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Sujet n°2 Examen blanc BTS2MHR 2023 Pour
Candidat |
Fiche technique de fabricationN°7849
Catégorie : Productions culinaires BTS2 MHR
Sous-Catégorie : ---
Auteur : Stéphanie - GEOFFROYProduit allergène : Gluten,
Valeur nutritionnelle
pour 1 unité :
76 905,067 KJ
Descriptif, argumentation :
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| Article |
Unité |
|
|
|
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|
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|
Total |
|
CAVE |
| Crème de myrtilles |
l |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| rhum brun |
l |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
CREMERIE |
| Beurre |
kg |
6 |
|
|
|
|
|
|
|
|
6,000 |
|
|
| Crème liquide 30% M.G. |
l |
8 |
|
|
|
|
|
|
|
|
8,000 |
|
|
| Feuilles de brick |
Poche de10 |
32 |
|
|
|
|
|
|
|
|
32,000 |
|
|
| Lait demi-écrémé U.H.T. |
l |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Mascarpone |
Pot 0,250 g |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Oeufs (entiers) |
Pièce |
96 |
|
|
|
|
|
|
|
|
96,000 |
|
DIVERS |
| spatule |
piece |
64 |
|
|
|
|
|
|
|
|
64,000 |
|
ECONOMAT |
| Amandes effilées |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Amandes en poudre |
kg |
|
0 |
|
|
|
|
|
|
|
0,400 |
|
|
| Amandes hachées |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Cerneaux de noix |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Couverture blanche VALRHONA |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
|
| Couverture lactée |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
|
| Couverture noire |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
|
| Farine |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Gélatine |
Feuille de 3g |
80 |
|
|
|
|
|
|
|
|
80,000 |
|
|
| Graines de sésame |
kg |
0.16 |
|
|
|
|
|
|
|
|
0,160 |
|
|
| MAÏZENA kg |
kg |
0.48 |
|
|
|
|
|
|
|
|
0,480 |
|
|
| Nappage blond |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Noisettes entières |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Pâte de Pistache |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Pistache émondées |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Praliné |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Sucre glace |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Sucre roux |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Sucre semoule |
kg |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Vanille poudre |
kg |
0.008 |
|
|
|
|
|
|
|
|
0,008 |
|
LEGUMERIE |
| Ananas frais |
Pièce |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Bananes |
pièces |
16 |
|
|
|
|
|
|
|
|
16,000 |
|
|
| Basilic |
Botte |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Citron (Pièce) |
Pièce |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
|
|
| Citrons verts (kg) |
kg |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
|
|
| Clémentine |
kg |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
|
|
| Courgettes |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
|
| Kiwi |
pieces |
16 |
|
|
|
|
|
|
|
|
16,000 |
|
|
| Menthe fraîche |
Botte |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Oranges (pièce) |
Pièce |
32 |
|
|
|
|
|
|
|
|
32,000 |
|
|
| Physalis |
bqte |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Poires conférence |
kg |
2.4 |
|
|
|
|
|
|
|
|
2,400 |
|
|
| Pommes Granny smith |
pce |
3.2 |
|
|
|
|
|
|
|
|
3,200 |
|
|
| Thym |
Botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
SURGELES |
| Feuilletage congelé |
plaque |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Framboises congelées |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
|
| Myrtilles congelées |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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