 |
Cordées 2024 Pour
Part(s) |
Fiche technique de fabricationN°8588
Catégorie : -----
Sous-Catégorie : ---
Auteur : Jean luc - LACOUTUREProduit allergène : Gluten,
Valeur nutritionnelle
pour 1 unité :
25 837,384 KJ
Descriptif, argumentation :
|
|
|
|
| Article |
Unité |
oeufs brouillés |
muffins salés |
bruschettas |
chouquettes |
pancakes |
salade de de fruits |
jus de fruits |
cookies |
|
Total |
|
BOULANGERIE |
| pain bruschetta |
tranche |
|
|
40 |
|
|
|
|
|
|
40,000 |
|
CAVE |
| rhum brun |
l |
|
|
|
|
|
|
|
0.04 |
|
0,040 |
|
CHARCUTERIE |
| Chorizo |
kg |
|
0 |
|
|
|
|
|
|
|
0,300 |
|
|
| Jambon de pays (tranche) |
Pce |
|
|
40 |
|
|
|
|
|
|
40,000 |
|
CREMERIE |
| Beurre |
kg |
0.08 |
|
|
0.2 |
0.2 |
|
|
0.2 |
|
0,680 |
|
|
| Crème liquide 35% MG |
l |
0.2 |
|
|
|
0.2 |
|
|
|
|
0,400 |
|
|
| Fromage frais Chèvre 220g |
Pièce |
|
0 |
|
|
|
|
|
|
|
1,000 |
|
|
| Lait |
L |
|
0 |
|
0.5 |
0.6 |
|
|
|
|
1,400 |
|
|
| Mozzarella |
kg |
|
|
1.6 |
|
|
|
|
|
|
1,600 |
|
|
| Oeufs (entiers) |
Pièce |
32 |
|
|
8 |
8 |
|
|
2 |
|
50,000 |
|
|
| Yaourt grec |
Pièce |
|
0 |
|
|
|
|
|
|
|
2,000 |
|
ECONOMAT |
| Confiture de fraises |
pot |
|
|
|
|
2 |
|
|
|
|
2,000 |
|
|
| Couverture noire |
kg |
|
|
|
|
|
|
0.34 |
|
|
0,340 |
|
|
| Farine |
kg |
|
0 |
|
0.3 |
0.5 |
|
|
0.4 |
|
1,700 |
|
|
| Huile d'olives |
l |
|
0.4 |
0.4 |
|
|
|
|
|
|
0,560 |
|
|
| Levure chimique |
Pièce |
|
0 |
|
|
1 |
|
|
|
|
2,000 |
|
|
| Miel |
kg |
|
|
|
|
0.4 |
|
|
|
|
0,400 |
|
|
| Sucre en poudre |
kg |
|
|
|
0.06 |
|
|
|
0.14 |
|
0,200 |
|
|
| Sucre grains |
kg |
|
|
|
0.12 |
|
|
|
|
|
0,120 |
|
|
| Sucre semoule |
kg |
|
|
|
|
0.4 |
|
|
|
|
0,400 |
|
|
| Vanille liquide |
1/2 l |
|
|
|
|
|
|
|
0.02 |
|
0,020 |
|
|
| Vergeoise |
Kg |
|
|
|
|
|
|
|
0.2 |
|
0,200 |
|
LEGUMERIE |
| Ail |
kg |
|
|
0.04 |
|
|
|
|
|
|
0,040 |
|
|
| Ananas frais |
Pièce |
|
|
|
|
|
2 |
2 |
|
|
4,000 |
|
|
| Aneth |
Botte |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
|
|
| Basilic |
Botte |
|
0 |
|
|
|
|
|
|
|
0,500 |
|
|
| Bouquet garni |
Pièce |
|
|
0.4 |
|
|
|
|
|
|
0,400 |
|
|
| Carottes |
kg |
|
|
|
|
|
|
0.6 |
|
|
0,600 |
|
|
| Cerfeuil |
Botte |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
|
|
| Citrons (kg) |
kg |
|
|
|
|
|
0.6 |
|
|
|
0,600 |
|
|
| Echalotes |
kg |
|
|
0.06 |
|
|
|
|
|
|
0,060 |
|
|
| Fruits de la passion |
pce |
|
|
|
|
|
4 |
4 |
|
|
8,000 |
|
|
| Kiwi |
pieces |
|
|
|
|
|
12 |
12 |
|
|
24,000 |
|
|
| Mangue |
Pièce |
|
|
|
|
|
4 |
2 |
|
|
6,000 |
|
|
| Oranges (kg) |
kg |
|
|
|
|
|
2 |
2 |
|
|
4,000 |
|
|
| Pamplemousses roses |
Pièce |
|
|
|
|
|
4 |
2 |
|
|
6,000 |
|
|
| Persil plat |
bottes |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
|
|
| Poires William |
kg |
|
|
|
|
|
2 |
|
|
|
2,000 |
|
|
| Poivrons rouges |
kg |
|
0 |
|
|
|
|
|
|
|
0,200 |
|
|
| Pommes Golden (kg) |
kg |
|
|
|
|
|
2 |
|
|
|
2,000 |
|
|
| Tomates grosses |
Kg |
|
|
2 |
|
|
|
|
|
|
2,000 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
|
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