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Hypoénergétique diet Pour
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Fiche technique de fabricationN°3993
Catégorie : Fiches BTS Diététique
Sous-Catégorie : ---
Auteur : Stéphanie - GEOFFROY
Valeur nutritionnelle
pour 1 unité :
714 705,930 KJ
Prix de revient TTC par unité:
473,962 €
Prix de revient TTC Total :
473,962 €
Descriptif, argumentation :
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|
|
| Article |
Unité |
Base |
|
|
|
|
|
|
|
|
Total |
PUTTC |
PTTTC |
|
CREMERIE |
| Crème liquide |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
4,262 |
4,262 |
|
|
| Fromage blanc 0% |
kg |
1.5 |
|
|
|
|
|
|
|
|
1,500 |
2,744 |
4,116 |
|
|
| Lait |
L |
4 |
|
|
|
|
|
|
|
|
4,000 |
0,886 |
3,544 |
|
|
| Margarine |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,550 |
1,550 |
|
|
| Oeufs (entiers) |
Pièce |
30 |
|
|
|
|
|
|
|
|
30,000 |
0,190 |
5,700 |
|
|
| Yaourt nature |
Pièce |
16 |
|
|
|
|
|
|
|
|
16,000 |
0,140 |
2,240 |
|
ECONOMAT |
| Fond blanc de volaille (PAI) |
Boite |
10 |
|
|
|
|
|
|
|
|
10,000 |
17,758 |
177,580 |
|
|
| Huile de Colza |
L |
2 |
|
|
|
|
|
|
|
|
2,000 |
2,935 |
5,870 |
|
LEGUMERIE |
| Ail |
kg |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
10,550 |
5,275 |
|
|
| Bouquet garni |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,266 |
1,266 |
|
|
| Bouquet garni |
Pièce |
1 |
|
|
|
|
|
|
|
|
1,000 |
1,266 |
1,266 |
|
|
| Carottes |
kg |
8 |
|
|
|
|
|
|
|
|
8,000 |
3,376 |
27,008 |
|
|
| Céleri rave |
kg |
5 |
|
|
|
|
|
|
|
|
5,000 |
3,060 |
15,300 |
|
|
| Cerfeuil |
Botte |
3 |
|
|
|
|
|
|
|
|
3,000 |
1,266 |
3,798 |
|
|
| Champignons de paris |
kg |
3 |
|
|
|
|
|
|
|
|
3,000 |
7,596 |
22,788 |
|
|
| Choux fleurs |
kg |
6 |
|
|
|
|
|
|
|
|
6,000 |
3,798 |
22,788 |
|
|
| Ciboulette |
Botte |
3 |
|
|
|
|
|
|
|
|
3,000 |
1,161 |
3,483 |
|
|
| Echalotes |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
6,225 |
6,225 |
|
|
| Gros oignons |
kg |
3 |
|
|
|
|
|
|
|
|
3,000 |
1,108 |
3,324 |
|
|
| Laitue |
Pièce |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,424 |
5,696 |
|
|
| Persil frisé |
bottes |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
1,213 |
0,607 |
|
|
| Poireaux (vert) |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
3,790 |
3,790 |
|
|
| Pousses d'épinards |
kg |
8 |
|
|
|
|
|
|
|
|
8,000 |
12,027 |
96,216 |
|
|
| Tomates garniture |
kg |
5 |
|
|
|
|
|
|
|
|
5,000 |
3,956 |
19,780 |
|
SURGELES |
| Haricots verts fins congelés |
kg |
5 |
|
|
|
|
|
|
|
|
5,000 |
4,821 |
24,105 |
|
VOLAILLE |
| Cuisses de poulets |
pieces |
5 |
|
|
|
|
|
|
|
|
5,000 |
1,277 |
6,385 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
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