 |
Panier bts sujet 7 le biouvac 2025 Pour
candidat |
Fiche technique de fabricationN°8713
Catégorie : Productions culinaires BTS2 MHR
Sous-Catégorie : ---
Auteur : Fabienne - HENARDProduit allergène : Gluten,
Valeur nutritionnelle
pour 1 unité :
34 456,344 KJ
Descriptif, argumentation :
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| Article |
Unité |
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|
Total |
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CREMERIE |
| Beurre |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Crème liquide 35% MG |
l |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Lait entier |
l |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Margarine feuilletage |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Mascarpone |
Pot 0,250 g |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Oeufs (entiers) |
Pièce |
40 |
|
|
|
|
|
|
|
|
40,000 |
|
|
| Oeufs extra frais |
Pièce |
40 |
|
|
|
|
|
|
|
|
40,000 |
|
|
| Yaourt grec |
Pièce |
8 |
|
|
|
|
|
|
|
|
8,000 |
|
DIVERS |
| cartouche gaz pour siphon |
boite de 12 |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
ECONOMAT |
| Agar agar |
kg |
0.016 |
|
|
|
|
|
|
|
|
0,016 |
|
|
| Amandes en poudre |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| chapelure panco |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Chocolat blanc pistoles |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Couverture noire 65% |
kg |
0.8 |
|
|
|
|
|
|
|
|
0,800 |
|
|
| Farine |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Gélatine (feuille de 2 gr) |
feuilles de 2 gr |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
|
|
| Huile d'olives |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Huile de sésame |
l |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Lentilles noires |
kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| MAÏZENA |
Boite |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Moutarde à l'ancienne |
kg |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
|
|
| Pignons de pins |
kg |
0.12 |
|
|
|
|
|
|
|
|
0,120 |
|
|
| pois chiche boite 4/4 |
boite |
4 |
|
|
|
|
|
|
|
|
4,000 |
|
|
| Rhum coloré |
Bouteille |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Sauce soja |
l |
0.32 |
|
|
|
|
|
|
|
|
0,320 |
|
|
| Sucre glace |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Sucre semoule |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Vanille poudre |
kg |
0.02 |
|
|
|
|
|
|
|
|
0,020 |
|
|
| Vinaigre d'alcool blanc |
Bouteille |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
|
|
| Vinaigre de cidre |
L |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
LEGUMERIE |
| Ail |
kg |
0.04 |
|
|
|
|
|
|
|
|
0,040 |
|
|
| Asperges vertes |
botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Betterave chioggia |
Kg |
0.4 |
|
|
|
|
|
|
|
|
0,400 |
|
|
| Carottes fanes |
Pièce |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Citrons (kg) |
kg |
1.2 |
|
|
|
|
|
|
|
|
1,200 |
|
|
| Concombres (piéce) |
Pièce |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Coriandre fraîche |
botte |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Fraises |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Gingembre |
kg |
0.2 |
|
|
|
|
|
|
|
|
0,200 |
|
|
| Navets fanes |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
|
|
| Oignons nouveaux |
Botte |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Petits pois frais |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
|
| Poivrons rouges |
kg |
1.6 |
|
|
|
|
|
|
|
|
1,600 |
|
|
| radis |
bottes |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Rhubarbe |
kg |
2 |
|
|
|
|
|
|
|
|
2,000 |
|
|
| Roquette |
kg |
0.24 |
|
|
|
|
|
|
|
|
0,240 |
|
|
| Tomate Noire de Crimée |
kg |
0.6 |
|
|
|
|
|
|
|
|
0,600 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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