 |
MAF CUISINE 2021 Pour
Part(s) |
Fiche technique de fabricationN°7856
Catégorie : Paniers
Sous-Catégorie : ---
Auteur : Gérard - CHESTIERProduit allergène : Lait,
Valeur nutritionnelle
pour 1 unité :
25 876,203 KJ
Descriptif, argumentation :
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| Article |
Unité |
|
|
|
|
|
|
|
|
|
Total |
|
CAVE |
| Vin blanc |
l |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
CREMERIE |
| Beurre |
kg |
0.15 |
|
|
|
|
|
|
|
|
0,150 |
|
|
| Crème fraîche liquide 35%MG |
l |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Oeufs (entiers) |
Pièce |
3 |
|
|
|
|
|
|
|
|
3,000 |
|
ECONOMAT |
| Blé tendre prés cuit |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
|
|
| Farine de pois chiche |
500g |
0.05 |
|
|
|
|
|
|
|
|
0,050 |
|
|
| Huile d'olives |
l |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
|
|
| Huile de tournesol |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Lentilles |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
|
|
| Moutarde |
kg |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
|
|
| pain de mie longue conservation |
pieces |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Poivre blanc moulu |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Riz long |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
|
|
| Sel fin (kg) |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Semoule de blé |
kg |
0.1 |
|
|
|
|
|
|
|
|
0,100 |
|
|
| Tomates séchées |
kg |
0.05 |
|
|
|
|
|
|
|
|
0,050 |
|
|
| Vinaigre de vin rouge |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
LEGUMERIE |
| Ail |
kg |
0.02 |
|
|
|
|
|
|
|
|
0,020 |
|
|
| Asperges blanches |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Bouquet garni |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Cerfeuil |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Choux fleurs |
kg |
0.15 |
|
|
|
|
|
|
|
|
0,150 |
|
|
| Ciboulette |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Citron (Pièce) |
Pièce |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Endives |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Epinards en branches frais |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Estragon |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Fenouil bulbes |
piéces |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Igname |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
|
|
| Oignons nouveaux |
Botte |
|
|
|
|
|
|
|
|
|
0,000 |
|
|
| Oranges (pièce) |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Patate douce |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
|
|
| Petits pois frais |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Poireaux |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
|
|
| Poivrons rouges |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| radis |
bottes |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
POISSONNERIE |
| Bulots |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
|
|
| Coques |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| maquereaux 250g |
pce |
8 |
|
|
|
|
|
|
|
|
8,000 |
|
|
| Moules de bouchot |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Palourdes |
kg |
0.3 |
|
|
|
|
|
|
|
|
0,300 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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