 |
Hypoénergétique diet Pour
|
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:
453,481 €
Prix de revient TTC Total :
453,481 €
Descriptif, argumentation :
|
|
|
|
| Article |
Unité |
Base |
|
|
|
|
|
|
|
|
Total |
PUTTC |
PTTTC |
|
CREMERIE |
| Crème liquide |
l |
1 |
|
|
|
|
|
|
|
|
1,000 |
4,715 |
4,715 |
|
|
| Fromage blanc 0% |
kg |
1.5 |
|
|
|
|
|
|
|
|
1,500 |
2,744 |
4,116 |
|
|
| Lait |
L |
4 |
|
|
|
|
|
|
|
|
4,000 |
0,941 |
3,764 |
|
|
| Margarine |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
17,977 |
17,977 |
|
|
| Oeufs (entiers) |
Pièce |
30 |
|
|
|
|
|
|
|
|
30,000 |
0,190 |
5,700 |
|
|
| Yaourt nature |
Pièce |
16 |
|
|
|
|
|
|
|
|
16,000 |
0,295 |
4,720 |
|
ECONOMAT |
| Fond blanc de volaille (PAI) |
Boite |
10 |
|
|
|
|
|
|
|
|
10,000 |
16,775 |
167,750 |
|
|
| Huile de Colza |
L |
2 |
|
|
|
|
|
|
|
|
2,000 |
1,760 |
3,520 |
|
LEGUMERIE |
| Ail |
kg |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
8,493 |
4,247 |
|
|
| 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 |
1,793 |
14,344 |
|
|
| Céleri rave |
kg |
5 |
|
|
|
|
|
|
|
|
5,000 |
1,583 |
7,915 |
|
|
| Cerfeuil |
Botte |
3 |
|
|
|
|
|
|
|
|
3,000 |
1,266 |
3,798 |
|
|
| Champignons de paris |
kg |
3 |
|
|
|
|
|
|
|
|
3,000 |
5,887 |
17,661 |
|
|
| Choux fleurs |
kg |
6 |
|
|
|
|
|
|
|
|
6,000 |
3,904 |
23,424 |
|
|
| Ciboulette |
Botte |
3 |
|
|
|
|
|
|
|
|
3,000 |
1,161 |
3,483 |
|
|
| Echalotes |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
2,954 |
2,954 |
|
|
| Gros oignons |
kg |
3 |
|
|
|
|
|
|
|
|
3,000 |
1,266 |
3,798 |
|
|
| Laitue |
Pièce |
4 |
|
|
|
|
|
|
|
|
4,000 |
1,548 |
6,192 |
|
|
| Persil frisé |
bottes |
0.5 |
|
|
|
|
|
|
|
|
0,500 |
1,424 |
0,712 |
|
|
| Poireaux (vert) |
kg |
1 |
|
|
|
|
|
|
|
|
1,000 |
3,060 |
3,060 |
|
|
| Pousses d'épinards |
kg |
8 |
|
|
|
|
|
|
|
|
8,000 |
12,133 |
97,064 |
|
|
| 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 |
1,230 |
6,150 |
|
|
| Hygiène |
Erreurs à ne pas commettre |
Maitrise des Points critique |
Conservation |
|
|
|
|