===660.95 (kg)

The actual mass of whole milk used for separation will be:

M c.m.fact. \u003d M c.m. +P c.m. =330473.64+660.95=331134.59 (kg)

Product calculation data is summarized in a table

fat balance table

Name of raw materials, semi-finished products and finished product	Quantity, kg	Mass fraction of fat, %	Girokilograms, jkg

1.1 Whole milk


2.1 Normalized milk for Smetankovy cheese
2.2 Normalized milk for creamy cheese
2.3 Normalized milk for Monastyrsky Dvor cheese
2.4 Standardized milk for Kostroma cheese
2.5 Standardized milk for Caesar cheese
2.6 Cream


3.1 Cream during separation
3.2 Whole milk for separation