How to make a technological map of a dish?

First of all, it is necessary to understand the difference between a technological map and a costing map:

1. The technological map of a dish is a description of the gross/net ingredients and a description of the preparation of the dish, which includes requirements for raw materials and a step-by-step algorithm of actions.
   That is, if you are a professional chef, then after reading the technological card you will prepare the dish. Why professional? Because the cooking technology includes terminology that describes some default processes. For example, deep-frying is cooking in a large amount of oil (to cover the ingredient by 2 cm) at a temperature of 180C until golden brown.
   If the person reading the technological map does not understand what deep-frying is, they may make mistakes and the dish will not work. That’s why the cooking algorithm consists of complex and not-so-complex processes that are understandable to the cook.
2. A costing card is a table of ingredients with Gross/Net tabs for calculating the cost of a dish. That is, this information allows you to calculate the cost of products per 1 serving or 1 kg of semi-finished product. This information is used by managers, chefs, and owners to set prices for menu items.

The technological map is closely related to the costing map, and if the kitchen and bar team has effective technologies, they can make high-quality and tasty dishes at a low cost, which allows the establishment to make money and delight guests.

Sometimes, establishments do not have a chef or a technologist who develops technology and calculations, and then such organizations face a lot of mistakes and problems that later result in business losses. Incorrect inventories, employee fines, theft, and manipulation of money.

The technological card of a dish or drink helps to fix the standard of taste, quality, and cost.