 |
Panier BTS -les produits de la mer - 2024 Pour
candidat |
Fiche technique de fabricationN°8712
Catégorie : Productions culinaires BTS2 MHR
Sous-Catégorie : ---
Auteur : Fabienne - HENARDProduit allergène : Gluten, Crust,
Valeur nutritionnelle
pour 1 unité :
23 978,209 KJ
Descriptif, argumentation :
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| Article |
Unité |
|
|
|
|
|
|
|
|
|
Total |
|
CAVE |
| Vin blanc Cuisine |
Bouteille |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
CREMERIE |
| Beurre |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Crème liquide 30% M.G. |
l |
3 |
|
|
|
|
|
|
|
|
3,000 |
|
|
| Lait entier |
l |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Oeufs (entiers) |
Pièce |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
DIVERS |
| BARQUETTES A TERRINE |
paquet |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
ECONOMAT |
| Cognac dénaturé |
Bouteille |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Concentré de Tomate 1/2 |
Boite 2/1 |
0.32 |
|
|
|
|
|
|
|
|
0,320 |
|
|
| Farine |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Huile d'olives |
l |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Huile de tournesol |
l |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
|
|
| Moutarde |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Pâte Won Ton |
Poche |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Polenta |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Sucre semoule |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Vinaigre de vin rouge |
l |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
LEGUMERIE |
| Ail |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Asperges vertes |
botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Carottes |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Carottes fanes |
Pièce |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Céleri rave |
kg |
2.6 |
|
|
|
|
|
|
|
|
2,600 |
|
|
| Cerfeuil |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Champignons de paris |
kg |
1.4 |
|
|
|
|
|
|
|
|
1,400 |
|
|
| Ciboulette |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Citrons (kg) |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Echalotes |
kg |
0.6 |
|
|
|
|
|
|
|
|
0,600 |
|
|
| Estragon |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Oignons jaunes |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
|
| Poireaux |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Thym/laurier |
Botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Tomates grappe |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
POISSONNERIE |
| Daurades (400/600) |
pices |
8 |
|
|
|
|
|
|
|
|
8,000 |
|
|
| Filets de merlan |
kg |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
|
|
| Saumon fumé tranché |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
SURGELES |
| Gambas 16/20 tigré |
pièce |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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